By: Ankayar of Denver, US
spicy rava cakes
Filed in Roti, Paratha, Breads
Serves 2 people
Other 9 recipes by Ankayar »
The curd has to be only sufficiently sour and the batter has to be real thick, for softer idlies.
on 3/2/2011 3:06:00 AM
Dear Narmadha... You just need to add 1/2 tsp Eno or Baking Soda in it as an additional ingredient.
on 11/22/2010 5:20:00 AM
Why do you want to fry the rava. Add the fried things to rava and mix with curd/ butter milk along with ENO/ soda-bi-carb and then fill it in idli moulds. You get oil free idli in 7-10 mniutes in a pressure cooker without whistle.
on 3/30/2010 9:21:00 PM
u can also add some grated carrot, peas and coriander to the batter to be colourful and it also gives a good taste.
on 3/30/2010 1:02:00 AM
Use Butter milk instead of curd and add some soda by carb and eno.1/8 tsp soda and 1/4 tsp eno will do the trick .
on 3/18/2009 8:14:00 AM
As Indu said the curd has to be sufficiently sour, and you can add a bit of water to the batter just before steaming the idlies, as rawa has a tendency to soak in all the moisture from the curd, once you leave the batter to st for more than 1/2 an hour.
on 3/16/2009 7:16:00 AM
Hi, I think we have to use the soar curd and allow it for 3 to 4 hours for rava to become soft. Then steam it in cooker so that idli will not be hard and it will be tasty
on 3/5/2009 9:48:00 PM
i think we need to add some meetha soda.
on 2/26/2009 6:14:00 AM
hi i made this iddili but it came out very hard. pls let me know what mistake have i done
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