क्विक रवा इडली (Quick Rava Idlis) by Tarla Dalal скачать в хорошем качестве

क्विक रवा इडली (Quick Rava Idlis) by Tarla Dalal

Quick Rava Idlis, quick and easy South Indian preparation! Recipe link : http://www.tarladalal.com/Quick-Rava-... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook:   / 207464147348   YouTube Channel:    / tarladalalskitchen   Pinterest:   / tarladalal   Google Plus: https://plus.google.com/1078836208487... Twitter:   / tarla_dalal   Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Quick Rava Idlis Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! Preparation Time: 5 minutes Cooking Time: 10 minutes Makes 12 servings Ingredients For The Batter 1 cup semolina (rava) 1/4 cup curds (dahi) 1 tbsp chopped coriander (dhania), optional salt to taste 3/4 tsp fruit salt Other Ingredients 1 tsp oil 1/2 tsp ghee 1/2 tsp mustard seeds ( rai / sarson) 1 tsp urad dal (split black lentils) 1 tbsp broken cashewnuts (kaju) 4 curry leaves (kadi patta) 1/2 tsp cumin seeds (jeera) 2 tsp finely chopped green chillies a pinch asafoetida (hing) oil for greasing For Serving sambhar coconut chutney Method For the batter 1.Combine all ingredients together, except the fruit salt, with 1 cup of water in a deep bowl, mix well and keep aside for 10 minutes. How to proceed 1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal,cashewnuts, curry leaves, cumin seeds, green chilies and asafoetida, mix well and sauté on a medium flame for 2 minutes. 2. Add this tempering to the prepared semolina batter and mix well. 3. Just before steaming, add the fruit salt and 2 of tsp water over the batter. 4. When the bubbles form, mix gently. 5. Pour a little batter into each greased idli mould and steam for 7 to 8 minutes or till the idlis are cooked. 6. Cool slightly, demould and serve immediately with sambhar and coconut chutney.