Feb 16, 2014

How to make Rave Idli?

Rave (Sooji) Idli, a quick fix snack which can be had any time of the day. It's filling and a healthy food.

Here's how its made.

~ Rave Idli mix
~ Curds (yogurt)
~ Salt
~ Cooking Soda
~ Green peas (optional)
~ Grated carrot shreds (optional)

curds and mix
Take two cups of rave idli mix in a vessel, add three cups curds and mix until you have a consistent batter. Add extra curds if the batter is too thick. Add salt as required and a pinch of baking soda and mix again. The batter is ready.

Now to the idli plates. Grease them with oil or ghee (this is done so that idli comes out easily). Spoon the batter into the greased plates as shown above. Fresh peas can be mixed into the batter. If you have grated carrot, drop a dozen shreds to the center of the filled plate. Place filled idli plates in the stand.

Either a cooker  or a vessel large enough to accommodate the idli stand. Pour water into the cooker/vessel and place the idli stand in it and close it. Ensure that water level is below the bottom most plate in the stand. Place the cooker/vessel on medium flame and check time. If you are using a cooker no need to place cooker weight on the top. When cooking in a vessel, make sure you have a large enough plate to cover it.

Time for the batter to become idli ranges between 15 minutes and 25 minutes. To check if its cooked well, use a thin spoon and poke one of the idlis; if its done nothing there's no batter sticking to the spoon.

After the flame is turned off, keep the cooker/vessel covered and allow 5 to 8 minutes cooling so that idlis lift off easily. Use the holding end of a thin spoon (apply little ghee) to pry out idlis. Run it along the rim of the idli and cut into four pieces to make lifting easier.

Serve hot idlis with with coconut chatni.

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