Recipe for Rava Idli and tomato-onion-capsicum Chutney
This is an instant Idli recipe in which Idli is made with Rava (Semolina). These soft idlis are served with a tangy chutney made with onion, capsicum and tomatoes.
Equipment
- Mixing bowl
- Idli Steamer
Ingredients
Ingredients for Rava Idli
- 2 tbsp Ghee
- 1 tsp Urad Dal (Black Gram without Skin)
- 1 tsp Cumin Seeds
- 1 tsp Red Chilli Flakes
- 7-8 Curry Leaves
- 7-8 Cashews
- 1½ Cup Semolina
- 200 gm 3.5% Fat Yoghurt
- 200 ml (approx) Water
- 1 tsp Salt
- ½ tsp Baking Soda
Ingredients for Onion-Capsicum-Tomato Chutney
- 2 tbsp Oil
- 1 tsp Urad Dal
- ½ tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 6-8 Dry Red Chillies
- 2 Onions, Chopped
- 1 Tomato, Chopped
- 1 Capsicum, Chopped
- 1 tsp Salt
- 3 tbsp Grated Coconut
For Tempering
- 1 tsp Oil
- ½ tsp Chana Dal
- ½ tsp Urad Dal
- 2-3 Dry Red Chillies
- 5-6 Curry Leaves
- ¼ tsp Asafoetida
Instructions
Method to Make Rava Idli
- Heat ghee in a pan. Fry black gram and cumin seeds on medium heat.
- Now add chilli flakes, curry leaves and cashews and fry on medium heat till the cashews brown a little.
- Now add semolina. On medium heat, roast the semolina for about 5 minutes.
- Then transfer the mixture into a mixing bowl and let it cool completely.
- Once the mixture is cooled, add yoghurt, salt and water and mix well. You should get a homogeneous batter.
- Add baking soda.
- Now grease the Idli plates with oil or ghee. Pour the batter onto the idli plates. You can even place tomato slices or some cashews on the plate before pouring the batter.
- Bring the water in the idli steamer to a boil. Then place the idli plates inside the steamer.
- Close the lid and steam the idlis for about 15 minutes on high heat. Once the idlis are done, turn off the heat, take out the trays and let them rest on the kitchen counter for about 2 minutes. Sprinkle water on the trays, and remove the idlis with the help of a spoon.
Method to make Onion-Capsicum-Tomato Chutney
- Heat oil in a pan. Add black gram, fenugreek seeds, cumin seeds and dry red chillies and fry them on medium heat.
- Then add onions and fry till they are translucent.
- Then add capsicum and tomatoes and fry till they become soft.
- Add salt. Turn off the heat and let this mixture cool completely.
- In a mixer, grind this mixture with coconut.
- For the tempering, heat the oil in a pan. Add all the ingredients for the tempering and fry them on medium heat till the lentils change their colour to light brown.
- Add this tempering to the chutney.