Thursday, 18 June 2015

Instant Wheat Rava Idli !



 Idli is synonymous with South Indian cuisine and it is one of the healthy foods in the world. But living in cold countries and fermenting the Idli batter is a pain and those times comes these Instant idlis handy. They are not only instant but are healthier too.
I have used Samba Rava to make this Idli. You can use any type of wheat rava or Daliya to make these idlis. They are Quick and healthy and best for sudden idli cravings in peak winters.
Other Instant Idli recipes in the blog are Instant Oats Idli and Rava Idli.



INGREDIENTS
English
Tamil
Telugu
Hindi
Quantity
Wheat Rava / Bombay Rava / Samba Godumai / Broken Wheat
1 cup
curd / Yogurt
Thayir
Perugu
Dahi
1/2 cup
Oil
Ennai
Nune
Thel
1 tbsp
Mustard
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Cilantro
Kothamalli
Kothimeera
Dhaniya patha
a handful
Salt
Uppu
Uppu
Namak
As needed
Urad Dal
Ulutham Parupu
Mina Pappu
Urad ki Dal
2 tsp
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 Nos
Carrot
1 small grated
Water
1 cup or more
ENO (Fruit Salt) (use soda bi carb + lime juice as replacement for ENO)
1 1/2 tsp

STEPS

  • Roast the wheat rava in a pan well. Make sure not to burn it.


  •  Cool and them give a run in mixie / blender until the grains are broken down.
  • Then take them in a bowl and add curd (yogurt)


  •  Add grated carrot, coriander , salt and water (1 cup) and mix well. 
  • Allow it to rest for 30 minutes and the rava will absorb all the liquid as shown in third pic.


  • Do a tempering with oil, mustard, Jeera, hing, urad dal and chopped green chillis and pour it to the batter.
  • Add some more water and bring it to a idli batter consistency.


  • Lastly add ENO and mix well. It starts bubbling and then pour them in greased idli moulds. 
  • Steam them for 10 - 12 minutes or a tooth pick inserted comes out clean. 


NOTES
  • I used Naga brand Samba Broken Wheat. The grains were little big and so I had to give a run in mixie to break them down. If you get finer wheat rava or bombay rava then proceed without grinding.
  • Use sour curd for best results.
  • Pair with spicy chutney as Wheat rava has a bland taste.
  • Allow the batter to rest for 30 minutes before making idlis.
  • Always add ENO only just before pouring them on idli moulds.
  • I used carrot and coriander leaves, feel free to add green peas or any other veggies.
  • Neglect the tempering part to make it zero oil recipe.
  • Replace ENO (Fruit Salt) with Soda-bicarb (Baking soda) and Lime Juice.

With Love,

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