5 Rava Idli Tiffin ideas 5 type of breakfast with a semolina mixture Sooji Idli & Idli Upma

Ingredients

• 2 ½ cup Semolina, Semolina
• 1 heaped tbsp Poha
• Salt to taste
• 1 tsp Sugar
• 1 ½ cup Curd, beaten, curd (yogurt)
• 1 tsp Ghee
• 1 cup Water
• ¼ cup Water
• 1 tsp Oil
• 1 tsp Baking soda
• 1 ½ tsp Oil
• 1 large Carrot (peeled & chopped)
• ½ inch Ginger (peeled & finely chopped) Ginger
• 3 no. Green chillies (less spicy & chopped)
• ¼ cup fresh Green peas
• Prepared Batter
• 1 tsp Ghee
• 1 ½ tsp Oil
• 1 tsp Chana dal, gram lentils
• 1 tsp White urad dal
• ½ tsp small Mustard seeds
• ¼ tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• 3-4 no. Dry red chillies
• 2-3 sprig Curry leaves
• A pinch of turmeric powder
• Prepared Batter
• Prepared Tadka
• Prepared Batter
• 9-10 no. Cashew nuts, half
• Prepared Batter
• 1 tsp Ghee
• A pinch of Degi red chili powder
• A pinch of Malgapodi
• 1 ½ tbsp Oil
• ¼ tsp small Mustard seeds
• ¼ tsp Cumin seeds
• 1 no. Dry red chillies, broken into half
• ¼ tsp White urad dal (optional)
• A pinch of asafoetida, asafoetida
• ½ inch Ginger (peeled & finely chopped) Ginger
• 3 no. Green chillies (less spicy & chopped)
• 2 sprig Curry leaves
• Cooked Idli
• 3-4 tbsp Water
• Salt to taste
• ¼ tsp Sugar
• 1 tbsp Curd, beaten, curd (yogurt)
• 1 tsp Ghee
• Coriander sprig, coriander leaves
• Oil for greasing
• Banana leaf

Steps

1. In a bowl, add semolina, poha, salt to taste, sugar, curd, ghee, water, oil and mix it well.
2. Keep it aside to rest for 10-15 minutes.
3. Add water to adjust the consistency, add baking soda, oil and give it a gentle mix.
4. Keep it aside for further use.
5. In a bowl, add carrot, ginger, green chillies, green peas, prepared batter and give it a good mix.
6. Grease the idli mold, pour a ladleful of batter in a mold and steam for 8-10 minutes on medium flames until cooked well.
7. Turn off the flames and leave it aside to cool down at temperature.
8. Demold the idli, transfer it to a serving dish and garnish it with coriander sprig.
9. Serve hot with coconut chutney.
10. In a pan, add ghee, oil, once it’s hot, chana dal, urad dal, small mustard seeds, cumin seeds and saute them for a minute.
11. Add a pinch of asafoetida, dry red chillies, curry leaves, turmeric powder and saute it well.
12. Transfer it to a bowl, add prepared batter and give it a good mix.
13. Grease the idli mold, pour a ladleful of batter into the mold and steam for 8-10 minutes on medium flames until cooked well.
14. Turn off the flames and leave it aside to cool down at temperature.
15. Demold the idli, transfer it to a serving dish and garnish it with coriander sprig.
16. Serve hot with coconut chutney.
17. Grease the idli mold, pour a ladleful of batter and place a cashew nut on it.
18. Steam for 8-10 minutes on medium flames until cooked well.
19. Turn off the flames and leave it aside to cool down at temperature.
20. Demold the idli, transfer it to a serving dish and garnish it with coriander sprig.
21. Serve hot with coconut chutney.
22. Place a banana leaf on a steel plate and grease it with some oil.
23. Pour a ladleful of batter and steam for 8-10 minutes on medium flames until cooked well.
24. Turn off the flames and leave it aside to cool down at temperature.
25. Demold the idli, transfer it to a serving dish and garnish it with coriander sprig.
26. Serve hot with some ghee, sprinkle a pinch of degi red chili powder, malgapodi and coconut chutney.
27. In a kadai, add oil, once it’s hot, add small mustard seeds, cumin seeds, dry red chillies, white urad dal, a pinch of asafoetida, ginger, green chillies, curry leaves and saute for a minute.
28. Add remaining idli, water, salt to taste, sugar, curd and cook it for 4-5 minutes on high flames until cooked mushy.
29. Transfer it to a serving dish and garnish it with coriander sprig.
30. Serve hot.