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 .

Toor Dal - Ondelaga Chutney

Toor dal - Ondelaga Chutney is a side dish that goes well with most of the main dishes. We had this Toor Dal - Ondelaga chutney for lunch.

Ondelaga/Gotukola is used as culinary vegetable and it is a medicinal herb plant. 

I have used Toor dal, red byadagi chilly, ingh/Asafoetida, curry leaves, tamarind pulp and fresh coconut gratings.

Let us see some benefits of eating Ondelaga/Gotukola leaves in our diet.

The plant yield only one leaf in its stem so that it is called as Ondelaga. (One leaf). 

It is used as a culinary vegetable and as a medicinal herb. It is known a Mandukaparni In Sanskrit. It is in the shape of frog so that it got its name as Mandukaparni.
People call it as Brahmi also because it is loaded with medicinal values.
Its known as Ondelaga in Kannada/Karnataka.
Saraswathi Aku in Telugu/Andra pradesh.
Vallari Keerai in Tamil/Tamilnaadu
Karivan or Karivana in Marati /Maharasthtra
Kandha Brahmi in Gujrati /Gujarat
Thulkudi in Bengali /Bengal
Bengsag and Brahmi in Hindi

It helps in good relief for pains. It boost cognitive function.
 Ondelaga helps in reducing anxiety and stress. It helps in controlling the blood sugar level.
It also helps in reducing the swelling and improve the circulation of blood.
Gotukola is rich in anti inflammatory properties and helps to reduce the joint pains and arthritis.
It is good for memory power. It is good for our skin health and hair health.
Gotukola helps to detoxify our body and keeps us in good health
It is good for blood pressure since it helps in controlling the blood pressure level by decreasing the tension and anxiety in our body.
It is good for digestive disorders, helps in strengthening nervous function and memory power in us.
Let us see the recipe Now :
Do Not Fry the leaves when you cook. It looses its healthy benefits when it is cooked. It should be added at the end of the process of cooking.

Ingredients :
Ondelaga Leaves : 1 Handful
Toor Dal : 1 Tbs
Oil : 1/2  Tsps
Tamarind : Small marble size
Byadagi chilly : 4 to 5
Ingh /Asafoetida : A little
Salt : As required
Coconut : 1 Cup
To Season :
Oil : 1 Tsp
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method : 

1. Keep a small frying pan on the fire and heat. Add half tsp of oil, 1 tablespoon of toor dal.
2. Add 4 to 5 byadagi chilly and fry nicely till toor daal turns as golden red.
3. Add little ingh and put off the fire.

4. Add a handful of ONDELAGA leaves and mix it well. Keep it aside.

5. Soak little tamarind in warm water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

6. Grate coconut and grind it with fried mixture, tamarind pulp, salt. Add water if required while grinding.
7. Take it out from the mixi jar and put it to a serving dish.

8. Add mustard seeds seasoning with little ingh and curry leaves.

9. Toor dal - Ondelaga Chutney is ready to serve.

10. Enjoy Toor Dal - Ondelaga Chutney with your food.

Note :

Fry dal till it turns golden brown. You should be careful while adding water if required.
Adding more chilly is optional.
Use or more coconut is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .