Cucumber-Peas Idly

Ingredients:

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• Idly batter - for 30 idlies
• Rava/sooji - 2 laddle full(2 karandi)
• Rice flour - 1 laddle full(1 larandi)
• Salt - to taste
• Cucumber ` - 2 to 3 big
• Peas - 1 handful
• Green chillies - 4 to 5
• Ginger - a 1 inch piece
• Coriander leaves - 1 bunch
• Sour curd - as per taste
• Ghee - for greasing the plate
• Oil - 1 tsp
• Mustard seeds - 1 tsp
• Asafoetida powder - 1/2 tsp
• coconut,shredded - 3 tbsp(optional)

Method:

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• Peel off the skin of cucumber ,take away the seeds(if its not tender) and chop them roughly.
• Grind together chopped cucumber,green chillies,ginger,coconut,coriander leaves into a paste using a mixer.
• Add the ground paste to the idly batter.This may loosen the consistency.
• So add rava,salt and rice flour to get back the idly batter consistency.
• Add peas and sour curd to the batter.
• Heat oil in a tadka pan.Add asafoetida and mustard seeds.When it splutters,add it to the batter.
• Mix the batter well.
• Grease the idly plate witha drop ghee and pour 3/4 of a laddle of batter.
• 
• Steam for 10 min.

Yummy cucumber-peas idly is ready.Serve with molagapodi/Tomato-onion chutney/Idly sambar.

Tip:

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• Do not take away the idlis from the idly plate when its hot.Allow it to cool down little bit.
• Sprinkle little water on the idlis and then take away the idlis.
• After taking away 2 idlis,dip the spatula in water and start taking again.This prevents the idlis from sticking to the plate.

Rava Idli

This recipe can make 20 idlis.

Ingredients:

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• Rava/Sooji - 300 grams
• Sour Curd - 2 cups
• salt to taste
• Carrot,grated - l large
• Coriander leaves - few
• Mustard seeds - 1 tablespoon
• chana dal - 1 tablespoon
• Cashews ,broken - 10 to 15
• Ghee - 3 tablespoon
• Sugar - 1 tablespoon
• ginger - a one-inch piece
• green chillies - 2 to 3

Method:

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• Heat a kadai and dry roast the rava till it turns light golden in colour.

• Set aside to cool down to room temperature.
• Chop coriander leaves finely ,grate carrots and add to the roasted rava.
• Chop ginger and green chillies finely and add to the rava.
• Heat a tablespoon of ghee and add mustard seeds.
• When it splutters,add chana dal and saute till it turns golden brown and add to the rava.
• Add sour curd,a teaspoon of ghee and sugar to the rava.Mix well without forming lumps.Adjust the consistency with little water.
• Set aside the batter for 30 min.

After half an hour,the batter would have become more thick.Add little curd and bring it to the consistency of normal idly batter.

• Spread little ghee on each hole of the idly plate and pour a laddle of batter in each hole of the idly plate.
• Steam for 15 to 20 min.

Yummy idlis are ready.Serve hot with special coconut chutney/Potato masala.