The first section of this website presents Hindu devotional songs composed by the author. While devotional music is good for the soul, wholesome food helps us feel good and maintain a healthy body. With this in mind the author has added the Recipe Corner.

Semolina or Rava Idli

Diabetes is prevalent among South Indians, and is exacerbated by diets high in carbohydrates such as rice. For health reasons many people prefer to have alternatives for rice-based recipes.

Idli is a popular dish in India. It has South Indian origin and is typically made with fermented batter made from rice and urad dal (split washed black gram). This document provides a variation recipe for idli made from semolina (rava or sooji) and urad dal.

Rava or Sooji is usually a coarse flour made from wheat. Semolina is a coarse flour made from durham wheat and sometimes has an off-white color. It is available in grocery stores in two grain sizes: #1 is very fine; #2 has larger grain size. Semolina is known to contain iron and has moderate glycemic content. The procedure below can be used with regular wheat rava or semolina.

Ingredients:

Washed urad dal ¾ cup

Semolina #2 2 ¼ cups

Salt 2 teaspoons

Water 3 cups

Recipe:

1. Clean urad dal and soak in 3 cups of water overnight or 6-12 hours.

2. Grind soaked softened urad dal in a mixer/blender. Do this in two parts so that the dal is well mushed. Add more water if necessary to produce a thin batter. Transfer the batter to a large stainless-steel bowl with cover. The bowl should be large enough to hold at least 3 times the volume of the batter.

3. Steam the rava: Transfer the measured semolina or sooji to a clean dry cloth/handkerchief and tie it into a bundle. Place the bundle in a clean dry stainless-steel bowl without handles or the upper part of a double boiler. Add three cups of water to the bottom of a double boiler, or a large pot. Place the semolina in the double boiler or in the large pot with water. Ensure that the bundle stays dry. Cover and bring the water to a boil. Reduce the heat to medium high and steam the bundle for 10-15 minutes. Turn the heat off. After another 10 minutes take the bundle out and allow it to cool for 30 minutes or more. Take the bundle out. It usually feels firm to touch.

4. Mix batter: Squeeze the bundle of steamed rava to restore the contents to a loose grainy texture. Add steamed semolina to the urad dal batter along with salt and mix well. Add water as needed to make a medium thick batter.

5. Let the batter ferment and rise. Under summer conditions with 25-30 C ambient temperature the mixed batter container may be left on the counter top. If the kitchen is cool, place the batter in an off oven, with the light on, for 12-14 hours. If possible prepare the batter in the evening so that it will be ready for cooking in the morning.

6. If properly risen the batter should expand to double the volume. If it has not expanded to make it frothy, add a little warm water and wait a little longer. Once it is ready, mix the batter well from top to bottom and set aside.

7. Prepare idlis: Brush oil in each of the idli plate cavities. Pour enough batter in each cavity to just fill without overflowing. Stack the plates on the rack and place the rack in the idli pot with two cups of water. Ensure that the water level is below the lowest of the plates. Bring the water to a boil and let the steam escape for ten minutes with medium high heat. Turn the heat off. Wait for a minute and take out the idli rack with steamed idlis. Let it cool for 3-5 minutes.

8. Take a spatula or a spoon with sharp edge and take idlis out one by one without breaking the edges.

9. Idlis are now are ready to be served. To store for later, transfer the idlis to a cool air tight container or in plastic bags with seals, and store them in the refrigerator. They keep well in the refrigerator for 1-2 weeks. For longer periods transfer them to air tight plastic bags and keep them in the freezer.

Idli racks for 16, 20 or larger quantities are available in the market. Prepare them ahead of time and store them for future use. Idlis may be re-warmed in a microwave oven in a covered ceramic or glass container. They may also be re-steamed. For best results reheat the idlis from the refrigerator in a steamer or double boiler for 3-5 minutes.

Accompaniments: Coconut or Vegetable chutneys are delicious with steamed idlis. Milagai podi is also a traditional accompaniment.

Coconut chutney

Ingredients:

Coconut pieces (fresh or frozen) half of a medium size coconut

Dry-roasted chana dal (pottu kadalai) 1/4 cup

Green chillies 4 medium size

OR dry red chillies 2 large size

Yogurt ½ cup

Mustard seeds ½ teaspoon

Chopped coriander 2 tablespoons

Corn or canola oil 2 tablespoons

Preparation:

1. Place oil in a small sauce/frying pan along with the mustard seeds, allow them to pop under medium heat and transfer the contents to a serving bowl.

2. Add the green or red chillies to the pan and roast them for several seconds.

3. Add coconut pieces, chana dal and fried chillies and grind them with sufficient water in a blender.

4. When the contents are a smooth paste add the yogurt and blend for another 20 seconds.

5. Transfer the mixture to the serving bowl with fried mustard seed.

6. Add salt and fresh coriander, mix and serve.

7. For a variation roasted chana dal may be replaced with a small piece of carrot.

8. Green chillies give a flavor different from red chillies.

Vegetable chutney

Ingredients:

Tomato 1 large or 2 medium, washed and diced

Zucchini 1 small or ½ medium, washed and diced

Carrot 1 small or ½ medium, washed and diced

Coconut A few cut up pieces

Red chillies 2 medium

Green chillies 2 medium

Urad dal 1 teaspoon

Chana dal 2 tablespoons

Mustard seeds 1 teaspoon

Oil 2 tablespoons

Coriander leaves small bunch, chopped

Turmeric a pinch

Salt 1 teaspoon or less as required

Preparation:

1. Place oil in a small sauce/frying pan along with the mustard seeds and allow them to pop under medium heat. When they start popping add the chana and urad dal and roast until lightly browned.

2. Add chillies and coconut and roast for a minute.

3. Add other ingredients and cook under medium heat for 3 minutes.

4. Remove from stove and cool for 10 minutes.

5. Place the mixture in the blender and grind to a smooth or lightly crunchy texture. Add a table spoon of water if needed.

6. Left over chutney can be refrigerated.

Chutney powder (Milagai podi)

Split urad dal 1 cup, washed and dried

Sesame seeds ½ cup

Red chilly powder 4-5 teaspoons

Salt 1-2 teaspoons

Asafoetida/hing ½ teaspoon

1. In a heavy sauce pan dry roast the urad dal until light brown. Transfer to a plate to cool.

2. Dry roast the sesame seeds in the same pan for 30 seconds – 1 minute. Transfer to a plate to cool.

3. Use a coffee grinder and powder the roasted dal. Transfer ground dal to a bowl.

4. Dry grind the roasted sesame seeds and add to the dal powder.

5. Add chilly powder, salt and hing. Salt and chilly powder amounts may be adjusted to suit your taste.

6. Mix well and store in airtight container.

7. Since all the ingredients are dry, this chutney powder will retain flavor for a few months at room temperature.

Comments and feedback are greatly appreciated.