10 February, 2019
INSTANT RAVE/RAVA IDLY SAGU & CHUTNEY
” Oh wow it tastes exactly like MTR ones – was the immediate reaction by Suresh as soon as he ate the first bite !!!! ” So…. what certificate else I need than his appreciation – joyfully sharing the recipes of how exactly I make rave idly/semolina/sooji idly, Sagu and chutney. This particular type of sagu & chutney is made along with rave/rava idly in all the Darshinis or hotels in namma Bengaluru.
Here I have used 2 different qualities if rava/semolina, One is medium sized rave which is normally used to make upma (uppittina rave) and the other one is fine quality rava/semolina (chiroti rave) which is normally used while making Pooran poli etc. Also I have used Eno fruit salt here to get that soft idlies but not cooking soda.
Ingredients : measuring cup used – 240 ml, I have used 2 cups of rava and Yields 15 idly’s of shown size
For chutney :
- Grated fresh coconut – 1 cup
- Coriander leaves – 1/4 cup
- Ginger – 1/2 tbsp
- Green chilli – 4 to 6 (adjust)
- Tamarind juice – 3/4 tbsp
- Hing – 1/8 tsp
- Salt to taste
PROCEDURE :
- Gather everything in a mixie jar, add little water and grind into a fine paste it should not be too thick or too thin
How to make Sagu :
For tempering
- Oil – 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/4 tsp
- Chana dal/kadalebele – 1 tsp
- Urad dal/uddina bele – 1 tsp
- Green chilies – 4 to 6 – slit
- Curry leaves – a fist full
Others :
- Potato – 2 medium sized (rinse, cook, peel and roughly mash)
- Onion – 1 big (cut into long)
- Fresh green peas – 1/3 cup
- Tomato – 1 big (chopped)
- Water – 2 cups (adjust)
- Turmeric powder – 1/2 tsp
- Roasted gram/hurigadale/chutney ka chana – 2 tbsp (grind into fine powder)
- Coriander leaves – 1/4 cup
- Salt to taste
PROCEDURE :
- Heat oil in a pan, add in all the ingredients listed the below the heading ‘for tempering’ and saute them for a while
- Add in onion and saute it until little soft, now add in Peas and tomato, again saute everything for a minute, add turmeric and required salt, stir well , reduce the heat, cover and cook it for a minute
- Then add in 2 cups of water and allow it boil, turn the heat to low again and add in mashed potato, powdered roasted gram, coriander leaves and required salt
- Boil everything well
HOW TO MAKE RAVE/RAVA IDLY :
Ingredients :
- Oil – 1 tbsp
- Cashew nuts – 20
- Cumin seeds – 1/4 tsp
- Mustard seeds – 1/2 tsp
- Chana dal/kadalebele/split bengal gram – 1/2 tbsp
- Urad dal/uddina bele/split black gram – 1/2 tbsp
- Green chilli – 2 (chopped)
- Curry leaves – few
- Rave/semolina/sooji – 1 cup (medium quality ie..used for making Upma)
- Fine quality rave/semolina/sooji – 1 cup
- Ginger, grated – 1/2 tbsp
- Coriander leaves – 2 tbsp
- Salt – 1 tsp (adjust)
- Curd – 2 cups
- Water – 3/4 cup (adjust)
- Eno fruit salt – 1 heaped tsp
PROCEDURE :
- Heat oil in a pan, add in cashew nuts, roast them and remove them to a separate plate, then add in mustard seeds, cumin seeds, bengal gram, black gram, green chili, curry leaves let them splutter, add in semolina/sooji/rave of both the qualities and roast on medium heat till raw smell vanishes and turns light brown, remove from the heat and allow the mixture to cool completely, then add in salt, ginger and coriander leaves, mix everything well, now add in curd and 1/2 cup of water combine everything well, cover and rest it for 15 minutes or so. Now see if the mixture has become too thick, then add in the remaining 1/4 cup of water to bring it to the idly batter consistency
- Now arrange the wet idly plates, keep one cashew nut in each cavity of the idly plate, chop the remaining cashew nuts and add it to the batter, Now add in Eno salt to the batter, (you need to add Eno salt at this stage only ie… just before pouring the batter into the idly plates, strictly not before that) mix well and pour a ladle of batter in each cavity, cover and steam them for 10 to 12 minutes, remove from the heat, let it sit for 5 minutes, then remove and serve with chutney & sagu
