However, I try my best to include wholesome ingredients into what I do eat. This time, the humble rava idli undergoes a tiny face lift in the form of oats and roasted peanuts.
Rava (Semolina/sooji/cream of wheat) - 1 1/4 cups
Quick cooking oats - 3/4 cup
Low-fat Curds (yoghurt) - 2 cups
Roasted and skinned peanuts - a handful
Soda bi carb - a pinch
Salt to taste
Ginger - 1" piece (peeled and grated)
Green chillies - 3 Nos (finely chopped)
Bengal gram (channa dhal/kadalai paruppu)- 1 teaspoon
Mustard seeds (Kaduku/Rai)- 1/2 teaspoon
Indian curry leaves - 2 sprigs
Warm a thick bottomed pan and add in the rava and oats. Dry roast on small flame stirring frequently to ensure even roasting. Brown speckles and an aroma from the rava denote the grains are roasted enough. Spread out on a plate and cool. Transfer to a bowl. Whip the curds with a fork and add to the roasted grains along with the cooking soda to for a thick batter. Let stay for half and hour.
Heat a teaspoon of oil in a pan and add the bengal gram. When it starts to turn a light brown , add the mustard and let crackle. Add in the finely grated ginger and chillies. Add the curry leaves. Saute for a minute. Add into the batter along with the roasted peanuts and salt. If the batter has turned too thick because of the rava having swollen up add in a little water. But remember that this batter should be considerably thicker than the ordinary rice idly batter. Pour into into idli moulds and steam for 15-20 minutes. Serve with puthina chutney.
Puthina - coconut chutney (Tamil Nadu style)
This version of mint chutney is made Tamilian style and goes well with south indian breakfast items like idlis and dosas.
Puthina (mint) - 1 big bunch
Grated coconut - 1/2 cup
Tamarind extract - 1/2 teaspoon
Green chillies - 5 nos
Ginger - 1 short piece (about 5 gms)
Salt to taste
Mustard seeds - 1 teaspoon
Cury leaves - a few
Destalk and clean the mint leaves. Place all ingredients , except salt in a skillet and simmer for 2 minutes with the lid on. Cool and grind to smooth paste in a mixer bowl. Add salt to taste. Check for tanginess, if less add a teaspoon of lemon juice.
Heat a teaspoon of oil and crackle mustard seeds and curry leaves. Add in.
Excellant with hot dosas and idlis.