Ariso Recipes
Vegetable Rava Idli
Last update date: February 24, 2012
Enjoy fluffy and flavorful Vegetable Rava Idli! These steamed semolina cakes are infused with spices, cashews, and veggies, making them a delightful South Indian treat. Serve with sambar and coconut chutney for a satisfying meal.
22 minutes.
South Indian
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Ingredients
10
How To Cook?
1
Heat 2 tablespoons of ghee in a pan over low to medium-low heat. add the halved cashews and fry them until golden. remove the fried cashews with a slotted spoon, draining the excess ghee, and set them aside.
2
In the same pan, add mustard seeds and let them splutter over low to medium-low heat.
3
Once the mustard seeds start spluttering, add chana dal. stir frequently and fry the dal until it turns golden and crunchy. then add cumin seeds and fry for 4 to 5 seconds.
4
Add the chopped curry leaves, asafoetida, finely chopped ginger, and green chilli to the pan. mix well and fry for 10 seconds over low heat.
5
Now, add rava (semolina) to the pan. mix well and roast the rava, stirring often, until it becomes aromatic, changes color slightly (but should not turn brown or golden), and the grains separate. this process will take about 5 to 7 minutes. once the rava is well roasted, remove the pan from heat and let the rava cool down.
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