Rava idli is one of the easy quickly prepared tiffin, in case we don't have the usual idli dough. It is also tastier and different from normal idli. I guess, it compensates the traditional idlis for the bachelors.
Ingredients: - Rava- 2 cups
- Curd- 1 cup
- Water- 1 cup
- Green chillies-2
- Ginger- 1 inch
- Garlic- 5
- Grated coconut - 2 tablespoon
- Grated carrot- 3 tablespoon
- Soda salt - 1 teaspoon
- Salt
For seasoning: - Oil -2 tablespoon
- Mustard- 2 teaspoon
- Urad dal- 2 teaspoon
- Channa dal - 2 teaspoon
- Red chilli - 1
- Asafoetida- pinch
- Curry leaves
Method: - Mix a cup of curd with a cup of water and add the chopped green chillies, ginger garlic paste, grated coconut, grated carrot, salt and keep it aside.
- Heat oil in pan and add all the seasoning items one by one.
- After the items have been fried to golden brown, add the rava.
- Fry the rava in medium heat evenly till the raw smell goes off.
- Now mix the fried items with curd to which the other ingredients are added.
- Add little water if needed. Take care that the consistency is like that adai dosa(thicker than usual idli dough)
- Finally dont forget to add the soda salt before cooking.
- Soda salt should be added only before cooking.
- Grease the idli plates and pour the dough in it.
- Cook it in steam for approximately 12- 14 minutes. (or in microwave for 8-9 minutes)
- Can also be garnished with cashews and carrots before steaming.
In previous post I wrote about the ingredients and preparation for adai which is a variety of dosa. But how to make a plain dosa?Since dosa and idli are the most common breakfast dishes in south india especially in Tamilnadu, I think those should not be missed in my blog. Here is the proportion for idli and dosa batter.
Ingredients:
- Idli Rice -4 parts
- Urad dal -1 part
- Fenugreek(venthayam)-2 tablespoon(optional)
- Salt
- Oil
How to make the batter?
- Soak the rice and the urad dal(and fenugreek) in water seperately for 5-6 hours and grind it into a thick paste.
- Mix the batter with required amount of salt and keep it overnight to ferment.
- While mixing the batter, use the hand so that it helps to ferment soon.
- It expands almost 2 times that of the original volume.
How to make idlis?
- Use little water for idlis and mix the fermented batter.
- Do not stir much .
- Grease the idli plates / trays with oil (or use cloth) and pour the batter to each mold.
- Boil water in idli cooker or the electric rice cooker and keep the idli trays inside with the lid closed.
- Cook it for 6 -7 minutes according to the size.
- Serve it with sambar and any kind of chutneys.
How to make dosas?
- Use more water than that of the idlis.
- Heat the dosa tava and pour 1 or 2 large spoonful of batter and spread it into thin round circle.
- Pour 1 or 2 teaspoon of oil (or ghee) on the sides.
- Either it can be cooked one side by closing the tava with the lid for few seconds or it can be flipped out to cook the other side.
- When the circles are made thinner the dosas are crisper and tastier.
- Serve it with sambar and any kind of chutneys.
Tips :
- If mixer is used, instead of grinder change the proportion of rice to 3 parts.
- If the idli rice is not available in your place, use 2 1/2 parts of parboiled rice and 1 1/2 parts of basmathi rice.
- Fenugreeks are used most commonly in preparation of dosa rather in idlis.
- If u want to store it after the fermentation, store it in refrigerator.
- When it is taking a longer time for fermentation (like in cold countries), use very little amount of baking soda. But it is not advised to be used often.
This is one of my favorite dishes in India.It is a dosa variety in which dals are used . Avial is the most known combination with adai in south indian hotels though it suits better with tomato chutney.
Ingredients:
- Raw rice( pacharisi-1 cup
- Thoor dal (thuvaram parupu)-1/2 cup
- Channa dal( kadalai parupu)-1/2 cup
- Urad dal-2 tablespoon
- Red chilli-3 or 4
- Cumin seeds( jeeragam)-1 tablespoon
- Large onion-2 to 3
- Drumstick leaves (optional)
- Salt
- Oil
Method:
- Wash the rice and soak in water with red chillies seperately.
- Wash all the dal varieties thoor dal, chenna dal and urad dal and soak in water together.
- Allow it for atleast 4 hours before grinding.
- Drain the water and grind the dals varieties seperately into coarser paste.
- Do not grind into a fine paste.Add little water only if needed.
- Drain the water from the soaked rice and grind it with red chillies and the cumin seeds.
- Add little water and grind it into fine paste.
- Mix it with the dal to make the batter.
- Add required amount of salt.
- This batter need not be kept for longer time like the usual dosa.
- Fry the finely cut onion and drumstick leaves (optional) in oil seperately.
- Then just add the onions and drumstick leaves (optional)to the batter, before making dosa.
- Use more oil on both sides than used for the usual dosa.
