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Rava Idli/Peanut Onion chutney

Although I do love to be organized and plan my meals ahead, I am not a strict follower of it all the time. Last week, I had a few hours of leisure time over the weekend so I decided to plan my menu for the week. How’d I do that? Well, I grabbed all my recipe journals that I’ve been collecting over years and started skimming through them for ideas. Then I made a list of what to cook for the week. One among the list was rava idli. Unlike the regular idli’s that require soaking, fermenting before you make them, these are quick with least amount of prep up that saves time. So, the next time you want something quick to pack up for lunch or your child refuses to eat veggies, try rava idli with your choice of grated vegetables, and watch your kiddo walking to the dining table without any struggle. The best part! Make them in large batches and store them in an air-tight container for further use. Here’s how ….

Rava idli Ingredients (Makes about 10-12 Idlis)

1 cup upma rava/semolina/sooji

1 tbsp chana dal/pachi senagapappu/bengal gram dal

½ tsp mustard seeds/avalu/rai

1″ ginger – grated

4-5 fresh curry leaves – finely chopped

2 medium sized carrots – grated

2 tbsps freshly chopped coriander leaves

1 + 1 ¼ cup well beaten thick yoghurt

1 tsp baking soda

Salt to taste

1 tbsp ghee/clarified butter

3 tbsps of cooking oil

¼ tsp turmeric powder

10 -12 cashew nuts (optional)

How To:

Peanut Onion Chutney


Ingredients:

1 cup roasted peanuts

2 tbsp cooking oil

2 garlic pods (roughly crushed)

3-4 endu mirapakayalu/dried red chillies

1 small onion – peel and dice into chunks

Salt to taste

Small lime sized tamarind

¾ cup water

For the popu/tadka:

1 tsp cooking oil

1 tsp minapappu/split black gram/urad dal

½ tsp avalu

5-6 curry leaves

How To:

Ingredients: