Green Chutney Rava Idli

 

                A great way to use up any leftover chutney is to prepare these healthy Rava Idlis and have them with coconut chutney and sambar for a wholesome breakfast. The chutney can be made in the usual way one makes at home. Hence in this way you can convert your same old boring idli into something interesting and appetizing. Enjoy having them for breakfast, lunch, dinner or pack them for a lunch box meal.

              This is an instant version of Rava Idli. There is no soaking, grinding or fermenting required in this recipe and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished anytime of the day. 

               You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare this dish.

• 1 cup semolina 
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1 tsp. ginger, grated
• 1/2 tsp. salt or to taste
• 1 cup yoghurt
• 1/4 cup green chutney
• few cashew nuts, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. 

           After it stops spluttering, add the curry leaves, chana dal, urad dal, ginger and asafoetida. Sauté for a few seconds. 

          Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.

          Add the yoghurt, salt, green chutney and chopped cashew nuts. Give it a stir and add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

          Add the eno fruit salt and 1 tsp. water to activate it. Mix well and then spoon the batter into greased idli moulds.

          Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.

      Heat oil & temper with mustard seeds, cumin seeds & dry red chilies. 

After it stops spluttering, add curry leaves, chana dal, urad dal, ginger & asafoetida. Sauté for a few seconds. 

Add the semolina & sauté till light brown. Switch off the flame & allow it to cool down.

Add yoghurt, salt, green chutney & chopped cashew nuts. Give it a stir & add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

                        Add eno fruit salt & 1 tsp. water to activate it. 

                   Mix well & then spoon the batter into greased idli molds.

Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them.

              Serve with coconut chutney & sambar for a sumptuous breakfast.

Beetroot & Spinach Rava Idli

           This is an instant idli (steamed cake) prepared out of rava / semolina. I have added some beetroot & spinach puree to make them more healthy, nutritious and appealing. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. 

          They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. They can also be packed for a lunch box meal. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. 

• 1 cup semolina (makes 16 idlis)
• 2 tbsp. spinach puree
• 2 tbsp. beetroot puree
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. sambar powder
• 2 tbsp. fresh grated coconut
• salt to taste
• 1 cup yoghurt
• 3-4 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

          Add more water if required. Divide the batter into 3 portions. In one portion add the beetroot puree and mix well. In the 2nd portion add the spinach puree and give it a stir. Let the 3rd portion remain as it is. 

          Now add a little of the eno fruit salt in each of the portions and give it a stir. Immediately spoon the batter in the greased idli moulds. Steam for 13-15 minutes and serve with coconut chutney and sambar. 

Rava Idli

          This is an instant idli (steamed cake) prepared out of rava / semolina, yoghurt and eno fruit salt. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. 

           They can also be packed for a lunch box meal. You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 cup semolina (makes 16 idlis)
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. sambar powder
• 2 tbsp. fresh grated coconut
• salt to taste
• 1 cup yoghurt
• 3-4 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt
• 16 cashews
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Sauté for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. 

          Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

           Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it. 

          Steam for 15 minutes. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.

                        Heat oil & temper with mustard seeds & asafoetida. Then add curry
                        leaves, chana dal, urad dal & green chilies. Sauté for a few seconds. 

                        Add the semolina.... 

                        .... & stir fry for some time. Switch off the flame & transfer to a bowl.

                        Add yoghurt, sambar powder, coconut, salt, coriander leaves & some 
                        water to make a batter of pouring consistency. Set aside for 15 minutes.

                       Add more water if required. Add the eno fruit salt & give it a stir.

                       In each greased idli mould, place a cashew & then spoon batter over it. 
                       Steam for 15 minutes. 

                          Rava idli is done.

                        Serve with coconut chutney & sambar for a sumptuous breakfast.