Cilantro Rava Idly and Potato Saagu. reposted.
Thinking what cilantro does with rava Idly??
The answer is easy, should you have ever sampled Rava Idly in Bangalore(Adigas along with other joints) you'd be knowing why i known as it by doing so..and there's no cilantro(coriander) paste put into rava idly, it is only that coriander can be used in parcels of within this idly to provide its color and scent towards the idly.The colour from the Idly is slight green colored because they use numerous of coriander inside it.When the coriander doesn't loose its colour after steaming,your idlies are great and soft,else whether it fades or changes the color it can lead to harder idlies(this is actually the hint i acquired from the experience).
You can get to taste the very best rava idly in MTR,Bangalore,in the end those are the creators of those wonderful idlies.Even Adigas in Bangalore serve excellent and soft rava idlies.Infact,how big the Idly is two times those we generally prepare both at home and one Idly is so filling.This can be a fool-proof recipe i acquired to understand from the mother and aunts. The Idlies arrives so soft it just melts within the mouth.The very best combination which goes using these soft-soft idlies is potato saagu.
Ingredients:
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped coriander
1/4 cup grated coconut(optional,i didn't use within this)
8 eco-friendly chillies finely chopped
1 tablespoons of chopped curry leaves
3 tablespoons of Cashews roughly chopped
6 whole kajus(later slit into two)
1 " ginger root finely chopped
1 tablespoons of Chana dal
1 teaspoon mustard seeds
1/2 teaspoon jeera(optional)
3 tablespoons of Oil
1 teaspoon ghee
1/2 teaspoon Baking/cooking soda(soda bicarb) or 1 heaped teaspoon Eno
salt
Method:
Heat ghee in a tiny pan and fry kaju's until red colored.
Heat oil inside a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red colored,include jeera,ginger root and eco-friendly chillies chopped and fry till its crisp,add chopped curry leaves and rava and fry before the aroma starts and switch from the stove.Allow it to awesome towards the 70 degrees.This method can be achieved ahead of time.I generally prepare double the amount quantity and freeze it for later.
Grease the idly plate with oil and put a kaju in center using the fine surface facing downwards and pour batter regarding this and steam for 12-15 mins.
I sometimes add 1/2 teaspoon of eno(fruit salt) together with soda to prevent hard idlies.
Serve hot with ghee and potato saagu or coconut chutney.
Note:
For novices use Eno to obtain softer idlies .
Ingredients:
3 Big alu(taters)
1/2 cup fresh eco-friendly peas(optional)
1 Big onion sliced
3 eco-friendly chillies chopped
2 tablespoons of chopped coriander
2 tablespoons of potato saagu masala(i made use of MTR)
5-6 curry leaves
1 tablespoons of chana dal
1/2 teaspoon urad dal
1/2 teaspoon jeera
1/2 teaspoon mustard seeds
1/2 lemon squeezed
2 pinches of turmeric
salt
oil
Method:
Pressure prepare potato for several whistles or microwave it until soft.
Heat oil inside a pan,crackle mustard seeds,add jeera,urad dal,chana dal and fry for any minute,add curry leaves and eco-friendly chillies and fry for any minute.Now add sliced onions and fry till translucent,add peas and fry,add potato and mash it a little,include turmeric and a few water into it to obtain a thick gravy consistency,add MTR potato saagu masala,salt and canopy it and prepare for just two mins.
Squeeze the lemon,add coriander leaves and blend and serve with rava idly.
I'm delivering this Cilantro Rava Idly towards the event JFI-CILANTRO located at CILANTRO and it was initially began by Indira of Mahanandi.
Once during our degree college days our class was come to some trip, to some remote place there i was given these Idlis at breakfast.We thought that they're fooling us by shaping some leftover upma (because the idlis were roughly formed, so we later found that they steam idlis in blueberry leaves because of that , the form isn't perfect round)as idlis and serving us with sambhar. lol
Thank you for reminding me of individuals beautiful days using these lovely idlies :-)
Hello Prathibha, I am Alisa from Foodista.com which is my first trip to your site!Your idlies are designed so!Wish you will not mind but I'd like to guide Foodista readers to your website, just add this little widget here for this publish and it is good to go, Thanks! - Alisa@Foodista
OMG, wonderful idlis. Looks so gorgeous, soft and tasty :) Potato sagu us so mouth-watering Prathibha!