Dideer Rava Idli

Dhideer means fast ...Rava idlies can be prepared immediately and it is easy to prepare. 
Rava idlis were first invented in Bangalore/Karnataka/India from one of the famous Hotel (Even Now) M.T. R. during 2nd World war. It is said that during war time the rice became scarcity and M. T. R, tried the idli, using Rava/Semolina. Thanks to them and it has come long a way and is world wide famous, healthy and yummy.

 I have used medium size Rava, curd/yogurt, cooking soda and little salt.
It is very easy and energetic, healthy and keeps you full for a long time.
Let us see the recipe now :

 Ingredients :

Medium size Rava ( Samolina): 2 cups.
Curd ( Yogurt) 1 Cup.
Green chilly : 2 ( small);
Coriander leaves : 3 Tablespoons.
To Season :
Oil : 1 Teaspoon.
Mustard seeds : 1/2 Tea spoon
Urd Dall: 1/2 Tea spoon.
Curry Leaves : One handful.
To Add : 
Salt : to taste.
Cooking Soda : 1/2Teaspoon.

Method :

1. Wash and cut curry leaves, coriander leaves, green chilly in to small pieces.
2. Keep a pan on the fire and put a teaspoon of oil. Let it heat. Add mustard seeds and urid dal.
3. Let it splutter. Add curry leaves and green chilly. Add rava and fry for 2 to 3 minutes.
4. Put off the fire and shift the roasted rava to a plate. Let it cool.
5. Take a big pan and add cooled rava, curd, required water, salt and mix it well.

6. It should be idli dough consistency. Let it rest for 5 minutes.
7. Wash and grease idli plates with ghee or oil.
8. Add cooking soda to ready idli dough and mix it well.
9. Put some water to idli cooker or pressure cooker and keep it on the fire. Let the water boil.
10. Add a small ladle of rava idli dough in greased idli plates.
11. Arrange them and keep it in pressure cooker and close the lid. Do not put weight.
12. Let it cook for 7 to 8 minutes. Remove the lid and take out the idli plates with idlis.

13. Sprinkle some water (normal temperature) on hot idlis and remove it from the plates.
14. Put it in hot box or a bowl. Serve with your choice of side dishes.

15. It can be served with ghee/butter, pickle, sambar and chutney.

Notes: 

Roast rava on low and medium flame till the raw smell disappear. Let it cool completely to add curd/yogurt. Or rava dough turns as very soft and idli will not taste good. Adding cashews is optional. Adding more green chilly is optional.You can also add grated carrots, capsicum and prepare vegetable idli. Do not add more cooking soda.
Time : 30 Minutes 
Serves : 3 to 4 
Type : South Indian style.

Jackfruit Idlis.

Jack Fruit idlis are very famous in Dakshina Kannada and other parts of South Canara. Jack Fruits are used with rice, jaggery and coconut.

It is one of the signature dish of Udupi and Mangalore. Jack fruits are dee seeded and ground with fresh coconut and little rice. Then it is steamed in Idli steaming container or pressure cooker. These idlis taste yummy and they are healthy too.
When the rain is pouring down during the rainy season these hot idlis give us good energy and keep our body warm and help us to stay healthy.
Let us see the recipe Now :

Ingredients : 

Ingredients:
Raw Rice : 11/2 Cups.
JackFruits : 4 cups.(20 to 25 Fruits cut into small pieces).
Fresh grated coconut: 1 Cup.
Jaggery : 1/2 cup.
Salt : according to the taste.
Oil  or Ghee : 1 Tablespoon.

Method :

1. Wash and soak 11/2 cup of raw rice for 2 to 3 hours.
2. Grate coconut and keep it aside.
3. Dee seed jack fruits and cut it into small. (It helps to grind it well).

4. Now drain all the water from soaked rice and keep it aside.
5. Grind cut jack fruits and grated coconut for 2 to 3 minutes.
6. Add rice and grind it. It should be like rava consistency.
7. Add jaggery and give two to three churns in the mixi.
8. Add a pinch of salt and grind for a few seconds.
9. Remove from the mixi jar and put it in a bowl.
10. Take little oil/ghee and apply on idli plates.
11. Put a small ladle of ground jack fruit batter in each idli mould.
12. Arrange them and keep it aside.
13. Put some water in idli cooker /pressure cooker and keep idli plates in it.
14. Cover the lid and cook for 20 to 25 minutes.

15. Hot idlis are ready to serve. Serve with some ghee on the top of hot idli and pickle aside.

Note : 

Do not use any water while grinding the ingredients. You can divide the ingredients into small portion and grind it. Use of jaggery more/less is optional. Use of more coconut makes idli soft. Use of more fruits adds to the taste.
Time : Soaking rice 3 Hours + Grinding 5 minutes + Cooking time 25 Minutes.
Serves : 5 to 6 .

SWEET PUMPKIN KADABU. ( RED PUMPKIN).

Sweet Pumpkin Kadabu is one of the traditional dish of South Canara and other parts of Karnataka. 

We can prepare spicy and sweet idli from the same ingredients. Adding some greeen chilly and coriander leaves will be added to the same batter to prepare spicy idli.
Jaggey is added to turn the batter sweet. So that sweet aroma and crave for sweets can be satisfied with this dish.
We from South Canara are bit sweet tooth people. Most of the snacks and breakfast dishes are added with sweet mostly jaggery. We do use many vegetables in idli/kadabu/kadubu.
Here is one such traditional dish that is Sweet Pumpkin Kadabu/Kadubu/Idli.
I have used idli plates to prepare the dish and you can cook them in a round /any shape bowl/plate.
I have used idli rava, coconut, pumpkin and jaggery.

Sweet Pumpkin kadabu is good for breakfast, snack, kids snackbox or even for dinner. As I said it is very easy to prepare and healthy to eat.
Let us see the recipe now :

Things needed:

Idli Rava/Raw rice rava : 2 Cups
Coconut : 1/2 Cup
Grated Pumpkin : 1 Bow; (1/4 of the medium sized pumpkin).
Salt : A little
Jaggery : 1 /2 Cup ( Powdered ).
Black Pepper : 4 to 6 pods.
Jeera/Cumin seeds : 1/2 Teaspoon
Dry Ginger Powder : 1/2 Teaspoon

Method:

1. Wash and remove the thick part ( outer layer ) of pumpkin. Scrape out the inner pulp and seeds.
2. Grate pumpkin and coconut. Keep them aside.

3. Wash idli rava and put it in  a bog bowl. Add salt, curmin seeds,dry ginger powder and crushed black pepper.

4. Add powdered jaggery, grated pumpkin and grated coconut. Mix it well with pumpkin gratings.

5. Add salt and mix all the ingredients well. Add water if required.
6. Leave the batter for 10 minutes.

7. Apply little oil /ghee to all the idli plates.
8. Pour a ladle (small) of sweet idli batter to each plate. ( Each idli mould).
9. Keep a cooker /idli steamer on the fire and put some water in it. Let the water get heated.
10.Keep idli batter filled idli plates in the cooker and cover.
11. Cook for 8 to 10 minutes or little more. (Another 5 minutes).

12. Remove the cooker cover and slowly take out the idli from the idli plate.

13. Sweet Pumpkin Kadubu/idli is ready to serve
14. Serve with any side dish you have prepared and some ghee on the top of hot sweet idlis.

15. You can enjoy eating these idli with fresh ghee and pickle. (My favourite).

Note :

We can use banana leaf, jack fruit tree leaf /turmeric leaf to cook these idli/Kadubu. I used idli plates to prepare. You can also use pressure cooker container to cook these idlis. Adding more grated pumpkin is optional. Use of more/less jaggery is optional. Use of dry ginger is optional. I have used pepper corns, dry ginger powder and jeera because Pumpkin is said to be contains lots of gas./Vaayu.
So using these above ingredients helps to take care.
Time :
Preparation time : 10 Minutes + Allow the batter to rest  10 Minutes + cooking time 10 minutes. 
Total Time : 30 Minutes. 
Serves : 5 to 6  ( Maximum 20 idli can be done).