March 8, 2010

Carrot Rava Idli

Idlis are one of the staple breakfast items growing up. These days, they are a delicacy made only when I manage to grind up a batch of batter (mostly in the summer). Or when I can get pre-made batter from a store. But Rava Idlis on the other hand, are pretty easy to make, no fermenting of the batter and makes for a quick brunch or dinner. I am sending this recipe to Jihva - Breakfast blogging event, hosted by Suma of Veggie Platter.



To get this color for the idli, I blend together a few tablespoons of grated carrots with a cup of yogurt before mixing the other ingredients. To this add 1 cup of rava (semolina), a quarter of diced onion, 1/2 teaspoon of minced ginger, a few chopped coriander leaves. I also add a 1/4 teaspoon on Eno fruit salt. Whisk everything together and let sit for a few minutes. In the meantime, temper mustard, urad dal, and small pieces of cashews and add to the batter. Season with salt and stir in another cup of yogurt; whisk again and steam in an idli mold for 5-7 minutes. Serve hot with a garnish of grated carrots.

I served these with tomato-peanut chutney made by grinding together a handful of roasted peanuts, a couple of tomatoes - chopped and microwaved for a couple of minutes, a red chili, salt and a pinch of asafoetida. Garnish with a temper of mustard seeds.
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