Karnataka

Rava idli

Name: Rava idli
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1 cup Bombay rava rava (semolina); 1 cup slightly sour curd (plain yogurt, natural yoghurt); 1/4 cup water; 2 tbsp ghee; 1 tsp mustard seeds; 2 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 10 to 12 halved cashews; 1 inch finely chopped ginger; 2 finely chopped green chilli; 1 sprig curry leaves; 1 small grated carrot; a small handful coriander leaves (cilantro); 1/4 tsp or a sachet of fruit salt baking soda (bicarb soda, bicarbonate of soda); Salt, to taste

Idli without the overnight wait. Bengaluru's shortcut that became a classic.

40 minTime

9 gProtein each

mildSpice

An idli born from a shortage3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

305kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)1 cup Bombay rava

Curd (plain yogurt, natural yoghurt)1 cup, slightly sour

Water¼ cup

Ghee2 tbsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Cashews10 to 12, halved

Ginger2.5 cm, finely chopped

Green chilli2, finely chopped

Curry leaves1 sprig

Carrot1 small, grated

Coriander leaves (cilantro)a small handful

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp, or a sachet of fruit salt

Saltto taste

Method

6 steps

1Heat the ghee and add mustard seeds, chana dal, urad dal, cashews, ginger, chillies and curry leaves.
2Add the rava and roast on low heat, stirring.
3Cool slightly, then mix in the curd, carrot, coriander, salt and water. Rest the batter.
4Just before steaming, stir in the baking soda with a spoon of water.
5Grease the idli plates, fill the moulds and steam on medium.
6Rest 2 minutes, then unmould with a wet spoon. Serve with coconut chutney and sagu.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Rava idli

Idli without the overnight wait. Bengaluru's shortcut that became a classic.

40 minTime

9 gProtein each

mildSpice

An idli born from a shortage3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

305kcalsame

9 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)1 cup Bombay rava

Curd (plain yogurt, natural yoghurt)1 cup, slightly sour

Water¼ cup

Ghee2 tbsp

Mustard seeds1 tsp

Chana dal (split chickpeas)2 tsp

Urad dal (split black gram)1 tsp

Cashews10 to 12, halved

Ginger2.5 cm, finely chopped

Green chilli2, finely chopped

Curry leaves1 sprig

Carrot1 small, grated

Coriander leaves (cilantro)a small handful

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp, or a sachet of fruit salt

Saltto taste

Method

6 steps

1Heat the ghee and add mustard seeds, chana dal, urad dal, cashews, ginger, chillies and curry leaves.
2Add the rava and roast on low heat, stirring.
3Cool slightly, then mix in the curd, carrot, coriander, salt and water. Rest the batter.
4Just before steaming, stir in the baking soda with a spoon of water.
5Grease the idli plates, fill the moulds and steam on medium.
6Rest 2 minutes, then unmould with a wet spoon. Serve with coconut chutney and sagu.

Serve it like this

Serve hot from the steamer with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rava idli

Make it your way

Ingredients

Method

Rava idli

Make it your way

Ingredients

Method

Make it a meal