Rava idli

Rava idli is an instant breakfast menu. Simple, delicious and easy to cook.

Ingredients:

Rava (sooji rava) -1cup
Curd - 1 cup
Cashew (broken) - tbs
Coriander leaves - few
Grated carrot - 1/4 cup
Fresh green peas - 1tbs (optional)
Salt - as required
Baking soda - 1/4 tsp (optional)
For seasoning:

Mustard seeds - 1tsp
Urid dal - 1 tsp
Channa dal - 1tsp
Green chilli - 1
Ginger (grated) - 1tsp
curry leaves - few
Hinge - a pinch
Ghee or cooking oil - 1tbs
Method:

1. Heat the oil or ghee, add mustard seeds and add hinge, channa dal and urid dal after mustard seed splutters. 
2. Roast till the dal turns brown. Add cashew and roast. 
3. Add chopped ginger, green chili, coriander and curry leaves. 
4. Add sooji and roast till you get the aroma. Do not allow it to turn brown.
5. Mix all the roasted items with salt, baking soda and curd. 
6. Leave it for 20 minutes. The consistency of the batter should as that of the  normal idly batter.
7. Grease the idly plates and pour the better. Steam cook for 20 mins.
8. Serve hot with tomato chutney or tomato and onion chutney.

Break fast recipies:1. Idly varieties

Idli varieties

1. Idly (Plain)
2. Kancheevaram idly
3. Ragi idly
4. Rava idly

1. Idli: 

Ingredients:

For Wet grinder:

Per boiled idly rice - 5cups

Urid dal (whole) - 11/2cups

Methi seeds - 1/2 tsp

Salt - to taste

For Mixer grinder/mixie:

Per boiled idly rice - 2cups

Urid dal (whole) - 1cup

Methi seeds - 1/2 tsp

Salt - 3tsp

Method: 

(a) Grinding: 

1. Wash and soak urid dal and idly rice separately for  3hrs.
2. After soaking check frequently if the water remains well above the urid dal. 
3. Add i/2cup of water to the grinder and then switch it on. The add the methi seeds. In few seconds it gets crushed. Then add the urid dal With a cup of water. Add little water now and then. 
4. Grind till the dal gets into fine paste and fluffy or grind for half an hour. Add 1/4 cup of water every 10 minutes  and check if some dal escapes and stick to the walls.
5. Transfer it to a big container which should have enough space for fermentation.
6. Now grind idly rice for 20 mins. Transfer it to the urid dal batter.
7. Add salt and mix well with the hand. Leave it for 6 - 7 hours or overnight.
8. The consistency of the batter should be neither too thick nor too thin.                         
9. In extreme hot places, the batter can be kept in fridge after grinding and then kept out during the night for fermentation. This will help to avoid over souring of the batter. 
10. In extreme cold places where fermentation is not possible, the batter can be covered using old shawl or any woolen cloth and kept inside a cupboard or oven.
11. Add 1/4 cup of water when you take it out of the fridge.
12. Methi seeds helps for non sticky extra soft idlies. 

(b) Making idlies:

1. Grease the idly plates with gingely oil.
2. Pour the batter so that there is just a little space for the idlies to fluff.
3. Heat the pressure cooker or idly cooker or a kadai which can hold the idly plates with 2cups of water. Water should not be more. Excess water may get into the bottom plate and make the idlies watery.
4. Keep the idly plates carefully inside the cooker. If the batter spills in to the water it will start foaming  which will spoil the whole plates of idlies.
5. Cook for 8 - 10 mins. You can use the back of the spoon or a fork to pick the idly to check if the cooking is done. Fork comes out clean.
6. Remove the idlies using a knife from the plates after allowing it to cool a little. You can sprinkle some water so that the idlies come out smoothly without breaking serve hot with any chutney/ sambar /milgai podi.
   
   
                                                                               

Tips:

•  Idlies will be hard if the consistency of the batter is thick. Idlies will be flat if the consistency of the batter is thin.                                                                                                                            
• If the quality of the urid dal is good (idlies will be flat), then reduce the amount of  urid dal.     
•  If the quality of the idly rice is poor (idlies will be flat), then increase the amount of urid dal.

 2. Kancheevaram idly:                   

    Ingredients:

1. Urid dal - 1 cup
2. Parboiled rice  - 1cup 
3. Raw rice -1 cup ( you can take 2 cups of raw rice alone with out parboiled rice)
4. Methi seeds - 1tsp
5. Dry ginger a small piece
6. Hinge - a pinch
7. Cashew - few
8. pepper - 1 tbs
9. Jeera - 1tsp
10. Ghee - 2tbs
11. Curry leaves - few

Method:

1. Soak parboiled rice, and urid dal separately for three hours.
   
   
    
2. Grind half of the urid dal into a coarse paste. 
   
   
   
3. Grind the other half as we grind for idly batter along with methi seeds.
   
   
   
4. Grind rice separately into a coarse paste.
   
   
   
5. Powder the dry ginger and add.
6. Add hinge, pepper, jeera and salt. Mix thoroughly. You can increase the amount of pepper and jeera according to your taste.
7. Allow it to ferment overnight or 7 hours.
8. Roast cashews in ghee with hinge and curry leaves and add.
9. Steam cook in idly plates as we do it for regular idly. Remember you need to leave a little gap as the idly will puff up after getting cooked. Do not fill the batter till the brim.
   

   

   
   
   
   
10. Serve it with coconut chutney.

   Note : It can be steam cooked in a flat bowl and then cut into pieces, but need to be cooked for more time depending upon the size of the vessel. You have to fill the 3/4th of the vessel with batter. You can check the photos given below. The idly after cooking will fill the vessel. 

Check if the idlies are cooked by inserting a knife. The knife comes out with out the batter sticking to it.

You have to detach the corner before removing the idly from the vessel.

Also if the bowl is shallow it will be cooked quicker.

You can use the tumbler or cups. 

You have to grease with gingely oil and then use to make the idly.                                                 

3. Ragi idly

1.  Ragi idly can be made as the regular idly. 
2. Parboiled rice and ragi should be taken in the ratio 4:1. Ragi should be soaked separately. 
3. After grinding urid dal as we do it for regular idly, the ragi should be ground into a fine paste then to that add rice and grind as we do it idly batter.

 4. Rava idly          

Rava idly is the simplest and can be made instantly.

Ingredients

1. Rava - 1 cup
2. curd- 1 cup
3. Baking soda1/4tsp
4. coriander leaves chopped - 3tbs
5. curry leaves - few
6. cashew - 10 chopped
7. carrot - 1 grated (optional)
8. Hinge - a pinch
9. Salt - as required.

Seasoning

1. Oil/ghee- 1tbs
2. Mustard seeds - 1tsp
3. Hinge- a pinch
4. Urid dal - 1tsp
5. Chana dal - 1tsp
6. Green chili -1 or 2finely chopped
7. Ginger - half inch grated
8. Curry leaves - a few

Method

1. Heat the oil/ghee in a pan and add mustard seeds.
2. Add urid dal, Chana dal and hinge after mustard seeds splutter.
3. Add cashews after roasting the dal into golden brown.
4. Add chopped green chili and grated ginger and sauté a while.
5. Add rava and roast till you get the aroma of the rava. Do not turn it brown.
6. Allow it to cool.
7. Add curd, finely chopped coriander leaves, grated carrot, salt and baking soda.
8. Mix thoroughly. 
9. Add water little by little so that you get the consistency of the batter as that of the idly batter.
10. There should be no lumps left.
11. Leave it for half an hour.
12. Pour into greased idly plates and steam cook for 15 to 20 minutes.
13. Serve hot with tomato/ normal coconut chutney.

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