Rava Idli

Rava idli is one of the easiest dishes that I know of and is a saviour when guests surprise you with their visit. Its simple, delicious and quick to make.

Ingredients:
Rava
Curds
Baking soda - a pinch
Cumin seeds
Mint leaves - few
Carrot - grated
Pepper - few pods
Ginger - a small piece ,chopped finely
Asafoetida
Coriander leaves - chopped
Salt to taste

What to do:
1. In a bowl, take some curd ( curd should not be too thin). In a spoon of water mix a pinch of baking soda until it dissolves and add it to the curd.Set it aside
2. Heat 2 teaspoons of oil in a Wok.Fry Cumin seeds, pepper pods, mint leaves and then roast the Rava in it
3. Add a pinch of asafoetida to it . Allow it to cool
5. Add the roasted rava mixture to the curds and add salt as per taste. Add Coriander leaves. Make sure the batter is not too liquid.
6. Set this aside for 10 minutes or so
7. Use the idli steamer to make wonderful , fluffy idlis

I usually retain the idlis' in the steamer for 10 min. Rava idli goes well with mint chutney. Try it and enjoy !

Rava Dosa

Hmmm, its been long since I got this one right. I then took some time to explain the problem to my aunt ( more often than not she has become my saviour these days). She gave me a simple way to make this dish. Trust me,the results were truly amazing. Yes, my Husband was impressed . "It's very Good", he said. Now, isn't that a pretty big compliment? :)

Ingredients: ( Helps make 5 dosas')
1 cup Rava (Semolina)
3/4 cup Rice flour
3 teaspoons of Maida (All purpose flour)
1/4 Onion
Asafoetida (small pinch of it)
Green chillies - 3
Curry leaves - few
Pepper - few
Cumin seeds
Salt

How I made :

1. Add some oil in a wok. When it gets heated add the Cumin seeds and pepper. Allow it to spurt
2. Next add Onion and sauté till transparent
3. Next add green chillies, curry leaves, asafoetida and Rava
4. Roast the rava slightly in the oil ad remove the wok from the stove
5. Mix the roasted rava from the previous step with the rice flour , maida and salt
6. Add water such that the batter looks like BUTTERMILK
7. Heat the tava for about 5 min before making the dosa. When the tava is hot, SPRINKLE the batter on the tava
8. Avoid using a spatula for making the dosa. Using a spatula makes the dosa batter clog and hence you will not get a thin dosa
9. Roast the dosa on both the sides to make it crisp

Things to remember:

1. Rava dosa needs to be crisp
2. Don't add too much Maida. It takes time to roast the dosa
3. The batter HAS to be like buttermilk consistency, else the dosa will be soft
4. You can also add roasted groundnut and cashews to this dish
5. You can also fry few thinly sliced ginger pieces and add it to the batter