Rava idly (instant) with Onion chutney

Rava Idly (Instant):

When we are late to home from office, feeling tired, thinking what to do for the dinner.. here is one delicious light food, Rava idly with Spicy onion chutney. Summary might be longer but its very easy to prepare.

Ingredients (For idly):

• Rava (Either white or brown): 2 cups
• Curd: 4 cups
• Salt: for taste
• Idly soda (optional) – for taste

For seasoning:

• Oil – 2 tbsp
• Ghee – 1 tbsp
• Mustard seeds – 1tbsp
• Cumin seeds – 2 tbsp
• Chana dal – 1 tbsp
• Urad dal – 2 tbsp
• Cashew – 2 tbsp
• Curry leaves – 2 stems

Method:

1.         Fry the Rava in the tava without oil till it becomes golden brown.
2.         Mean while churn the curd with the whisk (‘Kavvam’ in telugu)
3.         If needed add little of water
4.         Now add the rava into the churned curd.
5.         Add salt and mix well.
6.         Keep the batter for atleast 30 mins.

7.       Now we will start preparing the yummy Onion chutney

Onion Chutney:

• Oil – 2 tbsp
• Onions – 3 big
• Red chilies – 6 or 7 (or as per your taste)
• Tomato – 1 small (optional)

For Seasoning:

• Oil – 3 tbsp
• Mustard seeds – 1 tbsp
• Cumin seeds – 1 tbsp
• Urad dal – 1 tbsp
• Curry leaves – 1 stem
• Hing – a pinch

Method:

1.       Cut the onions into small pieces
2.       Cut the tomoto if you wish to add.
3.      Add Oil in the tawa
4.      When the oil heats, add red chillies, onions.
5.       Let it fry until the onions turn red in color.
6.       Then add the chopped tomatoes, and let it fry for a minute
7.       Switch off the flame and keep aside to cool down.

Now again we will go back to our rava idly.

Let us now make tadka (seasoning):

1.  Add oil into small kadai
2. When oil heats, add mustard and cumin, when it starts splutters add the chana dal, urad dal and cashew.
3. Then add the curry leaves, and switch off the flame.
4. Add this to the batter and mix well.
5. Take the idly mould and apply little oil with fingers in the mould.
6. Pour the batter to the idly moulds and steam for about 10 – 15 mins. 
7. To check whether the idly is being cooked, insert a tooth pick into the idly.
8. The tooth pick should come out clean if the idlis are done.

Meanwhile we will grind the fried ingredients of onion chutney into a smooth paste:

1. Take the paste into a small bowl.
2. Now again take a small kadai add oil
3. When the oil heats add the mustard, cumin seeds, when this splutters add the urad dal.
4. Now add the pinch of hing and curry leaves.
5. Switch off the flame and add this to the grinded chutney and mix well.

Serve hot hot idlys with the onion chutney.