Rava Soyabean Idli with Tomato Peanut Chutney
In this recipe I have added soyabeans with the traditional Rava idli recipe and paired it with a tomato and peanut chutney. This recipe is a protein rich and nutrient dense.
Equipment
- Idli Steamer with steaming plates
- Mixing bowl
- Mixer grinder
Ingredients
Ingredients needed for preparing Rava Soyabean Idli
- 1½ tbsp Ghee
- 5-6 Cashews
- 1 tsp Urad Dal ( Black Gram without skin)
- 8-10 Curry Leaves
- 1 tsp Chana Dal ( Split Chickpea Lentils)
- 1 tsp Cumin Seeds
- ¼ tsp Asafoetida
- 1½ Cups Roasted Semolina ( course)
- 200 gm Fresh/Frozen Soybeans
- 400 ml Low Fat Yoghurt:
- to taste Salt
- ½ tsp Baking Soda
- Water (For adjusting the consistency of idly batter and for steaming)
- Oil/Ghee(to grease the idli plates)
Ingredients needed to make Tomato Peanut Chutney
- 1 tbsp Oil
- 1 tsp Urad Dal ( black gram without skin)
- 1 tsp Chopped Ginger
- 4-5 Dry Kashmiri Red Chili
- 5 Medium Sized Tomatoes
- ½ cup Chopped Chives
- 1 tsp Salt
- ½ cup Roasted and roughly ground peanuts
- 2 tbsp Chopped Fresh Coriander leaves
Ingredients needed for the Tempering:
- 1 tsp Oil
- 1 pinch Asaphoetoda
- 5-6 Curry Leaves
Instructions
Method to make Rava Soyabean Idli
- 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.
- Now add semolina and roast, and mix well. Now take out the mixture and let it cool.
- Grind the soybeans roughly.
- Once the semolina mixture is cooled, add the ground soybeans and mix well.
- Add yoghurt and salt and mix everything. Cover and let the mixture rest for about 10 minutes.
- 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.
- Meanwhile, heat 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.
- 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.
Method to make Tomato Peanut Chutney
- Heat oil in a pan. Add Urad dal and ginger and fry them on low to medium heat.
- Now add dry red chillies and fry them for another 20 seconds.
- Add chopped tomatoes, followed by chopped chives.
- 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.
- Once the mixture is completely cooled, grind it into a fine paste.
- Transfer to the serving plate.Add peanut powder and fresh coriander leaves.
- eparately in a pan, heat oil. Add asafoetida and curry leaves and fry them on medium heat for about 15 seconds.
- Add this to the chutney. Tomato peanut chutney is ready.