Rava or Semolina idlis are a popular breakfast all over South India. They are generally accompanied by a vegetable Sagoo and chutney. I personally prefer them with the chutney as the flavours are not masked by the spices used in the Sagoo.
- 300 gms rava/ semolina
- 8 green chillies finely chopped
- 3 sprigs curry leaves minced
- Chana sized piece of hing powdered
- 2 tsps mustard
- 1 tsp urad dal
- A small carrot grated
- A small bunch coriander leaves chopped fine
- 1/2 tsp soda bi carb
- 12 cashew nuts halved and roasted in ghee
- 2 glasses of buttermilk
- Water required to adjust consistency
- 4 tbsps oil
Heat the oil. Add the mustard. After it crackles add the urad dal. After it turns golden add the chopped chillies, hing and curry leaves. Add the Rava and roast for a couple of minutes. Allow to cool thoroughly. After it has cooled add the butter milk, chopped coriander leaves and salt. Mix well and allow to sit for 5 mnts. The Rava would have absorbed all the butter milk. Add water to make it to the required dropping consistency. Keep the steamer boiling. Grease the idli moulds with ghee. Place a roasted cashew in the centre. Surround it with the grated carrot and then the coriander leaves. Add the soda bi carb to the batter and mix it thoroughly. Pour it into the moulds and immediately place it into the vessel in which the water is boiling. Cover and steam for ten minutes. Remove and allow to cool a bit before separating the idlis from the mould. Serve with coriander chutney.
- 100 gms daalia/ roasted Bengal gram dal
- 1/4 coconut
- 5 green chillies
- 1/2 tsp tamarind paste
- A small bunch of coriander leaves.
Powder the Dalia first. Add all the remaining ingredients and grind to a smooth paste with as much water as required. This chutney needs no seasoning.
This measurement yields 16 idlis.
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