Rava - Oats Idli

Today's  Food is breakfast food. It is Rava - Oats Idli.

This idly is healthy and yummy, easy to prepare and good breakfast and keeps us energetic for the whole day.

I have used medium rava/semolina, a cup of curd and a small cup of Oats.
The idli turns very soft and spongy and yum to have it.
Let us see the recipe Now :
Rava/Semolina : 3 Cups
Oats : 1 Small Cup
Curd : 1 Cup ( Better to Use savoury curd)
Salt : As required
Water : As required
Eno Salt : 1 Teaspoon
For Seasoning : 1 Tsp Oil
Mustard seeds : 1 Teaspoon
Curry Leaves : 8 to 10

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Method :

1. Take a big bowl. Add Rava, curd, salt and mix it well.

2. Add oats and required water and mix the batter nicely to Idli batter consistency.
3. Add seasoning done with mustard seeds, curry leaves and cashews. (optional).

4. Let the batter settle for 5 minutes.
5. Wash idli plates and apply ghee for each plate.

6. Add 1 teaspoon of Eno salt and mix the batter nicely.

7. Put the batter to idli plate and steam for 10 minutes. ( Pressure cooker or idli steamer).

8. Remove the done idlis and sprinkle some water on idli and take it out to a bowl.

9. Serve hot idli with ghee, sambar and coconut chutney.

Note :

Use of savoury curd results good idlis. Use of cooking soda instead of Eno is optional.

Roasting Rava in seasoning is optional. Use of medium size rava is best.
Time : 20 Minutes.
Serves : 3 to 4 .

Jack Fruit - Rava - Pepper Idli.

Jack fruits season is here and here we go with Jack Fruit - Rava - Pepper Idli. 

No jaggery in this Jack fruit - Rava - Pepper Idli. It is a famous breakfast food in South Canara/Dakshina Kannada and other places in Karnataka.

 I have prepared jack fruit spicy idli before. Now it it Jack fruit - rava - pepper idli time. Jack fruit is from my sister Vijaya Lakshmi's house. When I went this time we brought one big jack fruit and the fruit is so tasty.

I thought of preparing jack fruit idli.

I have used medium size rava/semolina, coconut, pepper pods and a pinch of cooking soda.

I used the mixi only to grind the jack fruit pieces.

This Jack fruit idli is good for breakfast, kids snack box, travelling and picnic too.
It is a simple, with out jaggery Jack fruit idli and you can eat this Jack fruit - Rava - Pepper Idli at any time of the day.

Things Needed :

Jack fruits : 20 pieces or little more
Rava /Semolina : 1 1/2 cup
Pepper pods : 5 to 6
Coconut : 1 Cup
Salt : A little
Cooking Soda : A pinch

Method :

1. Cut jack fruits grind it with out using water and shift it to a big bowl.

2. Grate coconut and and mix it with jack fruit batter.

3. Add rava / semolina, a pinch of salt and mix it well.
4. Let it rest for 5 minutes.

5. Grease idli plates with ghee or coconut oil.
6. Add a pinch of cooking soda and mix the batter nicely.

7. Add this jack fruits idli batter to each idli mould. ( tatte).
8. Arrange them and keep it in a idli cooker /pressure cooker and cook for 15 to 20 minutes. ( Put a glass of water below the pressure cooker and then place the plates).

9. Put off the fire and take out the idli from idli plates.

10. Serve with ghee and pickle or any side dish or your choice.

Note :

Do not add any water while grinding jack fruits. You can also grind coconut along with jack fruits.
I just mixed fresh grated coconut with jack fruit batter. Let the whole batter rest for 5 minutes after you add rava. Add cooking soda at the last point. Just before you cook idli. A pinch of bicarbonate soda /cooking soda is enough to use.
Adding pepper is optional. But it is better to use pepper pods, so that it reduces the gas in jack fruits.
Time : 30 Minutes.
Serves :3 to 4.

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.

5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.

8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.

Boiled Rice Idli ( ಕೊಚ್ಚಕ್ಕಿ ಗಿಡ್ಡೆ )

Boiled rice idli is one of the traditional dish of South Canara.
We call this idli as Kochige Gidde. Boiled rice idlis are good for breakfast and Snack in the evenings. No need of urid dal or fermentation for this type of idli.

I have used only boiled rice (boiled rice from South Canara), fresh grated coconut.
Kochige gidde can be prepared using raw rice and boiled rice also.
It is always better to soak boiled rice in boiling water, so that the rice will be well soaked and grinding becomes very easy. Fresh coconut adds to the taste and gidde taste yummy.
Let us see the recipe now :

Things  Needed

Boiled Rice : 2 Cups
Coconut : 1 Full cup ( 1/2 Coconut )
Salt : To taste

 Method :

1. Wash and soak boiled rice in boiling water for over night or 5 to 6 hours.

2. Grate coconut and keep it aside.
3. Drain all the water from soaked rice and grind it with grated coconut.Let it be like medium size rava consistency. Add required water while grinding.

 4. Remove the batter from the mixi jar and add salt. Mix it well.

5. Wash idli plates and apply oil/ghee to each idli mould.
6. Mix the batter nicely and pour a ladle of idli batter to each idli mould.

7. Keep a pressure cooker/idli cooker on the fire. Put some water. Let it get heated.
8. Arrange the idli plates and keep it in the cooker and cook for 20 to 25 minutes.

9. Remove the idlis from the idli plates and put it in a serving dish.

10.Serve hot boiled rice idli with ghee/coconut oil and jaggery/any side dish of your choice.

 Note :

 The batter need not be fermented. No need to use any urid dal. You can grind the batter at night and keep it in the fridge. Use of more coconut not only adds to the taste, it also helps the idli to be soft. These idlis are not that soft as normal urdi dal idlis.
Time :  5 to 6 Hours to soak the rice + 5 minutes to grind (Mixi jar) + 25 minutes to cook
Serves : 3 to 4 .

Quick Avalakki Idli ( Without Urid Dal).

When you crave to eat idli in the moring, when you do not have fermented idli batter, when your urid dal stock finished, you have no patience to soak and grind idli batter I think you can try and enjoy this Quick Avalakki Idli. ( with out Urid dal).

Here I have tried Avalakki Idli and it has no urid dal or no fermentation either. Just used rice rava, curd and avalakki/poha/aval/atukalu.

Idli is one of the best breakfast food that every one agrees I think. I do love idli and prepare varieties of idli for breakfast/snack time or even dinner. I do prefer idli because it is steamed and very little oil/ghee is used in the whole process. (Just to apply for idli plates ghee/oil is used).
Varieties of idli can be prepared namely, urid idli, dal idli, pumpkin idli, jack fruit idly, mango idli and so many varieties and so many shapes.

Let us see this idli recipe now :

Things you need :

Idli Rava/Akki Idli Rava : 2 Cups

Thick variety of Avalakkii /Beaten rice/Poha/ Aval/Atukulu : 1 Cup

Curd : 1 Cup 

Salt : As required 

Eno Salt : 1 Teaspoon

Ghee/Oil : 1 Teaspoon

Idli plates /Any cooker container

Idli cooker /Pressure cooker ( I have used Pressure Cooker).

Method :

1. Wash and soak Avalakki/Beaten rice in thick curd for 10 to 15 minutes.

2. Wash rice rava and drain all the water and let it rest.

3. Now grind avalakki till it turn paste or rava consistency.

4. Remove from the mixi jar and put it in a big bowl.

5. Add rice rava with ground avalakki, add salt and leave it for 5 to 10 minutes.

6. Put little water in the pressure cooker and keep it on fire.

7. Wash idli plates and apply ghee/oil to each mould in idli plate. Keep them ready.

8.  Now add a teaspoon of Eno salt to rice rava, avalakki, curd mixture and mix it well.

9.  Add a teaspoon of Eno Salt and stir the batter nicely. Mix it again and take a ladle and pour idli batter to each idli mould.

10. Arrange the idli plates with idli batter and keep it in a pressure cooker/idli cooker.

11. Cover the lid and cook for 10 minutes. Put off the gas.

12. Remove cooked idli from the cooker. Let it cool for a minute.

13. Remove soft, fluffy idli from each idli plate with a help of spoon or knife edge.

14. Put all the idli in a serving dish and serve with chutney /sambar/pickle or any other side dish.

15. Add a spoon of ghee just before serving.

Note :

Idli batter should be loose, add water if required. ( Do not make the batter watery, idli may not turn as fluffy).
Add Eno salt at last just before you put idli batter in idli plate. No need to rest the batter after adding Eno Salt. ( They might turn hard and will not be fluffy if you allow the batter to rest after adding Eno salt).

Adding thin avalakki is optional. Use thick curd to mix then use butter milk to dilute the batter. It should be like normal idli batter. (Urid + Rice idli batter). Washing idli rava is optional. 

Time : Preparation : 20 Minutes + Cooking time : 10 Minutes = Total time = 30 minutes.

20 idli can be prepared. ( According to the size ).

ಅವಲಕ್ಕಿ ಇಡ್ಲಿ ಮಾಡೋ ವಿಧಾನ ..ಸಂಕ್ಹೀಪ್ತವಾಗಿ 

ಅಕ್ಕಿ ರವೆ  : 2 ಲೋಟ

ದಪ್ಪ ಅವಲಕ್ಕಿ : 1 ಲೋಟ

ಗಟ್ಟಿ ಮೊಸರು : 1 ಲೋಟ

ಉಪ್ಪು: ರುಚಿಗೆ ತಕ್ಕಷ್ಟು 

ಇನೋ ಸಾಲ್ಟ್ :  1 ಸಣ್ಣ ಚಮಚ 

: ಮಾಡುವ ವಿಧಾನ :

ಅವಲಕ್ಕಿಯನ್ನು ಚೆನ್ನಾಗಿ ತೊಳೆದು ಮೊಸರಿನಲ್ಲಿ ಕಲಸಿ ೧೦ ನಿಮಿಷ ಹಾಗೆ ಇಡಿ.

೧೦ ನಿಮಿಷದ ನಂತರ ನೆನೆಸಿದ ಅವಲಕ್ಕಿಯನ್ನು ಮಿಕ್ಷಿ ಮಾಡಿ ದೊಡ್ಡ ಪಾತ್ರೆಗೆ ತೆಗೆಯಿರಿ.

ಅರೆದ ಅವಲಕ್ಕಿ ಮೊಸರಿಗೆ ಅಕ್ಕಿ ರವೆಯನ್ನು ತೊಳೆದು ಬೆರೆಸಿ. 5 ನಿಮಿಷ ಹಾಗೆ ಬಿಡಿ.

ಈಗ ಇಡ್ಲಿ ತಟ್ಟೆಗೆ ಚೂರು ತುಪ್ಪ ಅಥವಾ ಎಣ್ಣೆ ಸವರಿ. ಇಡ್ಲಿ ಕುಕ್ಕರ್ ಅಥವಾ ಪ್ರೆಸರ ಕುಕ್ಕರಿಗೆ ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಒಲೆಯ ಮೇಲಿಡಿ 

ಇಡ್ಲಿ ಹಿಟ್ಟಿಗೆ ಇನೋ ಸಾಲ್ಟ್ ಹಾಕಿ ಚೆನ್ನ್ನಾಗಿ ಕಲೆಸಿ, ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆಗೆ ಹಾಕಿ ಇಡ್ಲಿ ತಟ್ಟೆಗಳನ್ನು ಒಂದೊಂದಾಗಿ ಜೋಡಿಸಿ ಕುಕ್ಕರ್ ನಲ್ಲಿಡಿ. ಕುಕರ್ ನ ಮುಚ್ಚಳ ಮುಚ್ಚಿ ೧೦ ನಿಮಿಷಕಾಲ ಬೇಯಿಸಿ . ( ಪ್ರೆಶರ ಕುಕ್ಕರ್ ಆದಲ್ಲಿ ಅದರ ವೆಯಿಟ್ ಇಡಬೇಡಿ.

ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಬೇಕು )

ರುಚಿ ರುಚಿಯಾದ ಮೃದುವಾದ ಇಡ್ಲಿ ಸವಿಯಲು ಸಿದ್ದ . 

ಓದಿ, ಮಾಡಿ ನಿಮ್ಮ ಅಭಿಪ್ರಾಯ ತಿಳಿಸಿ ...