A Saatvik dish
Preparation time 5 minutes, Cooking time 8 minutes, Serves 2
Raw Rice 1 and a 1/2 cup
Moong dal 1/2 cup
Black Peppercorns 1 teaspoon
Jeera 1 teaspoon
Ghee 3 tablespoon
Finely chopped ginger 1/2 teaspoon
Curry leaves a few
Salt 3/4 teaspoon
Wash the rice and moong dal together . Add 5 cups water and pressure cook for around 8 minutes. In the meantime, coarsely grind the pepper and jeera. Chop the cashew in pieces and fry in ghee till golden. Take off the stove and add pepper, jeera powder, cashew, ginger and curry leaves.After the pressure is released add the fried ingredients and mix well.
Serve hot with Sambar or Gothsu.
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Rava Idlis can be extremely delicious – can actually be super quick unlike popular perception.
Preparation time – 10 minutes, Cooking time-6minutes, Serves 4
Rava 2 cups
Curds 1 and1/2 cups
Oil 2 tablespoons
Ghee 2 teaspoons
To be finely chopped
Green chillies 2 nos
Coriander 6 twigs
Curry leaves 2 twigs
For seasoning – 1 teaspoon each of urad dal, channa dal, and mustard seeds
Baking soda 1/2teaspoon
Spread rava on a microwave safe plate and microwave in high mode for 90 seconds. You can alternatively also dry roast the rava for a little over a minute in a kadai.
Heat oil in a kadai add mustard seeds first, and then add the dals. When the dals turn golden add finely chopped chillies, corriander and curry leaves. Cook on a medium fire for 2 minutes. Add the rava mix well and turn off the gas.
Add ghee, baking soda,salt and curds to the rava mixture and mix well. Add 2 tablespoons water to the batter.Pour the batter in greased idly trays and steam in a pressure cooker for 6 minutes (without weight). Take out the idlies after 5 minutes.
Serve hot with Mulagai Podi (South Indian Gun Powder) or any chutney of your choice.
Tip: You can refrigerate the rava mixture in a food grade air tight container for about four to five days. Take desired quantities of the mixture and add ghee/ curds whenever you need to make yummy rava idlis. Can also be steamed in a microwave idli container.
Update: Sent to RCI Karnataka hosted by Asha at Foodie’s Hope.
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