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.

Rava Idli With Thengai Chutney (fluffy Rava Idli With Coconut Chutney)

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

  1. In a bowl, mix the semolina, yogurt, water, and salt. Let it rest for 15 minutes.
  2. Heat oil in a pan, add mustard seeds, cumin seeds, green chilies, and ginger. Sauté for a minute.
  3. Add the grated coconut and roasted chana dal. Sauté for another 2 minutes. Remove from heat and let it cool.
  4. Add the cooled mixture to the semolina batter and mix well. Add baking soda and mix gently.
  5. Pour the batter into greased idli molds and steam for 12-15 minutes.
  6. For the Thengai Chutney, blend grated coconut, green chilies, roasted chana dal, and salt to a coarse paste. Add water if needed.
  7. 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