ರವೆ ಇಡ್ಲಿ ~ Rava Idli & Tomato Sambar

  Rava Idli , Tomato Sambar

Ingredients for the Batter : 
2 cup sooji/rava/semolina

2 1/2 cup of curd, fresh or sour
pinch of baking soda

Ingredients for Seasoning:

1 tsp channa dal

1 tsp Urad dal
few cashew nuts
2 green chillies chopped

few curry leaves.

Method:

Now dry roast the rava for few mins.
add 1 tbsp of oil  to it, fry until u get nice aroma of the rawa. then let it cool.

Now add curd, mix it well without lumps.

add a pinch of baking soda to the batter.

add salt to the taste.

Now take a pan with 2 tsp of oil for seasoning add mustard seeds, channa dal, urad dal fry till they turn golden color, add chopped cashew nuts, green chilli, curry leaves.

add this to the batter.

Now rest the batter for 5 mins check it, if it is in the pouring consistency, if its thick some curd can be added, keep it covered for another 10 mins.

Pour the batter in to the idli moulds.

Place the idli stand in the steamer or pressure cooker for 10 - 12 mins, if pressure cooker is used to steam the idlis then no need of using the whistle.

Let the cooker cool for few mins.

Tomato Sambar /Saaru

Ingredients:

Tomatoes - 4 - 5 medium sized
(Roma or BangaloreTomatoes (Indian hybrid), or regular ones)

Onion - small size 

Garlic - 3 -4 cloves

Ginger - 1 inch piece

Grated dry coconut or Fresh - 2 tsps

Curry leaves - 4 - 5 for grinding, few for tampering

Coriander leaves - for tempering

Procedure : 
Cut tomatoes in to small pieces.
Cut onion in to long pieces.

Now take a pan, add half portion of onion, keep another portion to add while grinding, fry till it becomes transparent, add 2 -3 cloves of garlic fry for few secs, add tomatoes, fry till they become soft, add curry leaves 4 -5, add cut ginger pieces add grated coconut fresh or dry, add chilli powder, methi powder, pepper powder, jeera powder fry a little. 

Leave it to cool down, now grind the mixture with half portion of onion kept.Heat oil in a vessel, add mustard seeds  allow it to splutter, add cumin seeds, dry red chillies, curry leaves,(onions can be added) fry for a minute,add coriander leaves, now pour the ground mixture to the vessel, add salt, bring it to boil, add salt to your taste.

Note : if we use Blre tomatoes they are not much sour so if you want you can add tamarind juice as per ur taste. If regular tomatoes are used u may need to add jaggery  to it.. :)

Serve idlis with Coconut chutney &  Sambar..

How to make Rave Idli?

Rave (Sooji) Idli, a quick fix snack which can be had any time of the day. It's filling and a healthy food.

Here's how its made.

Ingredients-

~ Rave Idli mix
~ Curds (yogurt)
~ Salt
~ Cooking Soda
~ Green peas (optional)
~ Grated carrot shreds (optional)

curds and mix

Take two cups of rave idli mix in a vessel, add three cups curds and mix until you have a consistent batter. Add extra curds if the batter is too thick. Add salt as required and a pinch of baking soda and mix again. The batter is ready.

Now to the idli plates. Grease them with oil or ghee (this is done so that idli comes out easily). Spoon the batter into the greased plates as shown above. Fresh peas can be mixed into the batter. If you have grated carrot, drop a dozen shreds to the center of the filled plate. Place filled idli plates in the stand.

Either a cooker  or a vessel large enough to accommodate the idli stand. Pour water into the cooker/vessel and place the idli stand in it and close it. Ensure that water level is below the bottom most plate in the stand. Place the cooker/vessel on medium flame and check time. If you are using a cooker no need to place cooker weight on the top. When cooking in a vessel, make sure you have a large enough plate to cover it.

Time for the batter to become idli ranges between 15 minutes and 25 minutes. To check if its cooked well, use a thin spoon and poke one of the idlis; if its done nothing there's no batter sticking to the spoon.

After the flame is turned off, keep the cooker/vessel covered and allow 5 to 8 minutes cooling so that idlis lift off easily. Use the holding end of a thin spoon (apply little ghee) to pry out idlis. Run it along the rim of the idli and cut into four pieces to make lifting easier.

Serve hot idlis with with coconut chatni.
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