Mini rava idlis

I confess… for time immemorial, I’ve cribbed about how I don’t like idlis. Indeed, I followed on my brother’s and his friends’ adage of expanding IDLI as I-Don’t-Like-It. And as is usual in such cases, I am a big dosai fan. Which then evokes the surprise that now I not only like idlis, but I make them regularly too. But that is in keeping with the fact that I hated brinjals back in India but now have many a mean recipe to contend them with. So.. its a pattern of having the convenience not to eat something versus wanting to. Even then, rava idlis tempted my palate more than the traditional ones. Okay.. now that that’s all cleared up, let’s take a first look at today’s goodies – the mini rava idlis.

Just off the idli stand – mini rava idlis.

The best part about rava idlis is their lack of need of preparation time or fermentation time and such. Overall to make a batch of these goodies, takes 45 minutes, tops. And for how delicious and refreshingly different from ordinary idlis they are, it is indeed worth investing this time and effort into it. Like ‘em? Let’s get started then!

Ingredients

Coarse rava (semolina)	2 cups
Yogurt (not too thick)	2 cups
Water	1-1.5 cups
Oil	1 tbsp
Curry leaves	10-15, well washed
Kadugu (mustard seeds)	1 tsp
Channa dal (kadalai paruppu or yellow gram dal)	1 tsp
Green chillies	2, finely chopped
Salt	to taste
Additional veggies – carrot (if you want – I skipped this)	Grated
Coriander leaves (kothamali) or cilantro	1 sprig, well washed
Kaju (cashew nuts)	about 10 halves
Baking soda	1/2 tsp

How?

It’s as simple as it gets really.

1. On a heavy-bottomed pan, dry roast your 2 cups of rava till they brown a little without burning them. Once it seems like it has browned a bit, set aside and shift to your batter container and let it sit (if you leave it on the pan, it will likely burn in some places and give an unpleasant taste in the end).

2. Meanwhile, prepare the ganishings! On a small pan/kadai, heat the 1 tbsp of oil. Add the mustard seeds, channa dal, green chillies, curry leaves, cashew nuts and let them “fry” till the mustard seeds pop, the cashews brown and the channa dal darkens. Set aside.

3. Mix in the curd and the water along with the roasted rava to form a smooth batter with no lumps. The batter consistency should be similar to regular idli batter. (Hint: Try “pouring” it from a height of about 15cm. It should pour down in a steady but thick stream. If it’s too watery, you may need to add more rava. If it clumps and doesn’t fall steadily, you’ll need to add more water.)

4. Stir in the garnishings.. the fried ingredients and the carrot and cilantro. Blend in the baking soda

There! Your batter is ready!

5. Let it sit for 30 minutes while you prepare something to go with the idlis.

After 30 minutes, load up the idli stand!

 Ready to be steamed: Rava idli batter loaded up on the idli stand.

Now just steam it regularly in the pressure cooker! This typically takes 13 minutes with a closed lid (NO WEIGHT/WHISTLE please!!) on medium-high with the water inside the cooker already boiling.

And voilà

 You are served. Steaming hot, ready-to-eat mini rava idlis.

And this was off to RK’s birthday. And they were soft, supple and very tasty if I say so myself! So, bon appetit!

Packaged and out. Mini idlis go to party!

Signature dish – Baked idlis

How I love surprising myself! Who knew one could “bake” idlis in a traditional oven? I for one didn’t. Haunted by the excess batter sitting in the fridge (in spite of making idlis 2 times and dosais – masal dosai included,  three times), I decided I was going to exhaust it or waste it trying. Fair enough? Now, since it turned out to be a pretty unexpectedly great-tasting treat, I am going to raise my own collar for my innovation. Here’s the first sneak peek..

 Baked idli cake. Garnished with fresh carrot, coriander, curry leaves and tempered with mustard seeds, sesame and urad dal.

So? Whad’ya think? Different? Interested? Intrigued? Go on…

Recipe

  Left over idli/dosai batter                                   +                         Seasoning (carrots, green chillies, salt)

That’s it!

1. Preheat your oven for 5 minutes at 175°C.

2. Grease your baking dish with oil and pour the mixed batter contents into it.

3. dump the dish into the oven for ~17 minutes.

4. Meanwhile, prepare the tempering and the seasoning. In a teaspoon of oil, allow 1 teaspoon of mustard seeds, 1/2 each of sesame and urad dal to sputter. Mix in some fresh curry leaves.

5. Garnish with freshly grated carrot and fresh coriander along with the tempering.

And you have yourself a sumptuous yet refreshingly different rice cake -

 Baked idli rice cake – ready to be served.

And serve with any chutney or pickle of your choice! Frankly, it’s delicious all by itself as well!

 You are served.

Bon Appetit! Enjoy :)

Sunday brunch: Mini Idlis

I know what y’all are thinking. She’s got nothing to write… and so she just shares recipes (more like pictures) and keeps the blog ticking. Guilty as charged. However, these idlis were so delicious and yet so simple that it’s sinful if I don’t show-off. And so -

Piping hot idlis, just off the cooker.

As for the “recipe”, it’s the usual, soak-grind-ferment drill. I soaked a 1:3 ratio (1 urad dal : 3 puzhungal arusi – the idli rice) overnight and together with generous amounts of vendhiyam  and ground it into a fine paste on my mixi the next morning and let it ferment the rest of the day. And it was super perfect. And if you’re wondering what has happened to the quality of my pictures, well, the SLR ran out of charge. And the lazy bum that I am, I haven’t gotten around to charging it. I will get there soon.

Coming back to the mini-idlis, the idli platter I bought this time was so good. Tiny yet deep producing perfectly fluffy-white malligai poo idlis. Bon Appetit!

Hot idlis to be served. Serve hot with sambar/chutney/molagai podi or all!