Posting a recipe after a long break. Had a great spring break with family in NYC and Washington DC. Enjoyed the great weather, bubbly cities, catching up with friends and not to forget the tasty food in some of the local restaurants. After eating out for a week, all of us were ready for some simple and tasty south Indian food :). This dish is tasty and easy. Idli mix can be made well in advance.
rave/semolina (coarse) 1 cup
jeera 1 tsp
oil 6 tsp + 3 tblsp (extra)
mustard seeds ½ tsp
curry leaves 10
urdhal 1 tsp
green chillies 4 cut into rounds
salt to taste
buttermilk 4 – 6 cups
making idli mix
Heat oil (6 tsp) in a pan, add mustard seeds, urdhal, and green chillies cook for a min. Cook for a min till urdhal till light brown.
Add rave/semolina to the pan and fry for some time till nice aroma comes.
To the above mixture add jeera and salt.
Mix well and set aside.
Note: can add a twist to the idli mixture by mixing in some finely chopped onions, grated carrots and grated ginger.
Take one measure of the idly mix and one measure of buttermilk and mix it to a dosa batter consistency.
Add more buttermilk as needed to get the right consistency.
Note: don’t make the batter too watery, as the idlis will not cook properly.
Grease the idli plates with some oil.
Pour the above prepared idli batter and steam the idlis in the cooker for 10 mins.
Serve hot rave idlis with coconut chutney or just eat them with no side, as we have already added some spice to it..