RAVA IDLI CHATPAT

Preparation Time : 5 Minutes

Serves 1

IDLI CHATPAT

INGREDIENTS

Idli 1 (Idli recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)

Green Chutney 1 tsp

Tomato Sauce 1 tsp

Namkeen Bhujia 1 tbsp

Cucumber for garnish

METHOD

Put the Idli on a plate and spread the green chutney and tomato sauce.

Put some bhujia or any namkeen of your choice.

Garnish with cucumber.

SAUTEED IDLI

Preparation Time : 5 minutes

SAUTEED IDLI

Serves 2- 3

INGREDIENTS

Idli - 6 (To make the idli follow this recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)

Mustard Seeds 1 tsp

Green Chilly 2 slit

Curry Leaves fresh or dried a few

Oil 1 tbsp.

METHOD

Cut the Idli from the centre vertically and horizontally. You will get 4 pieces from each idli.

In a pan heat the oil, add the mustard seeds, let it crackle then add the slit chillies and curry leaves. Saute for a minute.

Now add the idli pieces and saute till brown. Serve hot with green chutney.

RAVA IDLI

IDLI

Preparation time 15 minutes
Cooking time 5 minutes

Serves 2 -3 people.

INGREDIENTS

1 Cup Semolina (Sooji )
1 Cup Yoghurt  (Dahi )
1 teaspoon Soda Bicarbonate (You can alternatively use ENO)
1 teaspoon Salt
Oil for greasing the moulds.

IDLI BATTER

METHOD

In a bowl, mix the Semolina and yoghurt to form a smooth paste. You may add a little water if the mixture isn't getting properly mixed.(this depends on the quality of yoghurt being used). Now add salt and Eno and let the batter sit for 5 minutes. It should look like the picture given alongside.

DEMOULDING

In the Idli pot add water and grease the idli tray. Cover it for 3 minutes so that steam starts to build up. Add 1 tbsp of this mixture in the mould and put it in the idli pot. Cook for 4 to 5 minutes. 

Serve hot with sambhar and chutney or use it as a quick snack.

TIP : Let it rest for 5 minutes and use only the tip of the knife to demould.

As you may break the idli elsewise.