Wednesday, January 09, 2008

Microwave samba rava idli & Onion chutney

Samba Rava Idli

Feeling pretty bored with the usual rava idli, I decided to try the same recipe using samba wheat rava instead of sooji. I enjoyed the result of this experiment.

Here’s what you need:

Samba Rava – 1 cup
Green chilli – 1, minced
Ginger - a small piece, chopped
Curry leaves – a few sprigs
Corriander – a little, chopped
Carrot – 1, grated
Gingely oil – 6 tsp
Oil – 1 tsp
Urad dal – ½ tsp
Chana dal – ½ tsp
Sour curd

Take the samba rava in a microwaveable dish. Spread it evenly and m/w for 2 minutes.

Remove it to a broad vessel and let it cool.

Heat 1 tsp of oil in a microwaveable bowl. Add the urad dal, chana dal, green chilli, ginger, curry leaves, coriander and carrot to it. Microwave on high power for 2 minutes. Stir well and microwave again for another minute.

Add this to the samba rava.

Add salt and enough sour curd to make a batter of pourable consistency. It should not be too runny nor should it be too thick. I used about 2 cups of curd…..this quantity will vary, though, depending on the quality of the rava.

Add the gingely oil to this batter. Mix well and set aside for 2 hours.

Grease your microwave idli plates with a little oil or non-stick cooking spray. Pour the batter into the idli plates and microwave at 750 watts for 6 minutes.

Serve hot with coconut or onion chutney.

Onion chutney is really easy to make. There's no excuse for not making it.

Chop up 2 medium sized onions. Heat some oil in a microwaveable bowl. Saute the onions in that for 2 minutes. Add 1 red chilli to it and microwave again for 1 minute. Let it cool and then grind it along with a gooseberry sized ball of tamarind and some salt.

There, didn’t I say it was easy???

Rava idli served with onion chutney

Notes :

  • The batter will thicken after you've set it aside for 2 hours. Mix in some more sour curd at this stage to get it to pourable consistency again.
  • Samba rava can be replaced with regular sooji rava to make rava idlis.
  • A lot of people usually complain that microwave idlis are not as soft as their steamed's a trick that'll help you keep them soft. Take the idli out of the idli plate while it is still hot and put it in a hot pan. The steam that condenses on top helps to keep the idlis soft. You can always reheat it if you are going to eat it later.
  • As always, do remember that microwave powers vary…so you will need to find the time settings that work out best for you.


Rava idli is my entry to Srivalli's Microwave Easy Cooking event with a theme of Tiffin this month.
Onion chutney goes to Radhi's kitchen to be a part of JFI Onion.


Rashmi said...

hey i love your blog and all the food experiments, I am trying one a day now:)..where can i get this samba rava? Indian store??


Laavanya said...

The samba rava must be a great variation. I made rava idlis quite often at home. Let me keep a look out for samba rava.

DEEPA said...

This is something new ....I will surely make it sometime at home .Thanks for sharing

Mansi Desai said...

wow, that really is an achievement making them in the microwave!!

btw, I'm hosting an event this month and it's be great if you could send something in; even one from your archives is fine:) check the details on my blog

easycrafts said...

Thats a nice variation to the usual rava idli and more healthy too

srivalli said...

Thanks for the entry looks nice!

Nags said...

i hate rice idlis but love rawa ones! these taste awesome with onion chutney!!

Jayashree said...

Thanks let me know how your experiments turn out. Samba rava is broken wheat rava and can be found in the Indian stores.
Laavanya, yes it does give the idli a unique flavour and chewiness.
Deepa, do make it and let me know how it goes.

Jayashree said...

Mansi, it is so easy to make idlis in the m/w that I've relegated the old idli pan to the back most shelves these days. BTW, Iam not able to view your profile or go to your blog....something about your blog not being publically shared.

Jayashree said...

Easycrafts, u r so right about this being so much healthier.
Sri, thx....look fwd to the round-up.
Nags, yes it absolutely tastes great with onion chutney....tomato chutney would b good too

Sagari said...

idlis looks wonderfullll very nice recipe

Meera said...

Rawa idlis look wonderful. I didn't know broken wheat rawa is called samba. We call it a different name. I learned something new! Thanks for sharing a wonderful recipe.

Rajitha said...

the idlies look great...i have never microed idlies..but it seems practical when you have to just make 4 - 6..btw. i have a dub samba rawa similar to lapsi rawa..or just another rawa..thnks!!

Roochi said...

When we bought MW newly at my home in India we read the instructions and tried the idlis however that went directly to the bin as it was watery and sticky... your tip shd work out well. i will try it out now