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

Method

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 

Jolada (Millet Roti) Rotti

Jola or Millet is a staple food of Indians. Millet is one of the ancient food grain. People of North Canara are expert in preparing Jola/Millet roti. It is healthy and helps to stay long. 

I have used Millet/Jola flour, a little salt and boiling water. 
Let us see some benefits of eating Jola/ Millet in our diet. 
Doctors advise diabetic people to intake jola instead of rice, since it contains lots of fiber and it is gluten free. Anyone suffering from constipation should use jola so that they can overcome their problem of constipation. It is high in protein, rich in nutrients and great energy source for kids and ideal to have Jola in their diet. Jola is packed with vitamins and mineral.
Here I have prepared Jolada Rotti which is the daily diet and North Kannada people are expert in preparing Rotti from Jola. I am sure all age group will love to have this rotti. It can be eaten for breakfast, lunch or dinner with any spicy curry or simply with curd and chutney pudi. 

Things Needed:
Jola (Millet) flour:  2 Cups
Hot water: 1 1/2 Cups
Salt: to taste:
Water: required

Method:
1. Keep 1 1/2 cup/glasses of water for boiling.

2. Let the water boil. 
3. Add millet flour slowly to the boiling water and mix it nicely. 
4. Put off the fire and let it rest as it is for 2 minutes.
5. Mix the flour slowly. (Be careful because it is still hot). Mix it and prepare the dough. Use little normal water if required.  

7. Take a ball size dough kneed it nicely and then flatten a bit with hand. 
8. Keep 1/2 cup of dry millet flour in a bowl. Just dip the small portion both sides.
9. Now roll on with the roller, slowly. Do not put pressure. (The dough will be very soft). 

10. Keep a pan or tava on the fire. Heat. Put the rolled rotti very carefully on the tava. 

11. Press the rotti with a clean handkerchief or a small towel. Turn the other side and cook for 10 seconds. 

12. Now put the cooked roti on a flame and let it cook on both sides (like dry phulkas). Remove from the fire and put it on a plate. 

13. Apply butter  or ghee immediately on the rotti and serve hot Millet Rotti with your favourite dish.

14 Repeat the same way with the rest of the dough. 
15. You can cook roti on tava it self. Put roti on hot tava and press with a spatula slightly. It turns fluffy. Turn the other side and repeat the same. Let the flame be medium. 

16. Serve Hot Jola/Millet Roti with the side dish you have prepared. 

Note: 
Adding the millet flour to boiling water helps the flour to be soft and sticky. You should kneed the dough nicely or it breaks up while rolling. You can prepare flatten roti by using your finger if you are an expert. Do not put any pressure while rolling. It might stick or break. One should handle the rolled roti very gently. 
Quantity : 1 glass of flour =   1/2 cup of water will do.    You can use normal water if you need.

3 to 4 serves.
Time taken : 20 to 30 minutes.

  

Urd - Raw Rice Kadabu (Using Jack fruit tree leaves as Moulds)

Kadabu is made with Idly dough but using more urd and less quantity of rice. Using the jack fruit leaf as mould definitely gives aroma and the shape is also liked by kids, since its too soft all age group people love to have them. You can have these Kadubu with chutney, sambar, rasam , majjige huli, jaggery, chutney pudi or even honey will do. Along with fresh butter or ghee and little pickle also a good combination. We can have these kadubu for break fast, lunch, as evening snack or at night for dinner. These Kadubus are a healthy dish since it is done with steaming.
Things Needed :
Raw Rice: 3 Cups.
Urd Dal  1 1/2 cups
Salt : To taste.
Water : Required water to grind.
Jack fruit leaves: 20 ( Not so tender ones or not ripe ones).

Ready to serve Kadabu

Method:
1.Wash and soak rice and urd dal seperately for 3 to 4 hours.
2. Grind urd till paste using little by little water.
3. Grind Rice with very little water till rava consistency.
4. Now mix both the ground dough, add salt and leave it for ferment. (over night).
5. Pour ferment idly dough in jack fruit tree leaf mould and steam it in the idly container or pressure cooker for 30 to 40 minutes.
6.Separate the kadabu from the jack fruit tree leaf mould and serve with ghee on the top and the side dish you like the most.
7. Coconut chutney, pickle, chutney pudi, sambar, kai huli even sweet coconut milk  even mango rasayana  all go very well with this kadabu very well.
Note: The proposition of rice and dal should be the above said measurement. Some time the urddal quality will not be so good. So use little more urd than the said quantity. The dough should be ferment properly. Using a grinder to grind rice and urd dal will certainly gives a better texture. You can also long tumblers  (steel glasses) instead of jack fruit tree leaves. You can use medium size rava instead of raw rice.
Serves : 3  to 4

Steps to follow to make the jack fruit tree leaf moulds.

PATRODE FRY or Kallu Patrode.

PATRODE FRY OR kallu Patrode is a traditional dish, and its normally eaten with rice.  Can use as side dish also. It should be eaten as hot.

Things needed:
Kesu leaves : 15 to 20
Raw Rice : 2 cups.
Coriander Seeds : 3 to 4 Table spoons.
Methi ( Fenugrik seeds) : 1/2 tea spoon.
Jeera : 1 Table spoon.
Red chillies: 10 to 15.
Tamarind : One handful ball size.
Jaggery : 1/2 a cup ( powder or smash it )
Salt: to taste.
Urd Daal : 1 Tea spoon.
Turmeric powder: 1/4 tea spoon.
Ingh: a pinch.
Coconut : 1 cup.( Fresh and grated).
Oil. : 6 to 8 Table spoons.

Method :
Wash kesu leaves nicely and clean them and  keep it aside. Wash rice, methi and urd daal and soak for 3 to 4 hours. Grind this soaked rice with all the spices except jaggery.( Coriander seeds , jeera, red chillies, tamarind, ingh and coconut ).with little water. Grind it well till its nicely ground.  Add jaggery and salt and grind it until its well mixed. Remove from the jar.  Now take each kesu leaf and apply the ground  rice paste all over the leaf. Add one more on the top of the dough applied leaf and apply the paste. Repeat the same.and roll all the leaves at once tightly and keep it aside.  Now keep a tava  on the fire and heat.  Add one table spoon of oil and spread it.  Cut those rolls in to small round shape and arrange it on the tava and sprinkle 1 to 2 teaspoon of oil over it. Cover with lid and cook on low flame until they turn brown. Turn each roll and cook the other side of the roll till they turn brown.   Repeat the same with the rest .  Serve them with hot rice or  with  jaggery and butter.
Note : Proper quantity of tamarind should be used while grinding rice. Other wise the leaf causes itchy while eating and you will not be able eat that. Cook on the low flame. Can use little more jaggery if  you like sweet taste. We call it this as Kallu Patrode since we use dosa tava to shallow fry these patrodes.
Serves: 4 to 5

Easy Tasty Rava Laadu..

Rava Laadu or laddus are sweet item and prepared with using Rava ( Samolina),  ghee , sugar. Laddu  can be eaten at any time of the day...This particular recipe of laddu preparation is very easy but remember can not store them for a long period.

Things needed:
Rava ( medium size) : 2 cups.
Sugar : 1  1/2/cups.
Cardamom : 4 to 6 .
Ghee  : 3/4 cup.
Dry fruits : 3 table spoons(raisins, cashews).
Milk : 1/4  cup.
Coconut : 1/2 cup.

Method:
Grate coconut and keep it aside. Powder sugar and cardamom together in a dry grinder.
Keep a pan on the fire and put one spoon of ghee and fry dry fruits until they are brown. Now add  rava  and  2 table spoons of ghee to it  and fry  until  raw smell disappear  from rava. Fry  on low flame so that it does not get burnt. Put off the fire and mix powdered sugar to the roasted rava.  Add grated coconut and Mix well.  Add the rest of the ghee to the mixture and mix thoroughly. Now divide the mixture in to small quantities.  Mix the mixture with a spoonful of milk and  take a handful of mixture, prepare laddus. Repeat the same  for the rest of the mixture and prepare Laddus.
Note : Rava should be fried on low flame . Ghee should be melted before using .  Use the hot milk . You can not store them for a long time.
15 Laddus can be prepared. ( small size)

Sweet - Wheat Dosa..

Sweet  - Wheat Dosa is a simple dish..We can have this Sweet wheat dosa for breakfast/snack. It is simple and quick dosa which is prepared with simple ingredients which are at home.

I have used wheat flour, medium size rava/semolina, jaggery, coconut and banana. It is nice to have with ghee. Kids or any age group will surely love to have this dosa I am sure.
Let us see some benefits of eating jaggery in our diet.
Jaggery is filled minerals and vitamins. It helps to boost immunity and keeps the body warm. helps in treating cold and cough. It helps to prevent constipation and detoxes liver. It is a good blood purifier and helps to increase the count of haemoglobin in the blood. It is rich in antioxidants. It cleanses our body and prevents anemia. It is a good source of energy.
Let us see the recipe now :
Things needed :

Wheat flour : 1 Cups.

Rava ( Sooji  or Samolina): 2 Tablespoons.

Water : 2 cups

Jaggery:  3 Tablespoons.

Coconut : Grated : 2 Tablespoons.

Banana : 1 ( Medium sized and riped).

Ghee or Oil : 2 Tablespoons.

Salt : a pinch

Method : 

1. Mix wheat flour , Samolina , salt and banana nicely . Grate coconut and keep it aside.
2. Add required water , powdered jaggey, grated coconut and mix it nicely and prepare dough. (Dosa consistency)

3. Keep a pan on the fire and heat. Sprinkle very little oil on the tava and clean it with a kitchen tissue.
4. Take a ladle of what dosa dough and spread it nicely on the tava. ( Let the flame be very low while spreading the dough).
5. Add little oil on the top, cover and cook for 2 minutes. ( Low and medium flame).
6. Turn the other side and cook for one minute.

7. Hot sweet dosa is ready to serve now.
8. Serve it with a teaspoon of ghee. Prepare remaining dosas with remaining dough.

Note : 

Normally it is eaten with ghee. Side dishes are optional. You can add  little milk while preparing dough. Add ing more / less jaggery is optional. Ghee used dosas are taste good. Ripe bananas give the best result. If you allow the oil to stay on the tava, dosa may not be spread  well. So better to clean the tava with a kitchen tissue and then spread the dough on low flame. Once the spread is done increase the flame to medium. Put some oil on the top and then cook to get tasty dosa.

Time : 20 minutes.

Serves 2.

Kocchige Gidde.( Rice Cake).

Kocchige Gidde means  a kind of idlis made with  boiled and raw rice.  Kocchige means boiled rice. Gidde is made of  two types of rice. Boiled and raw rice in equal quantity. You can have this food for breakfast or dinner. It is a healthy food.

Things needed:

Raw Rice : 1 cup.

Boiled Rice.: 1 cup.
Fresh coconut : 1 cup.
Salt : to taste.
Water : as required.
Oil or Ghee : 1 Tea spoon.

Method :

1. Wash and soak boiled and raw rice together for 6 to 8 hours and grind using little water.

2. Add fresh coconut while grinding.  Grind to rava consistency  and remove from the mixi jar.
3. The consistency should be like idli batter. Add Salt and mix it well

4. Now apply oil to idli plates and put the ground batter and cook for 20 to 30 minutes in a Idli cooker .

5.Prick a knife edge to see that giidde is cooked nicely. If its cooked it does not stick to the sides.

6.Serve hot giddes with coconut chutney or pickle and jaggery.
7.Put a spoon of coconut oil on the top of gidde before serving.

Note : Must cook properly . You can extend the cooking for 40 minutes too.You can do this giddes using only boiled rice. You can also add more coconut if you wish . It gives a better taste.

Serves 3 to 4 people.
Time : 1 Hour : 40 Minutes.
Soaking time Extra