Rawa Idli (Semolina Idli)

Rava Idli is a very healthy snack from South India. Unlike Idlis that require elaborate pre-preparation, this is an exception to it. The use of Cashew-nuts, Ghee and Urad Dal gives an authentic Southern flavor to Idlis. 

Approx. Time: 20-25 minutes
Servings: 12-15 Idlis

Ingredients:
1 tbspn Ghee
1 cup Semolina (Upma Rawa / Sooji)

15-16 Nos. Cashew Nuts

½ tspn chopped Ginger (or Ginger Paste)

½  tspn chopped Green Chillies (or Green Chillies paste)

½ cup Sour Curd (Yogurt)

Water, as required

Salt to taste

1 tspn Fruit Salt (or Soda Bi-carb)

For the Tempering:

1 tbspn Ghee

1 tspn Mustard seeds

1 tspn Urad Dal

8-10 Curry leaves

To serve with:

Coconut Chutney

Tomato Chutney
Sambar

Method:

Heat a tablespoon of Ghee in a non-stick pan. Add the Cashew Nuts and sauté it on low heat till it changes its colour to golden. After sautéing remove it from the Ghee. Then, in the same Ghee, add Semolina and sauté it on low heat till it changes its colour. Transfer the roasted Semolina into another bowl and allow it to cool. Then add the Ginger paste, chopped Green Chillies and Sour Curd to the Semolina. Add some water to adjust its consistency to pouring / dropping consistency.  

Heat Ghee In a small pan.  Add the Mustard Seeds and let it splutter. Then add the Urad Dal and Curry leaves. Saute it for a minute and remove from the flame. Pour the mixture on the Idli batter. Add the Ghee Roasted Cashews, Salt and mix well. Rest the mixture for 10 minutes.

Simultaneously, heat water in a Steamer. Grease the Idli moulds with little Ghee. Before making Idlis, add the fruit Salt to the batter and mix. At this stage the batter will become little frothy.  Pour the batter into the Idli mould and steam it for approximately 10 minutes. You may check it by inserting a knife. If the knife comes out clean, it indicates that the Idlis are ready. 

Serve hot with Sambar, Coconut Chutney or Tomato Chutney.

Notes:

1. You can add vegetables / fresh coconut pieces in the Idli batter.

2. You may reduce the quantity of Ginger and Green Chillies if planning to make it for Children tiffin. Alternatively you may replace the pieces of ginger and Green chillies with a fine paste.

3. If the batter is too thick or too thin, then Idlis may turn flat.

Stepwise Pictures:

Ambat Batata

Ambat Batata literally means Tangy Potato. This is again a GSB (Saraswat Brahmin) recipe that is made during festivities. This recipe can be made in two to three different ways or methods. The given recipe has been taken from an old book that belongs to my late grandmother. My friend told me that in GSB households they keep more sauce / gravy, however since my source recipe was silent on the quantity of water, my curry became a bit dry. 

Servings: Approx. 3-4 people
Time: Approx. 45 mins including cooking time

Ingredients:
For the Paste:
1 and half cup fresh scrapped Coconut
1 tspn Mustard Seeds
1/4 tspn Fenugreek Seeds
3-4 dried Red Chillies
1 tspn Tamarind Pulp
1/4 cup water (Approx.)

For the Curry:
1 tbspn Coconut Oil
1/2 tspn Mustard Seeds
8-10 Nos. Fenugreek Seeds
1/4 tspn Asafoetida (Hing)
1/2 tspn Turmeric Powder
8-10 Curry leaves
5 medium sized Potatoes, cut into wedges
Paste, as above
Water, as required
Salt to taste
1 tspn Jaggery
1/2 cup chopped Coriander leaves

For Garnishing:
Fresh Scrapped Coconut
Chopped Coriander leaves

Pre-preparation:
Remove peel of potatoes and soak it in water.  Cut it into wedges. Keep it in water till actual usage. 

Method:

To make Paste:

Mix scrapped Coconut, Mustard Seeds, Fenugreek Seeds, Red Chillies, Tamarind Pulp and water in Mixer Jar and blend it into a smooth paste.Add some water if required and set it aside for using it in the Curry.

To make Curry:

Heat Coconut oil in a pan. Add the Mustard Seeds, Fenugreek Seeds, Asafoetida, Turmeric Powder and Curry leaves. Once the tempering starts popping, add the potato wedges and saute. Then mix in the Coconut paste, Salt and saute. Add enough water to cook the potatoes by covering the pan. Cook it for 20-30 minutes or till the potatoes are completely cooked. At this stage, add some water if required. Check the seasoning and add Jaggery. Simmer it for a while. Finish it with chopped Coriander leaves.

Garnish the Curry with fresh scrapped Coconut and chopped Coriander leaves. Serve hot with Roti.

Notes:

1. You may dry roast the Fenugreek Seeds, Mustard Seeds and Red Chillies to make the sauce more aromatic.

2. Instead of raw potatoes, you may use pressure cooked potatoes to save time. 

3. In GSB homes, the consistency of Ambat Batata is kept as thin. So you may adjust the water accordingly.

Stepwise Pictures: