Savory Broccoli Rava Idli: A Healthy Twist on South Indian Breakfast

Broccoli Rava Idli Recipe

Introduction

Embark on a delightful culinary journey with this South Indian classic, Broccoli Rava Idli, a fusion of traditional idli with the nutritional powerhouse of broccoli. Idli, a staple breakfast dish in South Indian cuisine, is made with fermented rice and lentil batter, but in this version, we introduce semolina (sooji) and polenta along with grated broccoli, resulting in a dish that is both flavorful and healthy. This recipe is perfect for breakfast, brunch, or even as a light snack, and is sure to please both kids and adults alike.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4

Instructions

1. Roasting the Rava:
   Begin by preheating a pan over low heat. Add the polenta and semolina (sooji) to the pan, stirring frequently. Roast them gently until they release a delightful nutty aroma, which should take about three minutes. Once done, transfer the roasted rava to a large bowl and allow it to cool completely.

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2. Tempering Spices:
   In the same pan, add the sunflower oil and heat it over medium heat. When the oil is hot, add the mustard seeds and wait for them to crackle. Follow with the asafoetida and white urad dal. Sauté these ingredients until the urad dal turns golden brown, which should take about a minute.

3. Incorporating Aromatics and Vegetables:
   Once the urad dal is golden, add the cashew nuts, chopped green chilies, curry leaves, and finely chopped ginger. Continue to sauté this mixture until the cashew nuts are golden brown. Afterward, add the grated broccoli and salt to taste, stirring well to combine. Sauté the broccoli mixture for a few more seconds until the broccoli brightens in color. Remove from heat and let it cool.

4. Mixing the Batter:
   After the rava mixture has cooled, add the curd and half a cup of water to it. Season with salt as desired, and mix well. Let this mixture rest for about 15 minutes to allow the flavors to meld.

5. Combining Ingredients:
   After the resting period, fold the cooled broccoli mixture into the rava and curd mixture, stirring gently to combine. Now, add the Enos fruit salt and whisk everything together. If the batter appears too thick, add a little water until you achieve a thick batter of dropping consistency. Stir well for a couple of minutes to ensure a smooth batter.

6. Steaming the Idlis:
   Preheat your idli steamer by adding enough water to the base and bringing it to a boil. Grease the idli molds with oil or ghee to prevent sticking. Spoon the Broccoli Rava Idli batter into the cavities of the molds, filling them about three-quarters full. Place the filled idli mold into the steamer and cover with a lid. Steam the idlis for approximately 10 minutes, or until a toothpick inserted into the center comes out clean.

7. Serving Suggestions:
   Once cooked, carefully transfer the steamed idlis onto a serving plate using a spoon. Serve the Broccoli Rava Idli hot with your choice of accompaniments, such as Coconut Chutney, Tomato Onion Chutney, or Potato Saagu for a truly wholesome South Indian breakfast experience.

Conclusion

The Broccoli Rava Idli is not just a delicious dish but also a nutritious option packed with the goodness of broccoli and healthy fats from nuts. This recipe is perfect for busy mornings or leisurely brunches, allowing you to enjoy a taste of South India in your kitchen. So gather your ingredients and embark on this culinary adventure today!