I have been wanting to try rava idli for a while now. I had seen the rava idli recipe some time back and the idlis were supposed to be instant. So I thought I’ll make rava idlis in tricolor as a Republic Day Special recipe. I started searching for the recipes, but all the instant ones had baking soda as an ingredient. Have stopped using soda while cooking at home after Meghana, who is a nutritionist and Shweta, who has done a food production and patisserie course mentioned that soda destroys the nutrients in food.
Thus began the search for a rava idli recipe without soda and I found one recipe with curd, but it didn’t mention soaking the batter overnight and I wasn’t sure about that part. I am not an expert in South Indian food but even to me it seemed like the batter wouldn’t ferment properly if not soaked for considerable amount of time. So I messaged Shweta, asking her how much curd I would need to add and for how much time I’d have to let the batter rest. And this Google maharaj or should I say maharani just messaged back the recipe dhadadhad and before I could finish reading it, messaged saying she’ll make it and send me the pics.
I want it as a Republic Day Special recipe; I need it in tricolor, I wrote. No probs, I’ll add carrots and spinach, she replied. And this awesome lady gave me the pics way ahead of time. Thank you so much Shweta for being so enthusiastic and supportive.
Shweta is an army wife, stationed in Bhuj currently. She bought her veggies from the Farmers’ Market near her place. She said you get good carrots there in this season, and that she got carrots for 12 rupees per kg and three bunches of spinach for 5 rupees. I pay Rs.10-15 here in Mumbai for one bunch of spinach, wonder how much of it actually reaches the farmer. Note to self, I need to stop procrastinating and going to the Farmers’ Market at Mahim nature park on Sundays; they sell certified organic stuff.
I am very good at procrastinating though and manage to publish only recipes for special days on time. But Shweta’s timely help saved me from having to make the idlis while adhering to any timeline. She not only made the idlis in tricolor but also tried other colors, using turmeric and beetroot purées. Thank you SO much Shweta for being good at cooking, for sharing your recipes and tips so generously, and for being so enthusiastic about sharing them with me and MumMumTime readers. You are one awesome lady.
I will let you all know how my rava idlis turn out when I make them. Meanwhile, if you’ll try this healthy rava idli recipe without baking soda/Eno, let me know how they turn out.
This post was last modified on June 11, 2019 4:21 am
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