Vegetable Rava Idli Recipe | Veg Rawa Idli Recipe
Vegetable Rava idli gives a very good start to your day. Made of rava and healthy veggies you can have this idli for breakfast or for supper. It is a quick and easy recipe you can have anytime you want a fuss free food. Veg rawa idli is basically a south indian recipe a favorite among all.
Here is an easy step by step recipe with pictures to make Veg Rawa Idli. Serve these spongy and healthy veg rawa idli with green coriander chutney, peanut chutney or coconut chutney. Enjoy
Directions
Getting ready:
Pour 2 cups of water in a pressure cooker and place it on flame to simmer.
Evenly apply some oil in each moulds of idli maker.
Making:
Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.
Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.
Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.
Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.
10 minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don’t whisk the batter too much.
Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.
Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.
Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.
Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.
Serving:
Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.
- Curd – 2 cups
- Semolina – 2 cups
- Green coriander – 2 tbsp (finely chopped)
- Green peas - ¼ cup
- Cauliflower - ½ cup (chopped)
- Capsicum - ½ cup (finely chopped)
- Urad dal – 1 tsp
- Red mustard seeds - ½ tsp
- Ginger – 1 inch baton grated or 1 tsp paste
- Green chilly – 1 (finely chopped)
- Eno fruit salt – 1 tsp
- Oil – 2 tbsp
- Salt – 1 tsp
- Pour 2 cups of water in a pressure cooker and place it on flame to simmer.
- Evenly apply some oil in each moulds of idli maker.
- Take curd and semolina in a big mixing bowl and mix until the lumps dissolves completely.
- Then add green peas, cauliflower, capsicum, ginger, green chilly, salt and 1 tbsp of water and mix all the ingredients really well. Make sure that the batter is not too thick or thin in consistency.
- Now heat a small pan with 1 tsp oil. When the oil gets heated, add red mustard seeds in the pan. As the seeds starts crackling, put urad dal to it and saute until they become light brown.
- Pour the tempering in the batter and mix well. Cover and keep the batter aside to 10 to 15 minutes.
- minutes later, semolina will puff up nicely. Add eno fruit salt to the batter and mix until air bubbles form in the batter. Don't whisk the batter too much.
- Fill each greased moulds of idli maker with 1 tbsp of batter and arrange them on stand.
- Place the idli stand in cooker and put the lid on. Remove the whistle and allow them to steam on high flame for 10 minutes.
- Later, uncover the cooker and pork a fork or knife in an idli. If it comes out clean that means idlis are steamed aptly. Turn off the flame and take out the idli stand.
- Separate the mould so that the idli cools down quickly. Afterward, move a knife around the sides of the idli and transfer them on a plate. Veg rawa idli are ready.
- Serve these spongy and healthy veg rawa idli with a side assortment of green coriander chutney, peanut chutney or coconut chutney.
