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Monday, October 11, 2021

A - Z Idli recipes ~ W for Wheat Rava and Green Peas Idli

Semolina idli aka rava idli is a quick alternative to the standard idlis when one doesn't have the time to soak and grind the ingredients and wait for the ground batter to get fermented. The idli mix can be prepared in advance and stored, to cut the time during idli preparation. Replacing semolina in the idli recipe with cracked wheat makes the version healthier and I prepare cracked wheat idlis for the same reason on a regular basis. 
Adding vegetables to the mix makes it more nutritious and this time I have added green peas which lends color to the idlis. Peas, along with the yogurt used to soak the idli mix make these idlis a wholesome and healthy breakfast option. Carrots, pumpkin, spinach, bottle gourd, cucumber are some of the other vegetables that can be incorporated into idli mix to add extra nutrition.
Ingredients:
2 cups fine cracked wheat / wheat rava
1 tbsp. oil
1 tsp. split chickpeas / chana dal 
1 tsp. skinned black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
Salt to taste
1 cup yogurt 
Water as needed (I added more than 1 cup.)
3/4 tsp. Eno's fruit salt
Ghee / oil to grease the idli plates
Ingredients for the peas' paste:
1 cup green peas (I used frozen ones.)
1 inch piece of ginger
1 or 2 green chilis or to taste
2 handfuls of cilantro leaves
1/2 cup water
Directions:
1. Heat oil in  a pan and add split chickpeas, skinned black gram, mustard and cumin seeds. When the lentils start to turn reddish brown, add cracked wheat to the pan and toast on medium flame, for a couple of minutes and turn off the stove. Transfer the mixture to a bowl and let it come to room temperature. (This can be done in advance and the mixture can be stored in air tight container for weeks.)
2. Add green peas, ginger, cilantro and chilis to a blender. 
3. Grind them into a fine puree adding about 1/2 cup of water.
4 & 5. Add this green pea paste, yogurt and salt to the bowl and mix well. 
6. Next add about a cup of water or as much as needed and mix well. Cover and keep it aside for about 20 minutes.
* Stir the mixture after the resting period and add some more water if the mixture appears too thick. 
* Grease the idli moulds with oil / ghee. 
* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.
7. Add Eno's fruit salt to the batter just before making idlis and sprinkle a tbsp. of water over it and mix well. The mixture turns frothy at this point. 
8. Immediately, ladle the batter into the idli moulds.
* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.
* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.
* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.
* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.
* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed. 
This post is an entry for Blogging Marathon under 'A - Z' theme and check the link to find out what other marathoners are cooking.

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