Rava Idli WIth Aloo Sagu– Today I am sharing a special recipe from Karnataka i.e. Rava Idli with Aloo Sagu. Potato Sagu Recipe is very popular across Karnataka. This potato curry is mildly spiced. A must-try recipe to be served along with idli.
Rava idli is popular breakfast food. This combination is originated in the tiffin centres of Karnataka. Moreover, here Rava means semolina and idli are steamed cakes. I had learnt this recipe when posted to Hyderabad by one of my Karnataka friends. I had learnt other variations like Rice Idli, Oats idli, Ragi Idli and different types of other dishes like plain dosa, Rava dosa, uttapam and sambhar Wada etc.
Rava idli is steamed cakes made with semolina, yoghurt, spices, veggies and leavening agent. Moreover, It is made by mixing ghee roasted Rava (sooji) with various ingredients. Including curd (yoghurt), spices, herbs, cashews, water and a leavening agent like baking soda or eno (fruit salt) to make a nice batter of medium consistency.
In India Potato curry or bhaji is cooked in various styles. Moreover, One such version is the potato sagu recipe which is very popular in Karnataka. Usually, it is served alongside Rava Idlis, Set dosa and others in restaurants. There is another version of this sagu using mixed vegetable. Which is popular across Karnataka and usually served along with puri or set dosa.
Other than potato sagu Rava idli goes best with few chutneys and podies. In-fact, i love idli dipped in ghee.
- Idli Podi: I really like Idli podi as a side with Rava idli. Idli podi is a dry powder made with lentils and red chillies. It has a spicy, earthy flavour along with a somewhat crunchy texture. Ghee is then mixed with the idli podi to make a delicious paste to dip the idli in.
- Coconut Chutney: Rava idli tastes amazing when served with coconut chutney. I make coconut chutney in two three-ways and all of them are super delicious.
- Red Chutney: Red chutney is also an amazing side with Rava idli. Red chutney is made with dals, chillies, onion and tomatoes.
- Sambhar: Nothing is better than sambhar. Idli tastes super delicious with sambhar – a vegetable stew cooked with dal, veggies and tamarind.
However, you will find most of the recipes in my blog. All the recipes are tried and tested.
How To Make Sagu For Rava Idli:
For Potato Sagu
3 to 4 medium potatoes – boiled, peeled and crumbled
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 large onion, chopped
1 or 2 green chilies, chopped
1 teaspoon chopped ginger
2 Tablespoon grated coconut
7 to 8 curry leaves
1 small tomatoes chopped
¼ teaspoon turmeric powder
a pinch of asafoetida (hing)
2 teaspoon besan (gram flour)
1.25 cups water
salt as required
1 Tablespoon chopped coriander
- For Potatoes
Rinse 3 to 4 medium potatoes very well and then boil or steam them in a pressure cooker.
If pressure cooking, then pressure cook for 4 to 5 whistles.
When the potatoes are still warm, peel and crumble them. You can also chop them and keep aside.
- Making Potato Sagu
In a pan heat 1 tbsp oil. Add 1 tsp mustard seeds and let them splutter. When the mustard seeds start to splutter, add 1 tsp urad dal and 1 tsp chana dal. Stir and saute till the dals become golden.
Then add 2/3 cup chopped onion. Saute the onions till translucent.Now add 1 or 2 green chilies (chopped), 1 tsp chopped ginger and 7 to 8 curry leaves.
Next add ¼ cup chopped tomatoes. Saute for 2 minutes and then add ¼ tsp turmeric powder and a pinch of asafoetida. Mix and continue to saute for 2 more minutes.
Then add 2 tsp besan/gram flour. Mix the besan very well and saute for a minute. Add 1.25 cups water. Stir and mix well. Bring the entire mixture to a gentle boil. Now, Add the crumbled potatoes. Mix well.
Season with salt. Add grated/chopped coconut. Cover the pan with a lid and simmer potato sagu on a low flame for 7 to 8 minutes or more till the gravy thickens. Do check once or twice when simmering.
The potato sagu gravy should have a medium consistency and should not be thick or thin. slight thin consistency is also fine. Check the taste and add more salt if required.
Lastly add 1 to 2 tbsp chopped coriander leaves and switch off the flame. Serve potato sagu with dosa, rava idli, chapati, paratha or pooris
Tips From Chefs Cookbook
- Leavening Agent: Raising agents also called as leavening agents. These are the key ingredients which make our dishes soft and fluffy. Hear we are using eno and baking soda as a leavening agents. 1 teaspoon of eno (fruit salt) is perfect for the amount of rava and curd used in the recipe and helps the idli to be soft, fluffy without the soapy aroma. If you use baking soda, then add ¼ teaspoon (2 to 3 pinches) of it in the batter.
- Veggies: you can also add some grated carrots or spinach to the batter for make it more healthy. You can even add steamed green peas. Just boil the peas beforehand and also grate the veggies ahead of time so they are ready to add.
- Curd (Yogurt): I have used fresh curd. You can use both fresh or sour curd to make the idli.
- Idli Pan: First and most important is idli pan. You will need a idli pan to make these steamed cakes. Idli pans are made to fit perfectly into a pressure cooker or steamer. In fact, idli steamers are also available easily these days.
How To Make Rava Idli With Potato SaguCourse: MainCuisine: Indian, southindianDifficulty: Medium
Learn How to make rava idli with potato sagu. potato sagu is a best side dish for soft and fluffy idlis. enjoy!!
3 tsp oil
1 tsp mustard
½ tsp jeera / cumin
1 tsp chana dal
pinch hing / asafoetida
few curry leaves
1 chilli (finely chopped)
1 inch ginger (finely chopped)
1 cup rava / semolina / suji (coarse)
¾ cup curd / yogurt (whisk)
2 tbsp coriander (finely chopped)
½ tsp salt
½ cup water
1 pkt eno / fruit salt
5 cashew (halves)
- firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch hing and few curry leaves.
- now add 1 chilli, 1 inch ginger and saute for a minute. Keeping the flame on low add 1 cup rava and roast well.
- Roast for 5 minutes or until the rava turns aromatic. Cool the rava completely and transfer to a bowl.
- furthermore, add ¾ cup curd, 2 tbsp coriander and ½ tsp salt. mix well forming a thick batter.
- Now add ½ cup water and mix well forming a smooth batter. Rest for 15 minutes or until the rava absorbs water.
- Mix well and add water as required, to form an idli batter consistency batter. Grease the idli plate with oil and place cashews in the centre.
- Just before steaming add eno (fruit salt) and mix well till it turns frothy. alternatively, add baking soda.
- pour the batter immediately into the idli plate. do not rest the batter.
- steam the rava idli for 13 minutes on medium flame.
- Finally, serve instant rava idli with coconut chutney and sagu.
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