Instant, fluffy steamed cakes made from semolina and yogurt, with a savory tempering of mustard seeds and lentils. A quick and easy South Indian breakfast classic, ready in under an hour without any fermentation.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
284cal
9gprotein
37gcarbs
11g
Ingredients
1 cup Rava (Fine semolina, also known as sooji)
1 cup Curd (Plain yogurt, preferably slightly sour)
1 cup Water (Adjust as needed for batter consistency)
2 tbsp Ghee (Clarified butter)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
10 pieces Cashew Nuts (Broken or halved)
2 pieces Green Chili (Finely chopped, adjust to taste)
A light and flavorful potato curry from Karnataka, perfect for pairing with hot pooris or dosas. This simple dish comes together quickly with boiled potatoes, sautéed onions, and a fragrant tempering of mustard seeds and lentils.
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Quick to make Rava Idli with homestyle potato sagu and tangy coconut chutney. Perfect for any meal!
This udupi dish is perfect for lunch. With 651.23 calories and 16.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Finely grated)
1 sprig Curry Leaves (Roughly chopped)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Finely chopped)
1 tsp Salt (Adjust to taste)
1 tsp Eno Fruit Salt (Use plain/unflavored. Or substitute with 1/2 tsp baking soda.)
Instructions
1
Roast the Rava: In a heavy-bottomed pan, dry roast 1 cup of rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and feels grainy, ensuring it does not change color. Transfer to a large mixing bowl and let it cool completely.
2
Prepare the Tempering: Heat 2 tbsp of ghee in the same pan over medium heat. Add 1 tsp of mustard seeds and let them splutter. Then, add 1 tsp urad dal, 1 tsp chana dal, and 10 broken cashew nuts. Sauté for 1-2 minutes until the dals turn light golden brown. Add 2 finely chopped green chilies, 1 inch of grated ginger, 1 sprig of curry leaves, and 1/4 tsp of hing. Sauté for another 30 seconds until fragrant.
3
Make and Rest the Batter: Pour the hot tempering over the cooled rava. Add 1 cup of curd, 2 tbsp of chopped coriander leaves, and 1 tsp of salt. Mix well to combine. Gradually add about 1 cup of water, stirring to form a thick, lump-free batter with a consistency similar to pancake batter. Cover and let it rest for 20 minutes. This allows the rava to absorb moisture and swell.
4
Prepare the Steamer: While the batter rests, grease the idli molds with a little oil or ghee. Add 1.5 to 2 cups of water to an idli steamer or a large pot and bring it to a rolling boil over medium-high heat.
5
Finalize Batter and Fill Molds: After 20 minutes, check the batter's consistency. It will have thickened. Add a few tablespoons of water if needed to bring it back to a thick, pouring consistency. Just before steaming, add 1 tsp of Eno fruit salt. Gently mix in one direction for about 20-30 seconds until the batter becomes frothy and light. Do not overmix. Immediately pour the batter into the greased molds, filling them about 3/4 full.
6
Steam the Idlis: Place the idli stand into the steamer with boiling water. Cover with a lid and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean.
7
Rest and Serve: Turn off the heat and let the idlis rest in the steamer for 5 minutes. This prevents them from breaking upon removal. Carefully take out the idli stand. Let it cool for another minute before using a wet spoon or knife to gently demold the idlis. Serve hot with coconut chutney and sambar.
206cal
4gprotein
31gcarbs
8gfat
Ingredients
500 g Potato (about 4 medium potatoes)
2 medium Onion (thinly sliced)
3 piece Green Chili (slit lengthwise, adjust to taste)
1 inch Ginger (finely grated)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
10 piece Curry Leaves
0.25 tsp Hing (asafoetida)
0.5 tsp Turmeric Powder
1 tbsp Besan (gram flour)
2.25 cup Water (divided for slurry and gravy)
1 tsp Salt (adjust to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare Potatoes & Besan Slurry
Boil or pressure cook the potatoes until fork-tender. Peel the skin and lightly mash them with your hands or a fork. Ensure they remain chunky; do not make a smooth paste.
In a small bowl, whisk the besan with 1/4 cup of water until you have a smooth, lump-free slurry. Set aside.
2
Make the Tempering (Tadka)
Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter completely.
Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown.
Add the curry leaves and hing. Sauté for another 15-20 seconds until the leaves are crisp and fragrant.
3
Sauté Aromatics
Add the sliced onions, slit green chilies, and grated ginger to the pan.
Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
Stir in the turmeric powder and cook for 30 seconds to remove its raw smell.
Add the mashed potatoes and salt. Gently mix to coat the potatoes with the tempered spices.
Pour in the remaining 2 cups of water and bring the mixture to a rolling boil, stirring gently.
5
Thicken and Finish
Reduce the heat to low. Give the besan slurry a quick stir and slowly pour it into the pan while stirring the sagu continuously to prevent lumps from forming.
Simmer for 3-4 minutes, allowing the gravy to thicken slightly and the raw flavor of the besan to cook out.
Turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve hot with poori, dosa, or chapati.
Combine and Serve (5 minutes rest)
Pour the hot, sizzling tempering directly over the ground chutney in the bowl.
Gently mix the tempering into the chutney. Do not overmix.
Let the chutney rest for at least 5 minutes to allow the flavors to meld together.
Serve fresh with hot idlis, dosas, vadas, or uttapam.
