Monday, August 15, 2016

Corn And Rava Idly With Coriander Coconut Chutney.

Soft And Spongy Instant Bansi Rava And Fresh Corn Idly Adding Curds With Coriander Coconut Chutney .....

Rava Idly are soft and spongy melt in the mouth Idli relished with chutney and sambar. Making these Idly is very easy and you can prepare them in a jiffy if the two main required items curds and bansi rava or bombay rava is available at home. Rest of the ingredients are also easily available in the home. Rava Idli is a very popular South Indian dish which is very simple to make and the addition of any veggies makes it much more interesting and healthy. Though these are prepared in flat shapes I sometimes prepare them in vaties / kindali as I somehow always like my Idly in the vaties. But yes next time sure to prepare the other way round with some new variation, so please keep checking the blog for the same and much more healthier, easier and homely recipes. I am a homely person and love dishes that are prepared simple and edible with exceptions sometimes. So you will always find my blog full of homely dishes. Thanks for the constant support and encouragement you give me via messages and comments. I will always try my best to update your requirements. Here is the simple and easy recipe to the Idly. You can also prepare the same with bombay rava.

Ingredients :
Bansi Rava : 3 cups
Corn Kernels : 2 cups
Thick Curds : 3 cups
Fresh grated coconut : 1 cup
Coarsely Crushed Pepper Powder : ½ tsp
Green chillies : 2-3 coarsely ground
Coriander Leaves : ½ cup finely chopped.
Ginger : 1 tblsp finely grated
Water as required (Approximately 3 cups)
Salt to taste 
Cooking Soda / Eno : ¼ tsp (Optional)

For Tempering :
Oil : 2 tblsp
Mustard seeds : 2 tsp
Hing : 1 tsp
Curry Leaves : 8-10 small size.

** Beat the thick curds and water together to a smooth texture and keep it ready aside.

** Coarsely grind half of the corn kernels. You should just pulse them for a second or two in mixer grinder, that’s all. Remove and keep aside.

** In a bowl add the coarsely ground corn kernels and the remaining half of the whole corn kernels, freshly grated coconut, pepper powder, green chillies, coriander leaves, ginger and the bansi rava and mix well. Now add in the beaten curds and salt to taste and mix well. Now you have to go ahead carefully, add water slowly till you get a mixture of the same with enough water. 

Usually the ratio is 1:3 but some rava may taken in more water and some less so be careful. I have added in picture of the mixture for reference. Keep aside the mixture for 15 minutes. This procedure I follow so that the rava will taken in water and get swollen in bulk during the rest period or else if you directly make the idly they may turn out hard and not soft and spongy. Check the mixture consistency once again. There should be enough water and the mixture should not be dry. If so add in some water and mix well. 

Gently pour the batter with the help of a rounded spatua into the moulds to ¾ th level only. You should leave gap on top of the moulds as the batter will rise when getting steamed. I have used small steel vaties / moulds here to get small sized Idlies. Remember to apply oil to the moulds before adding in the batter. Applying of oil to the moulds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.

Keep the Idly steamer with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the steel vaties / moulds one by one in a single layer, then keep the separator and place some more vaties in layers and so on. I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. 

Cover the lid tightly. Increase the heat and steam for 5-7 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 10-12 minutes. Do not steam for more time or else the Idly will turn out hard. On the whole 20 minutes of steaming is more than enough if using vati / moulds for the same. If using the flat type mould for making the Idly then steam only for 15 minutes and they are done.

Remove and cool a bit. Run a blunt knife through the edges on the inner side of the vaites / moulds and gently flip over the vaties / moulds and tap it a bit to bring out the steamed Idly in one go. Serve the Idly with chutney or any spicy curry as an accompaniment.

** Here is the link to the Recipe of the coriander coconut chutney with roasted gram which I served the Idly with you can choose any chutney of your choice........ 

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