Rava Idly

Ingredients:

2 cups roasted fine semolina
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:

1. For this rava idli, I used roasted semolina.
2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.
3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.
4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.
5. Serve them hot with tomato chutney.

Semiya Upma

Ingredients:

2 Cups Bambino
3 cups Water
1/2 Onion
Mince a small piece of ginger
Some chopped coriander leaves

For Poppu/Tadka:
5 tsp oil
4 Red Chillies
3 green chillis Slit in the center
6 Curry Leaves
1tps mustard seed
1/2 tps cumin seeds
1/2 tps urad dal
Salt to taste

Method:

1. Heat a pan and add 3tsp oil. Add the bambino and fry it till it is golden brown. keep it aside.
2. Chop onions & ginger, slit green chilies, coriander leaves and keep it aside alog with the tadka/poppu ingredients. In a vessel boil some water along with salt and keep it aside.
3. In a pan, Put some oil and add the poppu ingredients. Let it sputter and now add onion, curry leaves, ginger, gree chilies. Fry till golden brown.
4. Add the fried Samiya to the pan and mix it well and then add the bolied salt water to it. Cover it with lid and Let it cook for 5 mins.
5. Garnish with lemon piece. Its ready to serve with some pickle/chutney.