Ingredients with Measurements:
- 2 cups Rava/Semolina
- 1 cup curd
- 1 cup water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 teaspoon ginger, finely chopped
- 1 teaspoon green chillies, finely chopped
- 1 teaspoon coriander leaves, finely chopped
- 1 teaspoon curry leaves, finely chopped
- 1 teaspoon asafoetida
- 1 teaspoon baking soda
- Salt to taste
For Sambhar:
- 2 cups toor dal
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons tamarind paste
- 2 tablespoons jaggery
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 teaspoon asafoetida
- 1 teaspoon curry leaves
- 1 teaspoon coriander leaves, finely chopped
- Salt to taste
Special Equipment Needed:
- Idli steamer
- Pressure cooker
Step-by-Step Instructions:
1. In a bowl, mix together the rava, curd, water, oil, mustard seeds, cumin seeds, urad dal, chana dal, ginger, green chillies, coriander leaves, curry leaves, asafoetida, baking soda and salt. Mix well until a thick batter is formed.
2. Grease the idli moulds with oil and pour the batter into them.
3. Place the idli moulds in an idli steamer and steam for 10-15 minutes.
4. Meanwhile, pressure cook the toor dal with turmeric powder, red chilli powder, coriander powder, cumin powder, tamarind paste, jaggery, oil, mustard seeds, cumin seeds, urad dal, chana dal, asafoetida, curry leaves, coriander leaves and salt.
5. Once the pressure cooker has cooled down, open the lid and mash the dal.
6. Add water to the dal to get the desired consistency.
7. Heat the dal in a pan and bring it to a boil.
8. Once the dal is boiling, add the steamed idlis to it and simmer for 5 minutes.
9. Serve the Rava Idli with Sambhar hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 10g
Substitutions for Ingredients:
- Rava/Semolina can be substituted with rice flour.
- Curd can be substituted with buttermilk.
- Tamarind paste can be substituted with lemon juice.
Variations:
- Vegetables like carrots, peas, beans, potatoes can be added to the sambhar.
- Coconut can be added to the sambhar for a richer flavour.
Tips and Tricks:
- The rava batter should be thick and not too runny.
- The idlis should be steamed for the right amount of time to get the perfect texture.
Storage Instructions:
The Rava Idli with Sambhar can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Rava Idli with Sambhar can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The Rava Idli with Sambhar can be served in a bowl with a side of chutney.
Garnishes:
The Rava Idli with Sambhar can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The Rava Idli with Sambhar can be served with coconut chutney, tomato chutney or onion chutney.
Suggested Side Dishes:
The Rava Idli with Sambhar can be served with a side of pickle, papad or potato chips.
Troubleshooting Advice:
- If the batter is too runny, add more rava/semolina to it.
- If the idlis are not cooked properly, steam them for a few more minutes.
Food Safety Advice:
- The batter should be used immediately after preparation.
- The idlis should be cooked and served hot.
Food History:
Rava Idli is a traditional South Indian breakfast dish that has been around for centuries. It is believed to have originated in the state of Karnataka.
Flavor Profiles:
The Rava Idli with Sambhar has a mild, savory flavor with a hint of sweetness from the jaggery.
Serving Suggestions:
The Rava Idli with Sambhar can be served as a breakfast dish or as a snack.
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Region: Indian