After baking with two ingredients, I am making a traditional recipe for the third day. For this week of BM, the theme is quite interesting. Two bloggers exchange ingredients through mail and we are supposed to cook with the ingredients which we received. I was paired with PJ and the third ingredient she sent me was the mixed millet rava. When I saw the rava, I knew that it was millet rava, but I couldn’t say which millet. So I asked PJ and she told that it is mixed millet rava. It is a nutritious ingredient and I was thinking about recipes I could use it for.
The problem for me now is only Sruti can eat millets as both myself and hubby are on paleo diet. So I have to think of a recipe which I can make for Sruti and which she will eat without any complaints. I had so many dishes in mind such as upma, pongal and so on and rava idli was one among them. I know Sruti loves rava idli, but was not sure how she will behave with this millet rava idli.
The step wise pictures are not very good as I made it early in the morning.I made it as the same way as rava idli but left out chillies and curry leaves to please my daughter. I didn’t know how the idlis would turn out, but just carried on with the recipe. The rava is slightly coarser than the usual rava and I had a doubt that the idlis would fall apart once I try to remove from the mould. But nothing happened and they stayed in shape while removing from the mould. And they were so soft. But still I was so skeptical when serving it for Sruti. I made some tomato chutney to go along with it. She loved it so much and she had it for both breakfast and lunch. Happy child, happy mommy!!
Makes 16 idlis
Mixed Millet Rava – 2 cups
Oil – 2 tbs
Channa Dhal – 2 tbs
Broken Cashew Nuts – 3 tbs
Mustard Seeds – 1 tsp
Green Chillies – 2
Curry Leaves – a sprig
Carrot – 1, medium sized
Buttermilk – 2 cups
Salt – to taste
Baking Soda – 1/2 tsp
In a pan heat oil and add channa dhal.
When it starts browning, add in cashew nuts.
When they are golden add mustard seeds.
When they crackle add green chillies and curry leaves.
Add the millet rava and sauté on medium flame until golden and aromatic.
Remove from flame and add grated carrot and salt.
Get your idli steamer ready by the time.
Grease the plates and keep it ready.
Add buttermilk and mix well to form a thick batter.
Finally add in the baking soda, mix well and pour into idli moulds.
Steam cook for 10 – 13 minutes or until the idlis are firm to touch.
Remove from the steamer and let them cool completely before removing from the mould.
Use a spatula or a spoon to remove the idlis from the mould.
Enjoy with a chutney of your choice.