Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂
Do try them out! Kids will enjoy every bite!
Image Credit: Mujahid Khaleel
- Rava – 11/2 cups
- Curd – 3 cups
- Finely chopped onion – 1 large
- Green chilies finely chopped – 3-4
- Coriander leaves – 1 cup
- Carrot grated – 1/2
- Mustard seeds – 1 tsp
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – 7-8
- Soda – 1 pinch
- Oil – 1 tbsp + 1 big ladle
- Salt as required
- Roast the rava with 1 tbsp oil for less than 5 minutes and make sure there are no lumps. Do not burn.
- Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
- Now add the rava and fry for sometime. Do not burn.
- Removed from heat and allow to cool.
- Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
- Add the grated carrot.
- Add soda. Add coriander leaves after a minute or 2. If added immediately, the coriander leaves turn black.
- Pour in Idli container and steam for 10 – 15 minutes.
Image Credit: Mujahid khaleel
Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.
Mum loved baking; it gave her immense pleasure and joy.
We sisters, loved to see Mum bake. She would hum songs as she mixed in all her ingredients and set up the oven 🙂
Remembering Mum’s Walnut Banana Muffin, Didi tries her hand at it. It looks yummylicious!
Treat yourself to an utterly sweet world!
Walnut Banana Muffin
© Mujahid Khaleel
Banana – 2 over riped
Walnut – 1/2 cup
All purpose flour / Maida – 2 cups
Butter – 2 over riped
Powdered Sugar – 1 cup
Egg – 1 (room temperature)’
Milk – 1/4 cup
Vanilla Essence – 2 tsp
Salt – 1/2 tsp
Baking powder – 1 tsp
Baking Soda – 1/2 tsp
- Keep all ingredients ready with the above mentioned measurements before you start preparing the cake.
- If you do not have powered sugar, powder it and then measure. Here you will need 1 cup.
- Sieve maida, baking powder, baking soda and salt thrice so that all are very well mixed.
- Use softened butter. Do not melt.
- Eggs should be at room temperature. If refrigerated keep them out for about an hour before baking.
- Line the muffin tray with paper cake cups. If you don’t have them, grease the tray with butter and dust with Maida so that the Muffins come off easily once baked.
- Preheat at 375 F or 190 C till it becomes hot.
- Mash the bananas and butter together without any lumps. Mash the bananas a little before adding the butter it becomes easier to mash.
- Beat the egg separately with vanilla essence. Do not overbeat.
- Stir in sugar, beaten egg and milk.
- Fold the dry ingredients into wet.
- Stop when they are just moistened otherwise the muffin will turn out to be hard.
- Slowly fold in the walnuts.
- Pour this mixture into the paper cake cups and bake at 375 F or 190 C for about 20 -25 minutes. Time may vary for each oven.
- Check if the muffin is baked with a tooth pick. The muffin is done if it comes out clean.
- Remove from oven and place it on a wire rack and allow to cool.
- Serve muffins for breakfast or have them with your evening tea.
- You can substitute walnuts for any nuts of your choice or make it just plain.
- This recipe makes 12 muffins.