Usually when I think about blogging a recipe it’s usually for a preset theme or something I find new and exotic. I rarely blog about items I make on a weekly basis or dishes that I don’t need a recipe but go mostly by muscle memory.
I didn’t have anything to blog for the CCChallenge today. I was racking my brains to come up with something suitable while roasting rava for the rava idli. Eureka!
As I started writing this down I realized how much my recipe evolved. Most of my recipes for day to day dishes are sourced from my mother or mother in law. Then I modify and substitute here and there. In this case I also added some pointers from my favorite tv show chef – Venkatesh Bhat of Samayal Samayal.
So here goes –
Makes 14 medium sized / 10 large sized idlis
WHAT WE NEED
Rava / Semolina 1 Cup
Oil 1 tbsp
Mustard Seeds 1/2 tsp
Bengal Gram/ Chana Dal 1/2 tsp
Green Chilly (medium) 1-2
Ginger (finely chopped) 1″ piece
Carrot (finely chopped) 1 small
Coriander leaves As needed
Grated Coconut 2 tbsp
Baking soda 1/4 tsp
Curds (See note) 1 Cup
WHAT TO DO
- Dry roast the rava till it lets out its aroma and keep aside
- Heat the oil. Add mustard seeds.
- Once the seeds splutter add ginger, finely chopped chillies and Chana dal.
- Once the DSL turns golden brown, switch off the heat and add them to the rava. Mix well
- Add the finely chopped carrot, grated coconut, coriander leaves and salt. Mix well.
- Add the curds and mix thoroughly. If the resultant batter is too thick you can add curds or water to make it into a idli batter consistency.
- Set aside for 30 minutes.
- Grease the idli mould plates
- Check the batter. It should have hardened because the rava would have soaked in the entire curd. Add water or buttermilk(see note) to get it to idli batter consistency.
- Pour into the idli moulds and steam for 12 minutes
- Once you switch off the heat, let the idlis remain in for another five minutes before you open the vessel.
- You can either have it as is (I do) or with some yummy coconut chutney (like the husband).
- The crux of this recipe is in the curds. Slightly sour curds give you softer idlis but you can use fresh curds and still get a tasty meal.
- Another critical aspect is the ratio of curds to the rava. It depends on the rava as to how much curds it is able to absorb. Estimates range from 1:1 (rava to curd ratio) to 1:2. You can try and see what works best for you.
- What works best for me is – 1 cup curds and little water in the beginning and I add around 1/4 to 1/2 cup of very thin buttermilk after the 30 minutes of resting time.
- If your idlis seem dense then increase the oil to 2 tbsp or the baking soda to 1/2 tsp.
This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.