Wednesday, February 25, 2009

Rava Idli and Potato Saagu

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One can get to taste the best rava idli in MTR,bangalore,after all they are the creators of this wonderful idlies.Even Adigas in bangalore serve very nice and soft rava idlies.The colour of the Idli is slight greenish in colour as they use lots of corriander in it.Infact,the size of Idly is twice the ones we prepare at home.The best combination that goes with these soft-soft idlies is potato saagu.
Rava Idli:
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped corriander
1/4 cup grated coconut(optional,i did not use in this)
8 green chillies finely chopped
1 tbsp chopped curry leaves
2 tbsp Cashews roughly chopped
6 whole kajus(later slit into two)
1 inch ginger finely chopped
1 tbsp Chana dal
1 tsp mustard seeds
1/2 tsp jeera(optional)
3 tbsp Oil
1 tsp ghee
1/2 tsp Baking/cooking soda(soda bicarb)

Heat ghee in a small pan and fry kaju's until red in colour.
Heat oil in a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red in colour,add jeera,ginger and green chillies chopped and fry till its crisp,add chopped curry leaves and rava and fry until the aroma starts and turn off the stove.Let it cool to the room temperature.Beat the curds,add salt and corriander to it and mix,now add rava and mix to it(the consistency is to be very thick,thicker than the normal idli batter) and let it sit for 10 mins.In a laddle mix soda bicarb with a spoonful of water and mix with the remaining batter thoroughy(it will form yellow spots if the soda is not mixed properly).Now,check if the mixture is completely dry,add a laddle of curd to it and mix.
Grease the idli mould with oiland place a kaju in center with the smooth surface facing downwards and pour batter over it and steam for 12-15 mins.
I sometimes add 1/2 tsp of eno(fruit salt) along with soda in order to avoid hard idlies.
Serve hot with ghee and potato saagu or coconut chutney.

Potato Saagu:

3 Big alu
1/2 cup fresh green peas(optional)
1 Big onion sliced
3 green chillies chopped
2 tbsp chopped corriander
2 tbsp potato saagu masala(i used MTR)
5-6 curry leaves
1 tbsp chana dal
1/2 tsp urad dal
1/2 tsp jeera
1/2 tsp mustard seeds
1/2 lemon squeezed
2 pinches of turmeric

Pressure cook potato for 3 whistles or microwave it until soft.
Heat oil in a pan,crackle mustard seeds,add jeera,urad dal,chana dal and fry for a minute,add curry leaves and green chillies and fry for a minute.Now add sliced onions and fry till translucent,add peas and fry,add potato and mash it a bit,add turmeric and some water to it to get a thick gravy consistency,add MTR potato saagu masala,salt and cover it and cook for 2 mins.Sqeeze the lemon,add corriander leaves and mix and serve with rava idli


Anonymous said...

i am not in i will not get that potato masala.. is there any other way to get that taste. what does saagu masala consist of?
my id is

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