Plain Rava Idli and Roasted Chana Dal Chutney - Rosy aunty

 Recipe by Rosy Pinto




















Ingredients: 

1 cup rava/semolina
3/4 cup curd/yogurt 
1/2 cup water
1/2 tsp salt
1 tsp Eno or 1/4 tsp baking soda 
oil to grease the idli moulds

Steps:
  1. Heat ghee in a pan on low or medium-low heat.
  2. Keeping the flame on low, add rava and mix well. Roast the rava stirring consistently until the rava turns crunchy and aromatic.
  3. Transfer the rava to a bowl and set aside to cool completely.
  4. Add salt, 3/4 cup of curd and 1/2 cup of water. Mix well to form a smooth batter and allow it to rest for 20 to 30 minutes.
  5. After 20 minutes, heat water in a idli steamer.
  6. Check the consistency of the batter and add more water (should be medium consistency) and salt if required.
  7. Add Eno to the batter (see notes). Mix gently and immediately pour the batter in the greased mould and place it in the hot steamer and steam it for 10 minutes.
  8. Check if the idlis are cooked - insert a toothpick or wooden skewer and it should come out clean.
  9. Allow the idli to cool down and carefully remove the idlis from the mould with a wet spoon
  10. Serve hot with coconut chutney (see recipe below)
  11. ENJOY!
Notes: 
  • Avoid over mixing after adding Eno and mix in one direction only.
  • The batter needs to be steamed immediately otherwise the rava idli will not turn soft and fluffy.

ROASTED CHANNA DAL CHUTNEY 

Ingredients:

To grind:
2 tbsp dessicated coconut 
5 tbsp roasted chana dal/Bengal gram
2 cloves garlic
1/4 cup chopped coriander leaves 
2 green chillies (chopped)
1/2" ginger (chopped)
1/4 tsp cumin seeds
salt to taste
tamarind to taste

For tadka
1-2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1-2 broken red chillies
1/4 tsp hing (optional)
1 sprig curry leaves 

Steps:
  1. In a chutney jar, add the roasted chana dal, coconut and make a smooth powder. 
  2. Add the garlic, coriander leaves, green chilli, ginger, cumin seeds, salt and tamarind with a little water. Grind to make a smooth paste.
  3. Pour in to a bowl.

  4. In a pan, heat oil.
  5. add mustard seeds, urad dal, hing, curry leaves and dry chillies and switch off the flame.
  6. Pour the tadka over the chutney and mix well.
  7. ENJOY!
Notes:
  • You can use fresh coconut, if desired.