Rava Idli with Sagoo

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • For rava idli:
  • 2.5 cups - medium semolina
  • 2-3 stalks curry leaves finely chopped
  • 1 tsp - mustard seeds
  • 1 tsp - urad dal
  • 1/2 tsp - channa dal
  • 8-10 cashews broken into pieces
  • 4 tbsp - oil
  • 1 tsp - soda bicarb
  • 2 tsp - salt
  • 2-3 tbsp - coriander leaves finely chopped
  • 1 tbsp - finely grated fresh coconut
  • 2 cups - fresh curd
  • For sagoo:
  • 2 large onions chopped medium
  • 2 potatoes peeled, chopped and boiled
  • 2-3 green chillies
  • 2 tbsp - coriander leaves
  • 1 tbsp - curry leaves finely chopped
  • 1 tsp - sugar
  • 1/2 tsp - turmeric powder
  • 1 tsp - lemon juice
  • 1 tbsp - fresh grated coconut
  • 1/2 tsp - each ginger & garlic grated
  • 1/2 tsp each mustard & cumin seeds
  • 1 tbsp - cashew bits

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.

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