Posts Tagged ‘Rava Idli’

Simple Breakfasts

Saturday, March 20th, 2010

Breakfast is the important meal of the day. Most people skip it thinking that it is going to help them reduce weight . Women especially skip breakfast because of the early morning rush- waking up kids,getting them ready, cooking and packing lunch and literally running around. But skipping breakfast is only going to create health issues later in life from general tiredness to diabetes. Eat breakfast like a king, lunch like a prince and dinner like a pauper is a common quote which stresses the importance of eating a good and healthy breakfast.

Though the common breakfast during weekdays is either Bread/Cereal/French toast, we reserve the traditional Indian breakfast during weekends. Either Idli, dosa with Sambar or Upma will be our weekend breakfast menu.

Rava idli is one of our favorite breakfasts/dinner recipes. It takes about 15 minutes to prep and another 10-12 minutes to steam the idlis.

Home made Rava Idlis:

Rava(Cream of wheat)- 1 cup
Salt to taste

Yogurt – half a cup
Water – 3/4 to 1 cup
Chopped green chilies- 1 tbsp
Chopped Cilantro- 2 tbsp

Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1/4 tsp
Cashew nuts(optional)- chopped- 1 tbsp
Curry Leaves- 1 tbsp


Heat oil in a pan and add asafoetida. Add mustard seeds and let it splutter, add cumin seeds and curry leaves. Stir fry for a minute. Add the rava(sooji or cream of wheat) and stir fry well for 2-3 minutes till the raw smell of the rava disappears, at the last stage add cashews and fry once.

Transfer the fried rava to a bowl. Add chopped green chilies, cilantro , salt and mix well. Slowly add the yogurt, whisking well to avoid any lumps. The rava will absorb all the yogurt. Let it sit for a mintue-two while it thickens.

Then add the remaining water and make it like a thick pancake batter.

Grease idli plates with some sesame oil. Pour the rava idli batter into each idli plate. Steam it in a pressure cooker(without whistle) or a steamer for 10-12 mintues on medium heat.

Insert a knife/fork into the idlis to check if they are done. If the fork comes out clean, idlis are done.

Serve with chutneys or sambar. We had it with coconut chutney.

Coconut Chutney:

To Blend:

Coconut- 1/4 cup
Dahlia (pottu kadalai)- 1 tsp
Green chilies-3
Chopped cilantro- 1/4 cup
Salt to taste
Water- 1/4 cup

For tempering: (optional)
Oil- 1/2 tsp
Mustard seeds- 1/2 tsp

Blend the items given under to blend section, without adding water first(powder them). Then add water and blend them to a smooth paste. Transfer to a bowl.

Heat oil in a pan and add mustard seeds. When they splutter, pour them on top of the chutney and serve with idlis.

You can also serve it with kothamalli thokku(cilantro relish), tomato thokku or daikon chutney.

These idlis and chutney are going to JFI-Breakfast, an event started by Indira.

I am reposting another simple breakfast- Morekali (Savory pudding with buttermilk) for JFI.