Instant Rava Idli / Cocktail Idli / Idli Sambar

Serving for - 2-3

Instant Rava Idli Recipe

Ingredients

Rava / Sooji - 1 cup

Yogurt - 1 cup

Urad dal - 1 tsp

Baking soda - 1 tsp

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 5-6

Pinch of asafoetida

Salt to taste

Red chutney (for red idli) - Heat 2 tsp oil and saute half onion till translucent, add 2 cloves of garlic, 1/2 tsp paprika and salt to taste. Grind them to make fine puree.

Spinach puree (for green idli) - Heat 2 tsp oil. Add 2 cloves of garlic and saute for few seconds. Add 1 cup of chopped spinach and salt to taste. Saute for a minute. Grind it to make fine puree.

Procedure

• Heat 1 tbsp oil in a pan. Add mustard seeds, urad dal, pinch of asafoetida, curry leaves and cumin seeds. Let them splutter. Reduce the heat and add in sooji/rava. Saute for a minute. Transfer this rava to a mixing bowl. Let it cool down completely. Meanwhile prepare the steamer and grease the idli moulds. Add in yogurt to a roasted rava and mix well. Add little water just enough to make pouring consistency. Divide this mixture into 3 equal parts. In one part, add red chutney. In another, add spinach puree. Finally add salt to taste and baking soda in each mixture. Make sure you add little salt in colored idli batter as we have added some salt while making puree. Mix all the batters really well. Pour batter in a greased idli moulds. Transfer those to steamer and steam for 15-20 minutes.

Sambhar Recipe

Ingredients

Tuvar dal/tur dal - 1/2 cup (Wash and soak for half hour. Cook till 4 whistles.)

Potato - 1 

Cauliflower florets - 5-6 (You can add any vegetables of your choice.)

Green Beans - 1/4 cup

Onion - 1 (Cut into big cubes)

Tomato - 1 (Cut into cubes)

Cloves of garlic - 2

Ginger - 1 inch piece

Curry leaves - 8-10

Tamarind pulp - 2 tbsp

Grated jaggery - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Oil - 2 tbsp

Salt to taste

Some chopped cilantro

To make sambar masala

Coriander seeds - 2 tbsp

Chana Dal - 2 tsp

Rice - 1 tsp

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Dried red chilies - 5

Asafoetida - 1/2 tsp

Turmeric powder - 1/4 tsp

Cloves - 4

Black peppercorns - 8-10

Green Cardamom - 2

Cinnamon stick - 1 inch piece

Fenugreek seeds - 1/2 tsp (I skipped)

Dry roast all above spices except asafoetida and turmeric powder. Roast on low heat for about 5-6 minutes. Let them cool down little bit. Grind them to make fine powder and keep it aside.

Procedure

• Heat oil in a pan. Add mustard seeds, curry leaves and cumin seeds. Let them splutter. Add onion and saute till it turns translucent. Add chopped ginger and garlic. Saute for few seconds. Add all chopped veggies, salt to taste and and 2 cups of water. Cover the pan  and let them cook for 5-6 minutes.When the veggies are half done, add cooked tuvar dal and ground sambar masala. When sambar comes to boil, add tamarind pulp, grated jaggery, chopped tomato and mix well. Reduce the heat and let it simmer for 10-15 minutes. Finally add chopped cilantro and serve hot with idli, dosa or plain rice.