Soft and Spongy Rava Idly alongside Pirandai Chutney- Without adding Baking Soda

Hey buddies!! Bored with regular Idlies and Chutnies??!! Here it is... Softy spongy Rava Idly with damn healthy Pirandai Chutney!!

Rava Idly with damn healthy Pirandai Chutney!!

Pirandai Chutney Ingredients:

1. Tomato: 1 big
2. Coconut: 1 half - shredded
3. Tamarind: 1 small gooseberry size
4. Urad daal/ulutham paruppu: 2 tspn
5. Pirandai [Botonical name – Cissus quandrangularis, English: Edible Stemmed Vine, Tamil: pirandai/ perandai, Telugu: nalleru, Hindi: hadjod]: as shown in pic
6. Asafoetida/Hing/Perungayam: 1/2 tspn
7. Coriander leaves/kothamalli: a few as shown in pic
8. Curry Leaves/ karuveppilai: a few as shown in pic
9. Oil- 3 tspn
10. Salt: as req

Pirandai Chutney METHOD:

1. Wash well the pirandai, cut the 4 corner stems of pirandai and chop them as shown in pic. Apply some oil in hands to avoid itchy feel given while handling perandai. [avoid leaves in pirandai stems].
2. Heat a pan/kadai, add 3 tspns of oil. Once the oil is heated, add the chopped pirandai and saute well for 3-5 mins in medium flame. The color will change and raw smell of pirandai will go off.
3. After the pirandai is well sauted, strain the pirandai alone from kadai and keep it aside.
4. In the left over oil, add urad daal and fry it until it turns golden..dont fire it up..
5. Once the urad daal turned golden color, add the sliced tomato, shredded coconut, perungayam/hing, curry leaves, coriander leaves, tamarind, salt req for chutney and mix all together well. Add the previously cooked pirandai to this and saute well. Until the tomato turns mushy. [this will take 5-7 mins in medium flame]
6. Turn off the flame and allow them to cool under a fan.
7. Once it turns to warm or to room temperature, grind the contents semi-coarsely to form a chutney consistency. CHUTNEY'S WONT BE A SMOOTH PASTE.
8. Pirandai Chutney is ready!!

RAVA IDLY INGRDIENTS:

1. Roasted Rava/sooji: 1 medium size tumbler
2. Curd/Yogurt: 1 medium size tumbler. [1:1 proportion ; rava and curd]
3. Carrot: 1 Grated
4. Coriander Leaves: Handful: chopped
5. Ginger: 1 inch piece; shredded [to temper]
6. Green Chilly: 1 finely chopped [to temper]
7. Oil: 2 tspn [to temper]
8. Mustard seeds/kadugu: 1/4 tspn [to temper]
9. Urad dhaal/ulutham parupu: 1/2 tspn [to temper]
10. Hing/Perungayam/asafoetida: 1/4 tspn [to temper]
11. Fruit Salt: 1/2 tspn [instead of baking soda, but this is healthy; i used Eno]
12. Salt: as per taste
13. Water: to form the batter [add water carefully since curd is added, the batter should be neither thin nor thick, exactly like idly batter]

RAVA IDLY METHOD:

1. GRATE CARROT, CHOP CORIANDER, GINGER, GREEN CHILLY

2. HEAT OIL IN A KADAI AND TEMPER INGREDIENTS MENTIONED IN [TO TEMPER] AND ADD THEM IN A BIG SIZE BOWL.

3. ADD ROASTED RAVA TO THE TEMPERED ITEMS IN THE BOWL. 

4. ADD CURD.

5. ADD GRATED CARROT

6. ADD CHOPPED CORIANDER LEAVES

7. ADD SALT

8. MIX WELL USING A SPATULA.

9. USE ENO REGULAR FRUIT SALT INSTEAD OF BAKING SODA.

10. ADD 1/2 TSPN OF ENO FRUIT SALT.

11. YOU CAN SEE THE BUBBLES COMING AFTER ADDING ENO [THIS GIVES SOFTNESS]

12. MIX ALL THOROUGHLY. LET IT
MARINADE FOR 30 MINS.

13. GREASE THE IDLY PLATE WITH GHEE/OIL

14. FILL THE MOULDS WITH RAVA IDLY BATTER AND STEAM FOR 15-20 MINS.

RAVA IDLY WITH PIRANDAI CHUTNEY IS READY!