SAMBA RAVA / CRACKED WHEAT VEG IDLI, how to make samba rava idlis

Cracked wheat / Samba rava / Dalia...............call it by  whatever name you like....... "A Rose is a Rose is a Rose "..........it is a treasure house of health benefits. Low in calories, packed with nutrients, and it is ideal for a breakfast, lunch or dinner. Helps in weight loss, has amazing cardiovascular benefits, good for diabetics, prevents breast cancer, and has lot of fiber.
Here are the other idli varieties I have given so far...........Plain idlis, Vegetable idlis, mini idli platter and  Kanchipuram idlis
Here are the cracked wheat recipes......Samba rava butter milk upma, Samba rava pongal, Veg samba rava upma, Samba rava upma with coconut.
Please check my Glossary for any unknown terms
Another set of my recipes on Magalir mani today. Click this link
http://epaper.dinamani.com/1185809/Magalirmani/03052017#page/2/1

Ingredients

Samba rava / cracked wheat - 3/4 cup

Yogurt/curds - 3/4 cup

Water - 1/2 cup

Eno's fruit salt - 1/2 tsp

Red bell pepper - 1/4 cup, finely chopped

Green bell pepper - 1/4 cup, finely chopped

Carrot - grated, 1/4 cup

Lemon juice - 1/2 tsp

Ghee to roast the rava - 2 tsps

Salt to taste

For seasoning

Cooking oil - 4 tsps

Asafoetida/hing powder - 1/4 tsp

Mustard seeds - 3/4 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Green chillies - 2, chopped

Red chillies - 2, broken

Curry leaves a few

Chopped ginger - 1/2 tsp

Recipe Cuisine: South Indian; Category: Breakfast/Dinner

Prep time: 10 mts; Cooking time: 25 mts

Yields 10 idlis

Non stick pan heated up, 2 tsps ghee added, rava roasted till a nice aroma comes out, and kept aside

In the same pan, heat up oil, season all the above mentioned ingredients

Add the finely chopped bell peppers, after the seasonings become golden, and saute well

Now add the grated carrots, and salt to taste

All the sauteed vegetables added to the roasted rava, that has been kept aside.

Let the rava and vegetables cool down, then add the measured, well whisked curds/yogurt to the rava, also 1/2 tsp lemon juice. Mix well.

Mix well, add above mentioned water little by little, to bring the batter to required consistency, close with a lid and allow it to rest for 10 minutes

Now, heat up a cooker with water, let it come to a boil, grease the idli plates and keep them ready, and then proceed to the following step. Because, the moment Eno's fruit salt is added, immediately it must be gently mixed and poured into the idli plates and at once must be put inside the cooker for steaming.

The measured Eno's fruit salt shown, then added to the batter, you can see batter becoming frothy. Immediately it must be mixed gently.....and....

Poured into the greased idli plates. Pour them to 3/4 level only, and steam for 20 minutes, flames on the lowest, i.e., first on the highest, then when the steam starts coming, lower it.

Wow!!!! Look at the fluffy, porous  idlis...please do not be in a hurry to take them out. Allow them to rest for 10 minutes. Then dip a flat ladle into water, and gently take them one by one. If you are in a haste  to take out the idlis when they are hot, there is a chance of them cracking or breaking.

Serve with any chutney of your choice. I have served here with Orange kuzhambu, made with the  Orange peels and segments.

Check out my chutney varieties here

Here are the extremely soft, fluffy, healthy, nutrition loaded Samba Rava / Cracked Wheat idlis...........just for you!!!

These are ideal for fasting days. 

This post first appeared in www.malpatskitchen.com

Notes

* We can also roast a few cashews in ghee, keep one or two on the idli plates before pouring the batter. This way, when you take out the idlis, the top will be embedded with one or two cashews. 

* If you want to add beans, peas etc, you must cook them first and then add. But I felt, adding carrots, and bell peppers is a hassle free job. And they merge well with the samba rava too.

* Please ensure, Eno's fruit salt is absolutely fresh. Old stock will not give this effect.

Categories: No Onion-no garlic, South Indian Breakfasts, Tiffin Varieties