Motho Rava Idli/ Daliya idli/ Mota rava idli
Motho Rava Idli/ Daliya idli/ Mota rava idli
“Motho Rava Idli'' is a traditional Konkani dish that involves making idlis (steamed rice cakes) using fermented batter and serving them with a flavorful and aromatic coconut-based chutney or Sambar. Idli is a breakfast recipe. You can eat idli at any time. It can be used for fasting also as it does not contain rice and onion-garlic. Here's the recipe for making Konkani Motho Rava Idli:
Preparation time: 6-7 hours
Cooking time: 20 mins
Total time: 7 hours 20 mins
Servings: 3-4 people
For the Idli:
Ingredients:
2 cups wheat Daliya/ Motho rava
1 cup urad dal (split black gram)
Water, as needed
Salt to taste
Instructions:
1. Wash the urad dal separately and soak them in water for about 4-6 hours or overnight.
Drain the water from the soaked dal. Grind them to a smooth paste using a little water as needed. The consistency of the batter should be thick yet smooth. Keep the batter for fermentation overnight. Fermentation time may vary depending on the climate and temperature.
2. Once the batter has fermented, it is ready to make idlis.
Mix the urad dal batter and motho rava or daliya together in a large bowl. Add salt to taste and mix well. Keep the better for about 15-20 mins.
To Make Motho Rava Idli:
1. Grease the idli plates with oil. Fill each cavity with the fermented idli batter.
Steam the idlis in an idli steamer or pressure cooker without the weight for about 10-12 minutes or until they are cooked and fluffy.
2. Once the idlis are steamed, remove them from the steamer and let them cool for a minute or two.
3. Gently remove the idlis from the plates using a spoon.
Serve the hot and soft Motho Rava Idlis with the flavorful Coconut Chutney or sambar or chutney pitto.
Enjoy the delightful Konkani Motho Ravya Idli as a scrumptious breakfast or snack!
For the Coconut Chutney:
Ingredients:
1 cup grated coconut (fresh or frozen)
3-4 green chilies (adjust according to spice preference)
A pinch hing
A small marble sized tamarind
Salt to taste
Water, as needed
For Tempering:
1 tablespoon oil
1/2 teaspoon mustard seeds
A few curry leaves
Instructions:
1. In a blender, combine the grated coconut, green chilies, tamarind and salt. Blend into a smooth paste, adding water as needed to achieve the desired consistency.
Transfer the chutney to a serving bowl.
2. In a small pan, heat the oil for tempering. Add mustard seeds, and when they start to splutter, add curry leaves. Allow the tempering to sizzle for a few seconds.
Pour the tempering over the prepared coconut chutney.
For the sambar or colombo recipe see the below link.
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