Variety Idlis

RAVA IDLI

Rava idli
Bombay Rava (pre roasted & stored ) - 1 cup
Slightly sour curds - 1 cup ( beat well )
Gram dhal - 2 tbsp ( optional )
Oil - 3 tbsp,salt
Fruit salt - 1 tsp ( or cooking soda-1/2 tsp )
Coriander leaves - few, chopped
To temper:
Mustard seeds - 1 tsp
Green chillies - 2,3 (chopped fine )
Cashewnuts - 5,6 (finely chopped )
Hing powder - 1 tsp
Curry leaves (finely chopped ) - few (optional )

Heat oil, temper all given ingredients, finally add rava & roast lightly so that all ingredients blend well.Remove, cool, add fruit salt, plain salt & coriander leaves
Gram dhal soaked for 1 hour & drained can be added for a light crunchy taste.
All this can be done ahead & kept ready.
Just 10 mts before serving, keep the idli steamer on stove.
When the water starts boling, quickly whisk the curds into the mixture, mixing thoroughly.
If the mixture is mixed with curds don’t keep it, but immediately steam it.
Steam the idlis for 7-8 mts.

Raagi Idli

 

Ingredients:
2 cups - ragi flour
1 cup - urad dal
Salt to taste
* Soak urad dal for about 3 hours and grind the dal nicely.
* And then add the ragi flour.
* Mix well, add salt and keep it overnight to ferment.
* Consistency should be that of a normal idli batter.
* Grease the idli moulds with oil and pour the batter in them.
Steam for about 20 minutes.

Moong dal Idli

Moongdal Idli

Ingredients:                                                      

1 cup - green gram
1 handful - urad dal
Salt and green chilli
Method
Soak the green gram and urad dhal together.
Grind to a coarse paste with salt and green chillies.
 Keep it overnight to ferment.
Pour the batter in the idli moulds, steam it for 8 minutes.
Serve hot with ginger or garlic chutney.
 Oats Idlis
Ingredients:
1 cup - instant oats
1/2 cup - wheat rava
1/2 cup - curd
2 tsp - mustard seeds
1 tsp - green chilli, finely chopped,carrot-grated
Salt to taste
1/2 tsp - baking soda
1/2 tsp - asafoetida
2 tsp - coriander leaves, finely chopped
Oil to grease idli plates

1. Dry roast oats for 3 minutes and set aside.
2. Cool it completely then grind it to a fine powder.
3. Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, and coriander leaves.
4. Saute till raw smell of carrot leaves.
5. In the mixing bowl containing oats and rava, add curd, salt, asafoetida, baking soda and sauted carrot with tempering done.
6. Add required water to make a batter consistency of our normal idly batter.
7. Grease the idli plates with little oil.
8. Gently put the batter on idli plates with a laddle.
9. Steam it for 10-12 minutes or until done. Serve hot with any chutney of your choice.
10. The taste is very close to rava idlis with the additonal tag of being healthy.