Rava Idli With Coriander Chutney / Kothamalli Thuvaiyal

Need something flavorful for an evening....

This is a quick and mouthwatering breakfast combo. It's a quite interesting one rather then the regular rava uppma.

Talking about the recipe, I used to add baking soda as a raising agent. Then when I was blogging i read in many of my friends blog that adding eno fruit salt was giving an extra puff. I tried it and it was worked out very good. From that time I started using eno for all my idli recipes which do not need fermentation.

Sambar / Hotel sambar goes well with the rava idli, but we in our family like this kothamalli thuvaiyal. This recipe goes well with idlis and dosas.

Ingredients :

Rava / sooji -1 cup
Curd - 1 1/2 cups
Water - 1/2 cup
Cashews few
Eno fruit salt - 1 teaspoon
Coriander leaves few
Salt as needed


For seasoning:
Oil - 1 tablespoon
Mustered - 1/2 teaspoon
Urad Dal - 1 teaspoon
Channa Dal - 1 teaspoon
Cumin - 1 teaspoon
Green chillies - 2
Ginger - 1teaspoon finely chopped

Procedure : 

Heat a wide pan add oil and put mustered seeds let it splutter then add the other seasoning ingredient and let it
turn light golden brown. Then add the green chillies and Ginger. Fry it for few seconds.

Now add the rava/sooji and fry it for 2 minutes. The color of the rava must not change. It should be still white in color.

Now remove the mixture and let it cool completely. In the meanwhile beat the curd and water together.

Mix the curd and sooji mixture together, add salt. Now the batter will be watery.

Let is set for 30 mins. Now the rava would have absorbed the curd mixture and it will be in a regular idly batter consistency.

Now add the eno fruit salt and coriander leaves and mix well.

Now place one fried cashew in each plate of the idli mould and spoon the batter in the idli mould and steam it for 8 to 10 mins.

Remove from heat and let it set for a few minutes and remove from the mold and serve hot with chutney .

Ingredients :

Small Onions - 10
Coriander leaves - 2 cups
Green chillies - 4 to 5
Greated coconut - 1/4 cup
Tamarind - small piece
Salt as needed
Oil - 1 tablespoon


For Seasoning:
Oil - 1 teaspoon
Mustered seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Curry leaves few.

Procedure:

Wash the coriander leaves and pat it dry and cut into small pieces. The soft stems can also be used.

Heat oil in a pan. Add the small onions and fry for few mins and then add the green chillies and saute it. Now add the coconut and tamarind and fry for a minute. Finally add the coriander leaves and saute it only until the leaves are wilted. Do not allow the coriander leaves to cook. Switch off the heat.

Now grind the mixture to a smooth paste using as much as little water needed.

Add enough salt and do the seasoning and pour it over the chutney.


Note: For thuvaiyal, I have used small onions which tastes great in thuvaiyals. But regular onions also can be used, if small one as are not available.

For rava idlis, the 30 mins waiting time is very important. This allows the rava to absorb the curd and gives soft idlies.

You may also like my: