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Main Course

Rava Idly

Semolina/rava is mixed with sour curd and other ingredients for making idlis.

Ingredientsfor 4 servings

3 cup Rava
2 tsp Bengal gram dhal (Kadalaparippu)
10 nos Cashew nuts break into small pieces
Salt, to taste
2 cup Sour curd
1 Stem Curry leaves — cut into small pieces
3 Stems Coriander leaves — cut into small pieces, kothamalli

Preparation

Step 1
For preparing rava idly, first roast the rava and when it turns golden in colour, turn off the heat and keep it to cool.
Step 2
Fry the Bengal gram dhal and cashew nuts also and when it becomes cool, mix it with the roasted rava.
Step 3
Mix about 1/2 cup of curd into the rava, Bengal gram dhal and cashewnut mix and keep it for 2-3 minutes.
Step 4
After 3 minutes, add 1 or 1 1/2 cup of curd(depending on the sourness of curd) into this mix along with required quantity of water. Add chopped coriander leaves also.
Step 5
Apply some oil into the idly thatt with cotton. Then put one big spoon each of the paste in each hole of the idly thatt as shown below.
Step 6
Put some water in the idly maker for getting required steam for the idly and keep the idly thatt on the burning stove by closing the idly maker.
Step 7
After 15-20 minutes, turn off the heat and remove the idly maker from the stove and the idly is ready. This can be served with coconut/onion chutney, sambar etc. This is a delicious break-fast which will definitely be liked by all members of the family.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Rava Idly

Semolina/rava is mixed with sour curd and other ingredients for making idlis.

Ingredientsfor 4 servings

3 cup Rava
2 tsp Bengal gram dhal (Kadalaparippu)
10 nos Cashew nuts break into small pieces
Salt, to taste
2 cup Sour curd
1 Stem Curry leaves — cut into small pieces
3 Stems Coriander leaves — cut into small pieces, kothamalli

Preparation

Step 1
For preparing rava idly, first roast the rava and when it turns golden in colour, turn off the heat and keep it to cool.
Step 2
Fry the Bengal gram dhal and cashew nuts also and when it becomes cool, mix it with the roasted rava.
Step 3
Mix about 1/2 cup of curd into the rava, Bengal gram dhal and cashewnut mix and keep it for 2-3 minutes.
Step 4
After 3 minutes, add 1 or 1 1/2 cup of curd(depending on the sourness of curd) into this mix along with required quantity of water. Add chopped coriander leaves also.
Step 5
Apply some oil into the idly thatt with cotton. Then put one big spoon each of the paste in each hole of the idly thatt as shown below.
Step 6
Put some water in the idly maker for getting required steam for the idly and keep the idly thatt on the burning stove by closing the idly maker.
Step 7
After 15-20 minutes, turn off the heat and remove the idly maker from the stove and the idly is ready. This can be served with coconut/onion chutney, sambar etc. This is a delicious break-fast which will definitely be liked by all members of the family.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.