|1.||Rice rava 1 cup|
|2.||Channa dal 1/2 tablespoon|
|3.||Coriander leaves from 1/2 bunch|
|4.||Curry leaves from 2-3 sprigs|
|5.||Dill leaves from 1/2 bunch|
|6.||Cumin seeds 1/2 teaspoon|
|7.||Green chilies 4-5|
|9.||Water 2 1/4 - 2 1/2 cups|
|10.||Salt to taste|
channa dal for 30-40 minutes.
Drain the water.
the onions, green chilies, coriander and curry and dill leaves.
the rice rava till it becomes mildly
Keep the rava aside.
two-and-a-quarter cup of water in a utensil.
all the ingredients, except the rava, when
starts to boil.
rice rava, when the mixture
starts to boil.
the mixture becomes thick, cover the utensil with a plate.
Cook for 2-3 minutes.
Switch-off the stove.
After 2-3 minutes, remove the plate and allow the mixture to cool enough so you can handle it.
about one and a half cup of water to the idli
|9.||Heat the idli cooker.|
a small portion of the mixture (Step 7) and place
it on a plate.
Wet your hand and make a ball from the portion.
Flatten it so it gets the idli shape.
Repeat the procedure for the rest of the mixture.
the idlis in the idli plate slots.
Place the plates on the idli stand.
|12.||Insert the idli stand in the idli cooker, when the water starts to boil.|
Steam the idlies for 12-15 minutes.
off the stove.
Remove the idli stand form the idli cooker.
the idlis from the idli stand.
Rice rava idli is ready.
Serve with toor dal chutney or chutney of your choice.
|TIPS||How to make Rice Rava Idli?|
|1.||This idli can also be prepared from idli rava, but rice rava is preferred because the idlis will be coarse. If you do use idli rava, use less water to cook.|
|2.||To make the idlis tastier, add half tablespoon of butter and one tablespoon of coconut gratings in Step 5.|