Winter has taken toll all over US. Cold winter nights call for sizzling hot food. I love South Indian food. I got lucky. During engineering days, I relished (or I must say hogged) South Indian treats from my good friend’s lunch box. Miss the good old days. Today I bring to you very common South Indian tiffin recipe – rava idli. These are steamed cakes made from coarse semolina and vegetables. I can pop 5 of these in a blink of an eye :). Try this recipe in your kitchen and enjoy this comfort food.
1 cup – coarse semolina
1/2 cup – yogurt
1 cup mixed vegetables finely chopped (I used: french beans, colored peppers, small sweet green peas, corn pearls and onions)
1/4 cup roughly grated carrot
1/4 cup finely chopped cilantro
3-4 green chilies finely chopped
salt to taste
2 tbsp roughly chopped cashews
1 tbsp raisins
water (as needed)
For making the tempering:
1 tbsp oil
1 tsp asafoetida
1 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
3-4 curry leaves
- In a mixing bowl add all the ingredients mentioned above, except water and the tempering. Mix well.
- For preparing the tempering: Heat some oil. Once hot, add asafoetida, mustard and cumin seeds. Once the seeds start to crackle add the curry leaves and turmeric powder. Switch off the heat.
- Pour this tempering over the mixture prepared in step 1 and mix well.
- Now add water little bit at a time. The consistency of the mixture should not be of pouring consistency. The batter should be such that you can easily move your spoon through it.
- Meanwhile, steam the steaming pot with some water.
- Grease the idli stencil with some oil. Pour 1 tbsp of batter in each slot. Place these on the stand. Place the loaded stand in the steamer. You need to steam the idlis, for about 10 – 15 min. A trick to check whether the idlis are done is by inserting a toothpick. If it comes out clean then they are ready.
- Enjoy with coconut chutney or sambhar
- They taste good on their own too 🙂