Friday, 19 February 2010

Rava Idli / Semolina Indian Style Dumplings

Rava idli is a very popular dish in southern India and a personal favourite of mine. Unlike the conventional type of rice idlis , this does not take any time to ferment and is quiet instant. MTR makes instant rava idli mix. My mum uses this mix very often but she also makes them from scratch which is very easy . There are no unusual ingredients . Its quick and tasty . This can be served with chutney or just eaten plain. These have a flavour of their own and hence I normally eaten just plain. Thanks to mum for this recipe . I have altered it a little looking at many recipes online.


2 cups semolina / rava
1 cup sour curd beaten smooth ( I used my normal soya yogurt which is not quiet sour but this should also work)
1 tbsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
3 mild green chillies slit
3 dry red chillies broken
few curry leaves
handful of crushed roasted cashewnut
handful of chopped coriander leaves
1/2 cup of grated coconut (optional , I did not use this time)
1 tsp salt
2 tomatoes sliced for garnishing
a pinch of baking soda (optional , I normally use it but ran out of it this time). This will make the idlis fluffy and spongy


Heat a wok and add oil . when the oil is hot add mustard seeds , urad dal , channa dal , curry leaves , green chillies , dry red chillies . Saute for not more than a minute. Now add semolina and roast it with constantly stirring till a nice aroma of semolina is smelt . Turn off the heat and transfer into a wide big bowl. To this add salt , coriander leaves , grated coconut , and beaten yogurt. Add a cup of water to make a thick batter . Now get the steamer ready and idli moulds greased with oil. Add soda at this last point just before pouring the batter into idli moulds. On top of each idli in the mould placed roundly sliced tomato. This batter will make 2 batches of idlis approximately. I have four idli mould plates with four idli mould in each plate so this should make about 25 - 30 idlis. Cook on high flame for 5 mins and then simmer it for 10 - 15 mins. To check whther the idlis are done , insert a toothpick and check if it comes out clean then the idlis are done else keep for further 5 mins. Serve hot .

For detailed video see Show me the curry youtube video. The have added ginger which I do not add , I still haven't tried using with ginger . This video will give the idea for consistency of idli batter.

Batata Pohu ( Spicy rice flakes with potatoes)

Its been very long since my last post. I became pregnant and was feeling quiet tired and fatigued so could not cook for long in the kitchen . I was experiencing morning sickness as well and so cooking was a torture for me as the smell of curries and any cooked food would make me nauseated. But after whole 4 months , I am back to my original self ( still pregnant with a growing bump though). This dish is a very simple one and I cooked it quiet often during my 1st trimester. Its normally eaten either for breakfast or as an accompaniment with tea in the evening. It should be served straight from wok . I got this recipe from MIL . My mom also made this but I like my MIL recipe. Thanks to her.


1 medium potato boiled and sliced into small bite sized pieces (I don't like peeling them for nutritional reasons)
1 1/2 cup poha / rice flakes
1 tsp oil
1/2 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
1 medium sized onion sliced
3 medium hot green chillies
few curry leaves
1/4 tsp turmeric powder
1/2 tsp salt
handful of fresh coriander leaves to garnish


Wash the rice flakes thrice and set aside for 5 mins. This will make the poha soft. Meanwhile heat a wok and add oil . When the oil is hot add mustard seeds , cumin seeds , urad dal, green chillies , curry leaves and onion. Saute the onions till they soften and to accelerate this process you can add salt with onions . This will make the onions cook faster. Now add turmeric and potato pieces. Stir it well and add the rice flakes / poha. Mix well and stir for a minute or two. Put of the heat and garnish with chopped coriander leaves. Serve hot.