Carrot-Rava idli

    1 hour 5 mins

    A wholesome breakfast that is tasty too!! Can be eaten as is and doesn't need any chutney to go with. Saves the fermentation time unlike the regular idlis.

    Kerala, India
    7 people made this

    Serves: 4 

    • 4 tablespoon Cooking Oil
    • 1 teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1/2 teaspoon Grated ginger
    • 1 teaspoon fine chopped green chili
    • 2 teaspoons Grated carrot
    • 1 teaspoon chopped Corriander leaves
    • 1 cup Roasted Suji/rava
    • 1 1/2 cups Sour Curd/yogurt
    • Salt to taste

    Prep:15min  ›  Cook:20min  ›  Extra time:30min fermenting  ›  Ready in:1hr5min 

    1. Heat oil in a pan. Add mustard and let splutter. Add urad dal and roast well. Now add ginger, green chili, carrot, coriander leaves and saute for a minute. Turn off the heat and add suji. Let cool.
    2. Now add sour curd and salt to the mixture. Mix well and keep aside for 25-30 minutes.
    3. Grease the idli pan and pour the mixture as idlis and steam for 15-20 minutes. Take out the idlis when cold.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)