Rava Idli With Sambhar.

Rava Idli with Sambhar is very popular in Chennai. It is an excellent combination.

Ingredients:

For Idli:
Sooji (Upma Rava)            : 2cups.
Baking Soda                      : 1spoon.
Oil                                     : 2spoons.
Chana Dal                          : 1spoon.
Urad Dal                            : 1spoon.
Hing                                   : a pinch.
Mustard Seeds                               : 1spoon.
Green Chillies(Chopped)                 : 1spoon.
Ginger Paste                                    : 1spoon.
Yogurt                                             : 1cup.
Water                                              : 1cup.
Salt                                                  : 1/2spoon.
Coriander(Chopped)                        : 1/2cup.
Curry Leaves                                   : handful.
Tomato slices                                   : for garnishing.

For Sambhar:
Carrots                                 : 3
Beans                                   : 5
Onion                                   : 1.
Brinjal                                   : 1.
Tomatoes                              : 3
Toor Dal(Kandi Pappu)         : 1/2 cup.
Tamarind Pulp                       : 2spoons.
Turmeric                                : a pinch.
Red Chilly Powder                 : 1/2spoon.
Salt                                        : 1spoon.
Sambhar Masala Powder        : 1spoon.
Coriander Powder                  : 1/2spoon.
Curry Leaves                          : handful.
Coriander                               : 2stems.
Hing                                       : a pinch.
Oil                                          : 1spoon.
Mustard Seeds                        : 1spoon.
Water                                      : 2 cups.

Preparation:

For Idli:
Heat a pan with two spoons of Oil in it at a medium flame. When the Oil gets heated, add Chana Dal, Urad Dal, Mustard Seeds and fry them until they turns light golden color. Now add Hing, Curry Leaves, Green Chillies & Ginger paste and again fry for 2 seconds. Now add Sooji (Upma Rava) and roast  until it turns into light golden color  and turn off the stove. Immediately shift this into a mixing bowl before the Rava starts burning. Now add Yogurt, Baking Soda, chopped Coriander, Salt and mix it with Water. Make this into a batter and keep it aside for 1 hour to get fermented. After 1 hour, the batter gets fermented. Heat a idli pan (cooker) with half glass water. In the mean while, rub the idli plates with a pinch of Ghee and pour a spoon of Idli batter into that idli plate moulds and garnish with Tomato slices. Now keep this idli plates into the idli pan when the water starts boiling. Cover the idli pan with lid. Cook at medium flame for 10 minutes. The steam comes out from the lid. After 10 minutes, turn off the stove and wait for 5 minutes to get the steam reduced. Now remove the idlis from the plates with the  help of knife/ spoon and continue this process. Now the Rava Idlis are ready to serve and eat.

For Sambhar:
Soak the Toor Dal in one glass of Water for 10 minutes. Chop all the Vegetables into cube size pieces. Cook all the Vegetable pieces (except Tomato) and soaked Toor dal along with Water, Turmeric & pinch of Salt in a pressure cooker. Wait for 3 whistles. After getting 3 whistles, remove its lid and add one glass of Water, Tomato pieces, Red chilly Powder, Salt, Coriander Powder, half spoon of Sambhar Masala Powder, chopped Coriander,Tamarind Pulp and cook them for another 5 minutes at a medium flame. Now heat a pan with one spoon of Oil in it. When the Oil gets heated, add Mustard seeds, Hing, Curry leaves and half spoon of Sambhar Masala Powder and fry them for 1minute. Now immediately pour this mixture into the Sambhar kadhai and mix them very well. Turn off the stove. Now Sambhar is ready to serve and eat with Rava Idlis.

Note: Rub the Idli plates with a pinch of Ghee, so that the Idlis won't get sticky.