Godhumai Rava Idli/Broken Wheat Idli

I am trying to slowly reduce the amount of “WHITES” that we use in our food. We already use only Raw cane sugar instead of white sugar, Kosher/Sea salt in place of iodized salt, whole wheat flour in most of my bakes and brown rice instead of white rice. But I cannot give up Milk! I love milk and milk products and am not planning to look for alternatives :-).The other things are easier to transition into. Overall, it’s good to avoid all processed and refined food items as much as you can. The white foods, in addition to being not nutritious also contributes to ‘bad carbs’ and lead to obesity. It is ok to relish them on a day or two. But definitely not on a day to day basis. I know that the change is difficult. But it is completely possible 🙂 Trust me, you will not miss it!

So coming to the recipe, yes, this is one of those items that I made to avoid using “White” rava 😀 I make Rava idli once in a while and I wanted to try this time with Godhumai rava/ Broken Wheat. It tasted almost the same as the Rava idli and my husband said it’s definitely better than Godhumai Rava upma 😀

Ingredients

Makes : 12 IdlisPrep time: 10 mins Cook time: 15 mins
Godhumai rava/Broken Wheat/Dalia1 cup
Grated Carrot1/2 cup
Green chillies(Finely chopped)2
Ginger (Finely chopped)1 tbsp
Frozen Green peas1/4 cup
Curry leaves10
Coriander leaves1 tbsp
Turmeric powder1/4 tsp
Salt1 tsp
Mustard1 tsp
Broken cashews(Optional)5
Bengal gram1 tbsp
Split Urad dal1 tbsp
Cumin seeds1/2 tsp
AsofetidaA pinch
Ghee1 tbsp
Yogurt/Curd1/2 cup
Water3/4 cup (approx)
Eno/Fruit salt(Optional)1/2 tsp
Oil (For greasing the plates)1 tsp

Method

  • Heat a pan and add ghee. You can use oil as well. Adding ghee gives a nice flavor. Add the tempering items – mustard, bengal gram, split urad dal, cumin seeds, asofetida, curry leaves.
  • Fry till the pulses turn golden brown.
  • Now add the chopped ginger and green chillies.
  • Add the godhuma rava/ broken wheat and reduce the flame to medium/medium-low. Fry the rava by stirring in between for 5-7 minutes.
  • Let the mixture cool completely.
  • Now add the sour curd/yogurt to the rava mixture along with salt and turmeric powder. Add 1/2 cup of water.
  • Add the grated carrot, coriander leaves and frozen green peas. Mix well together.
  • Set this aside for at least 30 mins. The mixture would have absorbed all the water. Add the remaining 1/4 cup of water.
  • At this point, you can add the Eno/fruit salt and give a quick mix by stirring constantly.
  • Adding Eno is totally optional. It is added to give a fluffy and airy texture to the idli, just like in dhoklas. It turns out good even without it.
  • Now, grease the idli plates with oil and pour the batter. You can also use a stainless steel vessel and steam the whole thing just like a dhokla and cut them into pieces. It will take 25-30 mins if you do it this way.
  • Steam them for about 15 minutes.
  • It will be very delicate when taken out. So wait for at least 5 mins before trying to take it out of the idli plates.
  • Serve hot with chutney of your choice! Have a healthy dinner 🙂
Notes:
– Water measurement is approximate. The batter should be thick. So add the water accordingly.
– You can fry some broken cashews and add them to the batter.
– Grated coconut can also be added.

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