Misal is usually a mixture of 2-3 dishes topped with sev or any such crunchy snack. “ Pharal (Marathi) or Phalar (Konkani)” – “ phal ahaar ” is the food taken on fasting days. The main dish on these days is Sabudana khichdi for most of the Maharastrians.
This recipe is sent to me by Aruna . Here is what she has to say about this dish, “This is served in all Maharastrian restaurants in Mumbai. Every Mumbaikar who eats in these hotels especially in Dadar and Girgaum area, will be aware of this. Even I have not read in any other hotel menu about it. From the taste, I could get the receipe”.
I tried it and loved it more than the normal Sabudana khichdi. Even though you are not a fan of Sabudana Khichdi , do not miss this. It tastes very good.
This dish can be divided into 3 parts : – Sabudana khichdi – Prepare the khichdi without peanuts. Instead of peanuts, peanut gravy is added.
– Potato chivda – I bought Haldiram’s Pancharatan from Indian store. You can use any normal potato chivda mixture.
– Peanut gravy – see the recipe below
Ingredients for peanut gravy: 1 cup peanuts 1/2 tea spn mustard seeds A pinch of asafoetida(hingu) 2-3 green chilies 4-5 curry leaves 1 cup water (add more water if required) 1-2 tbl spn grated coconut (fresh/frozen) Oil Salt
Method: Wash the peanuts and keep aside. In a pan heat oil add the mustard, when they start popping, add asafoetida, green chilies and curry leaves. Add the peanuts mix well. Add enough water, salt and grated coconut. Cook till the peanuts are done.
For serving: In a bowl take the khichidi.
Add the peanut gravy. The sabudana should soak the water.
Add the batata chivda and serve immediately.
Serves : 2-3 Preparation time : 30mins
I ate rava idli for the first time in Bangalore. This was neither prepared at my home nor I had tasted it anywhere at my native or in Belgaum. So first time when I ate it, I became a fan of it. After that I would eat it everytime I went to any restaurant, but never tried making it at home.
This recipe is from my friend Poornima . I hesitated to post it because I could find a recipe of rava idli in almost all blogs. But finally I thought of posting it anyway, anytime I needed to make this again, I wanted a reference.
Everytime I make this dish, I remember my Pappa (father). He always says he had tasted this during his college days in the hostel canteen. He says he loved these idlis . I wish to make these idlis for him when I visit him or he visits me next time. I know, before that Aayi would make these for him, but still :).
Ingredients: 1 cup wheat sooji/rava (medium thick) 1/2 tea spn mustard seeds 1/2 tea spn grated and crushed ginger 2-3 finely chopped green chilies 1 tea spn chana daal 1/4 tea spn soda 3/4 cup grated carrot 1 tbl spn cashews(optional) 2-3 strands of coriander leaves 2 tbl spn grated coconut(fresh or frozen) 1 cup yogurt/curd 1-2 tbl spn oil Salt
Method: Roast sooji till a nice aroma comes out. Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji , mix well. Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Leave it for around 30mins. Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen on the top). Steam for around 12-15mins. Serve hot.
Serves : 2 Preparation time : 30mins (excluding standing time)
Updated on Dec 07 – 2006: PS: If you do not want to add soda, still the idlis can be made soft. I got the following tips from Poornima. – Add more oil. When the seasoning is mixed with rava/sooji, it should be almost the consistency of rava laddoo. – Add more curd/yogurt. The batter consistency should be like normal idlis.
