Sunday breakfast is a tough choice. There is enough time to cook something elaborate, but it is also alluring to make something quick, so I can have a relaxed weekend. Sometimes I just pick a simple but great tasting recipe that serves me just right. This one I picked from Hebbar's kitchen fit the bill. In addition, I made the sooji mix on Saturday night, so it is ready for me to soak on Sunday morning for the batter.
Recipe
Ingredients
Sooji - 1 cup
Ginger - 1/2 inch, grated
Curry leaves - 10, chopped
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Channa dal - 1/2 tsp
Green chilli - 1 finely chopped
Oil - 3 tsp
Asafoetida - 1 pinch
Turmeric - 1/4 tsp
Curd - 3/4 cup
Salt - to taste
Water - 1/2 cup
Coriander - 2 tbsp
Carrot - 2 tbsp grated
Eno (fruit salt) - 1/4 tsp
Method
Heat the oil in heavy bottomed pan. When the oil is hot, add the curry leaves, mustard, cumin, channa dal, green chilli, ginger, asafoetida. When the mustard starts to sputter, add the sooji and fry on a low flame, add the turmeric and continue frying until the raw smell goes.
Allow the Rava mixture to cool down and store in an airtight container.
The next morning, in a bowl, add 3/4 cup of curd to the rava mix. Rest for about 10-15 minutes, to allow the rava to soak the moisture. Add the salt and water make a batter like consistency.
Add the Eno, just before pouring the batter onto the idli plate.
Steam the batter on a greased idli plate for about 15-18 minutes.
Allow to cool on the idli plate for about 5 minutes. Remove the idlis with a sharp spoon.
Serve hot with chutney.
These taste very good, a must have recipe for quick breakfast.
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