Masala Rava Idly

Masala Rava Idly

A Healthy & Tasty Breakfast. Masala Rava Idly is a Tasty & Spicy change to the usual Rava Idly.

Masala Rava Idly

Ingredients

Rava - 1 Cup
Curd - 1 Cup
Coconut - 1/4 Cup
Carrot - 1/4 Cup
Coriander Leaves - Little
Curry Leaves - few
Green Chillies - 2 -3
Ginger - 1/2 inch (finely shredded)
Red chilly powder - 1 t.sp
Mustard Seeds - 1 t.sp
Bengalgramdal - 1 t.sp
Blackgramdal - 1 t.sp
Cashewnuts - 5-6 (Broken into Small Pieces)
Baking Soda - 1/4 t.sp
Salt - As required
Oil - 1 tb.sp

Masala Rava Idly

Method

1) Heat oil in a fry pan. Splutter the mustard seeds & add the Bengalgramdal, Blackgramdal, Cashewnuts & fry till they get lightly roasted. 

2)Add the green chillies, curry leaves, ginger & fry them. Add the coconut, carrot, red chilly powder & saute them. 

3)Add the rava & roast on slow flame till it starts giving a nice aroma. Add salt & coriander leaves & mix well. Cool it. This is Masala Rava Idly Mix.

4) Add the curd & required water to the Masala Rava Idly mix. Keep it aside for about 15 minutes.

5) Heat an Idly Steamer, pour the batter in the idly plates & steam till done.

6) Serve hot with coconut chutney & sambhar.

Tips: You can store the Rava Idly Mix for 2 months. If you are planning to store then avoid carrots, coconut & coriander leaves. You can add them while steaming the idlys.

Masala Rava Idly

Here is the youtube video link for this Recipe - https://www.youtube.com/watch?v=1zbmGIkAuDU

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I have been contributing for the Vikatan Magazines since 2016. More than 500 recipes of mine along with my food photos & videos has been published. You can view them here. 
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செட்டிநாடு தக்காளி குழம்பு - Chettinadu Tomato Kuzhambu

Ingredients
Tomato - 1/4 Kg
Onion Medium Sized - 2
Garlic Pods - 6
Cashewnuts - 10
Grated Coconut - 1 cup
Sombu - 1 tsp
Kaskas - 2 tsp
Red Chilli Powder - 2 tsp
Salt to taste

Method :
Heat the oil in a kadai and fry the cashewnuts, sombu, kaskas . Then add onion, garlic, tomato, coconut, chilli powder, salt one after the other. And keep stirring till they are cooked. Let it cool down. After it cools, make a puree of this mixture adding little bit water. Again heat oil in a kadai. Add mustard seeds & urad dal and allow it to splutter. Then add the puree and let it boil.
Cook till it is done. Garnish it with coriander leaves.

Tomato Kuzhambu goes well with rice, idli, dosa, chapathis etc.