Rava Idli With Thengai Chutney (fluffy Rava Idli With Coconut Chutney)
Rava Idli with Thengai Chutney is a popular South Indian dish that is enjoyed as a breakfast or snack. The fluffy Rava Idli pairs perfectly with the flavorful and aromatic Thengai Chutney, making it a delightful combination.
Ingredients
- 2 cups semolina (rava)
- 1 cup yogurt
- 1/2 cup water
- 1 tsp baking soda
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 cup grated coconut
- 2-3 green chilies
- 1-inch ginger
- 1/4 cup roasted chana dal
- Salt to taste
- Oil for greasing
Instructions
- In a bowl, mix the semolina, yogurt, water, and salt. Let it rest for 15 minutes.
- Heat oil in a pan, add mustard seeds, cumin seeds, green chilies, and ginger. Sauté for a minute.
- Add the grated coconut and roasted chana dal. Sauté for another 2 minutes. Remove from heat and let it cool.
- Add the cooled mixture to the semolina batter and mix well. Add baking soda and mix gently.
- Pour the batter into greased idli molds and steam for 12-15 minutes.
- For the Thengai Chutney, blend grated coconut, green chilies, roasted chana dal, and salt to a coarse paste. Add water if needed.
- Temper mustard seeds, urad dal, and curry leaves in hot oil and add it to the chutney.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 8g
- Fat
- 6g
Supplies
Idli molds Steaming pot
Tools
Mixing bowl Pan Blender
Serving suggestions
Serve the Rava Idli with Thengai Chutney hot, accompanied by a cup of steaming filter coffee for a traditional South Indian breakfast experience.
Tips & tricks
For softer idlis, you can also add a handful of poha (flattened rice) to the batter.
Cost
$8