Breakfast is rightly considered as the most important meal of the day; if you start out well, then the rest of your day automatically follows suit. Now, the debate whether we should eat purely healthy, or not, is entirely up to choice. I firmly believe that we must eat a balanced meal; so some days it’s buttered toast, eggs, tea, while other days there’s upma, or poha, or even sandwiches.
I love South Indian breakfasts; dosa, wada, idli, et al. The sad part is, making them from scratch is a task I am not that adept in…yet 😛 I’ve often used the MTR pre-mixes, and they’re really good. That is where I came across this Rava Idli too.
I can survive on idlis; soft, fluffy and oh-so-flavourful, idlis are a powerhouse of nutrients and are oil-free and healthy. But even if they weren’t, I’d eat them anyway. I love dunking sofffft idlis in hot sambar, or enjoying them with a mouthful of coconut chutney, or idli podi (gunpowder masala).
There is a reason though, for my inability in making plain rice idlis; mostly because the batter for that needs fermentation, and I am kinda the ‘last-moment’ sorta gal. My idli cravings usually show up at midnight, when it’s too late to make the batter and so on. So these rava idlis come to the rescue. Not only are they really delicious, but they’re also very easy to make and require no fermentation at all.
I made some Udupi-style Coconut Chutney to go with these, the recipe for which I shall update later. The idlis came out soft and fluffy and really taste.. 😀
Rava Idli (with Udupi style coconut chutney)
- Fine wheat rawa/Semolina – 2 cups
- Curd – 1 cup
- Skinless urad dal/Black lentil – 2 tbsp (soaked in a cup of hot water)
- Chana dal – 1 tsp (soaked in a cup of hot water)
- Broken cashews – 2 tsp
- Curry leaves – 10 to 12, chopped
- Ginger – 1/2 inch, grated
- Chilies – chopped, a couple
- Mustard seeds – 1/2 tsp
- Ghee – 1 tbsp
- Water – as needed
- Baking soda – 1/2 tsp (or eno fruit salt 1 tsp)
- Salt to taste
- In a pan, heat the ghee and temper with the mustard seeds, chopped curry leaves, chilies, the cashews, and the soaked urad and chana dal.
- Once they sputter and crackle, add the grated ginger and saute well.
- Add the semolina, and roast it for 4 to 5 mins on a low flame with the tempering, until the semolina gives off a nutty aroma.
- Take off the heat and let it cool to room temp.
- In a large bowl, whisk the curd, and add the semolina mix.
- Mix this, and keep aside for 20 to 30 mins.
- After 30 mins, stir the mixture; it will have thickened up.
- Add salt, and a cup of water, whisking until you have a smooth, semi-flowy batter, not too thick or too thin. Add as little or as much water as you need.
- At this stage, ready the steamer, or pressure cooker, and grease your idli stands well.
- Now add the baking soda..and whisk again.
- Ladle out a scoop of batter into each mould.
- Steam for 8 to 12 minutes, on medium-low heat, or until idlis are firm in the center.
- Let cool, and unmould carefully.
- Serve with sambar and coconut chutney, or sides of choice.