Brown rice rava-carrot idli is a very delicious, healthy idli which does not require fermenting. This masala idli is very simple to make and is extremely nutritious with vitamin A, fiber and proteins.
Ingredients
- 1 cup brown rice idli rava or any other idli rava from grocery stores
- 1 tablespoon channa dal
- 1 tablespoon moong dal
- ¾ cup water
- 1 cup shredded carrot
- ¼ cup chopped onion
- ¼ cup fresh shredded coconut optional
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon salt
- 1 tablespoon chopped cilantro/coriander leaves
- Pinch of hing
- 1 tablespoon oil to grease the idli plates
Instructions
- Wash the moong and channa dal
- Add it to the rava and soak it (dals and rava) in ¾ cup of water for 4 to 5 hours or overnight.
- To this soaked mix, add all the other ingredients (carrot, onion, coconut, pepper, salt, and hing) and mix well. You can substitute pumpkin for carrot, which adds its own nice flavor.
- Grease the idli plates by putting a few drops of oil in each plate. Use your hand to spread the oil.
- Put the idli batter on each plate.
- Place these idli stands in the cooker and steam cook it for 15 minutes on medium high heat.
- Then turn off the heat and allow it to cool for 5 minutes – if you take out the idlis immediately they will stick to the plates.
- After 5 minutes take out the idlis from the cooker and it is ready to eat.
- Idli’s will come out with a soft texture. Eat these hot idlis with chutney and ghee.
