All happiness depends on a leisurely breakfast. Rawa idli and coconut chutney yummy healthy and nutritious. 1 cup semolina or bombay rava or suji or chiroti rava
2 tablespoon ghee or clarified butter
½ teaspoon mustard seeds
¼ teaspoon cumin or jeera
½ tablespoon chana dal or bengal gram
1 tablespoon cashews chopped (optional)
10 curry leaves
2 green chilies chopped (skip for )
¾ tsp ginger grated or paste
1/3 teaspoon salt – use as needed
2 to 3 tablespoon coriander leaves chopped finely
¾ cup curd or yogurt or dahi (fresh, not sour)
½ cup water for soaking rava
2 to 3 tablespoon water for batter consistency
1 teaspoon lemon juice (skip if using eno)
1 teaspoon Eno or fruit salt or ¼ tsp cooking soda (or soda-bicarbonate) (* refer notes)
1 teaspoon oil for greasing idli plates
4 cashewnuts or 8 split cashews
1 teaspoon carrot grated
HOW TO MAKE THE RECIPE
Preparation for rava idli
Heat 2 tablespoons ghee in a pan. Fry 8 split cashews until golden and set aside for garnishing.
To the same pan, add ½ teaspoon mustard, ¼ teaspoon cumin, 1 tablespoon broken cashews and ½ tablespoon chana dal. Fry until the dal turns golden.
Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and ¾ teaspoon ginger. Saute until it turns fragrant just for 30 seconds.
Then quickly add 1 cup rava. Mix well to coat the semolina with ghee. Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic. Do not brown the rava. Set this aside and cool completely.
3 hours ago
I still remember growing up and seeing the Fila branding plastered across all the really cool outfits and shoes in practically every store. And when you remember something so vividly, the word that comes to my mind is “iconic”. filaindia is taking me back in time and in the coolest way possible. Over the next few days I’m going to show you some of my top picks from the original OG brand Fila! Shot by concretewanderer.