Master Chef Varun Harit tickles your taste buds with an exclusive and exotic recipe Egg Rava Idli specially prepared for Page3Star viewers 

For preparing batter:-

Ingredients                                                    Quantity
Whole egg                                                         4 nos.
Milk                                                                     60ml
Curd                                                                    3 tsp
Semolina                                                           2tsp
Salt                                                                      A pinch
Sodium Bi-carbonate (Eno)                      A pinch (for fermentation)
Cashew nut                                                      3-4 nos. (Slash into half pieces)

Method:-

In a bowl take semolina, curd, cashew nut, milk, sodium bi-carbonate and beat it with egg and mix thoroughly.

For tempering:-

Ingredients                                                     Quantity
Oil                                                                           1 tsp
Mustard seeds                                                   ¼ tsp
Curry leaves                                                       3-4 nos.
Onion chopped                                                  2 tsp
Coriander chopped                                         1 tsp
Green chillies chopped                                  1 tsp

Take a fry pan and add oil, mustard seeds and curry leaves into it

Then add chopped onions, coriander, green chilies and sauté for a minute.

Now add the tempering into the batter and mix it till it forms a bubble on the top of the batter.

Add seasoning into it (Salt, crushed Black Pepper and Curry Powder) as required.

Grease the Idli moulds, pour the batter into it and let it steam for 7-8 minutes or till the idlis are cooked.

Sprinkle with chopped coriander to garnish.

Serve it with coconut chutney or tomato chutney.

Master Chef Varun Harit  is presently working with Creative Cuisine Inc. as Chef-de-Cuisine (Executive Chef) & he’s also worked with Le Meridien, New Delhi as Senior Chef-de-partie