I'm not a huge fan of idlis. They're always a go to breakfast in most homes I know. They are the preferred choice if you are ordering breakfast from outside, given the crazy number of darshinis around my home. They arr a saviour on days when you just don't want to cook. .but even on those days, I'd rather cook than eat idlis.
My husband and the kid totally <3 idlis. They can eat idlis all year long. Their love for idlis is somewhat like my love for noodles. So I end up making idlis AT LEAST once a week an we always have a big dabba of batter in my fridge. Just in case idli craving strikes at odd times.
Today, for a change, I decided to cook an elaborate breakfast. Complete with a fitting side dish. Rava idlis with Bombay sagu.
While the thought of ig seemed elaborate, it's pretty simple to make. And I prefer to take an easier way out.
The Rava idlis wete a no brainer as I used a ready mix and followed instructions on the pack. I prefer to add some salt, finely chopped green chillies and curry leaves to the ready mix. I like them spicy and so do the husband and kid. Steamed them in a pressure cooker on the 'idli' setting on my induction cooktop for exactly 12 minutes. After that, they need to rest for at least 5 more minutes before prying them off the idli plates.
The Bombay Sagu (potato and onion gravy) is also just as simple. I made enough for 4 adults with some to be eaten with lunch or dinner. Here's what I used:
4 large potatoes boiled, peeled and roughly mashed
4 large onions, thinly sliced into half moons
A fistful of boiled green gram (heserakalu) just because I had them handy. This is optional.
An inch long piece of ginger, julienned
Juice of 1 lime
A pinch of garam masala
Salt and sugar to taste
4 roughly chopped green chillies
For the tempering: a tsp of oil, mustard, ajwain, curry leaves, jeera and a pinch of asafoetida (hing)
A handful of finely chopped coriander
In a deep pan, heat oil, add mustard seeds. Once the mustard is done with the crazy drama, add in other items mentioned to the tempering. Add chopped ginger, green chillies and onions and sauté till the onions turn pink annd start to wilt. Then add the mashed potatoes, boiled green gram, 1 cup of water, salt, sugar and garam masala. Stir well and allow it to simmer for a few minutes on a low flame. Add the chopped coriander and lime juice and mix well.
If the sagu is too watery for your liking, here's a little trick. Mix a tsp of whole wheat flour in some water to make a thick paste. Add this to the simmering curry and stir well immediately. Within a few minutes you'll notice the watery sagu turning into a deliciously thick gravy. OR add just enough water and not a whole green cup and resort to damage control later!!! :p
Serve hot idlis with a generous dollop of ghee and watch it melt. A bowl of hot sagu next to the idlis completes the picture. Enjoy!!
