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Stuffed Rava Idli-Sambhar

This Recipe is MY OWN creation. I learnt how to make plain Rava Idlis from my MOM but somehow it was not possible to make Sambhar everytime if we are using this Idli prparation for snacks.. So once i added green chilis and red pepper to my Idli batter and this innovation went to my inspiration of making Stuffed Idli. These days my experiment continues by making Stuffed non-veg-Idli. Here is one of my recipe of Stuffed Veg Rava-Idli with delicious Sambhar
Idli:
Ingredients :
For Idli:

  • One cup soozi(Rava)

  • Half cup plain yoghurt

  • One tsp baking powder

  • Salt (according to taste)
For Stuffing:
  • One onion finely chopped
  • One green chili finely chopped
  • Red chili powder
  • Salt
PREPARATION TIME: 5 MINUTES COOKING TIME: 8-10 MINUTES
Directions:
  1. Mix yoghurt with little water,beat for 2-3 minutes. Mix it with soozi. The batter of yoghurt and soozi should be to the consitency of neither too thin nor too thick.
  2. Add salt and baking powder.
  3. Meanwhile mix finely chopped onions, green chilis with little salt and red chili powder.
  4. Pour 1 tbsp of soozi batter into the idli maker stand. Now put some onion mixture on the batter and again cover this onion mixture with one more tbsp of soozi batter.
  5. Keep your idli stand on high for 6-7 minutes(on gas stove).Idlis are ready.
  6. You can even give them a shallow frying using ghee or butter.....You can also put any stuffing you like.....i make them with ground mutton,even with different flavours of sausages,or with dryfruits........
Sambhar:
Ingredients :
For Sambhar Masala:
  • 2 tbsp chana dal
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 2 tbsp peppercorns
  • 2-3 Red Chili, dry
  • 1 tbsp rice
  • 3 Garlic Cloves, chopped
  • 1/2 tsp Ginger, grated
  • 4 tbsp Coconut, grated
  • 2 tbsp Olive/Vegetable Oil
For Sambhar Making:
  • 1cup Yellow dal - Toor/Arhar dal
  • 1 cup Mix Vegetables
  • Half size Cauliflower florets
  • 1 Onion, chopped
  • 3 Tomatoes, diced
  • 3 Green Chilies, chopped
  • 4 tbsp Tamarind Juice/Soya sauce
  • 2 tbsp Jaggery/Sugar
  • 5-6 Curry Leaves
  • 1 tbsp Fresh Cilantro, chopped
  • 1 tsp Cumin seeds
  • 2 tbsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • 2 tbsp Oil
  • 1 tsp Ghee
  • Salt to taste

PREPARATION TIME: 15 MINUTES COOKING TIME: 20-25 MINUTES
Directions:
  1. Boil dal with little salt, turmeric powder and ghee for 6-7 pressures.
  2. Dry roast chana dal, cumin seeds, coriander seeds, mustard seeds, peppercorns, red Chilis, and rice on a low for 8-10 minutes. Take care that the spices do not burn.
  3. Transfer above ingredients to a bowl.
  4. In the above pan heat oil. Add garlic cloves and ginger. Fry for 1-2 minutes. Then add grated coconut and half of the above mentioned tomatoes.
  5. Fry for 1-2 minutes and transfer them to the bowl containing spices. Let it cool for few minutes.
  6. Transfer above ingredients to a grinder and process to a fine paste by adding required amount of water.
  7. Heat oil in a large pan. Add cumin seeds.
  8. When they start to crackle, add onions and turmeric powder. Cook for 1-2 minutes.
  9. Then add curry leaves, green chillies, mix vegetables and cauliflower florets. Cook for 1-2 minute.
  10. Then add red chilli powder, rest of the tomatoes, tamarind juice/soya sauce and water.
  11. Let water comes to a boil,then add prepared sambhar masala. Cook for 6-7 minutes.
  12. Then add mashed boiled dal and 3-4 cups of water.
  13. Add salt and sugar.
  14. Let it boil for 15-20 minutes on medium flame.
  15. Add freshly chopped cilantro.The consistency of sambhar should not be thick at all.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

2 comments:

  1. Thanks for sharing this recipe.... Looks good! I will try to make it. Hey, Just curious about idli color, the idlies are looking white. What rave did you use?

    ReplyDelete

  2. Thanks Kavita....
    For idlis i use the Coarse Soozi of 'Swad Brand' available in most of the Indian Stores here in US.

    ReplyDelete

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