Recipe for Rava Idli and Carrot Chutney

This is a Recipe for preparing tasty Rava Idli and Carrot Chutney. The Rawa Idli served with Gajar Ki Chutney is unique and delicious as a break fast dish.

2 Cups Rava
3 cups Sour Curd
2 Table spoon Oil
½ Tea spoon Mustard
½ Tea spoon Urad Dal
1 Pinch of Hing
1 Table spoon Coconut
¼ Cup (chopped) Cabbage
Salt to taste

Heat the Oil in a frying pan and add the Mustard. Urad dal and Hing. When mustard splutters, then add all other ingredients (save rava and curd) Fry well. Add Rava and fry till red. Let it get cold. Mix curds and steam immediately in Idli moulds for 8-10 minutes. Serve with Chutney.

For the Chutney
1 grate Coconut
1 Green Chili
1 Cup Carrot
2 Tomatoes
Pinch of Hing
Salt to taste
2 red chilies
1 Table spoon Urad dal
1 Pinch Mustard
Little Coriander leaves

Heat 1 Table spoon Oil in a frying pan and then add the carrot, Green Chili and Urad dal – fry till the dal turns red. Add Coconut and fry for a few more minutes. Let it cool. Add Salt add tomatoes and grind everything fine. Season in 1 Table spoon Oil the Mustered and Hing. When it splutters. Pour on the Chutney. Mix Coriander leaves to the chutney and serve.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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