Monday, 30 May 2011

Instant Semolina/Rava Idli with Sambar

Dear friends, am back to the blogging world after a longish break...and with a healthy recipe.

Unfortunately, the summer is turning out to be, in spite of all global warming claims to the contrary, a damp and cold one in Germany. Rains, floods and temperatures hovering around 12 degrees C on bad days are not really the stuff summer is made of. Today was an exception in that the sun shone for a major part of the day and the mercury levels went up....but tomorrow the rains are forecasted to come again.

So heres something warm and spicy to heat things up a bit...This one is especially for my brother, who loves Idlis. He celebrated his birthday last week - I wanted to post this recipe last week, but was unfortunately away. 


Semolina/Rava Idli 


1 cup - semolina (rava)
1 tbsp - gram flour (besan)
1/4 tsp - salt
3/4 tsp -  eno fruit salt
1 cup - buttermilk (more or less)
oil to grease the idli moulds

  1. In a bowl, mix together the semolina, gram flour, salt and buttermilk. Add the fruit salt and mix vigourously for a minute. (The consistency of the batter should be a little thick)
  2. Pour spoonful of batter into the greased moulds and place them in the steamer. Steam for about 7-8 minutes (the time may vary depending upon the idli maker)
Makes 8 idlis



3/4 cup - split pigeon pea (toor daal) 
to be pressure cooked (upto 4 whistles) with 1 1/2 cup of water, a pinch of turmeric powder, a generous pinch of red chilli powder and a few drops of ghee (clarified butter) 

1 - onion, medium size, chopped
1/4 cup - yellow pepper, chopped
1/4 cup - cucumber, chopped
1 - tomato, chopped
1 - green chilli, chopped
1 tbsp - tamarind pulp (more or less)
1 1/4 tbsp - sambar masala
1/2 tsp - sugar
1 tbsp - dessicated coconut
1/4 tsp - turmeric powder
1/2 cup - water (more or less)
salt to taste
coriander leaves to garnish

For the tempering

1 1/2 tbsp - sunflower oil
1/4 tsp - cumin seeds
1/4 tsp - mustard seeds
1/8 tsp - fenugreek seeds
1/4 tsp - asafoetida (hing)
6-8 - curry leaves

  1. Heat oil in a pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and fry until the seeds start to splutter.
  2. Add the chopped green chillies, onions and yellow pepper and saute until soft. Add the tomatoes and cook again for a couple of minutes. 
  3. Add the turmeric powder, sambar powder and dessicated coconut and cook for a minute. Add the tamarind pulp and salt and cook again for a minute.
  4. Add the boiled daal and water and simmer for 6-8 minutes, stirring occasionaly. Add the sugar and stir for a minute.
  5. Garnish it with coriander leaves and serve hot. 

will eat now.......   i cant wait....  ;)

1 comment:

  1. Blogging is the new poetry. I find it wonderful and amazing in many ways.


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