besan rawa idli

Besan Sooji Idli Recipe – Besan Rava Idli recipe

Besan Sooji Idli Recipe – Besan Rava Idli recipe

Besan sooji idli is an innovative twist to the regular idli. Idli is a South Indian cuisine but it is relished all over India. This scrumptious idlis are prepared with semolina, chickpea flour along with green peas, capsicum and tomatoes. As it contains veggies and made in very less oil, therefore, it makes this idli a healthy and nutritious snack.

You can prepare these soft-spongy besan sooji idlis for your family at breakfast and serve it along with peanut chutney or coconut chutney. They will love it for sure! It will keep them full for long hours. So, definitely try out making besan sooji idlis with this easy to follow step-by-step instructions.

Directions

Getting ready:

Finely chop curry leaves and place it in a bowl.

besan rawa idli

Pour 2 cups of water into the cooker and let it simmer on high flame. Grease idli moulds with some oil. Spread the oil evenly in each mould.

besan rawa idliMaking:

Add semolina into sieved chickpea flour along with whisked curd. Mix it really well until the lumps dissolves completely. Add ¼ cup of water to the mixture and prepare a smooth batter as required for making lentil idli. Now add green chilly and ginger to the batter. Mix it really well.

besan rawa idli

Heat a pan with some oil and add red mustard seeds followed by urad lentil. Stir until it turns brown. After that add curry leaves and mix it well. Turn off the flame. Tempering is now ready.besan rawa idli

Pour the prepared tempering into the batter along with chopped tomatoes, chopped capsicums, green peas and salt. Mix everything really well. Batter for making idlis is now ready. Keep it aside for 10 minutes to rest.

besan rawa idli

Place 2-3 pieces of tomatoes and green peas on the greased moulds. Batter has fermented. Now add eno fruit salt into the batter. Mix it really well. Don’t whisk it too much. Batter is now ready to make idlis.

besan rawa idli

Pour the batter equally in each mould. After that place the moulds on idli stand. Set the knot. Place the stand inside the cooker. Put the lid on and remove its whistle. Let the idlis steam for 10-12 minutes on high flame. If there is too much steam inside the cooker then low down the flame to medium. There should be proper steam to cook the idlis aptly.

besan rawa idli

After 12 minutes, turn off the flame and open the lid. Take the idli stand out and separate the moulds so that the idlis cools down quickly. Once they cool down completely, run a knife around the edges of the idli and take it out. Place it on a plate. Similarly, separate the rest of the idlis. Besan rawa veg idlis are now ready to serve.

besan rawa idliServing:

Serve these spongy and mouth-drooling besan rawa veg idli steaming hot along with peanut chutney, coconut chutney or any chutney you desire. Enjoy!

besan rawa idli

  • SuggestionsAdd eno fruit salt at the end after mixing everything into the batter. Don’t whisk the batter too much after adding eno fruit salt into it. If you will whisk the batter too much then air bubbles will get released and the idlis will not turn out spongy. Once you have added eno fruit slat into the batter then prepare the idlis immediately don’t leave it to rest.
  • Don’t make the batter too thin or too thick and don’t keep the flame low while steaming the idlis. This way less steam will generate inside the cooker and the idlis will not turn soft. So, keep the flame on high.
  • Here we have used capsicum, tomatoes and green peas but you can use any veggies like cauliflower, beans or carrot as per taste or availability.

Besan Sooji Idli Recipe - Besan Rava Idli recipe besan rawa idli
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1 cup
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Green pea – ½ cup
  • Capsicum – 1 small sized (chopped)
  • Tomatoes – 1 (diced)
  • Oil – 2 tbsp
  • Curry leaves – 8-10
  • Green chillies – 2 (finely chopped)
  • Ginger paste – 1 tsp or 1 inch ginger baton grated
  • Urad lentil – 1 tsp
  • Red mustard seeds – ¼ tsp
  • Salt – 1 tsp or to taste
  • Eno fruit salt – 1 tsp
Instructions
  1. Finely chop curry leaves and place it in a bowl.
  2. Pour 2 cups of water into the cooker and let it simmer on high flame. Grease idli moulds with some oil. Spread the oil evenly in each mould.
  3. Add semolina into sieved chickpea flour along with whisked curd. Add ¼ cup of water to the mixture. Now add green chilly and ginger to the batter. Mix it really well.
  4. Heat a pan with some oil and add red mustard seeds followed by urad lentil. Stir until it turns brown. After that add curry leaves and mix it well. Turn off the flame. Tempering is now ready.
  5. Pour the prepared tempering into the batter along with chopped tomatoes, chopped capsicums, green peas and salt. Mix everything really well. Batter for making idlis is now ready.
  6. Place 2-3 pieces of tomatoes and green peas on the greased moulds. Batter has fermented. Now add eno fruit salt into the batter. Mix it really well.
  7. Pour the batter equally in each mould. Place the stand inside the cooker. Put the lid on and remove its whistle. Let the idlis steam for 10-12 minutes on high flame.
  8. After 12 minutes, turn off the flame and open the lid. Take the idli stand out and separate the idlis. Place it on a plate. Similarly, separate the rest of the idlis.
  9. Serve these spongy and mouth-drooling besan rawa veg idli steaming hot along with peanut chutney, coconut chutney or any chutney you desire.

 

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