Methi Rava Idly (Yields - 16 nos ) Rava/Sooji - 2 cups Buttermilk - 1 cup Water - 1 cup Salt Cooking soda- 1/4 tspn Methi leaves - handful (Grates carrot or fresh corn etc can also be used) Seasoning Ghee/oil - 2 tblspn Mustard seeds - 1 tspn Chana dal - 1 tblspn Cashews - 10 nos Green chilly - 2 nos, finely chopped Curry leaves - few Heat oil/ghee in a kadai. Add the seasoning ingredients. Add the methi leaves. When the leaves wilt, add the rava and roast till you can smell the aroma of roasted rava. Cool and add salt,buttermilk and water. I have used buttermilk since it is always available in my home. Beaten curd can also be used instead. The proportion of rava and liquid is 1:1. Whisk to break the lumps. Keep it aside for 10 minutes. Mix in the cooking soda and mix gently. Scoop into greased idly moulds and steam for 7-10 minutes. Serve hot with chutney or sambhar or molagapodi. Adding methi leaves did not impart any bitter taste to the idlis. Note : this is the best recipe competing with MTR Rava idly, hence do not alter the proportion. Adding baking soda rarely will not spoil your health, mind that if you are having food frequently in hotel then no problem as all hoteliers use baking soda for fermentation and you are already used too. Try out and send the feedback. ..
Posted on: Sat, 16 Aug 2014 07:03:01 +0000
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