Rava Idli with Sagoo

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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Ingredients

How to Make Rava Idli with Sagoo

  • Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown.
  • Remove from fire, keep aside.
  • Take semolina in a large plate or pan.
  • Make a well in the centre.
  • Pour remaining oil here, add all other ingredients, except coconut, curd and coriander.
  • Pour also seasoning of seeds and cashews.
  • Mix gently with hands till mixture is well blended.
  • The mixture should have enough oil to show on your fingers after mixing.
  • If too dry add some more. Keep aside till required.
  • 10 minutes before serving:
  • Beat curd lightly, add rava mixture, coriander and coconut and mix gently.
  • Keep aside for 5-7 minutes. If too dry add some more curd.
  • DO NOT make the mixture too thin, and DO NOT beat too vigorously.
  • When spooned into the moulds, it should hold with spreading fast.Steam in an idli cooker for 5-7 minutes.
  • Check by inserting a skewer or matchstick.
  • It should come out clean.
  • For sagoo:
  • Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside. Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
  • Add seeds, asafoetida and allow to splutter. Add garlic & ginger
  • Add onions, stir fry till pink and tender.
  • Add ground paste, potatoes and 2 cups water.
  • Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
  • Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir.
  • Simmer further 2 minutes. Remove from fire.
  • Serve hot with rava idlis and chutney.