Apart from the usual tempering of channa dal and mustard seeds,the choice one can add to this batter is endless. You can make it really colourful and nutritious by adding carrots,cabbage etc to the batter. Do try this simple but tasty recipe once and let me know :) What I am posting here is a simple and short cut method.
Ingredients:
1 cup fine rava
1 cup thick sour well beaten curd
1/4 cup grated carrot (optional, I didn't use)
6 cashews broken
Cilantro handful
Eno fruit salt
Salt
Ghee
For tempering
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon channa dal
1/2 teaspoon asafoetida
3 green chillies chopped fine
Small piece ginger chopped fine
10-12 curry leaves
Oil
Method:
1. In a kadai,heat oil + ghee,add mustard seeds and let it splutter .Next add urad,channa and cashews and fry till gold,taking care not to burn. Next add ginger,asafoetida green chillies and saute for 2 minutes
2.Add the rava and fry well till it leaves a nice aroma and turns golden in color. Once rava is done remove from heat immedietly
3.Add curd,carrots,cilatro and required salt to the rava and combine well.Now slowly add water and make it to a batter of idly batter consistency.There should not be any lumps in the batter. Add eno fruit salt and mix.Immediately steam into idlis.Serve hot with chutney
Time:
Preperation:20 mins
Steaming: 12 mins
Yield: 10 normal size idlis
Notes:
1. Vegetables of choice can be added
2. Finely chopped onions can be added
3. We are not keeping the batter to rest as we are using eno fruit salt. If you want you can avoid fruit salt,increase curd by another 1/4 cup and let the batter rest for 30 min before steaming.
