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Vegetable Rava Idly With Coconut Chutney



Vegetable Rava Idly With Coconut Chutney
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Vegetable rava idly,field trips and picnics become exciting with these instant mix veg rava idlis. Packed with coconut chutney in a single tiffin with two compartments, this is a wholesome snack loaded with nutrients.
Ingredients
  • For The Coconut Chutney
  • (makes 1 cup)
  • 4 tbsp freshly grated coconut
  • 4 tbsp roasted chana dal (daria)
  • 3 green chillies , roughly chopped
  • 1 tsp chopped ginger (adrak)
  • 3 tbsp chopped coriander (dhania)
  • 7 to 8 curry leaves (kadi patta)
  • 1 tbsp fresh curds (dahi)
  • salt to taste
  • For The Tempering
  • 1 tbsp oil
  • ½ tsp mustard seeds ( rai / sarson)
  • ½ tsp urad dal (split black lentils)
  • 3 to 4 curry leaves (kadi patta)
  • 1 small whole dry kashmiri red chilli ,
  • broken into pieces
  • ¼ tsp asafoetida (hing)
  • For The Vegetable Semolina Idly:
  • 2½ cups semolina (rava)
  • ¼ cup grated carrot
  • ¼ cup chopped sweet corn kernels (makai ke dane)
  • ¼ cup finely chopped french beans
  • 4 cups buttermilk
  • 3 tbsp oil
  • salt to taste
  • 1 tsp urad dal (split black lentils)
  • 1 tsp chana dal (split bengal gram)
  • 1 tsp mustard seeds ( rai / sarson)
  • ½ tsp green chilly paste
  • 4 to 6 curry leaves (kadi patta)
  • 1 tbsp fruit salt
  • ¼ tsp oil for greasing
Instructions
  1. Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 2 tbsp of water and blend in a mixer to a smooth paste.
  2. For the tempering, heat the oil in a small pan and add the mustard seeds.
  3. When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
  4. Pour this tempering over the coconut mixture and mix well. Keep aside.
  5. For the veg rawa idly:
  6. Combine the semolina, carrots, corn, french beans, buttermilk, 2 tbsp of oil and salt in a bowl. Keep aside for 30 minutes.
  7. Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
  8. When the seeds crackle, add the coconut, green chilli paste and curry leaves and sauté for a few seconds.
  9. Pour the tempering over the semolina batter and mix well.
  10. Add the fruit salt and sprinkle a little water over it.
  11. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idly moulds.
  12. Steam in a steamer for 8 to 10 minutes.



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