Instant Rava Idly and Kaara Chutney
Serves 420 mins prep30 mins cook
A delicious combination of soft, fluffy Instant Rava Idly served with flavorful Kaara Chutney. The idly is made from rava, curd, and various spices including mustard seeds and cashew nuts, while the chutney features urad dal, dried red chilies, and tamarind for a tangy kick.
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What you need
Instructions
1: Heat oil and splutter the mustard seeds for the Idly. 2: Add chana dal and urad dal, and let them roast well. 3: Add asafoetida powder and curry leaves. 4: Add chopped ginger and green chilli, and sauté well. 5: Add rava and roast the mixture on low flame for 5 minutes. 6: Allow the mixture to cool down. 7: Add salt, curd, water, baking soda, and chopped coriander leaves. Whisk to combine well. 8: Rest the batter for 15-20 minutes. 9: Adjust the consistency with a little over ¼ cup of water to make a thick but flowing batter. 10: Grease an idly mold and add the batter. 11: Steam the idlis for 10-12 minutes. 12: Cool for a minute or two, de-mold with a spoon, and serve hot. 13: For the Chutney, heat oil in a pan and add urad dal, chana dal, and dry red chillies. 14: When the dals start to change color, add garlic and onion. 15: When onion turns translucent, add tomatoes and cook until softened. Add salt and tamarind, then turn off the stove. 16: Cool slightly and blend into a paste. Transfer to a bowl. 17: In a small pan, heat oil and add mustard seeds and split urad dal. When mustard seeds crackle, add curry leaves. Remove from heat after 10 seconds. 18: Add the tempering to the chutney and serve with dosa, idli, or any other breakfast dish.View original recipe