Stuffed Rava Idli Vegetable Sandwich
by Tarla Dalal
An off-beat dish, which gives you the satisfaction of eating a homely idli as well as a scrumptious sandwich. Yes, the Stuffed Rava Idli Vegetable Sandwich is an innovative recipe in which the rava idli batter is layered with grated veggies and green chutney and then steamed.
Each mouthful of this snack is a delight, as the wholesome, melt-in-the-mouth idlis give way to a crunchy veggie filling, with the peppy flavour of green chutney too. This dish is tasty enough to have as it is, because the rava idli batter is tempered and flavoured well, but for added taste, you can serve it with coconut chutney and sambhar .
The Stuffed Rava Idli Vegetable Sandwich is a sumptuous and tasty treat, which is also easy to prepare because you don’t need to grind or ferment the batter – just mix and make!
Stuffed Rava Idli Vegetable Sandwich recipe - How to make Stuffed Rava Idli Vegetable Sandwich
Preparation Time: Cooking Time: Total Time:
Makes 16 idlis
To Be Mixed Into A Vegetable Stuffing
1/2 cup grated carrot
1/2 cup grated cabbage
1/4 cup boiled green peas
2 tsp green chutney
salt to taste
For The Rava Idli Batter
1 cup semolina (rava)
1/4 cup curds (dahi)
1 tsp green chilli paste
salt to taste
2 tsp oil
1 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1 tsp fruit salt
For Serving
sambhar
coconut chutney
For the rava idli batter
- For the rava idli batter
- Combine the semolina, curd, green chilli paste, salt and 1 cup of water in a deep bowl and whisk well. Keep aside for 10 minutes.
- Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cumin seeds and curry leaves sauté on a medium flame for 1 minute.
- Add this tempering to the batter and mix well.
- Just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently.
How to proceed
- How to proceed
- Pour 1 tbsp of the rava idli batter into each greased idli moulds, put little vegetable stuffing in the centre and cover it with approx. ½ tbsp of rava idli batter.
- Steam in a steamer for 10 minutes or till the idlis are cooked.
- Cool slightly and demould.
- Serve hot with sambhar and coconut chutney.
| Energy | 47 cal |
| Protein | 1.3 g |
| Carbohydrates | 7.6 g |
| Fiber | 0.4 g |
| Fat | 1.2 g |
| Cholesterol | 0.5 mg |
| Vitamin A | 70.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 3.5 mg |
| Folic Acid | 8 mcg |
| Calcium | 12 mg |
| Iron | 0.2 mg |
| Magnesium | 7 mg |
| Phosphorus | 32.7 mg |
| Sodium | 4.1 mg |
| Potassium | 21.2 mg |
| Zinc | 0.1 mg |
Can we use regular rice-dal combination instead of semolina for this recipe?
Whenever I make rava idli, the colour of idli doesn''t remain white. It changes to creamish colour. Please suggest how to retain white colour. Thank you.
The recipe is incomplete. There is no mention of how and when to stuff the vegetable mixture!
Love this recipe. but what abt dal and dalia when to add them