Tomato Rava Idlis – non-fermented idlis made with semolina, curds and tomato puree.
Idlis, the breakfast staple in South Indian homes is now popular all over the world. Steaming hot idlis served with chutney, sambar and gun powder is a much loved breakfast dish for me. I like to keep experimenting with idlis and making different types of idlis. I have earlier shared the recipes for regular plain idlis, Idlis steamed in jackfruit leaves, Kanchipuram idlis, Rava idlis, Green gram idlis, Oats Idlis, Ragi Idlis, Oats Carrot Idlis, Idlis with vegetables etc. Today I am sharing the recipe for Tomato rava idlis. These are non-fermented idlis made by adding curds and tomato puree to semolina. Here goes the recipe:
2 cups semolina (rava/sooji)
1 tsp clarified butter (ghee)
½ cup curds (dahi) (How to make curds)
1 tsp mustard seeds (rai/ sarso)
1 ½ tsp split black gram (udad dal)
1 tsp split chickpeas (chana dal)
Few curry leaves (kadi patta)
2 medium sized tomatoes (tamatar)
salt as per taste (namak)
1 tsp fruit salt (eno)
- Wash the tomatoes and blend into a smooth puree. Keep aside.
- Heat 1 tsp ghee in a pan.
- Add mustard seeds, udad dal, chana dal and curry leaves.
- Saute for few seconds.
- Add rava and saute on slow flame.
- Roast the rava till it turns aromatic.
- Turn off the flame and allow the rava to cool.
- In a mixing bowl, add the roasted rava, curds, tomato puree and mix.
- Keep this mixture aside for 30 minutes.
- After 30 minutes, add water as required, to get the desired consistency. Mix well.
- The batter should not be too thin or too thick.
- Add salt, fruit salt to the mixture and give a quick mix.
- Grease idli plates with oil and pour the batter into idli moulds.
- Steam the idlis for 15 minutes or till the idlis are cooked.
- Unmould the idlis and serve tomato rava idlis with coconut (green) chutney and/or sambar.
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