"Rava Idly with Bansi Rava- Curds and Carrots" served with Dalitoy (Spiced Tuvar Dal), Raisins Chutney, Jenavaro- Potato Kurma, Coriander Coconut Chutney ... Rava Idly~ Kurma was my father's fav. combo, one of the many dishes he introduced us to during childhood and till date I love it ... these delicious soft Idly with the goodness of carrots~ curds taste best served with any one or all of the four choices shared ... try it, your family is sure to love it ... Yummilicious ....
** Rava Idly are soft and spongy melt in the mouth Idlies relished mostly with chutney or 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. 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.
** My roots belong to Mangalore that is famous for its own Cuisine be it GSB Konkani Saraswat or others from Tulunadu. 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 Amma makes it frequently. We grew up relishing this unique- delicious combo. It had been quite some time since I prepared this combo, as I am always in a 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 temptation to relish it with Rava Idly was difficult to resist. I kept aside some of the curry so that I could prepare and serve with Rav Idly for breakfast 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 meal, 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 these Idlies with them and enjoyed our lunch very much, to me the combo of Rava Idly with Kurma more than enough.
** 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 easy to prepare dishes mostly from the southern parts of India. 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 my recipe for "Rava Idly with Bansi Rava- Curds and Carrots" … my style ....
** Ingredients :
Bansi Rava/ Gavuncho Rulavu/ Mangalore Rava/ Barik Lapsi : 3 cups
Thick Curds/ Dahi : 3 cups
Grated Carrots/ Kisi Gajar : 2 cups
Coconut/ Nariyal/ Soyi : ½ cup freshly grated (Optional)
Green chillies/ Hari Mirchi/ Tarni Mirsanga : 4-5 finely chopped
Coriander Leaves/ Dhania/ Kottambari Pallo: ½ cup finely chopped.
Water : as required (Approximately 3 cups)
Salt/ Namak/ Meeta : to taste
Cooking Soda/ Eno : ¼ tsp (Optional)
Oil/ Tel/ Tela : 2 tblsp
Mustard seeds/ Rai/ Sasam : 2 tsp
Asafoetida/ Hing Powder : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 small size.
** Beat the thick curds/ dahi with 2.5 cups of water together to a smooth texture and keep it ready aside. Keep the remaining half cup of water ready aside, it will be added on later only if found necessary.
** Heat Oil in a thick bottomed kadai, when hot add mustard seeds, when they begin to splutter add hing powder, curry leaves and fry for a few seconds only. Then add in the barik lapsi/ rava and fry for a few minutes until well mixed and hot enough, say for 3-4 minutes only. Do not let the rava be browned.
** Remove and allow it to come to room temperature. Now add grated carrots, grated coconut, finely chopped green chillies, coriander leaves, beaten curds, salt to taste and mix well taking care to see that there are no lump.
** Now you have to go ahead carefully, add water little by little until you get a mixture without excess water leaving sides. Usually the ratio is 1:3 but some rava absorbs more water or less so be careful. 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 to rest for 10- 15 minutes. This is a must procedure which I follow so that the rava will absorb water and get doubled 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/ cooking soda and mix well. The batter is now ready to be added into molds for steaming.
** Gently pour the batter 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 batter to ensure 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 steel vaties/ molds one by one in a single layer, then keep the separator and place 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, you may use any you always use to steam idlies.
** Cover the lid tightly and steam on high for 5-7 minutes or till you see steam escaping through the lid, then lower the heat to medium to low and steam for another 10-12 minutes. Remember not to steam for excess period lest the Ildies dry out and turn hard. On the whole 20 minutes of steaming is more than enough if using vati/ molds for the same. If using the flat type mold for making the Idly then steam only for 15 minutes and they are done, so be careful on the steaming timings.
** When done, open the lid, remove the vaties and allow it to cool a bit, say for 3-4 minutes. Now 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 with Bansi Rava- Curds and Carrots" is done and ready to be served. Tastes best served with any dishes/ curry/ chutney of your preference. In my home as I mentioned my Aanu had made this habit of enjoying them with Kurma and we have always loved that combo. I served these with Jenavare~ Potato Kurma, Coriander Coconut Chutney, Dalitoy and Raisins Chutney for lunch though personally for me kurma, was more than enough. Do try this combination, I am sure your family will love it so will children. I made it my meal, however it is usually served during breakfast with any one of the item mentioned above. Life is all about enjoying good food, so go ahead and do exactly that but in limits, after all we all want our family to have a healthy lifestyle.
** 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 link below for “Jenavare~ Potato Kurma” recipe, if like me you too would love to savor the idlies with the same ...
** Also given below is the Link to the Recipe of “Coriander~Coconut Chutney” which is in the picture above too ….
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