Rawa Idli | रवा इडली | Ready to Eat | Premix | Sanjeev Kapoor Khazana
52.5 هزار بار بازدید -
5 سال پیش
-
Who would have thought that
Who would have thought that making idlis would be so much easier, fuss-free and quick! Try this Rawa Idli Pre-mix and make an easy everyday breakfast for you and your loved ones.
RAWA IDLI
Ingredients
2 cups semolina (rawa)
¼ cup ghee
1 tsp mustard seeds
½ tsp asafoetida (hing)
1 tsp split skinless black gram (urad dal)
4 green chillies, finely chopped
20 curry leaves
2 tsps powdered sugar
3 tsps salt
½ tsp fruit salt
Batter
½ cup yogurt
Tomato chutney to serve
Coconut chutney to serve
Method
1. Heat ⅛ cup ghee in a non-stick pan, add semolina and roast till golden brown and fragrant. Transfer into a large bowl and allow to cool to room temperature.
2. Heat remaining ghee in the same pan, add mustard seeds, asafoetida, split skinless black gram, green chillies and curry leaves and sauté for a few seconds or till everything crisps up. Transfer on a plate and allow to cool to room temperature.
3. Crush the fried curry leaves and add them into the semolina and add the remaining fried mixture. Mix well.
4. Add powdered sugar, salt and fruit salt and mix till well combined. Transfer into an air tight container and store up to 20 days in a dry place.
5. For making the idlis, take 1 cup of the prepared premix in a large bowl. Add yogurt and ⅓ cup water and whisk well. Set aside for 10 minutes.
6. Heat sufficient water in a steamer and add the prepared batter into each greased idli mould and steam for 8-10 minutes.
7. Take them off the heat and serve hot with tomato chutney and coconut chutney.
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For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
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#sanjeevkapoor
RAWA IDLI
Ingredients
2 cups semolina (rawa)
¼ cup ghee
1 tsp mustard seeds
½ tsp asafoetida (hing)
1 tsp split skinless black gram (urad dal)
4 green chillies, finely chopped
20 curry leaves
2 tsps powdered sugar
3 tsps salt
½ tsp fruit salt
Batter
½ cup yogurt
Tomato chutney to serve
Coconut chutney to serve
Method
1. Heat ⅛ cup ghee in a non-stick pan, add semolina and roast till golden brown and fragrant. Transfer into a large bowl and allow to cool to room temperature.
2. Heat remaining ghee in the same pan, add mustard seeds, asafoetida, split skinless black gram, green chillies and curry leaves and sauté for a few seconds or till everything crisps up. Transfer on a plate and allow to cool to room temperature.
3. Crush the fried curry leaves and add them into the semolina and add the remaining fried mixture. Mix well.
4. Add powdered sugar, salt and fruit salt and mix till well combined. Transfer into an air tight container and store up to 20 days in a dry place.
5. For making the idlis, take 1 cup of the prepared premix in a large bowl. Add yogurt and ⅓ cup water and whisk well. Set aside for 10 minutes.
6. Heat sufficient water in a steamer and add the prepared batter into each greased idli mould and steam for 8-10 minutes.
7. Take them off the heat and serve hot with tomato chutney and coconut chutney.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#sanjeevkapoor
5 سال پیش
در تاریخ 1398/06/23 منتشر شده
است.
52,504
بـار بازدید شده