Tricolor Fried Rava Idli
By: Anshu Paul
Published: Monday, February 15, 2010 - 12:13am

Ingredients




For Idli:
1 cup One  Soozi(Rava/Semolina/Cream of Wheat)
2 tablespoons plain Yoghurt
2 tablespoons Spinach paste, fresh spinach completely blended to a paste
2 tablespoons Tomato Puree, completely blended to a paste
1 1/2 teaspoons baking powder
Salt (according to taste)
1 teaspoon Butter for frying
For Stuffing:
1 onion, very finely chopped
3 green chilies finely chopped
1/4 teaspoon Red chili powder
Salt

Preparation

1 Divide one cup soozi/rava/semolina into three equal portions in three separate containers. 2 Mix yoghurt with little water and beat for 2-3 minutes. 3 In the first container of soozi, add tomato puree, salt and 1/2 tsp baking powder. The batter should be to the consitency of neither too thin nor too thick. 4 In the second container, add yoghurt, salt and 1/2 tsp baking powder. Mix well. 5 In the third container, add spinach paste, salt and 1/2 tsp baking powder. Mix well. 6 All the three batters should be of the same consistency. 7 Meanwhile mix finely chopped onions, green chilis, red chili powder and salt. 8 Lightly oil Idli trays with spray cooking oil or extra virgin olive oil. 9 Prepare idli steamer by preheating water to a boil ( i prefer using stove-top idli maker. ) 10 Pour half teaspoon from each batter side by side carefully into the idli mold. Now put half teaspoon of onion mixture for the stuffing in the centre of the mold. Again repeat the process of pouring each batter to cover the stuffing in the respective manner. 11 This process of making idlis will take a little more time and effort. 12 As soon as you finish filling all the molds, put the idli stand into the steamer. 13 Place a tight lid on the steamer and steam idlis for 15 minutes on medium heat. 14 Remove idlis from the trays by scooping them out with a spoon. 15 Heat a flat skillet on medium heat and apply butter. One by one place idlis on the skillet so that only the center portion of the idli touches the skillet. Heat for 2-3 minutes. 16 The beautiful stuffed idlis are ready. 17 Serve hot with chutney or ketchup.