How Long To Cook Rava Idli - How To Cook. Now add chopped green chilies, ginger, cahews and saute for a minute. If using a pressure cooker, then cover the pressure cooker.
Keep the idli mould in the steamer or pressure cooker. Use cold water to grind so the batter doesn’t get hot. After mixing semolina and yogurt with water, ensure that you leave the batter undisturbed for at least 20 minutes. Once done take them out on a plate. Wet your fingers and touch the idlis, if it sticks, cook for few more minutes. Timing will vary depending on the kind of equipment you have used. Curd gives a soft texture to rava idli; If you can keep it for an hour or two, it's great but not a necessity. Here is how you do that. Add handful of cashew halves and handful of cashew pieces.
You can also eat idli with tomato ketchup. At this time add the eno salt to the batter and mix well (the eno salt should be active enough. Cover with a plate and then cover it with a kitchen towel. If using fenugreek seeds, soak ½ tsp teaspoon seeds with dal. Add dal batter and mix well with hand. Today we will learn how to make rava idli at home in a very easy way, you will have a lot of fun in making and eating it. In a bowl add ½ cup beaten curd and ½ cup water. We hope you got insight from reading it, now let’s go back to rava idli recipe. There should be enough ghee or oil to coat the rava. Add 1 cup idli rice or 1 cup + 2 tablespoons idly rava to another large bowl. Set the batter aside to ferment overnight.
