Tuesday, 24 August 2010

Steamed parcels of goodness.. Rava Idlis...

I have always had problems with making traditional (urad dal/rice) idlis, fermentation being the most difficult part. Lately, I had mastered that also by using the oven. The idlis used to turn out perfect, fluffy and well cooked. Who would want to resist these yummy goodies dunked in sambar and chutney... not to mention the hot fresh coffee to accompany it... :)

Given all the yummy points about traditional idli, when you run short of time and/or energy, this one is a perfect breakfast/lunch/dinner option. You can make them in a jiffy, they are absolutely healthy since they are steamed and I also added a vegetable to it.

Here is how I made them... The quantity given below made 12 idlis.


Rava (Sooji) - 1 1/2 cups
Carrot - 1 - Grated - You can use chopped green beans, grated zucchini, finely shredded cabbage anything...
Green Chilli - 2 - finely minced.
Coriander - Finely chopped - a handful
Yogurt - 1 1/2 cups
Salt - to taste
Mustard Seeds - 1/2 tsp
Channa dal - 1/2 tsp
Hing - 1 pinch


Heat up some oil and when hot, add mustard seeds to pop.

Add the channa dal and hing and let the dal turn golden brown.

Add the rava and roast until the rava is well cooked. (If you store roasted rava this is even faster)

Once well mixed, remove from heat and add the grated carrots, chopped coriander, minced green chillies, salt and the yogurt, mix it all together.

If the mixture is very dry-ish, add some room temperature water to loosen it up. Basically we are trying to get the idli batter consistency here. Adding more yogurt is also fine. Use your judgement.

Leave the mix alone for 15 minutes.

Apply some oil on the idli moulds, Spoon the mix in them and steam for 8 - 10 minutes. But do check at 6 minutes because mine was done in 6 minutes (I used a microwave idli maker and my microwave is a bit too powerful).

Enjoy with some sambar, chutney or just as it is with some coffee. We found hummus goes well with these too...

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