RAVA IDLI

Ingredients

1 cup of urad dal

2 cups of rava

Salt to taste

Preparation

Soak the dal overnight. Grind the soaked dal to a smooth paste in a blender. Wash rava and mix it with urad dal paste. Mix the batter well in a large steel bowl. Place the batter in a warm place (say oven) to ferment overnight.

Mix the fermented batter thoroughly and add salt to taste. Grease the molds of idli stand with oil. Pour the required amount of batter in each of the molds of idli stand and steam it in an idli cooker. Allow it to cook for 10mints. Then simmer it and wait for 5 more minutes. Then carefully uncover the cooker and remove the stand. Transfer the idlies to a serving dish and serve it with chatni and sambar

“EASY METHOD FOR BUSY MOMS!”

SAMBAR

Ingredients

½ cup Tur dahl or musoor dahl

2 – 3 green chilies slit length ways

2 med size tomatoes cut into pcs.

1 cup chopped vegetables (e.g. Radish, onions, ladysfingers, eggplant, potato, drumstick)

Salt to taste

½ tsp turmeric pwd.

2 level tbs sambar powder.( Eastern Sambar powder or any of your choice)

1 small bunch of coriander leves to garnish

lemon juice

For Seasoning

1 – 11/2 tbs oil

1 tsp mustard

A few curry leaves

2 red chilies halved

½ tsp fenugreek seeds

½ tsp asafetida powder

Preparation

Wash dahl well and cool in pressure cooker with 2 cups of water. Once the dahl is cooked keep aside.

Heat 1 – 11/2 tbs oil. Add the mustard seed, asafoetida powder, fenugreek seeds, broken up red chilies and a few curry leaves. When mustard seeds splutter, add the slit green chilies and chopped vegetables. Fry for a couple of minutes on low flame till vegetables are half cooked; add tomatoes, salt and 1 cup of water. Cover and cook tender. Add cooked dahl and water leave it to cook for a further 5 mints, add sambar powder, mix well and cook for 2 – 3 mints. More till the sambar is thick. Add lemon juice mix well. Garnish with chopped coriander leaves.