Rava Idli

Rava Idli  is a well known breakfast dish. We can prepare Rava idli in different ways using different vegetables and spices. I have prepared Rava Idli , using medium sized Samolina (Rave) and some spices.

Rava idli can be eaten with coconut chutney, or any other chutneys, curries, sambar or gojju.(Thick variety of curry).
It is an instant idli and can be prepared with in 20 minutes. Hot idlis should be enjoyed.

Ingredients:

Rav:2 cups
Curd: 1 cup
Mustard seeds 1/2 tea spoon
Urad daal: 1/2 tea spoon
Asofotodia(ingh): a Pinch
Curry leaves: 6 to 8
Green chillies: 2
Salt: to taste
Eno salt: 1/2 tea spoon
Oil: 1 tea spoon.

Method

1. Take a pan.Put 1 tea spoon of oil and heat for 2 seconds. Add mustard seeds and urad daal. Fry until mustard seeds splutter.
2. Add asfotodia and curry leaves.( Cut curry leaves into small).
3. Add rava and fry for 5 minutes. Add cut green chillies. Leave it for cooling.

4 Take a bowl. Put curd and add 1/ 2 cup of water. Add salt, cut coriander leaves and grated coconut. Add fried rava, leave it for 10 to 15 minutes.

5. Take idli plates.Apply oil and keep it.
6. Add Eno salt to the ready dough and Put the dough to idli plates.

7. Cook idlis for 8 to 10 minutes in the pressure cooker or idli cooker.(Do not keep weight on the pressure cooker).

8.Now put off the gas. Open the lid of the pressure cooker and take out the ready idli plates.
9. Serve Hot Rava idli with the side dish you have prepared.

Note 

You can also add grated carrot and Green peas to the dough while mixing. You can add cut cashew nuts while frying. I have prepared simple idlis. You can enrich the idea and prepare nice rava idli. If you do not have idli plates, use any container which fits inside the cooker and cook idlis.(Cut ready idly according to your wish). Mix Eno when you are about put the dough into idli plates. You can use cooking soda instead Eno Salt. Add a pinch of cooking soda just before you fill idli plates with idli dough.
Time : 25 to 30 minutes.
Serves : 3 to 4

MIxed Vegetable Sambar.

Sambar (Curry) is a gravy dish and it can be one of the side dish too. Sambar is prepared in many ways. Sambar can have many or a few vegetables too. It can be with coconut or with out using coconut. Sambar goes well with white or boiled rice plain rice, idli, dosa, chapati or even rotis and poori.

Here is a Sambar recipe, used vegetables like carrots, Knolkol and beans. I have used freshly roasted and ground spices. Using fresh roasted spices turns the curry with fresh aroma of the spice and sambar taste better.
Lets see the recipe now.

Ingredients:

To cook :
Toor Daal:1/4 cup
Carrot: 2 (Medium size)
Knolkol :1 Medium size)

Beans :  10 to 15.
To roast : 
Coriander seeds: 1 Tea spoon
Fenugrick seeds: 1/4 Tea spoon
Cummin Seeds: 1/4 Tea spoon
Red Chiillies: 4 ( or Red chiilly powder: 1/2 tea spoon)
Urad daal: 1/2 Tea spoon
 To Add :
Tamarind: a little ( small lemon size)
Turmeric powder: a pinch
Asafotodia: a pinch
Salt: to taste
To Dry grind :
 Dry roasted Spices.
To season :
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Curry leaves: 8 to 10
Coriander leaves: 3 to 4 sticks.

Method:

1. Cook Toor/Moong dall in a pressure cooker for 8 to 10 minutes.
2. Wash and cut vegetables according to your wish and boil separately until it cooks.( for 10 minutes)

3. Keep a pan on the fire and heat.  Add fenugric seeds and urad daal ,roast until it turns into brown, add coriander seeds and chillies, roast for 1 minutes, add curry leaves ( 4 to 6 ) and cummin seeds, put off the gas.
4.  Dry roast spices and prepare fresh sambar powder or you can use any brand of sambar powder.
5.Soak tamarind in 1/2 cup of water, squeeze out the pulp and keep it aside.
6. Keep a big pan on the fire. Add cooked dal, vegetables
7. Add tamarind pulp, turmeric powder and salt.

8. Mix it well and cook for 2 minutes.
9.Add ground spice mixture and mix it well and cook for 3 to 4 minutes.

10. Shift the Sambar to a serving dish and add mustard seeds, ingh and curry leaves seasoning. Add cut coriander leaves and serve with the main dish you prepared.

Please Note: You can use any type of vegetables to make Sambaar.Ex: White pumbkin, Brinjal, onion and potato, Red pumpkin. Radish, All types of spinach, lady's finger. The consistency of curry can be as you wished. (thick or more liquid). I did not add any coconut here. Adding coconut to the curry is optional.

Time : 30 minutes.
Serves : 3 to 4
Fresh Sambar Powder :
Dry roast/ or Add a teaspoon of oil  and roast , 1/4 Teaspoon of methi/fenugrik seeds, add 1/2 teaspoon of urid dal. Add some chilly (byadagi chilly), Add 2 Tablespoon of coriander seeds and fry them till they turn slightly brown. Add Jeera /Cumin seeds, a pinch of ingh and curry leaves. Put off the fire and let it cool. Dry grind the sambar powder and use it for the sambar.