Vegetable Rava Idli with Coconut Chutney, tififn recipe Recipe Link : https://www.tarladalal.com/Vegetable-Rava-Idli-with-Coconut-Chutney-33104r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Vegetable Rava Idli with Coconut Chutney Dotted with vibrantly coloured, assorted veggies, this soft and sumptuous rava idli is a perfect dish to start your day with. The mild tanginess of curds and subtle notes of chilli paste make the Vegetable Rava Idli very flavourful, while veggies like sweet corn and carrot offer soft, juicy breaks in every mouthful. The Vegetable Rava Idli combines perfectly with this traditional Coconut Chutney, which gets an amazing flavour and wonderful aroma from the tempering. To save time on a busy morning, you can prepare the chutney the previous night and refrigerate. You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready. You can add the tempering just before serving for a fresh touch.Preparation Time: 20 minutes.Cooking Time: 25 minutes.Makes 22 idlis. Soaking Time: 30 minutes. For the coconut chutney (makes ¾ cup)4 tbsp freshly grated coconut4 tbsp roasted chana dal (daria)1 tbsp roughly chopped green chillies1 tsp roughly chopped ginger (adrak)3 tbsp chopped coriander (dhania)7 to 8 curry leaves (kadi patta)1 tbsp fresh curds (dahi)Salt to taste1 tbsp oil½ tsp mustard seeds (rai / sarson)½ tsp urad dal (split black lentils)10 to 12 curry leaves (kadi patta)1 small whole dry Kashmiri red chilli, broken into pieces¼ tsp asafoetida (hing)For the vegetable rava idli2 tbsp grated carrot2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)2 tbsp finely chopped french beans1¼ cups semolina (rava/sooji)¾ cup curds (dahi)Salt to taste1½ tbsp oil½ tsp urad dal (split black lentils)½ tsp chana dal (split Bengal gram)½ tsp mustard seeds (rai / sarson)¼ tsp green chilli paste½ tbsp fruit saltFor the coconut chutney1. Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside.2. Heat at the oil in a small pan and add the mustard seeds.3. When the seeds crackle, add the urad dal, remaiming 3 to 4 curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds. 4. Pour this tempering over the coconut mixture and mix well. Keep aside.For the vegetable rava idli1. Combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside.2. Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes.3. Add the carrot, corn, French beans and salt and mix well. Keep aside.4. Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.5. When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds.6. Pour the tempering over the semolina batter and mix well.7. Just before steaming, add the fruit salt and 2 tbsp of water over it.8. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes.9. Repeat with the remaining batter to make more idlis.How to serveServe hot idlis with coconut chutney.
