Well Idli is something we all are familiar with and even enjoy having as we see it as a super fulfilling and healthy breakfast. Well it is super healthy. Idli is basically rice pancakes that are cooked with fermented lentil and rice batter. It is a typical south India original and is enjoyed in homes with the savory and tangy Sambhar. The traditional way of preparing the Idli batter is a bit of long shot process but if your stomach wants Idli instantly well there’s a quick way too. Well you can always have the super soft Idli of rava/semolina. Rava Idli recipes are super easy as it doesn’t need overnight soaking and fermenting or even the grinding part. With the use of fruit salts Rava Idli with curd is super easy to make. One can easily make soft Idli with our Instant Idli recipe with step by step Idli recipe procedures described. Rava Idli recipes are a quick fix for breakfast for kids. Make this tempting dish at home and enjoy.
Watch the step by step Video Recipe in Hindi (with English subtitles)
Tangy and tasty: Tamarind Chutney!
- Jaggery: 150gms
- Tamarind: 150gms
- Sugar: 1 ½ tbs
- Corn flour: ½ tbs
- Red chili powder: ¼ tbs
- Black pepper powder: ¼ tbs
- Cumin seeds: 1tbs roasted
- Black Salt: ½ tbs
- Salt: ½ tbs
- 10. Red food color: a pinch
- In a medium bowl soak 150gms of tamarind in luke warm water for 10 mins so that they softens.
- After 10 mins, mash the tamarinds using light hands so that all the pulp comes out and the seeds and other waste separates. And drain the pulp in another bowl with a strainer so that a fine pulp is there for use.
In a medium saucepan/wok pour 1cup of water and warm it up. Add the jaggery and let it melt slowly. When the Jaggery melts a little add tamarind pulp and stir well.
Add black salt, salt, black pepper powder, red chili powder, cumin seeds and stir well. Now add sugar and keep stirring.
Mix the corn flour with a little water to make a fine paste and add it to the tamarind chutney so that it thickens a little. Do stir well so that it mixes well.
Add food color to it so it looks exactly like the ones we get in the market. Now turn the gas off and let it cool down.
- It’s always good to soak tamarind in warm water as it helps to take out the pulp easily.
- Always refine the pulp before using so that no skin of tamarind or anything goes it. And the chutney has a nice and smooth texture.
- Adding spices to the chutney makes it taste even more delicious.
- Crush the jiggery before trying to melt it, as it will take a little less time and will melt nicely and evenly.
- Adding food color to the chutney is totally optional, if doesn’t affect the taste at all.
Enjoy its tanginess with Rajkachori chat, Dahi Valle or anything you like. Happy Cooking!