Simplyaroma

'Rava Idli' is a specialty breakfast item in Karnataka.To make Rava Idlis you don't have to plan ahead soak,grind and ferment.You can make them instantly if you have all the ingredients.
This is interesting... (I didn't know about the invention.My son who is a Wikipedia fan showed me this) Rava Idli was invented by Mavalli Tiffin Rooms(MTR)a famous restaurant chain in Bangalore. During World War II, when rice which is the staple item used in idli was in short supply, Mavalli Tiffin Rooms experimented in making idli using semolina and hence Rava Idli was invented.


Ingredients:

Semolina/Uppitt rava- 2 cups
Yogurt- 4 cups
(I use home made with whole milk)
Coconut(grated)- 2 tbsp
Green chillies(chopped finely)- 3-4
Ginger(grated)-1/2 tsp
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Shredded carrots- 1 tsp
Peas- 1 tsp
Tomato(sliced)-1
Baking powder- 1/4 tsp
Salt to taste
Oil- 1 tbsp

For seasoning:

Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp
Pepper powder- 1/2 tsp


Method:

Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,pepper powder,green chillies.Add Semolina/rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.Add the rava,bakingpowder/soda,coconut,coriander leaves,salt to this.Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.Place tomato slices,grated carrots and peas.Now pour the batter to all the idli plates.Then place this idli stand in a pressure cooker and cook for 10-12 minutes, without putting vent in a medium flame.Serve with coconut chutney or chutney powder.





In the restaurants in Bangalore,Rava Idli's are served with vegetable sagu,chutney and a small cup of ghee.

Ingredients:

Kidney beans - 1 cup
Water- 3 cups
Red Chilli powder- 1/4 tsp
Cumin powder-1/4 tsp
Coriander powder- 1/4 tsp
Black Pepper powder-1/4 tsp
Turmeric- 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1 medium
Tomato- 1
Oil- 3 tbsp
Ginger- 1/4 inch
Green Chili(cut)- 1-2
Green chili(slit)-1
Salt to taste
Garlic (optional)-4-5
Coriander leaves(chopped)- 1 tbsp


Method:

Soak Rajma in water overnight.Pressure cook rajma until tender.Cut onion, tomato and green chili. Saute onions and tomatoes lightly.(This enhances the taste of the gravy)Grind it in mixie along with ginger and make paste.

Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).Add red chili powder, turmeric powder,cumin powder,Black pepper powder, coriander powder, garam masala and salt. Mix well. Bring the gravy to boil.

Now add cooked rajma (along with the water in which it was cooked). Stir well and cook over low heat for 15- 20 mins.Garnish with coriander leaves,and lemon.

Serve hot with Naan,Paratha,Ghee Rice


TIPS FOR GAS FREE BEANS: The secret is in the soaking
(Found this tip in one of the magazine from Sprouts farmers market, thought this will be useful)

1. In a large pot,cover beans with filtered water.Soak overnight.

2.Drain beans,rinse thoroughly,and add 4 cups fresh water for each cup dry beans.Place in a large pot with a tight lid.

3.Add a 3-4 inch strip of kombu(a sea vegetable),to make beans easier to digest.

4. Bring to a boil.reduce heat and simmer for 1-4 hours,depending on variety.Cook beans until they are soft.

Short Soak Method

Cover beans with water and boil for 5 mins.Remove from heat.Cover and set aside for 2-3 hrs.Drain and rinse,then cover with fresh water and cook as above.

This is another traditional recipe of Karnataka.This is one way you can make this gojju beforehand and then mix it with rice(to make Mavinakai Chitranna) whenever needed.You can store in the refrigerator for 2 weeks.It comes in handy when you have sudden visitors or you can make a quick lunch on weekends...

Ingredients:

Raw Mango- 1
Fresh Coconut/ Dry coconut powder- 2 tbsp
Salt to taste


For Seasoning:

Oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Channa dal- 1 tsp
Methi seeds powder- 1/2 tsp
Red chillies- 2-3
Turmeric- 1/4 tsp
Peanuts- 1/2 cup
Curry leaves- 4-5
Coriander leaves(cut)- 1 tsp
Green chillies(cut)- 3-4
hing- a pinch

Method:

Peel the raw mango and grate.Heat oil in a sauce pan.Fry the peanuts until golden brown and keep it aside(Add this at the end so that peanuts will be crunchy).To the same oil add mustard seeds.After it splutters add black gram dal,channa dal,red chillies,curry leaves,green chillies,methi seed powder,turmeric,hing.Fry for a minute and add grated raw mango and coconut.Add salt to taste.Mix well and keep it on low flame for 10 minutes(until it begins to boil)Add coriander leaves and fried peanuts.

Cook rice and mix this gojju and serve.

Kadalebele chutney is one of the most common chutney's made in Karnataka.I usually make it when I run out of vegetables in my fridge.Its easy and very tasty with hot steaming rice and also with Rice and Rasam.You can add little water to this chutney and serve with Idli and Dosa.

Ingredients:

Channa dal/Kadalebele- 1 cup
Fresh coconut(grated)- 2 tbsp
Red Chilli powder- 2 tsp
Coriander leaves(chopped)-1 tsp
Tamarind juice- 1 tbsp
Potato(boiled)- 1 small
Sugar- 1/4 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1 tsp
Red chili- 1-2
Curry leaves- 3-4
Hing a pinch

Method:

Dry roast Channa dal until golden brown on a slow fire.After it cools down grind coarsely in a mixer/blender.To this add Coconut,Tamarind paste,Coriander leaves,Red chili powder,Salt,Sugar and blend it.Add little water and grind it to a coarse consistency.
In a little pan add oil.Add mustard seeds.After it splutters add urad dal,red chili,curry leaves and Hing.Now cut the boiled potatoes into cubes and fry for 2 minutes in this oil seasoning.After this cools down add the ground chutney,mix well and serve.

Ingredients:

Toor dal- 1 cup
Raw(green)Mango/Mavinakai gratings- 1 cup
Onion- 1 medium
Tomato- 1
Red chilli powder- 1-2 tbsp

For seasoning:

Ghee- 1 tbsp
Jeera- 1/2 tsp
Ginger(grated)- 1/2 tsp
Turmeric- 1/4 tsp
Red chili- 1-2
Curry leaves-2-3
Coriander leaves(chopped)-1 tsp
Methi/fenugreek powder- 1/2 tsp
Black pepper powder- 1/4 tsp
Hing- a pinch

Method:

Pressure cook Toordal with 2 cups of water.Take a kadai/pan.Heat ghee.Add jeera,red chili,ginger grated,turmeric,hing,curry leaves.Add onion and fry till its translucent.Add Tomatoes cut,Mango grated and fry for 2 minutes.Add Red chili powder,methi powder,Black pepper powder and mix well.Finally add cooked toordal and boil for 5 minutes.Garnish with coriander and serve with Rice or Chapatis.

P.S. If the raw mango is not very sour you can add lemon juice to the dal to get sour taste.

This is a very traditional curry in the Indian homes.If you have some leftover cabbage and beans in your refrigerator and wondering what to make ???? This curry will come to your rescue.... This curry goes well with rice and chapatis.

Ingredients:

Cabbage(chopped)- 2 cups
Beans(cut)- 2 cups
Coconut(grated)- 2 tbsp
Sugar-1/4 tsp
Lemon juice-1 tbsp
Coriander leaves(chopped)- 1 tsp
Salt to taste

For seasoning:

Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Black gram- 1/4 tsp
Whole Red chilli- 1-2
Curry leaves-2-3
Green chillies-1-2
Turmeric- 1/4 tsp

Method:

In a kadai/pan heat oil.Add mustard seeds.After it splutters add black gram,whole red chili,green chili,curry leaves,turmeric.To this add cut cabbage,mix well and cover the kadai.In a separate vessel cook the beans until soft.After the cabbage is done add the cooked beans,coconut grated,salt,sugar and lemon juice.Mix well.Garnish with coriander leaves.

Ingredients:

Coconut(grated)- 1 cup
Jaggery(powdered)- 1 cup
Gasagase/Poppy seeds-1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1/2 cup
Cashew nuts- 1 tsp
Water - 1 cup


Method:

Soak the rice in water for half an hour.Roast the poppy seeds.In a thick bottom vessel add water and jaggery and allow it to boil.Grind finely the roast poppy seeds.Add coconut,rice(soaked) and water and blend till smooth.Add this paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
Put off the flame,add cardamom powder and milk(optional).
Serve hot with a dollop of ghee.


P.S. You can dip rice idlis in this payasa.It tastes 'Yummy'