Rava Idly with coconut and coriander chutney

Rava Idly is a famous breakfast in the southern part of Karnataka. Do you know that Rava idlies were first invented at MTR? During World War II, rice was in short supply. MTR experimented with wheat and thus was born the enormously popular "Rava Idli."Source:MTR Foods

I have been making Rava idlies with MTR instant mix for a long time... they come out very well.

But I wanted to try it without the mix and then followed this method.. it turned out even more softer than the instant mix . So needless to saythat from then on I am making rava idlies without the instant mix. You can find the recipe of Rava idly in most of the blogs .... here is my way of doing it. This is my entry to the "Regional Cuisines of India" aka RCI event is started by LakshmiK from "Veggie cuisine" and hosted by dear Asha of Foodies hope.

Ingredients

Rava- 2 cups

curd- 2 cups

cooking soda- 1/4 tsp

oil- 3 tbsp

ghee- 2 tsp

salt to taste

seasoning

mustard seeds- 1/2 tsp

urad dal - 1/2 tsp

chana dal- 1 tsp

cashews broken-2 tsp

ginger- a small piece chopped finely

green chillies- 3 chopped finely

curry leaves- a few

coriander leaves- a few chopped finely

Method

Heat oil + ghee in a pan and add the seasonings one by one. Then add the Rawa to it and fry for sometime till u get a nice aroma in a medium heat. (Be careful and dont burn it)

Transfer the rava to a bowl and let it cool . Beat the curd well and then add it to the rava.

Set aside for 2 to 3 hrs.

Add the cooking soda to the rava mixture and mix well. Add little water or milk if it is too thick.

Grease the idly plates and pour the batter in them. cook them on medium heat for 10 - 12 minutes.

serve hot with chutney or sambar or saagu.

Note:

U can add carrots and peas to make vegetable rava idlies. Check out Supriya's rava idli here

Coconut and coriander chutney

Ingredients

coconut grated-3/4 cup

coriander leaves- a handful(3 tbsp roughly) finely chopped

ginger- a small piece

roasted gram dal- 2 tsp

green chillies- 4 or acc to taste

salt to taste

mustard seeds- 1/4 tsp

urad dal - 1/4 tsp

curry leaves- a few

red chilli -1

oil -2 tsp

Method

Grind coconut, coriander leaves, ginger,roasted gram,green chillies and salt to a fine paste adding water. Transfer the ground paste to a bowl.

Heat oil in a kadai and add the seasoning ingredients one by one.pour over the ground chutney and mix well.

Serve with hot idlies.

I Thank Kribha of 'veetu samayal' for giving me the inspirational blogger award, Sandeepa of Bongmom's cookbook for giving me the Thoughtful blogger award,

and Richa of 'As dear as salt' for giving me the schmooze award. Got these awards almost a month back and wanted to thank them from then on, but somehow kept missing them ...and now finally ,have done it. Thanks guys.. feel proud and happy on getting these awards.