Rava idli are very popular in the tiffin centers of karnataka. 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.
Calories per Ingredient. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Rava Idli. 134 calories of Laxmi brand Sooji/ Farina, (0.40 cup) 28 calories of Coconut, raw, (0.10 cup, shredded)
Always roast the rava on low heat until it is aromatic. Don’t make it brown! Also never roast it on high heat, because the Rava might get burnt. Now add yogurt and a little water in the cooled rava and mix well. Add some water to make idli like batter.
rava idli can be served as it is, as it contains spices and herbs. serving rava idlis with coconut chutney, red chutney, chutney powder, potato sagu or sambar makes it even tastier. can we preserve the rava idli batter?