Many different religions are coming under South-Indian community --- Telugu belongs to Andhara Pradesh and Telangana, Kannada belongs to Karnataka, Tamilian's belongs to Chennai, Malayalam's people belongs to Kerala and many more.
So my combo covers all South-India. As we know Idli is a famous South-Indian breakfast which is delicious, easy to make and light on stomach & Coconut Pachadi is very famous recipe in Andhara and Telangana & very delicious vegetarian healthy side dish. It is famous South-Indian chutney which goes well with all savory south Indian dishes.
Well, what's the fun in having plain idli? So I tried this time something different and fresh, you usually saw plain white idli, tadka idli, veggie idli but prepared Idli with different combo. Made Idli with fresh coriander leaves, ofcorse rava with few herbs & spices and are fluffy from outside, soft and spongy from inside. It is simple comfort food which can be eaten everyday. I hope all my readers and friends liked this dish.
If anyone don't like coriander, they simple make rava idli also...easy and quick healthy breakfast.. They can be served as a stand alone dish or with the sides like sambar and chutney.
No fermentation and No Grinding is required. It can easily made at home when we want to eat and cook some quick and easy snacks.
Let's start to make this easy and quick coriander idli with coconut pachadi recipe step-by-step process with photos.
For the Sambar :
For the Coconut Pachadi
For recipe of pachadi, please click the --------> Coconut chutney
Ingredients of Cilantro Idli:
Rava/Semolina - 1 cup
Sour Curd / Buttermilk - 3/4 up
ENO / Fruit salt - 1 tsp
Mustard seeds - 1/2 tsp
Chopped Coriander - 1/2 cup
Split Black gram / Urad dal - 1/2 tsp
Bengal gram / Chana dal - 1/2 tsp
Cashew, broken - Few (optional)
Ginger - 1 tsp ; very finely chopped / grated
Finely Chopped Green Chilies - 2-3
Finely Chopped Curry leaves - few
Pinch of asafoetida/hing
Oil to temper - 1 tbsp + for greasing
Salt to taste
Water as required
Method For the Coriander Rava Idli
1. In a wide pan or kadai heat oil, add the mustard seeds chana dal and urad dal, wait for them to splutter and change in color. Now add the cashew and once they change color, add curry leaves, ginger and green chilies. Saute till they become crisp.
2. Next add rava and roast for 2-3 minutes (under medium-low flame). Rava getting warm and aromatic is enough. You need not roast it much ( as you do for upma)...Switch off the flame.
3. Rava idli mixture is ready. Transfer it to a bowl and allow it to cool.
4. Once it cools , add curd and salt to the rava, and chopped coriander leaves and mix well. Now check the consistency of the batter. It should be flowy but little thick consistency. So gradually add water (1/4 -1/2 cup of water might be needed if using curd ) .Let it sit for 15-20 mins. The batter might become little thick again, so again add little water if required. Meanwhile, grease the idli plates .
5. Heat water in a steamer / cooker. When the water in the steamer starts boiling, add eno and to the batter and mix gently, you will see bubbles coming out. Immediately pour in the idly mould and place in the steamer to cook.
6. Steam cook for about 12- 15 mins. Insert a knife/ toothpick in the center of the idly to check if its done ( if it comes clean , its done ). Switch off the flame and allow it to cool a bit .
7. Remove the idli's from the mould using a spoon .Serve them hot with coconut chutney / Sambar.
**Important Notes**
1. Curd should be sour enough to make good tasty idli otherwise it will taste bland. Instead of curd you can also use sour buttermilk.
2. Quantity of water depends on the thickness of the curd. If the curd is thick ,more water is required for the desired consistency. If using buttermilk,water might not be required. So check and add water. Make your judgement.
3. Above coriander rava idli mix, can be stored in airtight container for few days and used as and when required. This makes work more quicker.
Happy Cooking & Enjoy !!
