Hi frnz..I made rava idlis yesterday with sambhar n chutney. I had a great tym makin it…there was little tsunami in the kitchen…:)Here is the recipe.
Ingredients for Rava idli–>
1 tbsp cumin seeds
1tbsp mustard seeds
3-4 curry leaves
pinch of hing
1 green chilly chopped
coriander leaves chopped
1 cup semolina( rava)
1 cup sour curd
salt to taste
3 tbsp Eno ( fruit salt)
Oil
Idli mould
water to steam idlis
1. RAVA IDLI :
First take cumin seeds, mustard seeds ,4-5 curry leaves (chopped) and hing. Heat oil in a pan and put all 4 ingredients.
Once they splatter put 1 cup semolina ( rava) and fry till it turns light brownish in color.Take care not to burn or overheat the rava.Allow it to cool for 10 minutes.
Chop one green chilli and some coriander leaves.
Take 1 cup curd. It should be sour and at room temperature.
Whisk the curd nicely.
Put the chopped chillies, coriander and salt to taste in the curd.Put water in the curd little by little n mix well. The consistency should be like that of lassi ( buttermilk).
Take the idli stand n grease it with some vegetable oil so that idlis do not stick to the stand and come out of the mould easily.
Take 2 cups of water in a thick bottomed vessel and bring it to a boil.
Put the cooled down rava mix in the curd mix and blend well to form a smooth batter.
Add Eno ( fruit salt) in the idli batter.
After adding Eno, put the batter immediately in the Idli mould.
Place the idli stand in the vessel with the boiling water.
Cover the vessel with a dish leaving an outlet for the steam to escape. Cook for 15 minutes. You can also use a pressure cooker without the whistle. To check if the idlis are done or not, put a skewer throgh the idli. If it comes out clean , idli is done, if not cook for 5 more minutes till done.
Take the stand out and let it rest for 5 mts.
Tada!! Your Idlis are done:)
:))
I think its gorgeous!
The inspiration for this idli recipe is here:
http://recipesandmore-shifali.blogspot.com/2008/07/suji-idli_08.html
2.SAMBHAR: Ingredients for sambhar–>half cup toor dal ( yellow lentils),salt to taste , turmeric, chopped vegetables of choice,oil, mustard seeds, curry leaves, sambhar powder,mango powder, lime juice
Take half cup toor dal ( yellow lentils), 1 cup water, pinch of turmeric and salt to taste in a pressure cooker.We wont cook it completely at this stage, just for 1 whistle.
Chop vegetables of your choice like tomato, onion ( both length wise),gourd,peas,carrots,beans etc.
Put the veggies in the pressure cooker along with the dal. Now cook this completely for 2 whistles.
Cooked dal. The veggies should be tender enough but not mashed and soggy.
In a seperate pan heat 1 tbsp oil, splatter 1 tbsp mustard seeds and3-4 chopped curry leaves. Add 1 small tomato,4 tbsp sambhar masala and 2 tbsp mango powder.
since i did not have tamarind i use lemon along with the mango powder for the sourness
Mix the masala with the dal and add lemon juice, Sambhar is ready!
3.CHUTNEY : Ingredients for chutney–> onion , tomato, garlic, ginger, green chilly,coriander leaves, sugar, salt, lime juice
Take 1 small tomato, 1 small onion, 2 garlic cloves,2 sliver of ginger, 1 small green chilly,coriander leaves, 1 tbsp mustard oil,lime juice 1 tbsp,half tbsp sugar and salt to taste
Grind the above mentioned ingredients to a fine paste.
For the tempering, again heat 1 tbsp oil and splatter mustard seeds and curry leaves and add it to the chutney paste.
So all done!!
A hearty meal is ready!
I am proud of myself:))
It looks like a lot of work but once the idlis are done , sambhar and chutney do not take much time and effort! Hope u try it and like it as mush as I and Kay did:))
thewifeathome 