Saturday, September 22

Rava Idly with coconut and coriander chutney

Rava Idly is a famous breakfast in the southern part of Karnataka. Do you know that Rava idlies were first invented at MTR? During World War II, rice was in short supply. MTR experimented with wheat and thus was born the enormously popular "Rava Idli."Source:MTR Foods
I have been making Rava idlies with MTR instant mix for a long time... they come out very well.
But I wanted to try it without the mix and then followed this method.. it turned out even more softer than the instant mix . So needless to saythat from then on I am making rava idlies without the instant mix. You can find the recipe of Rava idly in most of the blogs .... here is my way of doing it. This is my entry to the "Regional Cuisines of India" aka RCI event is started by LakshmiK from "Veggie cuisine" and hosted by dear Asha of Foodies hope.


Rava- 2 cups
curd- 2 cups
cooking soda- 1/4 tsp
oil- 3 tbsp
ghee- 2 tsp
salt to taste
mustard seeds- 1/2 tsp
urad dal - 1/2 tsp
chana dal- 1 tsp
cashews broken-2 tsp
ginger- a small piece chopped finely
green chillies- 3 chopped finely
curry leaves- a few
coriander leaves- a few chopped finely

Heat oil + ghee in a pan and add the seasonings one by one. Then add the Rawa to it and fry for sometime till u get a nice aroma in a medium heat. (Be careful and dont burn it)
Transfer the rava to a bowl and let it cool . Beat the curd well and then add it to the rava.
Set aside for 2 to 3 hrs.
Add the cooking soda to the rava mixture and mix well. Add little water or milk if it is too thick.
Grease the idly plates and pour the batter in them. cook them on medium heat for 10 - 12 minutes.
serve hot with chutney or sambar or saagu.

U can add carrots and peas to make vegetable rava idlies. Check out Supriya's rava idli here

Coconut and coriander chutney

coconut grated-3/4 cup
coriander leaves- a handful(3 tbsp roughly) finely chopped
ginger- a small piece
roasted gram dal- 2 tsp
green chillies- 4 or acc to taste
salt to taste
mustard seeds- 1/4 tsp
urad dal - 1/4 tsp
curry leaves- a few
red chilli -1
oil -2 tsp


Grind coconut, coriander leaves, ginger,roasted gram,green chillies and salt to a fine paste adding water. Transfer the ground paste to a bowl.
Heat oil in a kadai and add the seasoning ingredients one by one.pour over the ground chutney and mix well.
Serve with hot idlies.

I Thank Kribha of 'veetu samayal' for giving me the inspirational blogger award, Sandeepa of Bongmom's cookbook for giving me the Thoughtful blogger award,
and Richa of 'As dear as salt' for giving me the schmooze award. Got these awards almost a month back and wanted to thank them from then on, but somehow kept missing them ...and now finally ,have done it. Thanks guys.. feel proud and happy on getting these awards.

Wednesday, September 12

Kothu Chappathi

Just happenned to see this in vijay tv last week... tried it and and it came out very well. So I thought I could share it with u all too... This is my entry to WBB #15 'leftovers' hosted by Nanditha of Saffron trail.


left over or fresh Chappathis- 4 cut into squares
onion-1 chopped lengthwise
tomatoes -1 medium sized chopped finely
tomato sauce- 1 tsp
capsicum - 1 small chopped into squares or lengthwise
green chillies- 1 slited
ginger- 1 " piece- crushed
garlic- 3 flakes - crushed
saunf- 1/4 tsp
mustard seeds- 1/4 tsp
curry leaves- a few
turmeric powder- 1/4 tsp
chilli powder- 1/2 tsp or acc to taste
oil- 2 tbsp
salt to taste
coriander leaves- a few chopped finely


Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.
Serve hot just like that or with raitha.
U can try this with parottas too to make kothu parotta.

Tuesday, September 4

Thattai and Appam- Krishnajayanthi treats

Today is 'Krishna Jayanthi', the birth day of lord Krishna.Happy Janmashtami/Krishna jayanthi to all of u.Read more abt krishna jayanthi here.

When I saw thattais and appam in shyamala's and Latha narasimhan's blog I decided to try it out for Krishna Jayanthi.Both turned out very well. Thanks shyamala and Latha.
This is my entry to the festival food event - Janmashtami/Srijayanthi hosted by Latha Narasimhan of 'Yum' blog and to the WYF -Snacks event hosted by Hima of snackorama.


Rice flour- 4 cups
roasted dal powder or gram flour- 1/2 cup
butter- 4 tbsp
sesame seeds- 2 tsp
cumin seeds - 1 tsp
chilli powder- 2 1/2 tsp or acc to taste
salt - 1 1/2 tsp or to taste
channa dal- 1/2 cup soaked in water for 30 mins
curry leaves- a few chopped
Asafoetida- less than 1/4 tsp
oil for deep frying

Powder the roasted gram and sieve it finely. Drain the channa dal well and add to the dal powder. Mix all the ingredients except oil together and add water to form a thick dough.
Make small balls out of it , place it in a greased plastic sheet and flatten it with ur fingers .

I I kept the balls in a greased plastic sheet , placed another small sheet on top of it and then placed a flat bottomed steel bowl on top of it and pressed it firmly. Then slightly flattened it out with fingers and it turned out perfect. You can cut open the ziploc bag and sandwich in between those too. However u make it, make thin discs.
Peel the prepared thattais carefully from the plastic sheet, drop it gently in hot oil and deep fry until golden brown on both sides. Keep the oil in an uniform medium flame and deep fry all the prepared thattais the same way .Store in an airtight container.



Raw rice- 1 cup
Jaggery- 3/4 cup
dry coconut(copra)- a few pieces
ghee- 2 tbsp
cardomom powder- 1/2 tsp


Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.
When it becomes a fine paste add the jaggery to it and grind .
chop the dry coconut into small bits and fry it in ghee till golden brown.
Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.

Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.