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Rava Idli: Grandma's Recipe

Ingredients:

• Green Chilli's
• Vermicelli (Samiya) - 1/2 cup
  
• Bombay ravva - 1 cup
  
• Carrot - 1 big
  
• Curd
  
• Baking soda

Make Talimpu: Heat some cooking oil, put some Jeera, Mustard (avalu) and green chilli's

Pour vermicelli in talimpu and fry it till it becomes slight red. Add bombay ravva and leave it till the mixture gets heated.

Add some grated carrot, curd, baking soda, salt and mix it. Ravva idli mix is ready. The quantity should be sufficient for two to three members.

Leave the idli's in the cooker for 10 mins after the steam starts to blow.

Idli, Dosa and Ponganala mix

Rice - 4 cups
Borugulu - 2 cups
Minapappu - 4 cups

Grind minapappu and borugulu till they become very soft.
Grind Rice till its not entirely soft.
Mix both of them and leave it for 8 to 12 hours. Add some salt and baking powder before making Idli or Dosa.

Try to make idli's first as the mixture might get some lemony taste as the time passes by and idli's might not taste that good.

Ponganalu:
Mix some grinded green chilli's and cut onions with the mix and the pongnala pindi is ready.