“Nutty Fusion: Elevate breakfast with Kaju Rava Idlis – a harmonious blend of tradition and flavor. Enjoy fluffy delights enriched with cashews and South Indian spices.”
Idli is a popular and traditional South Indian dish that is a staple in many households and restaurants across India and other parts of the world. It is a type of steamed rice cake that is made from a fermented batter of rice and urad dal (split black gram) .It can also be made from Semolina adding the richness of cashews (kaju). Idli is known for its light, fluffy texture and is often enjoyed as a breakfast dish, although it can be consumed at any time of the day.
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Follow these simple steps to create a delicious and satisfying morning meal:
Ingredients:
– 1 cup rava (semolina)
– 1/2 cup cashews, finely chopped
– 1/2 cup plain yogurt
– 1/2 cup water
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon urad dal (split black gram)
– 1/2 teaspoon chana dal (split chickpeas)
– 1/2 teaspoon grated ginger
– A pinch of asafoetida (hing)
– Few curry leaves
– 2 tablespoons chopped coriander leaves
– Salt to taste
– 1 tablespoon oil or ghee (clarified butter)
– 1/2 teaspoon baking soda (optional, for extra softness)
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Instructions:
- Heat oil or ghee in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, and cashews. Sauté until the dals turn golden and cashews become lightly browned.
- Add grated ginger, asafoetida, and curry leaves to the pan. Sauté for a minute until fragrant.
- Add rava (semolina) to the pan and roast it on low to medium heat until it turns golden brown and aromatic. This will take about 5-7 minutes. Stir continuously to avoid burning.
- Transfer the roasted rava mixture to a large mixing bowl and let it cool for a few minutes.
- In the same mixing bowl, add plain yogurt, water, chopped coriander leaves, and salt. Mix well to form a thick batter. If desired, add baking soda and mix until combined.
- Allow the batter to rest for about 15-20 minutes. This will give the rava time to absorb the moisture and soften.
- Grease the idli molds with oil or ghee. Pour the batter into each mold, filling them about 3/4 full.
- Steam the idlis in a steamer for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the idli molds from the steamer and let them cool for a couple of minutes.
- Gently remove the idlis from the molds using a spoon. Serve the Kaju Rava Idlis hot with coconut chutney, sambar, or any of your favorite accompaniments.
Enjoy these delectable Kaju Rava Idlis as a delightful and nutritious addition to your breakfast repertoire. The blend of flavors and textures will surely delight your taste buds and leave you wanting more!
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