Craving a quick, flavorful, and healthy breakfast? Look no further than Spicy Rava Idli with a vibrant Mint Green Chutney! This South Indian recipe is a delightful twist on the classic idli, boasting a spicy kick and a satisfyingly fluffy texture. Forget complicated steaming techniques; this recipe simplifies the process, making it perfect for even the busiest mornings. The addition of spices elevates the usual mild flavor profile, creating a breakfast that's both comforting and exciting. The accompanying mint chutney provides a cool and refreshing counterpoint to the spice, balancing the flavors beautifully.
The secret to perfectly fluffy idlis lies in the right technique and a few key ingredients. This recipe provides you with all the tips and tricks for achieving that perfect texture. To learn the step-by-step process for making these delicious spicy rava idlis and their accompanying mint chutney, read on!
Tools Needed
- Mixer grinder
- Tadka pan
- Pan
- Idli stand
- Idli mould
- Knife
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chutney and Rava Batter
- Blend coriander leaves, mint leaves, ginger, green chili, desiccated coconut, futani dal, mustard seeds, and salt with water into a smooth paste.
- Heat mustard oil in a tadka pan. Add mustard seeds, dry red chilies, and curry leaves. Pour over the chutney.
- Heat ghee in a pan and roast cashew nuts until golden brown. Remove and set aside.
- In the same pan, add ghee, mustard seeds, cashew nuts, curry leaves, asafoetida, and ginger. Sauté until fragrant.
- Add rava (semolina) and roast well, mixing continuously until lightly browned and fragrant.
- Let the roasted rava cool completely.
- Mix in cooled rava, coriander leaves, crushed carrots, soaked moong dal, curd (yogurt), and salt.
- Let the batter rest for 10 minutes.
Step 2. Prepare the Idlis
- Grease idli molds and place roasted cashews upside down in the molds.
- Add baking soda (or Eno) to the batter and gently mix in one direction. The batter should be slightly pourable.
- Fill the idli molds with batter.
- Steam the idlis for 10-12 minutes, or until a knife inserted in the center comes out clean.
Step 3. Serve
- Let the idlis cool slightly before carefully removing them from the molds. Serve hot with the mint chutney.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- For spongy idlis, use an equal amount of curd as rava.
- Adding a squeeze of lemon to the idli steamer water prevents the idlis from turning black.
- Gently mix the batter to maintain fluffiness.
- Well-greased molds make it easier to remove the idlis.
Nutrition
- Calories: approximately 250-300
- Fat: 8-12g
- Carbs: 40-50g
- Protein: 5-7g
FAQs
1. Can I make the batter ahead of time?
Yes! The batter can be prepared the night before and stored in the refrigerator. This allows the rava to properly absorb the liquid, resulting in fluffier idlis.
2. What if my idlis are too hard?
This usually means the batter was too thick or the steaming time was too long. Try adding a little more water to the batter next time, or reduce steaming time by a minute or two.
This Spicy Rava Idli recipe, paired with the refreshing Mint Green Chutney, offers a delicious and convenient breakfast or snack option. The simple steps and readily available ingredients make it perfect for busy weeknights or weekend brunches. Enjoy this flavorful South Indian delight!