Bread-Semolina Idly

Bread-rava idli

Idly is certainty not the hot  “favorite” with my family members and they keep reminding me of the ‘abusive’ Mondays where Idly used to be the lunchbox package! One reason why I had never posted idly as one of the dishes in my blog although I love idli anytime and believe that it is one of the healthiest dishes ever  besides being the comfort food during times of health indisposition.
I am also now overcoming my reluctance to post just because “phamily” believes they are anti-idly!! G prefers ravaidli to taditonal idli and often I make the same (Will Post a recipe later). While getting the ingredients ready for rava idli I realised I had a box of breadcrumbs stored in the refrigerator, leftover from the  bread uppuma I made last week and decided to try it in idli …. and it was worth the effort!

Ingredients  (12 idlis)

 

Semolina (chiroti rava)  1 cup

Bread crumbs 1 cup

Yogurt ¾ or 1 cup (as per taste)

Salt ½ tsp or less as bread is salted

Cooking oil 1 tsp

Mustard 1 tsp

Chana dal 1 tbsp

Green chilli 2 (medium) finely diced

Curry leaves 3 sprigs

Asafotida 1 pinch

Eno salt 1 tsp

Water 1 cup

Method

  • Heat oil in a pan and add the mustard seeds to the hot oil. As soon as mustard seeds sputter add chana dal and chilie and saute on low flame. As the color changes add semolina and roast for 3 to 4 minutes.
  • Transfer the mix to a bowl and add  the finely blitzed breadcrumbs to the mix in the bowl.
  • Add the finely diced curry leaves, salt and asafotida to the yogurt and whip well and transfer the mix to the bowl.
  • Whisk the batter well to get a thick consistency and let it rest for 30 minutes. Meanwhile grease the idli plates and keep them ready.
  • Add eno salt to the batter after 30 minutes and as soon as it froths, transfer the batter to idli plate and steam for 10 minutes to get spongy idlis.
  • Serve with chutney or sambhar as per choice

Chef’s note

A ladle of normal idli batter added to the mix gives bulk to idlis.

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