“Soft- Spongy Vegetable Rava- Oats- Nachani Idly” … these instant rava idlies with addition of curds always falls convenient to be prepared of fasting/ upvas days when rice, garlic, onion, non.veg is prohibited … tried out a healthier combo of rava- oats- nachani along with seasonal veggies (carrot- green peas) and it turned out fantastic … served it at lunchtime with cowpeas veg. sambar, coriander coconut chutney and Aapus Ambo (Alphonso Mango) … Yummilicious …
** Rava Idlies are soft and spongy melt in the mouth Idlies relished mostly with chutney and sambar though during childhood I always remember Amma preparing them with Veg.Kurma another match made in heaven combination. I have already shared those combo and you will find more options in the links shared at the bottom of this recipe.
** Making these Idlies takes hardly any time and are super easy, convenient to be prepared when short of time or you have unannounced guests. You just need curds, veggie like carrot, spicesm, curds and Rava. You can use the thicker variety known as govncho rulavu/ bansi rava/ barik lapsi for best results or else ordinary rava too.
** I have written a lot about these idlies in my prior posts, hence will not repeat the same all over again. This time I gave it a healthier twist by adding on oats and nachani/ finger millet flour while rest of the recipe remained almost same. The result was far beyond my expectation and it turned out truly soft- spongy and melt in the mouth texture.
** I had kept aside some sambar prepared with “AlsandeBee- Batato- Vaingana- Mashinga Sanga-Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” yesterday to be served with these Idlies today. Also prepared some coriander- coconut chutney to be served along with them as it was for lunchtime.
** Ended the meal with the wonderful and everybody's favorite Aapus Ambo (Alphonso Mango), the king of all fruits. Oh yes, they are in season for quite sometime now, but then the prices have just about fallen to acceptable range now, so enjoying them as long as they are in season. In all it was a wonderful fasting meal.
** Here is my own Recipe for “Soft- Spongy Vegetable Rava- Oats- Nachani Idly” … My Style … try it, tastes wonderful …
** Ingredients :
Bansi Rava/ Mangalore Rava/ Brik Lapsi : 1 heaped cup
Oats : 1 cup
Nachani/ Ragi/ Finger Millet Flour : 1 cup
Thick Curds/ Dahi : 2 cups
Carrot/ Gajar : 1 medium sized
Fresh Green Peas/ Vatana : 1 cup
Green chillies/ Hirvi Mirchi/ Tarni Mirsang : 4-5 finely chopped
Coriander Leaves/ Dhania/ Kottambari Pallo: ½ cup finely chopped.
Curry Leaves/ Kadipatta/ Karbveu : 12-15 fresh ones.
Adrak/ Alle’/ Ginger : 1 inch piece
Hinga Uddaka/ Asafoetida water : 1 tblsp
Water : as required (Approximately 2-3 cups)
Salt/ Namak/ Salt : to taste
Cooking Soda/ Eno : ¼ tsp (Optional)
Cashew Nuts/ Kajjubi/ Kaju : handful halved.
Oil/ Tel/ Tela : 2-3 tblsp
Mustard seeds/ Rai/ Sasam : 2 tsp
Urad Dal/ Black Gram Dal : 1 tsp
** Roast Oats in a pan for a few minutes but do not let the color change. Allow to cool and then grind to a coarse powder and keep it ready aside.
** Beat curds with 1 cup of water to a smooth texture and keep it ready aside. Keep aside some extra water to be added as is necessary.
** Add the coriander leaves, green chillies, 6-7 curry leaves, ginger cut to piece, hinga uddaka (asafoetida water) or powder and grind to a paste. Add a little bit water only if necessary. Remove and keep this aside ready.
** Wash and cook peas in a vessel with little bit of water and keep it aside ready, I MW it 3 minutes. Peel off the skin and grate carrots and keep it also ready aside, you should have about 1 cup of grated carrots for this recipe.
** Heat Oil in a thick bottomed kadai, when hot add the cashew nuts and fry until they are evenly browned. Remove and keep it aside.
** In the same oil add mustard seeds, when they begin to splutter add urad dal and continue to fry until the color changes lightly. Cut the remaining curry leaves to small pieces and to the oil and fry all together for a few seconds only.
** Add barik lapsi/ rava and continue to fry on medium heat till the rava turns lightly in color and is fried well, say about 3-4 minutes only. Now add in the powdered oats and nachani flour and fry all together on low heat for 2 minutes only.
** Remove from fire and allow it to cool down for about 5-8 minutes. Once it has been cooled down add grated carrots, cooked green peas with remaining water if any, coriander- green chilly paste, salt to taste, beaten curds and mix well.
** Check the consistency of the mixture and if too dry then add about ½ cup of water, mix well, cover and keep it aside to rest for about 20 minutes. This helps the rava, oats and nachani to absorb water the water well which helps in softening the Idly.
** Once the mixture rests it may thicken and dry out depending upon the ingredients added. If you find it too dry then add another half cup of water and mix well. The mixture should be soft like that of bhakri/ muddo mixtures.
** Usually the ratio for rava idly is 1:3 ie 1 rava, 3 curds+ water together, however since we have added oats and flour here, I have kept the ratio to about 1:5. Again, it all depends upon the ingredients as some will absorb more water. You can check consistency in the link shared at bottom of this recipe which includes step procedures.
** Note : Resting time for mixture is a must procedure for the ingredients to soak in the liquid and get swollen well. If you directly make the idly they may turn out hard and not soft and spongy textured, so do not skip this step.
** Oil the molds you will be using for preparing the idlies, again a necessary step which helps retain a smooth texture to the Idly and help in removing it intact when steamed and done. Add in the fried cashew nut one in each of the molds.
** Keep the pedavana/ idly steamed for heating with enough water within. When it has reached the steaming point it is time to add the prepared mixture into molds and place them immediately for steaming without wasting time.
** Just before adding mixture into molds add cooking soda, mix well, and immediately pour it with the help of a spatula into the molds to ¾ level only. You should leave gap on top of the molds as the batter will rise when being steamed.
** I have used small steel vaties/ molds as is the practice in GSB Konkani Saraswat Cuisine while preparing Idly, you can use any molds you normally use too. However, do not try preparing in larger molds as it will not turnout well.
** As the water in Idly steamer has already reached 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 and continue as is required.
** Note : I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. Though I do have larger steamer with 24 vaties, I never use it as this one suites our requirement well, the timings mentioned are for them.
** Cover the lid tightly, increase the heat and steam for 5-7 minutes or until you see steam escaping through the lid, then lower the heat to medium and steam for 10-15 minutes. Lower the heat Open the lid, remove for fire and let cool a bit.
** Note : Do not steam for more time or else the Idly will turn out hard. On the whole 20 minutes of steaming is sufficient if using around 12 vati/ molds for preparing these Idlies. If preparing more increase the time by about 5-7 minutes only.
** When cooled for 5-7 minutes, run a blunt knife through the edges on the inner side of the vaites/ molds and gently flip over and tap it to bring out the steamed Idly in one go. Remove all in similar way into a plate and they are done.
** “Soft- Spongy Vegetable Rava- Oats- Nachani Idly” is done and ready to be served. Tastes awesome served with any sambar and chutney of your choice. I do suggest preparing Veg. Kurma another excellent combination, a favorite of my Dad’s and I grew up relishing the same as Amma always prepared Kurma with Rava Idly.
** However, this period of time ie from March to April is always a busy time in office with yearend target, commitments etc. I served with “AlsandeBee- Batato- Vaingana- Mashinga Sanga-Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” which I prepared a little bit in excess yesterday to be served with these Idlies today which indeed saved a lot of my time and also gave a yummy meal.
** I also prepared Coriander Coconut Chutney as I was serving it for meals. Rava Idly, Bhakri are some of the few dishes I serve on fasting/ upvas days as it serves the purpose of NO (Onion- Garlic- Rice- Non.Veg) items which is a practice we follow in my home, so do many from my community. This just one meal of the day on Ekadashi days, which helps in keeping tummy full on remaining hours of day.
** Given below are a few links to Rava Idly, where in you can check step by step procedure and a few variation patterns too.
** Sharing link to Recipe of “Coriander~Coconut Chutney” and a common link to all “Chuntney” recipes shared in Blog, you can try out any …..
** You can also check out the recipe of “AlsandeBee- Batato- Vaingana- Mashinga Sanga-Tomato Kolumbo (Cowpeas- Potato- Brinjal- Drumstick- Tomato Sambar)” shared in the blog, by following the link given below ….
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