Friday, February 21, 2014

Oats - Rava Idli with Ground Nut Chutney

Oats Rava idli is a main course dish and it is prepared using Oats, Rave (Semolina) and curd. Rava idli is a variation of the popular South Indian breakfast item "idli". Idli is prepared with medium size rava normally.

Rava idli is a speciality of the state of Karnataka in India and mainly popular dish in Udupi restaurants. The story behind the invention of Rave Idli is very interesting. One of Bengalooru's famous hotels, Mavalli Tiffin Rooms (MTR) claims to have invented this Rava Idli. According to Mavalli Tiffin Rooms, during World War 2, when rice, which is the main ingredient used in idli was scarce, these hotels used semolina instead of rice and that was a great success. Even now Mavalli Tiffin Rooms Rava Idli is very famous and maintains the same good standard.

Rava is a popular ingredient in Asian cuisine and popular in Western Cusine too. Semolina is made from durum wheat and its high gluten content. It is digested slowly and helps us from over eating.
Some of the benefits of Rava are that

  • Rava contains potassium and improves kidney function. 
  • Semolina is a good source of two vitamins (E and B). 
  • Semolina helps us to lead an active lifestyle. 
  • Semolina is a quick and nourshing source of enegry. 
  • Semolina contain phosphorus, zinc and magnesium are beneficial for the bones and nervous system.

Oats are source of dietary fiber - A few important points about Oats are

  • This fiber contains a mixture of about half soluble and half insoluble fibers. 
  • Soluble fiber helps in lowering the blood cholesterol. 
  • Oats also contain iron, magnesium and vitamin B1. 
  • Oats enhance immune response to infection. It stabilizes the blood sugar.

Here is a recipe of Oats Rava idly 
Oats adds softness to rava idly and in this way we can use oats and get the benefits from it. Oats Rava idli is soft and tasty. It can be prepared for breakfast, as snack or even for dinner too. You can have Oats Rava idli with Sambar or Sagu (thick vegetable curry with spices), or any kind of chutney, chutney powder or even pickle.

I am sure all age groups will definitely enjoy eating this idli.

Ingredients :

Rava (Semolina) : 2 Cups
Oats : 2 Cups
Curd : 1 Cup
Salt : to taste
Eno Salt: 1 Tea spoon
Curry leaves : 1 handful
Coriander leaves : 2 to 3 Table spoons
Mustard seeds : 1/2 Tea spoon
Urid dal : 1 Tea spoon
Oil : 1 Tea spoon
Green chilly : 1
Water : Required
Coconut:  2 Table spoons (optional)
Carrot : 1


  1. Wash and cut green chilly, curry leaves and coriander leaves. Grate carrot.
  1. Dry roast Oats for 3 to 4 minutes and allow it to cool and dry grind it.

  1. Now keep a pan on the fire and heat.
  2. Add oil, mustard seeds and urid dal.Add curry leaves and green chilly.
  3. Add rava and fry for 3 to 4 minutes.

4. Put all the ingredients (green chilly, coriander leaves, carrot, curry leaves) together and add salt.

5. Add ground oats, roasted rava and salt, mix it well.

6.  Add Curd or Butter milk 

7.  Wash and apply oil to all the idly plates.
8.  Keep a pressure cooker or Idly cooker on the fire and put 2 glasses of water. 

9  Now add a tea spoon of Eno to the rava idly dough and mix it nicely. 

10. Put a spoon of idli batter to all the idly plate immediately and cook idli for 8 to10 minutes.

Serve hot idli with the favorite Chutney or Sambar you have prepared.

Put a spoon ghee on HOT OATS-RAVA IDLI before serving (optional).

Note :

Must roast the rava till the raw smell disappear. Roast on medium flame and be careful not to burn the rava. The curd should be savour to get the best result. Do not use lot of water to dilute the curd. You can also use coconut, grated carrots and peas. Mix it at the end and put the batter to the plate.Do not keep the batter after adding Eno salt. (Idli turns hard).

Serves :  4 to 5
Time : 20 minutes

  Ground Nut Chutney :

Roast 2 to 3 table spoons of ground nuts and green chillies and leave it for cooling. Grate coconut (1 cup) and mix roasted ground nuts, green chilly, a small marble size tamarind and 2 green chilly. Use little water and grind it nicely till paste. Shift the chutney to a serving bowl. You can also add spurt mustard and curry leaves to the chutney.
Note : Do not remove the outer skin of ground nut after roasting. Adding more chilly is your option.
Adding coconut is also left to the option. You can also use coriander leaves and curry leaves while grinding.

Time : 5 minutes.
Serving : 4 to 5 

Roasted Ground Nuts and Green Chilly

Fresh Coconut and tamarind

Ready to Serve Chutney

Here are some of the other recipes for Chutneys 

1 comment:

  1. Tried without oats... came out good.. thanks for the recipe...