BROCCOLI CARROTS RAVA IDLI



Rava idli is a great option to many of us when idli batter is not ready or we need a good breakfast or tiffin to be ready at a short notice.

Many of us have already tasted lovely soft rava idlis in various South Indian restaurants and we try to replicate the dish at home.
So why not add some healthy ingredients and vegetables to make it a good choice for kids lunch box too ?

Here s how...


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Recipe type............Breakfast /tiffin
                               South Indian vegetarian
Prep time ...............10 minutes
cook time ................5-7 minutes
Total time ..............17 minutes
Yield.......................14 medium sized idlis


Ingredients:


1 1/2 cup roasted rava/ sooji/semolina
1/4 cup chopped broccoli florets ( blanched in hot water and drained )
1/4 cup grated carrots.
1/4 cup grated fresh cocnut ( optional )

1 tsp mustard seeds
1 tbsp chana dal 
1 tsp chopped ginger
1 tbsp chopped green chillies
1 tbsp cashewnuts 
1 tbsp oil 
some curry leaves chopped coriander leaves
salt to taste
1 tsp eno salt to be added just before making idlis
1 1/2 cup buttermilk or curds enough to make idli batter.
pinch of turmeric powder
pinch of hing powder / asafoetida powder


Method :


Chop the broccoli florets to smaller pieces and blanch in boiling salted water for few minutes.
Drain and keep aside.

In  a kadai, add oil, splutter mustard seeds, add chana dal, cashewnuts, ginger, green chillies
curry leaves .
Add asafoetida powder, turmeric powder and then add the blanched broccoli florets, grated carrots,sprinkle just drops of water to cook lightly ,   add coconut now .Add  the roasted rava.
Mix well and remove to cool .

Add salt and mix well.
Then add the curds or buttermilk to make a idli batter. 

Let it rest for 3 minutes. Do not add Eno salt now .

Then add more buttermilk or curd to make the batter to a little loose consistency as the roasted rava would have absorbed the yogurt and mixture may appear thick . At this stage add the eno powder and stir well to make batter more airy. 

Quickly steam the idlis and dont allow batter to rest after adding eno salt.

Keep the idli plates greased with oil, let the steamer be heated with water boiling inside before placing idli plates.

Ladle some batter about 3/4 th in each idli mould and place in idli steamer to cook for about 5 minutes or till done ,remove and remove idlis with help of a spoon,
Serve hot delicious soft vegetable idlis with coconut and potato sagoo as served in South Indian restaurants.