You know I should hold on to penning down too much. Over the past couple of weeks, my posts, the write ups per se, have been spanning too long. I promise it’s not intentional. I like to write, to put my thoughts in words and do hope you enjoy reading them as much I love sharing my thoughts on food and memories with you.
Having said that, I promise to keep this one short and savoury. Basically a spiced, savoury, breakfast semolina cake. This Rava Idli, is a common Karnataka breakfast dish and most loved by all of us at home. It repeats itself almost every week. Not the kinds we get at a restaurant, that’s dense, heavy and feels stodgy with one slice, but instant, light and the kinds you want to indulge in more than just one. Pair it with chutney or serve this with vegetable sagu like it’s done traditionally, this one will send you taste buds whirring for more. Whoosh, you can’t help but love it!
1 cup regular yogurt (not the Greek yogurt kinds)
1 cup semolina (sooji rava)
2 tbsp. oil
1 tsp. mustard seeds
1-2 green chillies
1 sprig curry leaves
1 tsp. Channa dal
1 tbsp. broken cashew nuts
1 tsp. baking soda (or an unflavoured fruit salt, like Eno)
Salt to taste
Mix a cup of semolina in cup regular yogurt and set aside for 10 minutes. Meanwhile, prepare the tadka. Heat the oil in a small frying pan. Add in the mustard seeds, channa dal, cashew nuts, curry leaves and heat till the mustard seeds begin to splutter. Turn off the flame and add this to the semolina, yogurt mixture. Whisk well. Add chopped green chillies and salt to taste. Finally add in the baking soda (or a sachet of fruit salt, if using), give the entire batter a quick, good whisk. The batter should be thick, similar to idli or cake batter. Transfer the batter to an oiled cake tin. If you have idli moulds, its best to use them. However you don’t own idli moulds, use regular cake tin for this purpose.
Heat a steamer / rice cooker. Place these moulds in the steamer and cook for 15-20 mins. Alternatively you can microwave it on high power for 4-5 minutes, till skewer inserted comes out clean. Slice and serve hot with any chutney of your choice or with vegetable sagu as available commonly in restaurants.
Mixed Vegetable Sagu
Mixed vegetable sagu is a popular Karnataka dish, typically served in Bangalore restaurants. It’s spicy and goes well with puris, dosas, aappam, and even rice. For best results, ensure that the vegetables are cooked just right – they should neither be crunchy nor too mushy, just the right bite.
For The Masala Paste
2 to 3 green chillies, roughly chopped
2 tsp. coriander powder
1/2 tsp. cumin seeds
1/2” stick cinnamon
3-4 garlic cloves (optional)
4 tbsp. freshly grated coconut
1 handful of cilantro
1 tbsp. oil
1 tsp. mustard seeds
A pinch of asafoetida
A sprig of curry leaves
1 large onions, finely chopped
2 cups chopped mixed vegetables (potato, carrots, beans, capsicum, cauliflower green peas)
Salt to taste
To make the masala paste, grind all the ingredients mentioned under masala, adding little water to a thick, fine paste. Keep aside.
Next, heat oil in a wide mouthed frying pan and add the mustard seeds. When the seeds begin to splutter, add asafoetida and torn curry leaves, and sauté well on a medium flame. Add the onions and sauté on a medium flame, while stirring continuously till they turn translucent. Add the mixed vegetables, salt and 1¼ cups of water, mix well and cover and cook on a medium flame for 12 to 15 minutes till the vegetables are tender, stirring in between. Add the prepared masala paste, mix gently and simmer for another 5 minutes. Serve hot with Rava Idli.