BM #70 Week 1 Day 1 -
Welcome to another edition of Blogging Marathon where for the first week I have chosen to blog single serving recipes. This is very relevant for food loving single women or bachelors or students etc..
Archana, a fellow BMer posed a question in our group as to how Jowar rava idli can be made. Since I had Jowar rava handy, and I was looking to make a brunch for myself, I thought that was a good idea and immediately started making these idlis and these have become a favorite of mine. Thanks to Archana for the idea.
I made this almost the same way I make the regular Rava Idli or the Wheat Rava Idli. There are many more types of idlis and are listed here.
Jowar Rava 2 Tbsp soaked for an hour
Carrots, grated 2 Tbsp
Ginger, grated 1/8 tsp
Green Chili coarsely crushed 1/2 tsp or to taste
Almonds crushed 1 Tbsp
Salt to taste
Yogurt 5-6 Tbsp
Eno Fruit salt or Baking soda 1/8 tsp
Coriander leaves chopped 1 TbspSeasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Chana Dal 1 tsp, Urad Dal 1/2 tsp, Jeera 1/4 tsp, Asafotida a pinch, curry leaves few)
Method Of Preparation -
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop and the dals are brown, add in the crushed almonds, ginger and green chili.
Add in the grated carrot and saute for a few seconds.
Drain the soaked Jowar rava and add into the pan. Saute until the jowar rava turns a shade of golden brown.
Add in salt and remove from heat. Let it cool for a few minutes.
Whisk in yogurt and sprinkle ENO fruit salt and gently mix.
Divide the batter into a idli plate (optionally placing a cashew in each of the mould).
Steam it for 15 minutes. Let it cool for a few minutes.
Unmould and serve it warm with a chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 70.
Preparation Time 5 minutes, soaking time 1 hr + Steaming time 15 mintues
Makes 4 idlis