This was another easy and healthy tiffin recipe. I had some finely broken samba wheat but as we usually prefer upma made from coarser wheat rava I had to try idlies with this one. I prepared it like my grandma used to prepare rava idlies and it was soft and fluffy. However, as a big fan of rava idly Kundan did not score it high; sometimes health comes at the cost of taste you see…
Preparation Time: 30 minutes
Cooking Time: 15 minutes
1. Samba wheat rava (finer one) – 2 cups
2. Curds – 2 cups
3. Salt as per taste
4. Cooking Soda – 1 pinch
5. Oil or ghee – ½ tbsp
6. Cumin seeds – ½ tsp
7. Pepper corns – ¼ tsp
8. Curry leaves – 1 sprig
Step 1: Beat the curds into smooth consistency, mix salt and wheat rava to it. Stir well and rest for 30 minutes.
Step 2: Heat oil/ ghee in a tempering ladle, splutter cumin seeds and pepper corns in it. Roast the curry leaves in it until crisp and add this to the batter. (I didn’t have curry leaves)
Step 3: Start heating the idli cooker. Grease the idli plates with some oil.
Step 4: Now add cooking soda to the batter and adjust consistency by adding water if required.
Step 5: Ladle batter into the idli plates (Idlies will rise and so make sure you don’t over-fill the batter) and steam them for 7-10 minutes.
Step 6: Serve hot with chutney or sambar or podi.