"Rava-Sprouted Moong (Green Gram)- Curds (Dahi) Idly" ... Soft- Healthy- Delicious seasoned spiced Idly with added goodness of sprouts that tastes great with any chutney or Veggie Kurma of your choice ... this was my lunch today ... Yummilicious ...
** Idly prepared with rava with addition of curds is a very common dish from Konkani Saraswat Cuisine that is usually relished with spicy chutney or sambar though personally I love to relish it with Kurma. But today being Saturday it is No Onion- No Garlic- No Rice lunch for me and I had prepared it for lunch so had to forgo the kurma, but you can check out on the links given at the bottom of this recipe which is actually the same except for minute changes in veggies etc. You find kurma combo and even one with addition of corn kernels which tastes awesome too. Do try out various option and enjoy these soft delicious and healthy Idly with family and friends. Sprouts as you all know is high in protein, so are curds and rava is wheat germ which is also good for healthy lifestyle. Do try this one out and relish with family and friends.
** Here is the Recipe to "Rava-Sprouted Moong (Green Gram)- Curds (Dahi) Idly" … My Style ……
** Ingredients :
Bansi Rava / Mangalore Rava / Brik Lapsi : 1.5 cups
Bombay Rulavu/ Rava : 1 cup
Sprouted Moong/ Green Gram Bean : ½ cup
Thick Curds/ Dahi : 2 cups
Fresh grated Coconut/ Soyi/ Nariyal : ¼ cup
Green chillies/ Hirvi Mirchi/ Tarni Mirsang : 4-5 finely chopped
Ginger/ Adrak/ Alle’ : 1 tsp grated
Water as required (Approximately 2-3 cups)
Salt/ Namak/ Meeta : to taste
Cooking Soda : ¼ tsp
Oil : 2 tblsp
Mustard seeds/ Sasam/ Rai : 2 tsp
Asafoetida/ Hing Powder : 1 tsp
Haldi/ Turmeric Powder : ½ tsp
Curry Leaves/ Karbevu/ Kadipatta : 8-10 small size.
** Beat the 2 cups of thick curds with 2 cups of water together to a smooth texture and keep it ready aside. Keep aside the remaining water, it will be added on as necessary.
** Add a tablespoon of water to sprouted moong/ green gram and mix well either cook it in a kadai till just cooked or in a microwave for 2-3 minutes. I always microwave it, keep it aside to get cooled before adding it to the batter.
** 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, turmeric powder and curry leaves, fry for a minute and then add in the both Bansi and Bombay rava and fry for a few minutes, say for 4-5 minutes.
** Remove from fire and allow it to cool, once it has been cooled add in grated coconut, green chillies chopped finely, coriander leaves if adding, grated ginger, 70% of the cooked sprouted moong keeping aside some for adding directly into molds and mix well. Now add in the beaten curds and salt to taste and mix well.
** Now you have to go ahead carefully with addition of water, add little by little till you get a mixture of the same with thick batter consistency. Usually the ratio is 1:3 but some rava may taken in more water and some less so be careful.
** Note : The mixture should be of right consistency, if too less the rava will not fluff properly and if more it will turn mushy. So please use your judgment by looking at the attachment collage in which I have included step by step procedure pictures which will enable you to understand the texture properly.
** Keep aside the mixture covered for 15-20 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 cooking soda, mix well and it is ready to be added into molds for steaming.
** Apply oil to all the molds from inside, this ensures that the batter does not stick to and comes off cleanly without crumbling once the Idly is steamed. Add in a few sprouted cooked moong kept aside in each molds and then pour the batter on top of it to ¾ level only.
** You should leave gap on top of the molds as the batter will rise when getting steamed. 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 filled molds in the pedava.
** Note : Place 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 10-15 minutes. Do not steam for more time or else the Idly will turn out hard.
** Immediately remove from steamer and keep aside to cool a bit. Run a blunt knife through the edges on the inner side of molds and gently flip over tapping 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 serving.
** "Rava-Sprouted Moong (Green Gram)- Curds (Dahi) Idly" is done and ready to be served. Tastes best when served with Kurma which is my preference from childhood but today I served with Coriander- Ajwain- Coconut Chutney and Dalitoy (spiced Tuvar Dal) as being Saturday we do not have rice, garlic, onion or non-veg.
** You can go through the common link provided below where in thee are a few options of the same too. If possible do try this Idly with any veggie or with addition of pulse kurma, it tastes simply superb. Do try and enjoy with your family and give me a feedback if possible.
** Given below are a few links to "Rava Idly prepared with Curds", where in you can check step by step procedure and a few variation patterns too.
** Given below is a common link for all “Idly” recipes posted in the Blog, you can browse through them and try them out as relish them with your family.
No comments:
Post a Comment
Thanks.