Tag: rava idli

Sajjige idli/ Urad and Rava idli:

August 29, 2022

It is a no rice, fermented idli using ground urad dal and steamed rava. The outcome is pillowy soft idlies. We avoid rice before the main pooja, which is taboo in our customs. Hence, it is a default breakfast option in our family, especially in our community, on festival days or any auspicious day.

Here is the recipe, which we follow

Urad dal – 1 cup

Upma Rava / Bombay rava – 2 cups

Salt

Method:

-Wash urad dal and soak it for 3 to 4 hours.

-Grind soaked urad dal into fine paste by adding sufficient water.

-Now, take one cotton cloth, pour rava, and tie it like a potli/ packet.

-Take one idli steamer with water at the bottom. When water starts boiling, place the tied towel with rava and steam cook for 10 to 20 min in low heat.  

-After 20 min, remove the towel, loosen the knot, spread the rava and cool it.

-Add cooled rava and required salt to urad dal paste and make a batter by mixing and adding sufficient water.

-Batter needs to be like regular idli batter and allow it to ferment acc to your climate.

-next day, prepare idli like regular idli or by using banana leaf or steel tumblers etc.

-If you are following the procedure like me, use wilted banana leaf, pour the batter and steam for 30 minutes or more, according to the thickness.

-Serve with chutney, thovve,  sambar or menthe kodilu (methi sambar).

Potato Sagu:

June 13, 2018

Potato Sagu is an ultimate combo for Rava idli, here in Bangalore. I came to know about Rava idli or Sagu only after coming to Bangalore, after my marriage. Earlier, we never found this combo in Mangalore. I like potato Sagu which is served with Rava idli in MTR hotel, Bangalore. It is here, that the invention of Rava idli happened, during the world war II. At that time, making of idli was so difficult, due to short supply of the rice, this is how they experimented with semolina to prepare idli and it is now history and Rava idli has become a staple diet of south Indians throughout the world.

Earlier I used to use MTR or Mayya’s Potato Sagu masala to this side dish to get a taste as close as their Sagu. But, now they have stopped the product. To replace it, I started using my own masala. 

My preparation goes like this-

Ingredients:

Potato – ½ kg

Onion – 2

Ginger – ½ “

Green chillies – 2

Tomato – 2

Coriander leaves – 2 table spoons

Salt

Sugar/ jaggery

Turmeric – ½ tea spoon

Sagu masala powder – 1 ½ to 2 tea spoons (Mixture of Puffed chana/ Putani powder, coriander powder, jeera powder, little garam masala and tamarind powder) 

Seasoning:

Cooking oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1 tea spoon

Chana dal – 1 tea spoon

Cumin – ½ tea spoon

Hing – one pinch

Curry leaves – 2 springs

Method:

-Wash potato, cut it into half and cook in sufficient water for 2 whistles in a pressure cooker.

-When it is cool, remove skin, mash and keep aside.

-Chop onion, ginger, green chillies, tomatoes and coriander leaves.

-Take one deep pan, add oil for the seasoning, when it is hot, splutter mustard, fry urad dal and chana dal. Next add hing, cumin, curry leaves.

-Next- fry onion, green chillies, ginger. While frying add turmeric powder as well.

-When onion is light brown, add tomatoes, salt, sugar or jaggery, Sagu masala and fry until tomato is mushy.

-Add 2 to 3 cups of water and when it starts boiling, add mashed potato, coriander leaves and cook for 5 to 10 minutes or until it becomes a homogeneous mix in a low fire.

-Serve with Rava Idli Or Rava and Oats idli  as a dip.

 

 

 

Rava idli with Oats/ Semolina idli with Oats:

June 10, 2018

I normally used to make plain Oats idli, earlier. It is our favourite breakfast item and I wanted to make a slight change while preparing and used my Rava idli making method with oats added in it and served with Potato Sagu as how I serve normal Rava idli. It tasted good and we started liking this method instead of making plain Rava idli. This is one more instant and handy recipe for me and works just fine even in kid’s lunch box as well. Addition of oats increases the nutritional value of the dish. So, whenever excess curd is there, this is one more recipe to indulge in that too without any grinding and prior planning.

I normally prepare the dry mixture the previous night and keep it ready to cut short my early morning job. It works very well. Dry mix consists of seasoning and roasting part.

How I make –

Ingredients:

Normal Rava / Semolina – 2 cups

Oats – 2 cups

Curds – 2 cups

Water – 3 cups

Eno fruit salt – 1 tea spoon

Salt

Coriander leaves – ¼ cup (chopped)

Seasoning:

Ghee or oil – 2 table spoons

Mustard – 1 tea spoon

Urad dal – 1tea spoon

Chana dal – 1 tea spoon

Hing – ¼ tea spoon

Cumin – 1 tea spoon

Cashew bits – 2 table spoons (optional)

Curry leaves – 2 springs (Shredded)

Method:

-Take one kadai, do seasoning part. Heat ghee, splutter mustard, then add urad and chana dal.

-When dals become red, add cashew, hing, cumin, curry leaves and fry for 1 minute.

-Add Rava and roast for a while (until it is grainy) and add oats and proceed the roasting process for some more time. (May be 2 minutes more).

– Add in chopped coriander and mix until it distributes evenly and wilts a little.

-Switch off the gas and leave this mixture to cool. (I usually prepare this much in the previous night and keep it ready)

-Next comes the batter preparation. Use room temperature mixture. Don’t use hot Rava mixture to make idli batter.

-Take one big bowl, pour in curd and water (here I normally take one cup of liquid to each cup of oats and 1 ½ cup of liquid to each cup of rawa) It is a very simple calculation 😊

-Add salt and Eno fruit salt (you can use cooking soda as well) beat a little to attain frothy texture.

-Add seasoned Rava and oats mixture to this and mix.

-Now comes the idli steaming part.

-Take one cooker, pour one cup of water at the base and heat.

-Rinse idli mould by using fresh water. (it is an alternate to greasing the mould)

-Pour ready batter to idli mould, keep it in a steamer and steam cook for 10 minutes.

-Remove, cool, de mould and serve with chutney or potato Sagu.