Steps to Cook Ultimate Rava idli, sambar and coconut chutney

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Rava idli, sambar and coconut chutney. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Rava idli, sambar and coconut chutney Recipe. I prefer using idli rava, which is easily available in most grocery and departmental stores. You can also use boiled rice also known as idli rice Coconut Chutney Recipe.

You can cook Rava idli, sambar and coconut chutney using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Rava idli, sambar and coconut chutney

1. Make ready 3 cup of Rava.
2. It’s 2 cup of Curd.
3. Make ready To taste of Salt.
4. Prepare 1 packet of Eno.
5. Prepare 1 of dried Coconut (grated).
6. Prepare 300 gm of Lauki (diced).
7. It’s 200 gm of Toor dal.
8. You need 2 of Green chilli.
9. Make ready 1 tablespoon of Ginger (grated).
10. You need 4-5 of Tomato (diced).
11. Take 8-10 of Beans (chopped).
12. Prepare 2-3 tablespoon of Tamarind Pulp.
13. It’s 1 teaspoon of Turmeric powder.
14. It’s 1 teaspoon of Red chilli powder.
15. Take 1.1/2 tablespoon of Sambar Masala.
16. You need of Mustard seeds (for tempering).
17. You need of Dried red chilli (for tempering).
18. Take As needed of Oil.

The Vegetable Rava Idli combines perfectly with this traditional Coconut Chutney, which gets an amazing flavour and wonderful aroma from the You can prepare the whole chutney recipe the previous day, or you can just grind the mixture and keep it ready.You can add the tempering just.Nutritionists advise a healthy breakfast to start the day.This week I am going to post some of the very basic recipes.

Rava idli, sambar and coconut chutney step by step

1. For Sambar.
2. Roast toor dal and and wash it with water and let it rest for 1/2 an hour..
3. Put pressure cooker on heat and add lauki, tomato, beans, toor dal, green chilli (1), salt, turmeric powder, red chilli powder, tamarind pulp and water and cook it for 4-5 whistle..
4. Switch off the flame add sambar masala, tamarind pulp and cook it for 1 whistle..
5. Then temper it wide oil, mustard seeds and dried red chilli..
6. For Coconut Chutney.
7. Grind coconut, curd, ginger, left green chilli and salt into not so thin not so thick paste and pour it into a vessel and temper it..
8. For idli.
9. Take a vessel and add rava, curd, some grated coconut and salt into it and let it rest for 10-15 minutes..
10. Grease idli stand with oil. Meanwhile allow water to boil in which we'll be steaming our idlis..
11. Add Eno into the batter and pour it into the greased idli stand one by one and let it cook for 10-15 minutes so that it's size can increase..
12. Switch off the flame and serve idli with sambar and coconut chutney..

Soak the idli rava in water separately just for an hour before mixing with urad dal batter.We are fond of coconut chutney and sambar served with idli, dosa and vada.Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs.

So it became a habit and now we want sambar and chutney both with idlis (I think this is the difficulty of having two kids :D).I wanted to know the prepairing method of coconut chutney but I chould not find the same.Chop onions and green chillies very finely.First we will see how to prepare rava dosa batter Let the other side also get cooked.Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.