Monday, July 2, 2018

Rava Idly With Bansi Rava~Carrots~Curds.

"Rava Idly" ... A delicious soft Idly with the added goodness of Carrots and Curds ... You can relish with any one or all of the four choices ... Dalitoy, Raisins (Dry Grapes Chutney), Jevanavare~Potato Kurma and Coriander~ Coconut Chutney ... My fav. from childhood is Rava Idly with Kurma, try this combo, it's tastes delicious ... Yummy ......

** Rava Idly are soft and spongy melt in the mouth Idlies relished mostly 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 Idly 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. I have already included a few varieties before, one with corn kernels and it’s a lovely Idly too. 

** I come from Mangalore which is famous for its own type of GSB cuisine. My father was a foodie and always visited medium class hotels which served the best dishes and he always saw to it that we learnt the same too. There were many such restaurants in the city and a few of them started serving Rava Idly with Veg. Kurma. My father loved the combo very much so he insisted that Mom makes it frequently. We grew up relishing this unique awesome combo and it had been quite some time since I prepared the same at home. I always was in hurry to prepare too many things and just ended up serving them with sambar or chutney. 

** A few days back when I prepared Jenavare~Potato Kurma, the desire to relish it Rava Idly cropped up. So I kept aside some of the curry so that I could prepare Idly the next morning. But somehow I could not do so early in the morning, so I decided to prepare it for lunch, this time with the addition of grated carrots. As it was for lunch, I also prepared coriander chutney and served it along with Dalitoy which is always prepared at home and added on some Raisins Chutney which I had newly prepared. We relished the Idlies with them and enjoyed our lunch very much, though for me the combo of Rava Idly with Kurma was enough, Yumz.

** 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. Here is the simple and easy recipe of Rava Idly which I am sure will be loved by all of you. Whenever you prepare Kurma, be it with any veggies the next time, keep some of it aside or prepare slightly larger in quantity and you can prepare Rava Idly for breakfast next morning and serve them with the Kurma. It really tastes awesome and compliment each other well, though sambar or chutney too goes well, kurma is totally a different level of combination.  

** Here is the Recipe to "Rava Idly With Carrots & Curds" … My Style …… 

Bansi Rava / Mangalore Rava / Brik Lapsi : 3 cups 
Thick Curds / Dahi : 3 cups 
Grated Carrots / Kisi Gajar : 2 cups 
Fresh grated coconut : ½ cup (Optional) 
Green chillies / Hirvi Mirchi / Tarni Mirsang : 4-5 finely chopped 
Coriander Leaves / Dhania / Kottambari Pallo: ½ cup finely chopped. 
Water as required (Approximately 3 cups) 
Salt to taste 
Cooking Soda / Eno : ¼ tsp (Optional) 
Oil : 2 tblsp 
Mustard seeds : 2 tsp 
Asafoetida / Hing Powder : 1 tsp 
Curry Leaves : 8-10 small size. 

** Beat the 3 cups of thick curds with 2.5 cups of  water together to a smooth texture and keep it ready aside. Keep aside the half cup of water, it will be added on as necessary. 

** Heat Oil in a thick bottomed kadai, when hot add in the mustard seeds and when they begin to splutter add in the hing powder and curry leaves, fry for a minute and then add in the barik lapsi / rava and fry for a few minutes till well mixed and hot enough. 

** Now remove from fire and allow it to cool a bit, once it has been cooled add in the grated carrots, grated coconut if adding, green chillies, coriander leaves, 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 little by little 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 carefull. It has to come to a good thick mixture consistency. I have added a link at the bottom of the recipe, there are step by step procedure pictures in it which will enable you to understand the texture properly. 

** Keep aside the mixture for 15 minutes. This is a must procedure which I follow so that the rava will take 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 after it is well soaked. There should be enough water and the mixture should not be dry. If so add in some water and mix well. Lastly add in the eno salt or cooking soda and mix well. The batter is now ready to be added into molds for steaming. 

** Gently pour the batter with the help of a rounded spatula into the molds to ¾ level only. You should leave gap on top of the molds as the batter will rise when getting steamed. I have used small steel vaties / molds here to get small sized Idlies. Remember to apply oil to the molds before adding in the batter. Applying of oil to the molds 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 / molds 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 mold for making the Idly then steam only for 15 minutes and they are done. 

** Immediately remove and cool a bit. Run a blunt knife through the edges on the inner side of the vaites / molds and gently flip over the vaties / molds and tap it a bit to bring out the steamed Idly in one go. Remove all in similar way into a plate and they are ready to be serve. 

** "Rava Idly” Is done and ready to be served. I served them with Jenavare~Potato Kurma, Coriander Coconut Chutney, Dalitoy and Raisins Chutney. But personally I relished it with kurma, as mentioned above I love that combination and I urge you to try out the same once and I assure you, you will get hooked to the combo. Off course it can be served with only chutney or sambar if you serve it for breakfast. Do try and enjoy with your family and friends. 

** Given below are a few links to Rava Idly, where in you can check step by step procedure and a few variation patterns too. 

** You can use the search option for "Kurma, Dalitoy, Chutney or Sambar" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** You can check out the Recipe for “Dalitoy (Spiced Tuvar Dal)" at given link below ... 

** You can also check up on the “Khatta MeetHa TeekHa Raisins (Dry Grapes) Chutney” Recipe, which is in the picture above ....

** You can also check up on the “Jenavare~Potato Kurma” Recipe with which I have posted a picture above, I have shared the link below …. 

** Also given below is the Link to the Recipe of “Coriander~Coconut Chutney” which is in the picture above too ….. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.

No comments:

Post a Comment