Rava Idly is a nice variation to normal rice idly where the batter needs  to be fermented, lots of preparation work whereas in rava idly preparation is so simple and easy and it can be made in matter of 20 minutes and also it tastes really delicious. This quick, instant idly mix can be more nutritious and flavorful if you add some vegetables and nuts. It can be served for breakfast or dinner along with creamy peanut chutney or coconut chutney.

    Ingredients

          3/4 Cup of Sooji / Rava
          3/4 Cup of Thick Curd / Yogurt
          1 Tsp of Mustard
          1 Tsp of Urad Dal
          1 Tbsp of Channa Dal / Bengal Gram Dal
          1″ of Ginger, Grated
          1 Long Green Chilly, Chopped
          Few Curry Leaves
          Pinch of Asafoetida
          1/2 Tsp of Turmeric Powder
          1 Medium Sized Carrot, Grated
          1/4 Cup of Frozen Green Peas (Cooked in microwave for 2 mins )
          2 Tbsp of Chopped Cilantro
          1 Tbsp of Coconut Dry Flakes
          Salt to taste
          1/4 Tsp of Soda Bicarbonate
          2 Tsp of Ghee or Oil
          1/2 Cup + 2 Tbsp of Water
          Few Cashews   

     Yield – 8 Idlies

     Method

• Heat ghee / oil, add mustard, urad dal, channa dal, after they splutter, saute this till the dal turns golden brown. Add pinch of asafoetida, curry leaves and turmeric powder. Saute it for 30 secs.
• Add green chillies and ginger. Saute this for a min.
• Immediately add the grated carrot, peas and coconut flakes. Saute this for 1-2 mins
• Add rava and on low to medium heat, stir fry the rava constantly for 3-4 mins. Add chopped cilantro, saute this along with rava mixture. Take off from the heat and cool.

• In a bowl containing curd, add this rava mixture and enough water, mix well. Let this sit for 25 mins.
• On 26th min, add  baking soda, you can now able to see foams after 2 mins. 

• Grease idli plates with oil. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut as shown in picture.

• Steam the rava idlis on medium flame for around 10 minutes. Turn off the heat and let it sit for 5 mts. 

• Remove the rava idlis carefully with a spatula and serve hot with peanut chutney.        

   Tips

• Add any vegetable of your choice like beets, bell pepper..
• Add any nuts of your choice like walnuts or almonds.
• Don’t allow the batter to rest for a long time, after adding baking soda.
• Add 2 or 3 Green Chilly, if you like spicy idly.
• Sodium bicarbonate can be replaced with eno salt.   
• Don’t add hot rava mixture to cold curd, as it kills live cultures of bacteria. Let rava mixture cool down for 4-5 mins and then add it to the curd.

   Health Benfits of Semolina/ Rava

• Good source of protein and vitamin B and E
• Semolina is made from durum wheat, so it is digested slowly. This helps you feel full longer and prevents you from overeating.
• Semolina improves kidney function, thanks to its potassium content.
• Add some chopped vegetables to savory semolina idly and make a power-packed, as well as delicious, meal in a bowl.

          This traditional Indian dish is often served over rice or roti and is a staple food in many Indian restaurants and households. This recipe is the combination of spinach and bengal gram dal. It is not only delicious, a good source of non-meat protein and it also has a number of health benefits. It taste absolutely delicious when you eat it with a tsp of ghee.



     Ingredients

     To Pressure Cook

               1/2 Cup of Bengal Gram / Kadalai Paruppu
               1/4 Tsp of Turmeric
               1/2 Tsp of Oil
               1/2 Tsp of Salt
               Pinch of Hing
               Water as needed (~2 Cups)

      To Temper

               2 Tsp of Oil
               1  Red Chillies (Opt)
               4 Garlic Cloves
               2.5 Tbsp of Tomato Puree
               1 Tbsp of Fried Onions
               1/4 Tsp of Turmeric
               1 Tsp of Red Chilly Powder
               1 Cup of Chopped Baby Spinach
               1 Tsp of Kasoori Methi (Dried Methi Leaves )
          
      To Garnish

               Few Sprigs of Cilantro leaves      
               
      Method   
        

• Soak channa dal or bengal gram for 2 hrs before cooking. Wash and drain it before cooking.
• In a cooker, pressure cook by adding all the “cooker items” ingredients as shown above, with enough water and wait for 5-7 whistles and switch off the stove.
• Heat oil in a pan and add the “To Temper ” Ingredients as mentioned above. First add red chilly, saute till it turns dark color.
• Fry the garlic for a min. After that, add tomato puree and fried onions, saute it for 1-2 mins.
• Add turmeric and chilly powder to it. Fry for a min.
• Now add chopped spinach to it and saute this for 1-2 mins.
• Add the cooker items (Dal) to a pan. Allow it to boil for 5 mins. Stir in between to avoid burning at the bottom. Add kasoori methi at this moment. Let it come to rolling boil and turn off the stove. Adjust the salt to taste.
• Garnish with Cilantro/Coriander leaves. 
• Serve it with roti/nan/rice.

     Tips 

• You can do the same recipe with methi leaves or any greens 
• Use different dal like toor or moong by following this recipe.
• You can enrich the taste by adding 1tsp of ghee.
• You can also add lemon juice while serving.
•  Adding red chilly is optional instead add green chilly.

  
   Health Benefits of Bengal Gram & Spinach

• Lentils are high in fiber and protein, and low in fat. Eating lentils and other foods that are rich in soluble dietary fiber can help decrease high cholesterol 
• A dish of basmati rice with moong dal combines carbohydrates, protein, fiber and fats for a healthy, balanced meal. The rice provides carbohydrates for quick-release energy.
•  One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.
• Spinach are rich in anti-oxidants

sending this recipe to priya versatile recipes
tickling palatte &
tomato blues