Rava Idli

Rava Idli / Semolina Idli

Rava / Semolina Idli is South Indian Special recipe served with chutney and sambar for breakfast/ tiffin time. Simple and quick recipe with few ingredients...this is also an instant idli recipe.

You can even roast rava with seasonings and store in an airtight container for 1 or 2 months. 

Ingredients:

Rava / sooji / semolina - 1 cup

Curd - 1 cup

Mustard / Rai - 1 tsp

Urud dal - 1/2 tsp

Channa dal - 1/2 tsp

Asafatedia - 1/4 tsp

Baking powder - 1/4 tsp

Salt - to taste

Cashew - few (optional)

Coriander leaves / curry leaves - few chopped

Oil - 1 tsp 

Method:

# Heat a pan add oil and mustard let it crackle, add urud dal and channa dal. As it slightly chages colour add rava / semolina and roast on a medium flame. Once it slightly chages colour add salt and asafatedia and coriander leaves and roast for few more minutes.

# Once you get a nice aroma of roasted rava switch off the stove and leave it for 5 minutes.

# Add curd to the roasted rava and rest the batter for 10-12 minutes.

# Add baking powder to rava batter and 1/4 cup of water. Mix well...it should be thick idli batter consistency. Once you add baking powder you can see some froth in rava Idli batter.

# Grease the idli mould / plate with oil, place a cashew and pour the rava idli batter. Add water to the idli steamer...steam rava idli's for 12-15 min.

# Once done leave it for 2-3 minutes then serve with chutney and sambar.

Do try this easy and simple rava Idli and provide your comments.

Thank U!

Idli Upma

Idli Upma
Idli Upma is one of my favourite leftover special. Very easy to prepare this recipe with leftover Idlis. 

Ingredients:
Idlis - 7-8 nos
Onion - 1 medium size
Peanuts - 1 tablespoon
Mustard - 1 tsp
Urud dal - 1/2 tsp
Channa dal - 1/2 tsp
Ginger - 1/2 inch
Green chillis - 2 finely chopped
Oil - 3 tsp
Turmeric - 1/2 tsp
Hing / Asafatedia - 1/2 tsp
Corriander leaves for garnishing

Method:
# Crumble leftover Idlis.

# Heat a pan, add oil, let mustard splutter well, add urud dal, channa dal, peanuts, green chillis, ginger and roast well.

# Add asafatedia, turmeric powder and chopped onion and fry well, add crumbled Idlis and stir well.

# Cover with a lid on a slow flame for 5-10 min.
# Add chopped coriander leaves for garnishing and serve.
Pl. do try and provide your comments.
Thank you!

Hotel Style Sambar With Mini Idlis

Hotel Style Sambar With Mini Idlis
A very easy and  simple Sambar recipe, prepared with authentic hotel style. This recipe can be prepared without sambar powder.

Ingredients:
Vegetables - Shallots (china vengayam), yellow Pumpkin, white pumpkin, drumsticks, tomatoes, carrots, potatoes.

Dry roasted Masala

Dhania- 2 tsp

Chana dal - 1 tsp
Urud dal - 1/2 tsp
Methi seeds - 1/2  tsp
Pepper - 3-4
Red chilli - 7-8
Jeera - 1/2 tsp
Grated coconut - 1/2 cup

Other ingredients:
Toor dhal - 1/2 cup
Tamarind - 1 lemon size
Turmeric powder -, 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves few, asafatedia -1/2 tsp
Chopped coriander leaves
Oil - 2 tsp
Ghee - 2 tsp
Salt to taste
Idli batter

Method:

# Chopped vegetables, should be pressure cooked, with Toor dal adding turmeric powder until it turns soft.

# Dry roast masala's...such as corriander seeds, Channa dal, methi or fenugreek seeds, jeera, grated coconut, red chillis, pepper, urud dal along with shallots or Chinna Vengayam.

# once it comes to room temperature make a fine paste.

# Boil tamarind juice well with salt.

# Once the raw smell of tamarind goes, need to add the masala paste and boil well.

# Add cooked dal and vegetables to the boiling tamarind syrup and masala paste.

# Add Asafoetida to the Sambar.

# Seasoning with mustard seeds, curry leaves, Shallots and pour it in Sambar.

# Prepare mini Idlis.

# In a serving bowl pour sambar, add mini Idlis and a drizzle of ghee... which enhances the taste of hotel sambar.

Pl. do try and provide your comments.

Thank you!