INGREDIENTS:
For Dehydrated Herbs:
1 tbsp green coriander leaves
8-10 curry leaves
1-2 chopped green chillies
For Instant Rava Premix:
½ cup rava or fine sooji
½ cup rice flour
½ tbsp ghee/clarified butter
½ tbsp oil
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp asafoetida/hing
½ tsp split black gram/urad dal
½ tsp split bengal gram/chana dal
1-2 tsp cashew nuts pieces (approx 3-4 cashew)
Dehydrated coriander leaves, curry leaves & green chillies
¾ tsp salt or to taste
For Rava Idli:
½ cup rava mix
1 tbsp curd
½ cup water + ½ tsp
1 tbsp chopped carrots
1 tbsp chopped capsicum
½ tsp eno fruit salt
Oil for greasing
For Rava & Vegetable Pancakes:
½ cup rava mix
1 tbsp curd
¼ - ½ cup water
¼ cup mix vegetables - finely chopped onion, cabbage & capsicum and grated carrot
⅛ tsp red chilli powder
⅛ tsp black pepper powder
¼ tsp eno fruit salt
Salt to taste
Oil for roasting - about ½ tsp for each pancake
For Mix Vegetable Upma:
1 tsp oil
½ cup rava mix
2 tbsp finely chopped vegetables (onion, cabbage, capsicum & carrots) & some peas
1 & ½ cup water or as needed
Juice of ½ lemon
Salt to taste
Fried cashew nuts pieces for garnish (optional)
SERVES: Makes 156g rava mix
PREPARATION TIME: 15 min
COOKING TIME: 12 min
TOTAL TIME: 27 min
* 1 CUP = 237 ML
METHOD:
For Dehydrated Herbs:
1. Take green coriander leaves, curry leaves & green chillies on a microwave safe plate & spread it well.
2. Microwave at 30 seconds interval till it turns dry & crispy.
3. Coriander & curry leaves were done in 1 & ½ min in microwave.
4. Transfer coriander & curry leaves into a bowl & microwave chillies again for 1 min.
5. Green chillies took 2 & ½ min to dehydrate.
6. Dehydrated herbs are ready.
For Instant Rava Premix:
1. Heat ghee & oil in a pan.
2. Add mustard seeds & allow it to crackle.
3. Keep flame low & add cumin seeds, asafoetida/hing, split black gram/urad dal & split bengal gram/chana dal & cashew nuts.
4. Mix & cook on medium flame till golden brown in color.
5. After 2-3 mins, add rava & rice flour.
6. Keep flame low & mix. Cook for 7-8 mins to get rid of moisture content. Do not let this mixture turn its color to dark.
7. Switch off the flame after cooking rava mixture for 7-8 min.
8. Add dehydrated herbs in rava mixture & ¾ tsp salt or according to taste.Mix well.
9. Rava Idli Mix is ready, allow it cool completely & then store in airtight container.
10. This mix can be stored for 15-20 days in fridge & 1 & ½ months approx in freezer.
For Rava Idli:
1. Take rava idli mix in a bowl & add curd.
2. Using water make idli batter.
3. Leave this batter for 10 mins & till then heat water in steamer.
4. After 10 mins, add vegetables of your choice. I am adding chopped carrots & capsicum.
5. Lastly add eno fruit salt. Pour ½ tsp water over eno. Mix it quickly.
6. Spoon this batter in a greased idli mould.
7. Now steam idlis. Keep flame high & steam idlis for 10-12 min.
8. After 10 min, idlis are cooked, remove it from steamer.
9. Let it cool for 5 mins.
10. After 5 mins, de-mould idlis using a knife.
11. Soft & spongy rava idlis is ready to serve!
12. Serve with green chutney!
For Rava & Vegetable Pancakes:
1. Take ½ cup rava mix in a bowl.
2. Add curd & using ¼ - ½ cup water make medium thick batter.
3. Allow the batter to rest for 10 mins.
4. In another bowl, take mix vegetables, salt, red chilli powder & black pepper powder. Mix well & vegetables mixture is ready.
5. After 10 min, add eno fruit salt in batter & mix well.
6. Heat pan & drizzle oil lightly.
7. Spread about 1 tbsp of batter in pan to prepare pancakes.
8. Spread 1 tsp of vegetable mixture on each pancake & keep flame low.
9. Cook until golden brown on both sides.
10. Vegetable Pancakes are ready. Serve hot in plate!
For Mix Vegetable Upma:
1. In a pan, heat oil.
2. Add finely chopped vegetables (onion, cabbage, capsicum & carrots) & some peas.
3. Cover & cook on low flame for 2 min.
4. After 2 min, add rava mix, water & lemon juice. Add salt if needed & mix.
5. Cover & cook on low flame for 5-7 min till upma absorbs water completely.
6. Serve hot!
Tips:
1. You can skip ghee & use just oil.
2. You can use peanuts instead of cashew nuts or use both.
3. You can dehydrate herbs under sun & it will take 1-2 days.
4. You can add baking soda instead of eno fruit salt - about ¼ to ⅛ tsp is enough.
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Thanks for sharing this recipe. I tried it at my home and everyone loves it. It is super delicious to eat. It reminded me of one of my favorite Smile Martabak pancakes available in Indonesia. I am definitely going to share this blog with my friends on social media. Keep up the good work!
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