Rava Idly with Sambar

Ingredients(for 3 medium rava idlis with 1 cup sambar per person)

• 1 cup Rava (Sooji/Semolina) (medium-coarse, lightly roasted)
• 1/2 cup Curd (Dahi) (fresh, not too sour)
• 1/2 cup Water
• 1/2 tsp Eno fruit salt (or baking soda)
• 2 tbsp Grated Carrot (finely grated) - optional
• 1/2 tsp Mustard Seeds (Rai)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 6-8 Curry Leaves (fresh)
• 1 Green Chilli (finely chopped) - optional
• 2 tsp Oil (preferably groundnut or sunflower)
• to taste Salt
• 1/2 cup For Sambar: Toor Dal (Arhar dal) (washed)
• 1 cup Mixed Vegetables (drumstick, carrot, pumpkin, brinjal, beans)
• 1 small Onion (sliced)
• 1 medium Tomato (chopped)
• 1.5 tbsp Sambar Powder (homemade or store-bought)
• 1 tbsp Tamarind Pulp (soaked in 1/4 cup warm water)
• 1/4 tsp Turmeric Powder
• a pinch Hing (Asafoetida)
• 2 tbsp Coriander Leaves (chopped) - optional

Instructions

1. 1

   Heat 1 tsp oil in a kadhai. Add mustard seeds, chana dal, and urad dal. Let them splutter. Add curry leaves and green chilli. Sauté briefly, then add rava and roast on low flame for 3-4 minutes till aromatic. Allow to cool.

   5 minutes

   Roast rava on low flame to prevent burning and ensure fluffy idlis.

2. 2

   In a bowl, combine roasted rava, salt, curd, water, and grated carrot (if using). Mix to form a thick batter. Rest for 10 minutes.

   10 minutes

   Resting helps rava absorb moisture for soft idlis.

3. 3

   Meanwhile, for sambar, pressure cook toor dal with 2 cups water, turmeric, and a pinch of hing for 3 whistles. Mash well.

   10 minutes

   Mashing dal gives sambar its creamy texture.

4. 4

   In a pan, heat 1 tsp oil. Add onion, sauté till translucent. Add chopped vegetables, sauté 2 minutes. Add tomatoes, sambar powder, and salt. Cook till tomatoes soften.

   5 minutes

   Adding vegetables in stages preserves their texture.