Rava idly with onion chutney

Ingredients:

Rava (sooji or semolina) 2 cups
Thick curds 2 cups
Water 1 cup
Chopped cabbage 1 cup
Chopped carrots 1 cup
Peas 1 cup
Oil 2 tbsps
Eno fruit salt 1½ tsps
Salt ¾ tsp
Mustard seeds ½ tsp
Chopped green chilli 1
Chopped ginger ½ tsp

Method:

Heat oil in a pan, add the mustard. When it splutters add rava and fry till it becomes light gold. Remove and cool. Then mix with curds, water, salt, fruit salt, green chilli and ginger into a smooth batter.

Grease idli molds lightly with a little oil, sprinkle some of the cabbage, carrot and peas into each mold, top with the batter and steam for 15 minutes and serve hot with onion chutney.

Note: Cabbage reduces the risk of cancer, and is rich in beta-carotene and vitamins, A, C and E. Carrots help prevent strokes and heart diseases. Carrot juice helps strengthen the heart and prevents constipation.

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Onion chutney

Ingredients

Chopped large onions 3
Dry red chillies 4
Oil 1 tbsp
Channa dhal (kadalae paruppu) 1 tbsp
Tamarind size of a pea
Salt ½ — ¾ tsp
Mustard seeds ½ tsp
Hing a pinch

Method

Fry the red chilli, channa dhal and onions in ¾ tbsp of oil until the onions turn light brown. Cool and grind along with salt, tamarind and six tablespoons of water into a smooth paste. Transfer into a dish.

Heat the remaining oil in a pan, add the mustard and hing powder. When the mustard splutters pour over the chutney paste.

Note: