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Instant Rava Idli | How to make Carrot Rava Idli

Instant Carrot Rava Idli is very quick to make and makes a wonderful picnic dish to pack as well as make a good meal anytime. This Rava Idli takes only 30 mins to get done. And is one of the most delicious dishes you can enjoy a breakfast or dinner.

What was more surprising me was the fact that I am yet to share the regular recipe that Amma makes. Today’s recipe is from our paper clippings on Picnic Hamper, where this Rava Idli is served with this Paruppu Podi. We had made this podi last week and we still have some stocked. When our regular dal podi that Amma makes,  got over, we had to make something very quick and this version of Paruppu podi got done.

While I still can’t get over the fact that our staple Rava Idli recipe is not has featured, I am at least glad this one got clicked. I am still upset over the fact that after cooking such an elaborate spread, I couldn’t spend proper time clicking pictures. I wanted to showcase as packed picnic meal. Well, planning went for a toss and it was a hurried click.

 As I said yesterday, after making this spread, Amma said I could make such hampers with some handful of dishes to showcase a picnic hamper. I knew that would have been a fantastic idea. It was too late to plan though, so will have this idea for some other time.

The picnic Hamper had Rava Idli, Paruppu Podi, Sambar Sadam with Potato Chips, Seasoned Basmati Curd Rice and Moong Dal Halwa.

  Instant Carrot Rava Idli

Ingredients Needed

For the Batter

2 cups Curds / Yogurt
1 cup Water
1 cup Carrot grated
1/2 cup Coriander Leaves, finely chopped
1/4 tsp Baking Soda
1 tsp Salt
2 tbsp Coconut grated

For the Tempering

2 cups Semolina    /Rava
2 tsp Cooking Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1/2 tsp Ginger grated
3 Green Chillies chopped

How to make Instant Carrot Rava Idli

Prep Work
Grate the carrots and keep it aside. Finely chop the coriander leaves.

For Tempering

In a pan, heat the oil, temper with mustard seeds, urad dal, grated ginger and green chilies, saute for 5 mins.
Then add the rava and roast well for 5 mins, making sure it doesn’t get burnt.
Remove to a plate and let it cool down completely.

For the Batter

In a bowl, take the roasted rava, add water, curds, carrots, coriander leaves, baking soda, salt and grated coconut.
Mix everything well and let it rest for 10 mins.
Once done, grease the idli moulds, fill in and steam for 15 mins.
Serve with Paruppu Podi

Instant Carrot Rava Idli
Instant Carrot Rava Idli is very quick to make and makes a wonderful picnic dish to pack as well as make a good meal anytime. This Rava Idli takes only 30 mins to get done.
  • CourseBreakfast, Dinner
  • CuisineSouth Indian
  • By Cook MethodSteamed
  • OccasionEveryday Meal
  • By DietDiabetic
  • Dish TypeIdli Varieties
Servings12 Idlis
Prep Time5 Minutes
Cook Time15 Minutes
Passive Time10 Minutes
Ingredients
For the Batter
  • 2cups Curds / Yogurt
  • 1cup Water
  • 1cup Carrotgrated
  • 1/2cup Coriander Leavesfinely chopped
  • 1/4tsp Baking Soda
  • 1tsp Salt
  • 2tbsp Coconutgrated
For the Tempering
  • 2cups Semolina /Rava
  • 2tsp Cooking Oil
  • 1tsp Mustard Seeds
  • 1tsp Urad dal
  • 1/2tsp Gingergrated
  • 3 Green Chillies chopped
Instructions
Prep Work
  1. Grate the carrots and keep it aside. Finely chop the coriander leaves.
For Tempering
  1. In a pan, heat the oil, temper with mustard seeds, urad dal, grated ginger and green chilies, saute for 5 mins.
  2. Then add the rava and roast well for 5 mins, making sure it doesn't get burnt.
  3. Remove to a plate and let it cool down completely.
For the Batter
  1. In a bowl, take the roasted rava, add water, curds, carrots, coriander leaves, baking soda, salt and grated coconut.
  2. Mix everything well and let it rest for 10 mins.
  3. Once done, grease the idli moulds, fill in and steam for 15 mins.
  4. Serve with Paruppu Podi
Recipe Notes

This Paruppu Podi tastes awesome with this Rava Idli

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The post Instant Rava Idli | How to make Carrot Rava Idli appeared first on Cooking 4 all Seasons.



This post first appeared on Cooking 4 All Seasons, please read the originial post: here

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