Tomato Chutney
2-3 Servings ~ 10 Minutes
  • Rava - 2 cups
  • Curd-1 cup
  • Cashew nuts -12
  • Mustard seeds - 1 tsp
  • Cumin seeds - 1 tsp
  • Green chilly-1 finely chopped
  • Asafoetida/Hing -1/2 tsp
  • Curry leaves - 6 finely chopped
  • Salt - as per taste
  • Eno Fruit salt - 1/2 tbsp
  • Water-as required to make a thick batter
  • Oil - 1 tsp
  • Ghee -1/2 tsp

Rava Idly

Here is another variety of Rava Idly, more simple that the Rava Idly posted before .

Method :

– Heat oil & ghee in a small pan.
– Fry the cashew nuts in that and keep aside.
РIn that same pan, add mustard seeds, cumin seeds, Asafoetida, Curry leaves and green chilly. Sauté for 1-2 minutes.
– In the mean while, take a bowl, add rava, curd, Salt,roasted ingredients (as per 3rd point) and water as required and mix well into a thick batter. (Don’t add the Eno Fruit Salt)
– Apply oil on each idli containers. Keep 1 cashew nut each on idli scoop.
– Just before pouring the mixture out into the idli containers add the Eno Fruit Salt and mix.
– Now pour the batter with a help of a scoop spoon.Let it cook for 15 minutes.
– Serve hot with any of your favorite chutney.

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