When you don't have mood to grind dosa/idly batter for breakfast and when you have unexpected guests for breakfast/lunch/dinner this recipe will be useful. Serve it with any chutney of your choice for breakfast and serve it with any side dish of your choice (especially chicken curry) for lunch/dinner.
INGREDIENTS:-
rava/sooji/semolina - 1 cup
curd - 1/2 cup
carrot, grated - 1/4 cup and some more for decorating idlies
hing - little
water - 1/2 cup(adjust according to consistency)
cashew nuts, broken - 10
coriander leaves , finely chopped - 2 tbl sp (optional)
baking soda - 1 tsp
salt to taste
TO TEMPER:-
mustard seeds - 1 tsp
urad dal - 1/4 tsp
chana dal - 1/2 tsp
oil - 3 tsp
(i used only mustard seeds and urad dal here)
ghee - 1 tsp for frying cashews
METHOD:-
1. Roast cashews in lil ghee till golden brown and keep aside.
2. Add oil and add the items under "to temper" - allow to splutter then add hing/hing pow and carrot and saute until it shrinks and raw smell leaves. Then add rava and roast for 3 mins. Cool down for few mins and keep aside.
3. Transfer this mixture to curd, add broken cashews, chopped corr leaves, salt and mix well. Add baking soda and mix, it will become frothy. Add water lil by lil(as required) to form idly batter consistency. After ,mixing do not let it sit for more time.
4. Grease the idly mould with ghee/oil. Place 1/2 tsp grated carrot upside down on the idly plate. Pour the batter immediately into the idly moulds and Stearn it for 5-8 mins. insert a knife or fork in the middle and check - if comes out clean then your idlies are done else steam it for few more mins. Allow it to rest for 4 more mins then unmould.
5. serve hot with any chutney of your choice.
HAPPY COOKING :)))))
n here's an tip :-
If you don't have baking soda at home, use ENO fruit salt instead of that.
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