When a Bihari ramps foot from North to Southern-India like many of us move in search of better opportunities.
What a he and a she misses the most is not her better half but better food.
Back in Bihar, I adored it when my mom would mold out some perfect idlis for me. I used to savor it with sour made desi style sambhar and it was complete bliss.
Though when I was in Hyderabad, I had a reluctance to have idlis. Not that the Bihari in me felt challenged. But it was boring to even look at one recipe continuously for most breakfast and snacks if not even a lunch option.
Other side options like uttapam, dosa, and punugulu ( apologies if I wrote that wrong! ) were made out of the same rice batter as well.
Only little contrast being that for one dish it was baked soft with moisture, other was made crispy and rolled over a tava, and sometimes it was deep-fried with Lil or no change.
No offense, but what is up with the south people obsessively recreating the same rice grind batter into different methods of preparation. It is just rice paste admit it :/
Though preparation like Idli is all good carbs when it comes to clean eating. It has constantly been a chart-topper for celebrity diets be it Alia or Deepika!
I am no celebrity and I love to experiment with my food. Let us dig in with this recreation. After months of lockdown and gaining weight with pizzas and sweet tooth cakes, it was a light recipe to revert to.
Traditional Idli recipes come with a downtime mostly overnight to let the batter ferment. While this is an instant recipe pumping in some veggies and all sorts of trickery.
Shall we dig in to this instant Veggie Rava Idli recipe?
We are making this Rava idli recipe with curd and Eno. You can also try Rava idli with baking soda and switch curd with milk and lemon juice.
Ingredients: Sooji/Rava, Curd, Mustard seeds, Eno sachet, available veggies.
Refer here for detail on quantity and a printable recipe.
Making Instant Veg Rava Idli
Take a deep vessel and add in Rava, Curd, and salt and let it sit for 15 minutes for Rava soak in the moisture and become soggy.
Add a tablespoon oil in a pan and toss in a spoon of mustard seeds and desired veggies, chilies, and curry leaves. Saute! As you can see I have added carrots and onions, I suggest you to not shy away from coriander as well.
Cool these veggies and add them to the Rava Batter and keep aside. Aren’t these pop colors looking amazing?
Now before moving ahead to the next and last step ready up your steam setup for blowing in life to the batter. Oil your idli molds as well and keep everything in place. Adding in half tbsp of Eno and the batter fluffs up.
Quickly fill the Idli trays and leave some space for the rise. Without resting the batter we steam the Idli for the perfect rise in the batter.
Steam it for around 20 minutes on a medium flame. Check with a skewer or toothpick to come clean if the Idlis have been cooked evenly.
- Dalgona Coffee Gets Viral, Though ‘Phenti hui’ Coffee Existed For Ages – Shall We Make It Better?
- How to Make Home-Made Oat Milk (like store-bought!)
- How to Make Cheese Burst Pizza Fast! | Dominos like cheesy recipe
Making coconut chutney
Ingredients: Coconut chunks, roasted peanuts and or roasted gram (chana dal) chilies, garlic, cumin, mustard seeds, curry leaves, salt. Refer here for detail on quantity and a printable recipe.
It is a simple recipe with less hassle and it goes great with Idlis and other snacks. The best part is it is healthy and has no artificial ingredients.
Blend the coconut, peanuts and gram, cloves of garlic and green chilies into a blender and make a thick paste.
Now with 2 tbsp oil in a pan saute a curry leaves, red chilies, and mustard seeds as shown below.
Dump it to the paste and we are ready to serve!
Nothing more! I don’t do crazy garnish when hungry! Do yours…
This recipe is great for healthy snacking as well for quick breakfasts!
You can refer to the quantity details of the recipe below…
- Idli stand
- Pressure cooker
- 1 Cup suji/semolina/rava
- 3/4 Cup Curd
- 1 Tbsp Mustard seeds
- 1/2 Tbsp Eno
- 1 piece Onions Chopped
- 1 Piece Carrot Grated
- 1 Tbsp Oil
- As required Salt
- Take a bowl. Add sooji,salt,curd and mix well.
- Add the required amount of water to form a smooth batter. Keep the batter to rest for 20 min until the sooji absorbs the water.
- Heat oil in a pan on high flame. Add the mustard seeds chopped onions and carrots to the pan and saute the vegetables till golden brown.
- Now remove the vegetable in a separate bowl and cool it.
- Add the sauted vegetables to the sooji batter and mix well.
- Now the batter is almost ready.
- Preheat the pressure cooker for 10 minutes on high flame.
- Add the ENO Powder to the batter just before steaming, and fill the Idli tray with it.
- Steam the Idlis in the pressure cooker for 20 minutes. Check with a skewer to come clean.
- Serve hot with the chutney.
Feel free to pin the recipe! And also check out Born Hungry at Insta and follow the page for similar mouth watering recipes.
- 3/4 Cup Coconut Grated
- 1½ Tbsp Chana dal Fried
- 1 Tbsp Peanut Fried
- 2 Buds Clove
- 2 Piece Green chilies
- 1/2 Tsp Cumin
- As required Salt
- 1 Tsp Oil
- 1 Piece Broken red chili
- 1 Tsp Mustard seed
- 1 Sprig Curry leaves
- Take a pan, add the chana dal and peanut to it and roast it on medium flame.
- Cool all the roasted ingredients.
- Add grated coconut, fried chana dal, peanut, clove, green chili, cumin to a food processor, and blend the ingredients into a smooth paste.
- Add the required amount of water for a smooth texture. Scrape all the paste into a bowl and add salt as per the taste.
- Now heat oil in a pan and add the mustard and broken red chili to crackle.
- Add the curry leaves turn it to crisp and pour this over the chutney.
- Serve the chutney with vada, dosa idli as accompaniment.