Rava Idli / Steamed Semolina Idli

Rava Idli

One of the best in the menus of Darshani's in Bangalore. Its steamed, healthy and very
tasty. The best part is its instant and no preliminary preparations to it. Here you go with the recipe

Ingredients:
Semolina / Rava - 1 cup
Sour / Fresh Curd - 1/2 cup
Water - 1/2 cup
Coriander leaves - 1/2 cup (finely chopped)
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Channa Dal - 1 tspn
Cashews - 1/4 cup (Optional)
Oil for roasting the rava. - 2 tspn
Salt to taste
Grated Carrot - 1/2 cup (Optional)
Peas - 1/2 cup (optional)
Soda - a pinch (optional)

Method:
1) Roast semolina with 1 tspn of oil  till the rava turns light golden brown and transfter into another plate and keep aside.
2) In the same pan, add another tspn of oil and once hot, add mustard seeds, cashews, urad dal and channa dal and
3) once they turn golden brown pour the roasted semolina into the oil and give it a good mix and keep it aside.
4) To this mixture, add 1/4 cup water, salt, curd, coriander leaves and mix well and keep this mixture aside for about 10 mins.
5) Just before steaming the idlis, check the above mixture, it should be idly batter consistency. If not, add the remaining water and now add soda and give it a good mix.
6) Now, take the idli plates, and place 3-4 peas in each part of the plate and place one layer of grated carrot over the peas.
7) On this pour the batter covering the green peas and carrot. Do not pour the batter too full. Just pour 3/4 of the portion, giving the idlis space to get fluffy.
8) Now place the filled plates in the idli cooker or steamer and steam for about 15 - 20 mins.
9) Check if the idlis are cooked by piercing a knife or a tooth pick right in the center. If it comes out neat and clean, then the idlies are cooked.
10) Now scoop the idlis from the stand and place it on the serving plates upside down.
11) The green peas and carrots would look lovely with a grt colour combination and needless to say, the idlis would taste yum. (While I made these, I was in a hurry so, did not put the green peas and carrot at the bottom of the idlis :( )
12) Serve hot with any chutney or sagu of your choice.

Cheers!
Madhavi

Mallige Idly / Rice Idly

ಮಲ್ಲಿಗೆ ಇಡ್ಲಿ

My Mother in law makes the best idlis and we all love to eat them dozens when she makes. We usually will have idlies all day if we have the batter ready at home. We dont get bored to eat them at all. (its healthy and tasty) ;)

Ingredients:

Idly rice - 1 cup

Urad dal (Whole) 1/2 cup

Poha / Beaten Rice - one handful.

Salt - a pinch

Soda - a pinch (Optional)

Ghee - 2  tbl spn

Method:

1) Soak all the three ingredients separately for about 8 hours with sufficient water

2) Then, grind each separately into a fine paste and mix them together with salt and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix, and add soda and beat it well.

4) Now take the Idly plates, slightly grease them with ghee and pour the mixture into the idly plate and steam it for 5 mins. (as shown in the pic)

(You can use the pressure cooker as well, but do not put the weight on it)

5) Once the idlis are steamed scoop them out carefully using a sharp edged spoon.

6) Serve hot with Coconut chutney / Sambar.

Cheers!

Madhavi

Rava Idli (Using Idli Rava)

ತರಿ ಇಡ್ಲಿ

Ingredients

Idli Tari / Idli rava - 3 cup

Urad dal - 1 cup

Method:

1) Soak all the two ingredients separately for about 8 hours with sufficient water

2) Then, grind the urad dal into a fine paste and mix idli rava and salt to this and set aside to ferment for about 8 hours.

(I usually soak the mixture in the morning, grind in the night before going to bed, and let it to ferment through the night)

3) Once the batter is fermented (You will notice a increase in quantity so place the bowl on a big plate or give enough space in the bowl for the mixture to increase) give it another good mix, and add soda and beat it well.

4) Now take the Idly plates, slightly grease them with ghee and pour the mixture into the idly plate and steam it for 5 mins. (as shown in the pic)

(You can use the pressure cooker as well, but do not put the weight on it)

5) Once the idlis are steamed scoop them out carefully using a sharp edged spoon.

6) Serve hot with Coconut chutney / Sambar.

Cheers!

Madhavi