Did you know that Rava idlis were invented by the famous MTR restaurant in Bangalore during the second world war when they faced shortage of rice? (source:Wikipedia). This simple, yet delicous treats are so easy to make with out any fermentation. You can add any vegetable of your choice to make it even more healthier.
Rava / Sooji / Cream of wheat - 1 cup
Curd / yogurt - 1/2 cup
Water - 1/4 cup
Channa dal - 2 tsp
Mustard seeds - 1 tsp
Green chilli - 2 small finely chopped
Ginger - 1 tsp finely chopped
curry leaves - 1 tsp finely chopped
Carrot - 1 grated
Fresh Menthi leaves/Fenugreek/Venthaya keerai - 1/2 cup chopped
Fresh coriander leaves - 2 TBSP
Asofetida - a pinch
Baking soda - 1/4 tsp
Salt - to taste
Oil- 2 TBSP
- Heat oil in a skillet and add the mustard seeds to splutter.
- Add channa dal and fry till golden brown. Add green chillies, ginger, curry leaves and asafateda and fry for 30 seconds.
- Add rava and fry for 3-4 minutes till nice aroma comes out. Take it out and let it cool.
- Add curd, salt, baking soda and 1/4 cup water and mix well.
- Add the grated carrots, methi and coriander leaves. Mix well. Leave it for 15 minutes.
- Grease idli plates and pour the batter and steam for 10 minutes or untill done.
Rava idlis with Red Pepper Chutney
Red Pepper Chutney
Red Pepper - 1 Chopped in to big chuncks
Onion - 1 small chopped
Tomato - 1 medium chopped
Garlic - 1 pod (Optional)
Red chilli - 1-2 (to your taste)
Green chilli - 1-2
Curry leaves - few
Salt - to taste
Oil - 1-2 TBSP
Heat oil in a skillet and fry the onion, garlic, red and green chillies and curry leaves for 2 minutes.
Add red peppers and cook till tender. Add the chooped tomato and cook till soft.
Let it cool completly. Grind the cooled mixture with salt in a blender to a fine paste.
I made this pudalankai / snake guard dry curry with the left over methi leaves. It was delicious.