Rava idli-- a guest post

Hello everyone! Today I welcome my fourth guest on this space. Her name is Sherin, who is a doctor by profession. She has a nice blog at Kuk's Kitchen. Do visit her space to see more of her yummy recipes. Today she is sharing rava idli which is my personal favourite too. Read on in her own words about her and the dish.

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I'm Sherin, aka kukku. A doctor by profession. I came in to cooking because of the people
around me, be it the women in family who are amazing cooks or the men who luv to eat. My
husband is my pillar of support and my son ( 3 1/2 yr old) is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I started cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

As the great Adelle Davis once said:”Eat breakfast like a king, lunch like a prince, and dinner
like a pauper.”

In our household weekends are times to experiment in the kitchen-lab . I frequently try new
recipes, most of them quick and easy to make. I like recipes were a staple dish is given a
twist, like rava idli or Steamed semolina cake. A recipe posted by my dear facebook friend
Priya on her page inspires it.

Ingredients:
1 – Rava / semolina -1 cup
2 - Mustard seeds - 1/2 tsp
Urad dal / uzhunnu -1 tsp
3 - Dried red chillies - 2
Curry leaves-1 sprig
Turmeric powder-1/4 tsp
4 – Salt to taste
Baking soda-1/2 tsp
5 - Yogurt-1 1/3 cup
Water – 1 /4 cup
6 - Oil-1 tbs

Method:

- Grease the idli pans and keep aside.
- Heat oil in a pan and splutter mustard seeds and urad dal.
- When the seeds begin to pop add broken red chillies, curry leaves and turmeric powder and
saute for half a minute.
- Add rava, mix well and saute for 2 mins on medium high heat till rava turns golden brown in
colour.
- Remove from heat, add the salt and baking soda and mix well. Set aside to cool.
- 5 minutes before making the idlis, mix in the yogurt. Set aside for 5 minutes. If the batter is
too thick add water. The batter should be resemble idli batter.
- Steam for 10-12 minutes till done.

Tips

- Use slightly sour natural yogurt for a better taste.
- If using roasted rava, skip sautéing rava in pan.
- For a white idli, omit turmeric powder.
- Best served hot with a hot cup of tea and tomato-coconut chutney

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Thank you Sherin for yummy rava idli. I am going to make these for sure. What about you friends? Don't you like this yummy dish.

Those who would like to be part of this event, kindly click on the Join my event link at left side bar. Hope to hear from everyone.

Posted in: guest post,rava idli,sherin,South Indian Recipes,vegetarian