Tangy Coconut Rava Idli Platter Recipe

Indian cuisine · 260 calories

Tangy Coconut Rava Idli Platter recipe

About this recipe

Tangy Coconut Rava Idli Platter is a delightful South Indian breakfast dish featuring soft and fluffy semolina (rava) idlis infused with the rich flavor of coconut and a tangy twist of curd. This dish is complemented by a vibrant coconut chutney and a mildly spiced sambar, creating a balanced and wholesome meal. Perfect for a united family breakfast, it offers a harmonious blend of textures and tastes, while being light, nutritious, and easy to prepare. Its medium spice level ensures a flavorful experience without overwhelming the palate, making it an ideal start to your day.

Ingredients

  • 500 g Rava
  • - Grated Coconut
  • 1 box Baking Soda
  • 100 g Coriander Leaves
  • 200 ml Mustard Oil
  • 500 g Toor Dal
  • 500 g Tomato - Hybrid
  • 100 g Tamarind Paste
  • 50 g Masala Sambhar
  • - Sweet Magic Dahi
  • 100 g Curry Leaves
  • 50G Green Chilies
  • 100 g Salt
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Dry roast the semolina in a pan on low heat until it turns aromatic. Set aside to cool.
  2. 2. In a mixing bowl, combine the roasted semolina, grated coconut, curd, and salt. Add water gradually to form a thick batter. Let it rest for 15 minutes.
  3. 3. Prepare the tempering by heating oil in a small pan. Add mustard seeds, curry leaves, and green chilies. Allow them to splutter and mix the tempering into the batter.
  4. 4. Just before steaming, add baking soda to the batter and mix gently. Grease idli molds, pour the batter, and steam for 10-12 minutes or until cooked through.
  5. 5. To prepare the sambar, pressure cook the toor dal with turmeric powder and enough water until soft. Mash the dal and set aside.
  6. 6. In a pan, heat oil and sauté the chopped tomatoes until soft. Add tamarind paste, sambar powder, and salt. Mix in the mashed dal and simmer for 10 minutes. Adjust consistency with water if needed.
  7. 7. For the coconut chutney, blend grated coconut, green chilies, and coriander with a little water to form a smooth paste. Adjust salt as needed.
  8. 8. Serve the hot idlis with the tangy sambar and fresh coconut chutney for a complete platter.