Instant Rava Idli With Tiffin Sambar
A quick, fermented-free South Indian breakfast featuring steamed semolina cakes served with a tangy, vegetable-rich lentil stew.
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Ingredients
- 1 1/2 cups Semolina (Rava/Suji)
- 1 cup Yogurt (Curd)
- 1/2 cup Toor Dal (Pigeon Peas)
- 2 tablespoons Sambar Powder
- 1 teaspoon Eno Fruit Salt
- 1 1/2 cups Mixed Vegetables (Carrot, Beans, Drumstick)
- 1 tablespoon Tamarind Paste
- 1 teaspoon Mustard Seeds
- 10 leaves Curry Leaves
- 1/4 cup Grated Carrots and Coriander(optional)
Instructions
- 1
Dry roast the rava in a pan for 3-4 minutes until aromatic but not brown, then let it cool.
- 2
Mix the roasted rava with yogurt, salt, and half a cup of water to form a thick batter; let it rest for 15 minutes.
- 3
While batter rests, pressure cook the toor dal and mixed vegetables with turmeric and 2 cups of water until soft.
- 4
For the sambar, mix the cooked dal/veg with tamarind paste, sambar powder, and salt; simmer for 10 minutes.
- 5
Prepare a tempering of mustard seeds and curry leaves in oil, then pour it over the simmering sambar.
- 6
Add Eno fruit salt to the idli batter with a splash of water, stir gently until frothy, and pour into greased idli molds.
- 7
Steam the idlis for 10-12 minutes on medium heat until a toothpick comes out clean.
- 8
Serve the fluffy rava idlis hot, garnished with grated carrots, alongside the tiffin sambar.
Nutrition per Serving
345
Calories
12g
Protein
58g
Carbs
7g
Fat
6g
Fiber
4g
Sugar
620mg
Sodium
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