Recipe for Rava Soyabean Idli with Tomato Peanut Chutney

The recipe I am sharing with my readers is Rava Soyabean Idli with Tomato and Peanut Chutney. Idli is a traditional south Indian breakfast. It is made in many ways in India. Check out the recipe for Idli made with rice rava (i.e. Idli made with coarsely ground rice), and Idli made with semolina. However, the recipe I am sharing today is more nutrient dense and has a higher protein content than a regular rava idli. The addition of soybeans in the idli and peanuts in the chutney enriches this super healthy and delicious breakfast and tastes great. So, let us start with the recipe.

I am breaking the recipe into two parts:

Part 1: Preparing Rava Soyabean Idli

Part 2: Preparing Tomato Peanut Chutney

So, let’s start:

Please note that this recipe is for four servings.

Part 1: Preparing Rava Soyabean Idli

Ingredients needed for preparing Rava Soyabean Idli

1. Ghee: 1 1/2 tablespoons
2. Cashews: 5-6; broken
3. Urad Dal ( Black Gram without skin): 1 teaspoon
4. Curry Leaves: 8-10
5. Chana Dal ( Split Chickpea Lentils): 1 teaspoon
6. Cumin Seeds: 1 teaspoon
7. Asafoetida: 1/4 teaspoon
8. Roasted Semolina ( course): 1 1/2 cups
9. Fresh/Frozen Soybeans: 200 grams
10. Low Fat Yoghurt: 400 ml
11. Salt: To Taste
12. Baking Soda: 1/2 teaspoon
13. Water: For adjusting the consistency of idly batter and for steaming
14. Oil/Ghee: to grease the idli plates

Method to make Rava Soyabean Idli

1. Heat Oil in a pan. On medium heat, fry urad dal, chana dal, cumin seeds, asafoetida, cashews and curry leaves till the lentils and cashews turn slightly brown.
   
   
   
2. Now add semolina and roast, and mix well. Now take out the mixture and let it cool.
   
   
   
3. Grind the soybeans roughly.
   
   
   
4. Once the semolina mixture is cooled, add the ground soybeans and mix well.
   
   
   
5. Add yoghurt and salt and mix everything. Cover and let the mixture rest for about 10 minutes.
   
   
   
6. After 10 minutes, you will see that the mixture has absorbed all the moisture and has become thick. Add water and adjust the consistency. The batter should neither be too thick nor runny.
   
   
   
7. Meanwhile, heat water in the idli steamer until the water bubbles. Grease the idli trays with oil or ghee. Add baking soda to the batter. Mix well and pour portions of the idli batter, filling up to 3/4s of the level. Place the plates in the steamer ONLY after the water starts bubbling.
   
   
   
8. Now steam the idlis for about 15 minutes on high heat. After 15 minutes, take it off the heat and let it rest, with the lid closed, in the steamer for another 5 minutes. Then take them out.
   
   
   
9. Remove the idlis from the plates and serve.
   
   

Part 2: Preparing tomato peanut chutney

Ingredients needed to make Tomato Peanut Chutney

1. Oil: 1 tablespoon
2. Urad Dal ( black gram without skin): 1 teaspoon
3. Ginger: Chopped; 1 teaspoon
4. Dry Kashmiri Red Chili: 4-5 ( increase or decrease as per your preference)
5. Tomatoes: 5; medium-sized
6. Chives: Chopped, about 1/2 cup
7. Salt: 1 teaspoon, or as per taste
8. Roasted and roughly ground peanuts: 1/2 cup
9. Fresh Coriander leaves: Chopped; 2 tablespoons

Ingredients needed for the Tempering:

1. Oil: 1 teaspoon
2. Asaphoetoda:; 1/8 teaspoon
3. Curry Leaves: 5-6

Method to make Tomato Peanut Chutney

1. Heat oil in a pan. Add Urad dal and ginger and fry them on low to medium heat.
   
   
   
2. Now add dry red chillies and fry them for another 20 seconds.
   
   
   
3. Add the chopped tomatoes, followed by chopped chives.
   
   
   
4. Mix. Add salt. Cover with a lid, reduce the heat and cook till the tomatoes become mushy. Now take it off the heat and let it cool.
   
   
   
5. Once the mixture is completely cooled, grind it into a fine paste. Transfer to the serving plate.
   
   
   
6. Add peanut powder and fresh coriander leaves.
   
   
   
7. Separately in a pan, heat oil. Add asafoetida and curry leaves and fry them on medium heat for about 15 seconds.
   
   
   
8. Add this to the chutney. Tomato peanut chutney is ready.
   
   

Now that idli and chutney are ready, you can serve them.