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Great Balance

Your meal is well balanced

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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

"The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data."

What is the energy content breakdown?

Protein

13.8g / 14%

Carbohydrates

49.8g / 52%

Fats

14.2g / 34%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

Explore adding oats or ragi flour
You may add oats or ragi flour in the batter for a more nutritious variant of the Idli.

MyMenu IQ™

Rava Idli Recipe

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Indian Appetizer

Rava Idli Recipe

Name: Rava Idli Recipe
Prep time: PT25.00M
Cook time: PT30.00M
Total time: PT56.00M
Yield: 4.00
Cuisine: Indian
Ingredients: 1 Cup Rava (Sooji); 1 Cup Sour Curd; 1/4 Cup Thick Buttermilk; 10 Units Cashew Nuts; 1/2 Cup Carrot (Grated); 1/4 Cup Green Peas; 1/2 Cup Coriander Leaves; 1/2 Teaspoonful Baking Soda; 1 Pinch Salt (To Taste); 2 Tablespoons Ghee; 1 Tablespoon Mustard Seeds; 1 Tablespoon Chana Dal; 3 Units Green Chillies; 10 Units Curry Leaves

(0)

56Min

Medium

Recipe Variants

This is a quick and easy version of the traditional Idli which needs no grinding or fermentation. You can add vegetables or peanuts and make it colourful and interesting for breakfast or a snack. It is a great tiffin box filler as well. You can complement it with a chutney or a vegetable saagu.

Ingredients

4 Servings

1 Cup

Rava (Sooji)

1 Cup

Sour Curd

0.25 Cup

Thick Buttermilk

Cashew Nuts

0.5 Cup

Carrot (Grated)

0.25 Cup

Green Peas

0.5 Cup

Coriander Leaves

0.5 Teaspoon

Baking Soda

1 Pinch

Salt (To Taste)

2 Tablespoons

Ghee

1 Tablespoon

Mustard Seeds

1 Tablespoon

Chana Dal

Green Chillies

Curry Leaves

Copy

Nutrition Value

Energy

366.14 kcal

Protein

13.77 g

Carbohydrates

49.78 g

Fats

14.15 g

Information per serving

Step 1
25 Min

Prepare ingredients as mentioned in the list. In a bowl, mix together curd, grated carrot, green peas, salt and fresh coriander leaves. Add the roasted rava and keep it aside for 10-15 minutes.
Step 2
5 Min

While the rava gets soaked in curd, take water in an Idli steamer and bring it to a boil, lower the flame and simmer it. Grease the Idli plates with oil and keep aside.
Step 3
5 Min

Heat ghee in a karahi, add mustard seeds. When it start to splutter, add channa dal and fry till it turns golden brown. Add chopped green chillies and curry leaves and take it off the flame, cool and add to the rava batter. Add baking soda to the rava batter and mix well.
Step 4
5 Min

Keep a few roasted cashew nut pieces first in each Idli mould and then pour the rava batter over it. If the batter is too thick, add buttermilk little by little to get the right consistency, but do not add water.
Step 5
15 Min

Steam the Idlis for 10 minutes. Remove from flame and keep it aside for 5 minutes. Now, using a wet spoon gently remove from the Idli moulds.
Step 6
1 Min

Serve hot with sambhar and coconut chutney.

Step 1 of 6

Prepare ingredients as mentioned in the list. In a bowl, mix together curd, grated carrot, green peas, salt and fresh coriander leaves. Add the roasted rava and keep it aside for 10-15 minutes.

Step 2 of 6

While the rava gets soaked in curd, take water in an Idli steamer and bring it to a boil, lower the flame and simmer it. Grease the Idli plates with oil and keep aside.

Step 3 of 6

Heat ghee in a karahi, add mustard seeds. When it start to splutter, add channa dal and fry till it turns golden brown. Add chopped green chillies and curry leaves and take it off the flame, cool and add to the rava batter. Add baking soda to the rava batter and mix well.

Step 4 of 6

Keep a few roasted cashew nut pieces first in each Idli mould and then pour the rava batter over it. If the batter is too thick, add buttermilk little by little to get the right consistency, but do not add water.

Step 5 of 6

Steam the Idlis for 10 minutes. Remove from flame and keep it aside for 5 minutes. Now, using a wet spoon gently remove from the Idli moulds.

Step 6 of 6

Serve hot with sambhar and coconut chutney.

Recipe PDF

With pictures

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