Vegetable Rava Idli with Coconut Chutney ( Tiffin Treats For Kids )


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Vegetable rava idli, field trips and picnics become exciting with these instant mix veg rava idlis. Packed with coconut chutney in a single tiffin with two compartments, this is a wholesome snack loaded with nutrients.

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Soaking Time:  30 Minutes
Preparation Time: 
Cooking Time: 
Makes 16 idlis
Show me for idlis


Ingredients


For The Coconut Chutney

(makes 1 Cup)
4 tbsp freshly grated coconut
4 tbsp roasted chana dal (daria)
3 green chillies , roughly chopped
1 tsp chopped ginger (adrak)
3 tbsp chopped coriander (dhania)
7 to 8 curry leaves (kadi patta)
1 tbsp fresh curds (dahi)
salt to taste

For The Tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
3 to 4 curry leaves (kadi patta)
1 small whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)

For The Vegetable Semolina Idli
2 1/2 cups semolina (rava)
1/4 cup grated carrot
1/4 cup chopped sweet corn kernels (makai ke dane)
1/4 cup finely chopped french beans
4 cups buttermilk
3 tbsp oil
salt to taste
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp green chilli paste
4 to 6 curry leaves (kadi patta)
1 tbsp fruit salt
1/4 tsp oil for greasing

Method
For the coconut chutney

  1. Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 2 tbsp of water and blend in a mixer to a smooth paste.
  2. For the tempering, heat the oil in a small pan and add the mustard seeds.
  3. When the seeds crackle, add the urad dal, curry leaves, red chillies and asafoetida and sauté on a medium flame for a minute.
  4. Pour this tempering over the coconut mixture and mix well. Keep aside.

For the veg rawa idli

  1. Combine the semolina, carrots, corn, french beans, buttermilk, 2 tbsp of oil and salt in a bowl. Keep aside for 30 minutes.
  2. Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
  3. When the seeds crackle, add the coconut, green chilli paste and curry leaves and sauté for a few seconds.
  4. Pour the tempering over the semolina batter and mix well.
  5. Add the fruit salt and sprinkle a little water over it.
  6. When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds.
  7. Steam in a steamer for 8 to 10 minutes.

How to pack

  1. Cool slightly, unmould, and pack in a tiffin box along with coconut chutney.
RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook
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 on 16 Dec 14 01:39 PM


Nice recipe and is easy to make.
 on 18 Jan 13 06:57 PM


 on 03 Dec 11 11:44 AM


quick and tasty along with nutrition!