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Rava Idli



Chop the green chillies fine and keep aside. Peel the ginger, chop it fine and keep aside. Fry brown the cashewnuts in a little ghee and keep aside. Heat a little ghee in a frying pan and add mustard, green chillies, ginger and saute until the chillies are done and empty the entire contents into the vessel containing curd. Mix semolina, curd, cashewnuts and salt and if the resultant batter is too thick dilute with water ato achieve the required consistency. Laddle the batter on to the idli stand and steam.
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