July 19, 2016

Sojja Kudumu (Rice Rava Idli)

An amazing breakfast  that mesmerised all of us with its texture and taste !! Brand new recipe for me from my friend Meena Suresh and she said it is the authentic breakfast recipe of Arya Vysyas. The recipes she sends me are very unique, healthy and above all most of them are steamed and need very very less oil.

  • Pre time : 10 mins
  • Cooking time: 30 mins
  • Serves: 4

Ingredients for making Sojja Kudumu (Rice Rava Idli):

Processed Raw rice Rava 3 cups
Moongh dal / paasi paruppu 4 tea spoons
Chana dal 2 tea spoons
Grated coconut 4 to 6 table spoons
Coconut oil 1 tea spoon
Salt to taste

How to make Sojja Kudumu (Rice Rava Idli)?

Soak the dals in water for 30 mins.
Then boil 7 cups of water in a broad pan with these dals for 5 minutes.
Add 1 tea spoon of coconut oil to the boiling water and the coconut too.
Gently add the rice rava to the pan and keep the flame to low.
Stir the stuff till it gets cooked and the water is fully absorbed.
You can see the stuff comes rolling down like a dough.
Switch off the stove.
Once it becomes warm enough wet your palms and take lemon size ball and place it on your palm.
Place another palm on it and flatten it.
Grease the idli plates and fill them with these idlis.
Steam them out for 15 minutes.
The soft, flavourful idlis are ready.
Serve them hot with  hot coconut tomato chutney.

How to make Processed rava:

Soak raw rice in water after washing for 2 hours.
Then place it in a strainer and remove all the water.
Spread the rice on a cloth and allow it to dry under shade for two hours or till it becomes dry.
Now powder it to fine rava / granules and use.
It can be done in advance and can be stored in refrigerator.
But it should be stored only after it gets completely dry without any moist.