Question: Rava Idli & Pulikeerai
Topic started by Shoba (@ earth.singnet.com.sg) on Sat Mar 27 22:09:28 EST 2004.
All times in EST +10:30 for IST.
Hi!
I suspect rave idli and pulikeerai have been discussed endlessly previously, but unfortunately I'm unable to retrieve info from the archives. So please bear with me and advise how best to make the following:
Rava idli-I tried making it once, years ago, but it didnt turnout well at all. I notice some of you praising Mrs Mano's method, and would love to have the exact measurements and method.
Pulikeerai-This is the keerai used in Gonggura chutney, I believe. Other than chutney, in what other way can it be cooked?
Thanks in advance!
Shoba
Responses:
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sun Mar 28 08:52:12 EST 2004
Have u tried making sambar with gongura keerai? I heard abt. it but yet to give a try.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Sun Mar 28 10:21:34 EST 2004
Hi Shoba,
Here i'm pasting Mrs.Mano's Rava idli recipe which i tried and came out well. So you can also give it a try. I used the exact measurements and method. The batter may look thick but don't add water more than the measurement. If you want you can add 2 more spoons of thick curd (as i did) and you will get good result. Good Luck!
RAWA IDLI:
Fry 1 cup semolina[rawa] in 3tbsps ghee on moderate fire for a few minutes. No need to turn the rawa into light brown colour. When cold, add 1/2 cup water, thick curd 1/2cup, frozen corn 1/2 cup, 2 green chillies[nicely cut], some curry leaves, and coriander leaves, soda bi-corbonate 1/4sp, shredded coconut 1/2 cup, and nicely cut capsicum 1/4 cup and enough salt to taste. Mix well and keep the batter covered for 1/2 hour. Then you can make the idlies as usual. These idlies will be very soft.
- From: Shoba (@ bb220-255-37-67.singnet.com.sg)
on: Mon Mar 29 01:18:46 EST 2004
Hi R!
No...this is the first time I'm cooking pulikeerai, and usually I make saambaar with vegetables other than keerai. Unless it is pazham-kozhambu...
What I did was to make my own concoction-
1 big onion diced
Broil (fry without oil) moong dal (paasi paruppu)and when there is fragrance, add cumin seeds, coriander seeds, and dry chilli and broil further until the fragrance of cumin & coriander comes out. Remove, allow it to cool and powder it coarsely. Measurements depend on the quantity of keerai (sorry about that)..
Heat oil and add mustard seeds. After they burst, add pieces of dry chilli, and then the diced onion. Sautee until onion becomes translucent. Keep flame at low all the time.
Now add the keerai, turmeric powder and salt to taste and mix thoroughly. Once the keerai becomes soft, add the powder, mix well, close the pan and cook further.
The sour taste is pretty intense I must say, but the cumin-coriander mix sort of gives it an unusual flavour! I just heard someone complaining that there wasnt enough! I must have done something right then!
Hi KH!
Thank you so very much for posting Mrs Mano's recipe. I plan to make rawa idli tonight..and hopefully it'll turn out ok.
Shoba
- From: Shoba (@ fcomet.singnet.com.sg)
on: Mon Mar 29 07:46:53 EST 2004
Ok I tried the Rawa Idli recipe and here are my comments/observations:
1. It's surprisingly soft and very tasty!
2. Instead of corn, I added frozen peas and instead of capsicum, I added grated carrot. Very colourful I must say! All other ingredients remain the same as the original.
3. Ah...I didnt forsee that the dough, after steaming would "expand"...so the idlis were 'average' looking ;-). Tip: Dont put too much of the dough and leave space as you would for normal idli batter.
4. Appearance of the batter after 1/2 hour: If KH hadnt highlighted, I would have panicked and bunged at least 1/2 a cup of water to make it look like regular batter! The dough wasnt flowy and I didnt even add any additional curd. So, dont worry about the 'lumpy' looking dough!
5. Ahem...I'm pretty concerned about the quantity of ghee! For 1 cup of rawa(I used a coffee mug for all the measurements, which is ~200ml)...and when I added the rawa to 3 table spoons of ghee, it appeared to be too much! Either I have misread table spoon for tea spoon...or the cup measurement should be more than 200ml...or simply, that's one of the secrets behind the softness and tastiness of this idli! Mrs Mano/KH, can y'all confirm please? I might have to run an additional 5km tomorrow morning ;-)!
I think this is a good recipe and a quick fix for hungry people who suddenly crave for idlis. It'll look nice and fancy at parties too!
Thanks Mrs Mano and thanks KH for retrieving the recipe!
Shoba
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Mon Mar 29 14:16:12 EST 2004
Hello Shoba,
That's great yaar! Anyone planning to do rava idli can refer to your response. I too use 200ml cup, hope that Mrs.Mano refering to cup measures the same. Anyway will ask her for confirmation! I think the ghee gives you extra flavour and also coating rava with ghee prevents the stickiness. You can try spreading the shredded carrot and coconut after greasing the idli plates and then pour the batter. Adding capsicum gives you good taste, anway i omitted green chillis. Did you try Wheat Kulkandh? If not, Good Luck!
- From: Tanu (@ pool-141-154-64-113.bos.east.verizon.net)
on: Tue Jul 20 22:32:20
Hello
Really liked making rava idli, it was a great hit among our American friends.Do you also have receipe for plain rava idli without any vegetables? I have rava mix , is it possible to make it just with it without adding daal.
Happy Cooking
Tanu
- From: Kamakshi (@ c-24-0-243-149.client.comcast.net)
on: Wed Jul 21 10:34:54 EDT 2004
Hi everybody , really eager to try the recipe for rava idli . i don't have soda. will the idli be still good if i skip soda. Please advice.
Thanks & Regards
Kamakshi
- From: Shoba (@ mercury.singnet.com.sg)
on: Mon Aug 2 07:38:43
Hi!
Today I tried rava idli without any vegetables, coconut, and also reducing ghee to 1/4 of a teaspoon. All other ingredients with their measurements were strictly followed. Also, I didnt fry the rava in ghee; instead added the 1/4 tea spoon ghee directly to the rava-water-curd-soda bicarb-salt mixture. Steamed the idlies for 15 minutes and they came out really, really soft and delicious! Tanu, I have no idea about using rava mix...give it a try, it either works or it doesnt and you can advise us ;-)!
Kamakshi, unfortunately I can't advise you on not using soda bicarb. This recipe is Mrs Mano's recipe and perhaps she might be able to help.
KH, I tried the kulkandh-hmmm, it turned out well, but I picked the wrong group of people to serve..you know...the very health conscious type...so I ended up eating the whole lot myself!
Regards,
Shoba
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