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Rava Idli - Groundnut Pachadi (Peanut Chutney)

Ingredients:

Rava idli:

• 1 cup sooji/cream of wheat/semolina/upma ravva
• 1/2 tsp mustard seeds
• 1 tbsp channa dal
• 1″ grated ginger
• 3 green chilies, finely chopped
• 5-6 curry leaves (optional)
• big pinch soda (optional)
• 2 carrots, grated
• 2 tbsps fresh coriander leaves (optional)
• 2 tbsps grated fresh coconut
• salt to taste
• 1 cup well beaten thick curd
• 1/4 cup water
• 2 tbsps roasted cashewnuts (optional)
• 1 tbsp ghee or oil

Method of preparation:

Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chillis, curry leaves and ginger.
Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts. Take off heat and cool.
Add grated carrot, coriander leaves, grated coconut, curd, water and salt and mix well. Let this sit for atleast half an hour.
Grease idli plates. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill till the brim.
Steam the ravva idlis on medium flame for around 10 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.

Ingredients:

Groundnut Chutne:

• 1 cup roasted and peeled peanuts
• 1 small onion sliced
• 3 dry red chillis, de-seeded
• small lemon sized tamarind (soaked in warm water for 10 mts)
• 3 garlic flakes, crushed
• salt to taste
• 3/4 cup water
• 1 tsp oil
• 1/2 mustard seeds
• 1/2 split black gram dal
• 8-10 curry leaves
• 1/2 tsp oil

Method of preparation:

Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.