Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 1 potato 2 tbsp oil ½ tsp mustard seeds ½ tsp cumin 1 tsp chana dal A pinch of hing Few curry leaves, chopped 2 chilli, finely chopped 1 cup rava, coarse ½ cup curd ½ tsp salt 2 tbsp coriander, finely chopped ¼ cup water, adjusting consistency ½ tsp Eno/fruit salt
In a blender, take 1 potato and ¼ cup water. Blend to make smooth paste. Keep aside.
In a large kadai heat 2 tbsp oil, splutter ½ tsp mustard, ½ tsp cumin, 1 tsp chana dal, pinch hing, few curry leaves and 2 chilli.
Next, add 1 cup rava and roast on low to medium flame. Roast until the rava turns aromatic. Transfer to the bowl and cool completely.
Add in the prepared potato puree, ½ cup curd, ½ tsp salt and 2 tbsp coriander. Mix well, combining everything well. Rest for 15 minutes or until the rava absorbs well.
Now add ¼ cup water adjusting consistency as required. Just before steaming add ½ tsp Eno/fruit salt and mix gently.
Pour the batter in greased idli plate and steam the idli for 15 minutes. Finally, enjoy the aloo rava idli with coriander chutney.