Thinking what cilantro is doing with rava Idly??
The answer is simple, if you would have ever tasted Rava Idly in Bangalore(Adigas and other joints) you would be knowing why i called it in that way..and there is no cilantro(coriander) paste added to rava idly, it is just that coriander is used in a large amount in this idly to give its unique color and fragrance to the idly.The color of the Idly is slight greenish in color as they use lots and lots of coriander in it.If the coriander does not loose its colour after steaming,then your idlies are perfect and soft,else if it fades or changes the colour it will result in harder idlies(this is the hint i got from my experience).
One can get to taste the best rava idly in MTR,Bangalore,after all they are the creators of these wonderful idlies.Even Adigas in Bangalore serve very nice and soft rava idlies.Infact,the size of the Idly is twice the ones we generally prepare at home and one Idly itself is so filling.This is a fool-proof recipe i got to learn from my mom and aunts. The Idlies comes out so soft that it just melts in the mouth.The best combination that goes with these soft-soft idlies is potato saagu.
2 Cups Rava/Semolina
1 1/2 Cup Sour Curd
1 cup chopped coriander
1/4 cup grated coconut(optional,i did not use in this)
8 green chillies finely chopped
1 tbsp chopped curry leaves
3 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) or 1 heaped tsp Eno
Heat ghee in a small pan and fry kaju's until red in color.
Heat oil in a wide pan,crackle mustard seeds,add chana dal,kaju pieces and fry until its light red in color,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.This process can be done in advance.I generally prepare double the quantity and freeze it for later use.
Beat the curds(it should be sour),add salt and coriander to it and mix,now add rava and mix to it(the consistency is to be very thick,thicker than the normal idly batter) and let it sit for 10 mins.In a ladle mix soda bicarb with a spoonful of water and mix with the remaining batter thoroughly(it will form yellow spots if the soda is not mixed properly).Now,if the mixture is completely dry,add a ladle of curd to it and mix.
Grease the idly plate with oil and 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.
For beginners use Eno to get softer idlies .
3 Big alu(potatoes)
1/2 cup fresh green peas(optional)
1 Big onion sliced
3 green chillies chopped
2 tbsp chopped coriander
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.
Squeeze the lemon,add coriander leaves and mix and serve with rava idly.
I am sending this Cilantro Rava Idly to the event JFI-CILANTRO hosted at CILANTRO and was originally started by Indira of Mahanandi.