Vegetable instant rava idli

Filled with colorful, healthy mixed veggies, this soft and scrumptious Rava idli is a perfect dish to start your day with.

The mild tanginess of curds and subtle notes of chili paste make the Vegetable Rava Idli very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful. The Vegetable Rava Idli combines perfectly with this traditional Coconut Chutney, which gets an amazing flavor and wonderful aroma from the tempering.

Soaking Time:  30 Minutes 

Preparation Time: 20 mins 

Cooking Time: 25 mins   

Total Time: 45 mins     

Makes 20 idlis 

Ingredients:

For The Coconut Chutney (makes 3/4 Cup)

• 4 tbsp freshly grated coconut
• 4 tbsp roasted chana dal (daria)
• 1 tbsp roughly chopped green chilies
• 1 tsp roughly chopped ginger (adrak)
• 3 tbsp chopped coriander (dhania)
• 7 to 8 curry leaves (kadi patta)
• 1 tbsp fresh curds (dahi)
• salt to taste
• 1 tbsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp urad dal (split black lentils)
• 10 to 12 curry leaves (kadi patta)
• 1 small whole dry kashmiri red chilli , broken into pieces
• 1/4 tsp asafoetida (hing)

To save time on a busy morning, you can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.

For The Vegetable Rava Idli

• 2 tbsp grated carrot
• 2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
• 2 tbsp finely chopped french beans
• 1 1/4 cups semolina (rava / sooji)
• 3/4 cup curds (dahi)
• salt to taste
• 1 1/2 tbsp oil
• 1/2 tsp urad dal (split black lentils)
• 1/2 tsp chana dal (split bengal gram)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/4 tsp green chilli paste
• 1/2 tbsp fruit salt

Method: 

For the coconut chutney

• Combine the coconut, roasted chana dal, green chilies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
• Heat the oil in a small pan and add the mustard seeds.
• When the seeds crackle, add the urad dal, remaining 3 to 4 curry leaves, red chilies, and asafoetida and sauté on a medium flame for a few seconds.
• Pour this tempering over the coconut mixture and mix well. Keep aside.

For the vegetable Rava idli

• Combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside.
• Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes.
• Add the carrot, corn, french beans, and salt and mix well. Keep aside.
• Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
• When the seeds crackle, add the green chili paste and curry leaves and sauté on a medium flame for a few seconds.
• Pour the tempering over the semolina batter and mix well.
• Just before steaming, add the fruit salt and 2 tbsp of water over it.
• When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli molds and steam in a steamer for 10 minutes.
• Repeat with the remaining batter to make more idlis.