Rava Idli and Sambhar

A quick way to enjoy a wholesome mouthwatering breakfast, made from semolina and toor daal. It needs no prior preparation but made instantly…

Health Check – Semolina contains several important B vitamins; durum semolina is also very high in protein for a grain product. It contains no fat or cholesterol and is very low in sodium.

Ingredients (Rava Idli)
2 cups coarse Semolina (Sooji)
1 cup yoghurt
2-3 chopped green chillies
Chopped coriander leaves
¼ teaspoon Mustard Seeds
¼ teaspoon chana daal
1 teaspoon Eno (used for quick fermentation)
Salt to taste
5-6 curry leaves
Cashew nuts (optional)
1 tablespoon oil

Ingredients (Sambhar)
1 Cup toor daal
1 medium sized chopped onion
2 medium sized chopped tomatoes
2 green chillies cut into long pieces
1 tablespoon Ginger, Garlic Paste
3-4 curry leaves
Salt to taste
7-8 mustard seeds
7-8 cumin seeds
Pinch of asafoetida
Pinch of turmeric powder
½ teaspoon red chilli powder
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon sambhar masala (optional)
1 teaspoon lemon juice
Chopped coriander for garnishing
2 tablespoon oil

Cooking Method (For Rava Idli)
1. In a pan add 1 tablespoon of oil. Once the oil gets heated add the mustard seeds.
2. As the mustard seeds start popping, add curry leaves and chana daal.
3. Now add the semolina (sooji) and roast it on low flame for about 5 minutes.
4. Remove the semolina from pan and add it in a mixing bowl.
5. Now add the yoghurt to it and mix well.
6. Also add salt as per your taste and then mix the batter again.
7. Now add the chopped green chillies and coriander and mix well.
8. Add little water, if required, to make a thick flowing paste.
9. Take an idli stand and grease it with oil.
10. Meanwhile in a pressure cooker add 1 cup of water and let it boil.
11. Just before you put the idli batter in the stand mix 1 teaspoon of Eno to it, for quick fermentation.
12. Now slowly pour the batter equally into each section of the idli stand. Make sure you leave some space in each section to let the idlis get fluffy.
13. Place the Idli stand into the pressure cooker and steam cook for about 15 minutes on medium flame(Remember to remove the whistle from cooker lid to let the idlis steam cook.
14. After 15 minutes, check if the idlis are done. You can do so by inserting a knife into the idli. If the knife comes out easily without any batter sticking to it, then it means the idlis are done.
15. Remove the idlis from the stand using a knife and serve with hot sambhar (Recipe below) and green chutney/coconut chutney.

Cooking Method (For Sambhar)
1. Soak the toor daal for at least 1 hour prior to cooking. (If you don’t have toor daal available at home, you can also use red lentil as an alternative)
2. Put the soaked daal to boil in a pressure cooker adding 2 cups of water, salt and pinch of turmeric powder. Boil the daal for about 15 minutes. Simmer the cooking stove after first whistle.
3. For the tadka – Add 2 tablespoon of oil in a pan.
4. Once the oil gets heated, add mustard seeds and cumin seeds.
5. As the mustard and cumin seeds start popping add a pinch of asafoetida.
6. Now add the ginger and garlic paste and stir fry about a minute. Then add the green chillies.
7. Add the chopped onions and stir fry until light brown in color.
8. Now add all the spices to the onions – red chilli powder, garam masala, coriander powder and sambhar masala and stir fry. Add some water to avoid the spices getting burned.
9. Add the chopped tomatoes to the onion and spices and let it cook for about 5 minutes on medium flame until it begins to leave some oil.
10. Now mix the boiled toor daal to the gravy and stir well.
11. Let the daal cook for another 2-3 minutes on medium flame.
12. Finally add the lemon juice and chopped coriander for garnishing.
13. Your sambhar is now ready to be served.