Monday, August 20, 2012

Rava Idly

I just Love these Idilies
Nobody in my family is really fond of traditional idly, unless it is served with sambhar.
I find it little tedious making sambhar and chutney both for breakfast . Secondly sambhar itself is neither on my husdand's nor my wishlist as it causes acidity so I rarely make it . And when I do , it's mainly for lunch to be served with rice and Purp Usli ( I'll post these recipes later).  

So, Rawa Idly, a healthy and easy breakfast option. Use coarse rawa. Down south we get something called upma rawa, I have used that. You can use any coarse rawa.

















Ingredients : (Serves 5.   Gives 24 medium sized idlies.)


Rawa.                                1cup , 170 gms
Oats                                    
1/3 cup , 30gms.
Curd.                                  
1/2 cup, 125 ml
Water.                                 
1cup, 240ml
Roasted peanuts.                 
1/2cup,
Salt.                                   
1tsp or to taste
Red chilly pd.                       
1/2tsp
Carrot.                                 
1no. Small grated
Eno salt.                               
1tsp heaped or 1 sachet 
Coriander                            
1 tbsp chopped.



.

Tempering :

Oil.. 2tsp plus oil for greasing the moulds.
Mustard seeds.
1/2 tsp.
Whole red chillies.
2 no. Broken inti pieces
Curry leaves.    
10 no. Chopped
Chana, urad dal mixed.
2tbsp.


Method:

  1. Mix all dry ingredients except Eno salt.
  2. Add carrot, curd and 3/4cup water and mix well. Cover and let it rest for 30 min.
  3. Heat  oil in a pan , crackle mustard seeds, add rest of the ingredients meant for tempering, stir for  half a min. and pour it into the batter.
  4. Check consistency of batter and add remaining water . It should be thicker than cake batter.
  5. Adjust the amount of water .(you can add more water if needed).
  6. Grease idly molds and keep water to boil in cooker.
  7. Now add Eno salt to the batter and mix well. Pour into moulds and  place it in the cooker and steam on slow , without weight for  30 min.
  8. Remove idli stand from cooker and let it cool for 5 min. 
  9. Serve it with sweet chilly sauce and mint chutney, or ketchup or coconut chutney, as per your taste.

Note : If you don't  have idly stand, no worries. Grease a baking tin which will fit in your cooker and steam the batter in that, like you would steam dhokla. Fill the tin only half. Once done cut into squares and serve.