Simple Way to Prepare Homemade Rava Idli Balls
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Award-winning Rava Idli Balls. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Rava Idli Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rava Idli Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rava Idli Balls is 4 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rava Idli Balls estimated approx 10 minutes.
To begin with this particular recipe, we have to first prepare a few components. You can cook Rava Idli Balls using 10 ingredients and 10 steps. Here is how you cook that.
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Left over idlis and boiled potatoes mixed with indian spices and deep fried.
Ingredients and spices that need to be Prepare to make Rava Idli Balls:
- 5-6 Rava idlis
- 1/2 cup Boiled and mashed potato
- 1/4 tsp Garam masala
- 1/2 tsp Red chilli powder
- 1/2 tsp coriander powder
- to taste salt
- 1/4 tsp Chaat masala
- 2 tsp Kasuri methi
- 1/4 cup Bread crumbs (optional)
- Some oil for Deep frying
Steps to make Rava Idli Balls
- In a bowl take idlis and mashed them nicely.
- Now add mashed potatoes,red chilli,coriander,chaat masala,garam masala powder to the mashed idlis.
- Add salt,black pepper and kasuri methi.
- Now mix everything well and knead into a soft dough
- If you mixture is sticky add bread crumbs 1 tbsp at a time to form a non-sticky dough.
- Heat sufficient oil in a deep pan over medium heat.
- Grase your palm with little oil and make small balls from the prepared dough.
- Gently slide the balls into the hot oil, a few at a time, and deep fry till golden brown and crisp.
- Drain on absorbent paper.
- Serve with tomato ketchup.
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