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Organic Rava Idlis With Sambar & Chutney

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.05

$0.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,whole 30,vegan side dish Southern
spoonacular Score:8%

Spoonacular Score: 8%

 

If you want to add more Southern recipes to your collection, Organic Ravan Idlis With Sambar & Chutney might be a recipe you should try. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4 and costs 5 cents per serving. This side dish has 11 calories, 0g of protein, and 1g of fat per serving. 1 person were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. A mixture of cooking oil, roasted cashews: few, spinach puree, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so awesome. Similar recipes are Sambar – How to make Vegetable Sambar | Quick Sambar, Sambar – How to make Vegetable Sambar | Quick Sambar, and Kala Vatana Sambar : A Malvani Black Peas Sambar.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Dr. Loosen Dr. L Riesling with a 4.6 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Dr. Loosen Dr. L Riesling

"...a surprisingly complex and outstanding value in nearly-dry Riesling... Lemon, green apple, wet stone, and lightly floral aromas are followed by a crisp, slate-saturated palate and a finish of juicy citrus and apple, nut oils, mineral salts, and wet stone..."-Wine Advocate"This wine has to be one of the best deals in Mosel Riesling. Ernst Loosen's 'introductory' Riesling is marked by flavors of fresh peach and apricot, balanced by a fair amount of refreshing acidity. A great aperitif."- Food & Wine Magazine

» Get this wine on Wine.com

Ingredients

Servings:
0.5 tsps
0.5 tsps cooking oil
cooking oil
some
some roasted cashews: few
roasted cashews: few
2 tsps
2 tsps cooked pureed spinach puree
cooked pureed spinach puree
2 tsps
2 tsps cooked red pureed pepper and tomato puree
cooked red pureed pepper and tomato puree
1 tsp
1 tsp eno: sachet
eno: sachet
1 tsp
1 tsp sachet
sachet
0.5 tsps cooking oil
0.5 tsps
cooking oil
some roasted cashews: few
some
roasted cashews: few
2 tsps cooked pureed spinach puree
2 tsps
cooked pureed spinach puree
2 tsps cooked red pureed pepper and tomato puree
2 tsps
cooked red pureed pepper and tomato puree
1 tsp eno: sachet
1 tsp
eno: sachet
1 tsp sachet
1 tsp
sachet

Equipment

microwave
microwave
spatula
spatula
bowl
bowl
microwave
microwave
spatula
spatula
bowl
bowl


Instructions

  1. Preparing the base mix:
  2. Add measured quantities of semolina (sooji), salt and whipped curd/yogurt in a bowl.
  3. Mix these ingredients gently for 1 minute with a spoon until it develops into a smooth consistency batter.
  4. Divide this batter into three separate bowls.
  5. Preparing Idli's:
  6. We will now add different ingredients into each bowl to get three different colors and flavors of idli.
  7. To make fresh green idli, add spinach puree and eno salt in the first bowl, mix gently.
  8. For red idlis, add red pepper, tomato puree and eno to the second bowl, give it a quick stir.
  9. For white idlis, add roasted cashews and eno to the third bowl, again mix well.
  10. Prepare the idli moulds by lightly brushing with oil and pour half cup of water at bottom of idli stand. Use a tablespoon to pour separate batters into the idli moulds. As you can see in the picture I added a mustard seed on top of each idli.
  11. Once we are done with the batter, cover the idli maker with the lid and place it in a microwave.
  12. For Regular size Moulds, cook in the microwave for approx 4 minutes, and for mini-idlis's cook for ~2 minutes. Once done, wait for a couple of minutes, remove the lid & scoop out the Idli's using a spoon or idli spatula.
  13. Piping Hot Idli's are ready to be enjoyed with homemade tomato, coconut chutneys and sambhar.... !!!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.04
Ingredient
some roasted cashews: few
2 teaspoons cooked pureed spinach puree
2 teaspoons cooked red pureed pepper and tomato puree
Price
$0.07
$0.09
$0.02
$0.18

Nutritional Information

Quickview
11 Calories
0.26g Protein
0.98g Total Fat
0.6g Carbs
0% Health Score
Limit These
Calories
11k
1%

Fat
0.98g
2%

  Saturated Fat
0.13g
1%

Carbohydrates
0.6g
0%

  Sugar
0.16g
0%

Cholesterol
0.0mg
0%

Sodium
276mg
12%

Get Enough Of These
Protein
0.26g
1%

Vitamin K
12µg
12%

Vitamin A
241IU
5%

Manganese
0.03mg
2%

Copper
0.03mg
2%

Folate
5µg
1%

Magnesium
5mg
1%

Vitamin E
0.19mg
1%

Vitamin C
0.9mg
1%

covered percent of daily need

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