Subz rawa idly
HOW TO MAKE:
Heat 1 tsp olive oil and
add 1/2 tsp mustard seeds and
1/2 tsp chana dal.
Once dal turns brown, add 1 slit green chilli, a few curry leaves and 1 inch grated ginger.
Add 1 cup rawa or sooji and roast on low flame for about 2 minutes.
Let it cool for a while.
Then add finely chopped or grated coconut, carrots and chopped coriander leaves with a cup of beaten curd, 1/2 cup water and salt. Leave for about 30 minutes. Then pour a ladle full of batter each in idli plates and steam on a medium flame for about 10-15 minutes.
Heat 1 tsp olive oil and
add 1/2 tsp mustard seeds and
1/2 tsp chana dal.
Once dal turns brown, add 1 slit green chilli, a few curry leaves and 1 inch grated ginger.
Add 1 cup rawa or sooji and roast on low flame for about 2 minutes.
Let it cool for a while.
Then add finely chopped or grated coconut, carrots and chopped coriander leaves with a cup of beaten curd, 1/2 cup water and salt. Leave for about 30 minutes. Then pour a ladle full of batter each in idli plates and steam on a medium flame for about 10-15 minutes.
NUTRITIONAL VALUE: Unlike regular idlis where you need to ferment
the batter overnight, rawa idlis can be made anytime without much ado.
It’s easy to digest and is a light proteinaceous option. By Shivani
Passi, dietician, Sri Balaji Action Medical
Institute
Institute
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