Rava Idly or Sooji Idli is a welcome variation from the usual rice idli's. It is a specialty breakfast item of Karnataka. The popular restaurant chain Mavalli Tiffin Rooms (MTR) of Bangalore seems to have invented this yummy idli. During World War II, when
rice which is the staple item used in idli was in short supply, they
experimented in making idli using semolina and created Rava Idli.
No fermenting overnight - that's what is best about this idly. The crunchiness of the nuts and flavour of the veggies make it an ideal breakfast item and a hit with all. A real healthy steamed cake!
No fermenting overnight - that's what is best about this idly. The crunchiness of the nuts and flavour of the veggies make it an ideal breakfast item and a hit with all. A real healthy steamed cake!
INGREDIENTS
Rava - 2 cups
Curd - 2 cups
Water - 1/4 cup*
Mustard Seeds - 1 tbsp
Urad dal - 1 tbsp
Chana Dal- 1 tbsp
Grated ginger- 2 tbsp
Chopped Chilly - 2 tbsp
Grated Carrot - 1/4 cup
Roasted Cashews - 2 tbsp
Roasted Groundnut - 1 tbsp
Chopped Curry leaves - 1 tbsp
Chopped Coriander Leaves- 2 tbsp
Baking Soda - 2 pinch**
Ghee - 1tbsp
Oil - 2 tbsp + for greasing idly mould
METHOD
Heat oil in a kadai. Add mustard seeds and let it splutter.
Add urad dal and chana dal. Roast till golden and nice aroma comes out.
Add grated ginger and chilly.
Add rava and keep stirring.
Add ghee and stir again.
Roast the rava for about 2-3 minutes.
Remove from fire and let cool.
In a large bowl mix the rava with curd, carrot, curry leaves, coriander leaves,salt and soda bicarbonate.
Add water to make it into thick idly batter consistency.
Keep aside a few cashews and ground nut and add the rest to the batter.
Close with a lid and let it sit for 1/2 hour.
Place the idly maker with 4 glasses of water to boil.
Grease the idly mould with oil.
Place a cashew and ground nut at the bottom of the mould.***
Pour heap full of 1 tbsp each batter in each mould.
When the water in the idly maker starts steaming place the mould in it. Close the lid.
Cook for 10 minutes on high flame.
Serve it with Shallots Red Chutney or Coconut Groundnut Chutney or Sambar.
SHALLOTS RED CHUTNEY
Recipe Source: My Mom
INGREDIENTS
Kashmiri Chilly - 6
Shallots/Chuvannulli/Cheriya Ulli - 2 cups
Tamarind - Size of small lime.
Coconut Oil - 2 tbsp
Salt - as required
METHOD
Heat coconut oil in a kadai.
Add the shallots, chilly and tamarind.
Saute for 1 minute.
Cool and grind along with salt.
Tips:
*Add water as per requirement. The amount of water depends whether your curd is thick or thin.
**I added baking soda to make it rise. You can substitute it with Eno Salt ( an antacid used as a substitute for baking
powder).
***By keeping a cashew and groundnut before pouring in the batter, you will be able to see the nuts when you serve idly like you see in the picture below.
