1. Rava (Semolina) - 1 cup
2. Urad Dal dough-1/2cup (Dough:soak urad dal for 3hrs & grind it)
3. Salt to taste
Rava idli Preparation:
Roast the Rava on a tawa without any oil until it becomes yellow or Very light brown in color.
Take urad dal dough in a clean bowl add rava and salt, mix it well.
Keep aside to ferment for 6-8 hours.
Take idli maker and pour enough dough into idli maker plates. Let it cook on low flame for 15 to 20 minutes. (without adding the weight or whistle on the lid)
Remove the idli from plates and serve hot with chutney and sambar.
1. Rava / Semolina - 5 Cup
2. Urad Dal - 1/2 Cup
3. Sour Curds - 1/2 Cup
4. Onion small finely chopped - 2
5. Green Chilies Chopped - 2
6. Salt to taste
7. Oil for Roasting
Rava Dosa Preparation:
Soak Urad dal 3-4hours and then grind to a paste.
Mix Rava, Salt, Curd and Urad dal paste together with little water to make a thin batter.
Keep aside to ferment for 6hours. Later, add Chilies and Onions to the batter.
Heat a tava and Sprinkle a little Oil, add a ladleful batter and spread it thinly. Let cook for a few seconds.
Add a few drops for oil if you wish.
Serve hot with Chutney.
1. Rava / Semolina - 1 cup
2. Ghee - 1 Tbsp
3. Oil - 4tbsp
4. Mustard seeds - 1 tsp
5. Split urad dal - 1 tsp
6. Turmeric powder - 1/4 tsp
7. A cup of mixed vegetables (carrot, beans, peas, potato finely chopped)
8. Onion - 1 big
9. Tomato - 1
10. Curry leaves few
11. Coriander leaves
12. Water - 2 cups
13. Ginger - 1 inch piece
14. Green chillies - 3
15. Grated Coconut - 2tbsp
Rava Upma Preparation:
Heat the ghee in a kadai/pan. Roast the Rava until it becomes slightly brown in color. Keep aside.
Heat oil in a pan. Add the mustard seeds. When they splutter add the urad dal,
when the dal becomes brown add the finely chopped onion, green chilli and the curry leaves.
When they become translucent, add the Ginger paste and all the veggies one by one and then the tomato.
Meanwhile in another pan heat 2cups of water and switch it off when it starts boiling.
Keep the boiling water ready.
Pour the boiling water into the Rava and vegetable mixture and stir briskly so that no lumps are formed.
Simmer and cover with a lid.
Switch off the stove when the Rava is cooked and garnish with coconut and coriander leaves.