Rava idli with potato Gojju (Stew)

We have not had rava idlis at all. I had tried once after coming here to US. It did not turn out well, and I decided not to try it again. After that, I had it in my friends house. I also wanted to try at home when I feel I cant wait for the long fermentation process to make the regular idlis. But the recipe my friend gave me had the baking soda which I do not use for normal cooking. I did some changes and made this recipe.
And now, I either make rava idlis or rava dosai once in a while.

Savory stews are the most easy to make and very less time consuming. It has become a routine side dishes, with varied veggies. Although, at home we make the stew quite rarely but since I prepared this the first time, I began to make frequently.

Home-made Rava Idly Mix
It serves approx 16 idlis.

You need
1 Cups Semolina (Upma Rava)
½ tsp Mustard seeds
1 tsp Chana Dal
½ cup Curry leaves (finely chopped)
2-3 tbsp Cashew broken to bits
¼ cup Oil
½ tsp Cooking Soda
Salt to taste

Dry roast the semolina over medium heat till its fragrant and light. Keep aside.
Heat oil in a pan, add mustard seeds and chana dal. Saute for a minute and then add the curry leaves and cashew bits. Now add the roasted Semolina and sauté for a few minutes. Turn off heat and let cool. Stir in the soda. Use immediately to make Rava Idlis.

This mix cannot be stored for more than 2 days, hence its best to prepare the mix when you want to make Idlis.

Rava Idlis

You need:
1 portion Rava Idli Mix
2- 2 ½ portions Curd
Chopped coriander

Use the same measure for both the idli mix and the curd.

Mix curd, rava idli mix and chopped coriander. The batter should be thick and of pouring consistency.
Oil Idli plates, pour batter in each idli mould up to 3/4th. Steam in a pressure cooker on high till pressure rises. Then reduce heat to low and cook for 8-10 minutes.

Let cool and unmould idlis, serve hot with Potato Gojju.

Potato Gojju

1 Large Potato (boiled)
1 Medium sized Onion (thinly sliced)
2 Small tomatoes chopped
6 Green chillies
2 tbsp Gram flour (Besan)
1/2 tsp Garam Masala
1 tsp Lemon juice
Salt to taste
Water as required
Chopped coriander

For Tampering
3 tbsp Oil
1 tsp Mustard seeds
1 tsp Urad Dal
1/2 tsp Chana Dal
Few curry leaves
1/2 tsp Turmeric Powder

Roughly mash the boiled potato and keep aside. Heat oil in a pan. Add mustard seeds, Urad dal and channa dal. Saute for a minute and then add curry leaves and slit green chillies. Add the sliced onions and fry till soft and translucent. Add the chopped tomatoes and fry till soft, now add the turmeric and fry for an additional minute. Now add about 1 1/2cups water, and stir. Add the mashed potato and salt. Bring to a boil.

Mix gram flour in little water to make a thick liquid like consistency and add it to the boiling curry. Stir while adding, this thickens the curry immediately. Add lime juice and Garam masala powder. Bring to a simmering boil and turn off heat. Garnish with chopped coriander and serve with Rava idlis or chapathis.