Rava/Semolina/Mannasuurimo Idli
with Vegetable chutney.

Idli - a traditional breakfast/snack in South Indian households.
A steamed dumpling made by steaming a fermented batter consisting of black lentils (urad dal) and rice.
This is a variation of the popular dish using Semolina instead of lentils and rice.

Chutney plays a very multiple role in indian cuisine and an important ingredient while serving a variety of snacks to breakfast items - idly, dosa, samosa, and so on as they add their own flavor and taste.
A variety of vegetables and fruits can be used to concoct this delightfyl side-dish - coconut, mint, coriander, mango, peanut, and tomato. Garnished with garlic, tamarind, red chili, green chili, lime, cumin, fenugreek, asafoetida.


Ingredients in this color: purchase in silketie


    Rava Idly - Preparation

  1. Peel and grate the carrot fine.
    If using frozen peas, let thaw at room temperature.
  2. Roast the semolina in a shallow pan until crisp.
    The semolina colour will change to a very light brown.
    Keep stirring constantly to avoid over-roasting.
  3. Heat 3 tablespoons of oil in slow fire.
    Add mustard seeds and allow it to splutter.
    Now add the urad dal and channa dal and fry until they turn light brown.
  4. Add the carrot and peas and a little bit of salt.
    Fry lightly.
    Once done, add this mixture to the roasted semolina.
    Transfer to a glass bowl.
    Allow to cool.
  5. Whisk the yoghurt until it is light. If required add little water.
    Evenly add this to the semolina mixture little by little, mixing constantly.
    Make sure the mixture forms a smooth batter.
  6. Add a pinch of cooking soda to the batter.
    Close the bowl and allow to rest for 20-25 mins.
  7. Lay the batter in an idly cooker with the cashew nut on top.
    Steam in an idly cooker for 15 mins.
  8. Garnish with chopped coriander leaves.

    Vegetable Chutney - Preparation

  1. Chop the onion and tomatoes into small cubes.
  2. Heat 2 tbps of oil in a shallow pan.
  3. Add the urad dhal and channa dhal and sauté until it is roasted brown
  4. Add the red chillies and sauté
  5. Now add the onion and sauté until the onion has turned brown.
  6. Add the chopped tomatoes and sauté until it is well cooked and tender
  7. Add salt and allow the mixture to cool
  8. Grind in a blender until it is a smooth paste.
  9. Heat 1 tbsp. oil in a pan.
    When the oil is hot add mustard seeds.
    Once the mustard seeds splutter, add it to the chutney and serve.