Ravva Idli / Steamed Tempered semolina cakes
Who doesn't like a lavish breafast with idlis (steamed rice cakes), vadas (fried lentil dumplings)? But who has the time to make it?...
Its very rare that I also find enough time to make such items for breakfast. It usually doesn't end up as breakfast but as brunch in most cases. Because by the time I make saambar and chutney as sides, it would be almost lunch time :).
I make idlis very regularly at home, so for times like this I feel like making something other than the regular idli. Thats when I tend to make the variations of idlis and Ravva idli is one of them.
Ravva idli is easy substitute and a healthy one too. Easy because not grinding or fermentation. Healthy because it has nuts, veggies and steamed too. Many people add other kind of veggies too, but I end up only adding grated carrot with nuts, to be fast and quick. It's not only a breakfast item but also lunch or dinner item.
Its not at all difficult to make and doesn't take much time, so you can prepare the batter about half hour to an hour before and make them when you want to eat them. I wouldn't suggest storing the batter for more than a day to two. The idlis tend to come out hard if old batter is used. Fresh is always good and this is instant too. It can be served with saambar or any chutney. I served it with tomato pachadi / chutney. and saambar.
1 cup semolina or sooji or ravva(coarse kind)
carrots, grated (add how much you think is required..I added about 2 medium sized)
1-2 tbsp chopped coriander leaves
1-2 tbsp grated coconut (optional)
1 tbsp channa daal
1/2 tsp mustard seeds
6-7 curry leaves
1 inch ginger, grated
3-4 green chillies, chopped tiny
2 tbsp cashew nuts, broken
1 cup yogurt, beaten well
1/4 -1/2 water (use as required to give right consistency)
a pinch of baking soda
salt to taste
1 tbsp oil
Dry roast the ravva in a pan till it starts to turn color and keep aside.
Beat the yogurt till smooth and keep aside.
Add the baking soda, salt, grated carrot, coconut, chopped coriander leaves to the ravva.
Heat oil in a pan for tempering. Add channa daal and brown. Add the cashews and brown them too. Add the mustard seeds, let them splutter. Add the curry leaves, ginger and green chillies and saute for 10 seconds. Immediately add this mixture to the ravva and mix.
Add the beaten yogurt with some water to this mixture and mix well. Leave aside for atleast 1/2 hour.
After 1/2 hour, if you see that the batter has become too thick and dry, add water and mix well. Remember, the ravva idli batter should be thicker than idli batter.
Grease the idli mould with few drops of oil and drop spoonful into the mould. Steam it on medium heat for about 10 to 15 min.
Remove and serve hot with any podi, chutney or saambar or with both. Enjoy!!!