Showing posts with label idli. Show all posts
Showing posts with label idli. Show all posts

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


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 

Thursday, August 23, 2012

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.

Tuesday, June 5, 2012

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 .

Tuesday, November 29, 2011

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).

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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