My husband R and I absolutely love idlis. Idlis are steamed cakes made of pulses and rice and makes a wholesome meal served with chutney. But, what if we don't have idli batter in our fridge and we really want nothing but idlis for breakfast? Yes, we are picky when it comes to food!! Here's another quick way to make my version of the instant rava idli batter without the hassle of soaking, then grinding the pulse/rice mixture and waiting for it to rise ---the traditional way of making fluffy idlis. Sometimes the tummy needs to eat what the tastebuds crave and its not easy when you have time consuming dishes like that!! So here's the 'shortcut' version --I've added some extra zing by mixing in ginger, cilantro, onions and veggies to the batter and it requires no grinding or waiting.
2 cups Whole grain cream of wheat (lightly roasted)(or rawa/sooji)
4 cups buttermilk
3 tbsp oil
salt to taste
1 tsp chana
1 tsp mustard seeds
1 pinch of asafoetida
chopped onions-2 Tbspn
2 green chillies , finely chopped
green peas and grated carrots- 1/2 cup
Swiss Chard chopped-1/4 cup
cilantro chopped-1 tblspn
extra olive oil for greasing the idli cups
soda-bicarb- 1 tspn
1.Whisk together the rawa, buttermilk, 2 tbsp of oil and salt together in a bowl. To allow the rawa to soak the buttermilk
let this set for about 30mins.
2.Meanwhile, heat the remaining 1 tbsp of oil in a skillet and add the mustard seeds and chana.
3.When the seeds crackle add the asafoetida, curry leaves, onions, green chillies and sauté for a few seconds.
Then add the swiss chard, carrots, green peas and a bit of salt to just steam in their own juices.
4.When the vegetables are cooked, pour the tempering over the semolina batter and mix well.
5.Sprinkle a little water over the soda bicard in a cup, when the bubbles form mix it gently into the batter along
with the cilantro.
6.Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
7.Serve hot with onion/tomato chutney, pickle or sambhar.