The Rava Idli Combo

Some folks consider Plain idli (though as healthy as it can possibly be) as rightfully boring!! Combine it with an array of chutneys and powders (podis) and sambhars, then you can possibly consume it happily (read - still with somewhat of a frown).  Well, this is true only for most South Indian homes... moreso bcause Idli is a staple breakfast almost 6 days a week.  My north Indian friends would surely disagree as Idli Chutney/Sambhar is like a boon to them!  I'm sure my South Indian reader friends would love Parotas (eeks to the pronunciation that we south Indians give to the lovely delectable Paranthas) as a substitue for breakfast some days of the week.  Anyway bidding goodbye to the battle of divides... let me be honest and confess that I'm a south Indian who loves my soft fluffy idli any time of the day or night!! I remember as a kid, i did not need no chutney or sambhar or podis... it would just be as comforting with a bowl of curd with some sugar sprinkled for good luck!

I never really grew up on Idlis... thanks to a very enterprising cook in my mom, I thoroughly enjoyed Pongals, Upmas, Adais, Puri Bhajis, variety of Dosas (she invented the spring dosa way before it hit the markets...now thanks to Dosa Plaza) and not to forget the Mumbaikar favorites of Poha, Misal Pav and the likes! She made Idlis possibly once a month, quite an odd equation for a south Indian home, given that its an unsaid rule at most south Indian homes, the idli batter MUST be in your refrigerator at all times! and probably that's the reason I never grew out of love for Idlis!  It's not like we did not have idlis often... we had a variety of Idlis, I remember the colorful Kanjeepuram Idlis, the coarse Rava Idlis, the spicy Guntur Idlis, the noodle-like Semiya Idli and ofcourse, her own inventions of Idli gadbad, Idli Sandwich, tri-color Idli,  Idli masala Fry and Colorful mini idlis (just coz i loved them)! I can't really pick a favorite, but I did make Rava Idli for breakfast today and freshly ground Molagapodi (gunpowder or chutney podi as some people may know it), along with a side of Mendhiyakeerai Sambhar (Sambhar with Fenugreek leaves).  A tasty combination indeed... and here's how I made them~

Rava Idli

Ingredients:
2 cups Rava
1 Carrot (finely chopped or grated)
1 tsp Ginger(finely minced)
1/2 cup Curd

2 tbsp Oil

For Tempering:

2 tsp Mustard seeds
2 tsp Split Black gram (urad dal)
2 tsp Channa dal

1 tbsp chopped cashew pieces
1 Green chili (finely chopped)
1 tbsp Oil

fresh Cilantro finely chopped
salt to taste

Method:Add 2 tbsp of oil to the rava and mix well. This oil and rava mixture should hold shape when you take a handful of the mixture in your hand and squeeze it, if not, add a little bit more oil. This makes the idli soft. Keep this aside for 10 -15 minutes.

Add some water to curd and make it a thick buttermilk (1 ½ cups in total).

For the tempering heat 1 tbsp oil and add mustard seed, let it splutter. Then add the urad dal, channa dal, cashew pieces and fry them until they turn golden brown.

Add this tempering to the rava mixture. Add carrots, ginger, chili, chopped cilantro, salt and buttermilk and mix it well to get a little thicker than a pouring consistency. (similar to Idli batter)

Pour into idli plates and steam it for about 15 – 20 minutes until cooked. Serve hot with coconut chutney, Molagapodi or Sambhar  (Makes 12 idlis)

Enjoy steaming hot. 

Happy Cooking :) and as they say "variety is the spice of life", add variety to your breakfast and see yourself having a cheery day ahead! :)