Mum’s Rava Idlis were always a treat. With yummy chutney and hot rava idlis, weekend breakfasts were just delightful 🙂
Do try them out! Kids will enjoy every bite!
Image Credit: Mujahid Khaleel
- Rava – 11/2 cups
- Curd – 3 cups
- Finely chopped onion – 1 large
- Green chilies finely chopped – 3-4
- Coriander leaves – 1 cup
- Carrot grated – 1/2
- Mustard seeds – 1 tsp
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – 7-8
- Soda – 1 pinch
- Oil – 1 tbsp + 1 big ladle
- Salt as required
- Roast the rava with 1 tbsp oil for less than 5 minutes and make sure there are no lumps. Do not burn.
- Heat 1 big ladle oil in a Kadai. Add mustard seeds. Once they stop spluttering add chana dal, urad dal. After a few seconds add onion, green chilies, curry leaves and salt. Fry till this onions are translucent.
- Now add the rava and fry for sometime. Do not burn.
- Removed from heat and allow to cool.
- Now add curd. If the curd is too thick, add a little water. Curd and water together should be 3 cups. The batter should be same as Idli batter ( neither thick nor thin) consistency. First add 21/2 cups, then slowly add the 1/2 cup. If you still feel the batter is thick, add a little water and adjust.
- Add the grated carrot.
- Add soda. Add coriander leaves after a minute or 2. If added immediately, the coriander leaves turn black.
- Pour in Idli container and steam for 10 – 15 minutes.
Image Credit: Mujahid khaleel
Garnish with thinly sliced cherry tomatoes and grated carrots if you like.
Looks attractive and kids would love to eat these mini rava idlis. Serve with any chutney, chutney podi or vegetable Saagu.
Noor’s Recipes turned one year today. Here’s moms yummy Mutton Cutlet recipe. Enjoy with your family and friends!
- Minced mutton / Mutton Kheema – 1 cup
- Finely chopped onion – 1 small
- Ginger garlic paste – 3/4 tsp
- Green chilies – 3-4
- Turmeric powder – 1/4 tsp
- Garam masala powder – 1/4 tsp
- Black pepper powder – 1/2 tsp
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Boiled potato – 1 medium sized
- Coriander leaves – a handful
- Corn flour – 1 tbsp
- Egg beaten – 1
- Maida/flour – 1/2 cup
- Bread crumbs – 1/2 cup or fine semolina/suji – 1/2 cup
- Oil – 2-3 tbsp + for shallow fry.
- Salt – as required
- In a pan add about 2-3 tbsp of oil and saute the finely chopped onions.
- Add ginger garlic paste and green chilies ( finely chopped green chilies or green chili paste ) and saute for some time.
- Add the minced mutton, salt and all the powders and fry them well.
- Cook on medium flame until the Kheema is done.
- Remove from fire, transfer to a bowl and allow to cool.
- Mash the boiled potatoes, add it to the Kheema mixture along with, finely chopped coriander leaves and corn flour and shape them into cutlets.
- Take 3 plates. Add maida/flour to the first plate, add 1 beaten egg to the second plate and bread crumbs or semolina/ Suji in the third plate.
- Coat the cutlets first with the flour on both sides, then with eggs and lastly with bread crumbs/semolina.
- Instead of step 7 and 8, you can add 1 beaten egg into the Kheema mixture, shape them into cutlets, roll the cutlets with bread crumbs or semolina/suji.
- Refrigerate for 30 mintues.
- Shallow fry on both sides until golden . Transfer to a plate. Squeeze some lemon on top.
- Serve with mint chutney, cucumber and tomato slices along with some French fries or corn.
Mum would make yummy Kofta curry and Kofta fry for us. Here’s how you can make them too!
To make the Koftas refer to the Mutton Kofta recipe posted earlier
Here’s the recipe for Kofta Curry 🙂
Kofta Curry. Image Courtesy: Mujahid Khaleel
Ingredients for the gravy
- Onion – 1 medium sized
- Tomato – 1 medium sized
- Ginger garlic paste – 1 tsp
- Curd – 1 heep tbsp
- Fresh Coconut paste – 2 tbsp ( optional)
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1 tsp
- Jeera/ cumin powder – 1 tsp
- Garam masala -1/2 tsp
- Coriander leaves – 1/2 cup
- Oil – 2 tbsp
- Salt – as required
- To Make the Koftas refer to the Mutton kofta recipe. Grind the kheema and masala as shown in the recipe, mix well in a bowl and keep it aside. ( do not deep fry the Koftas).
- Thinly slice the onions and dry roast them for about 8-10 minutes. After it cools, grind along with ginger garlic paste and half of coriander leaves.
- Heat oil in a Kadai And fry the onion paste for sometime.
- Grind the tomato and add it and fry till the raw smell goes and oil separates.
- Add all the powders and salt and fry well. Now add some water and bring the gravy to a boil.
- Meanwhile shape the kheema into lemon sized balls.
- Once the gravy comes to a boil, add the kheema And curd, cook for 45 minutes on low flame.
- If you want to add the coconut paste add it after 45 minutes and cook for another 15 minutes.
- If not add the remaining coriander leaves and cook for total 1 hour on low flame.
- Serve hot with rotis or rice.
Note: if you do not want to grind the onion, finely chop and fry till golden brown, then add the ginger garlic paste and tomatoes and follow the same procedure above.