Rava idli with potato sagu is one of the popular breakfast recipe of South India especially in the state of Karnataka. You can serve Potato sagu with various other breakfasts like poori, Dosa and set dosa etc.
Potato is cooked in various ways in India. In my current blog, i am going to share with you the most delicious recipe of potato sagu with simple ingredients. This is one of the best accompaniments with Rava idli.
Its a mushy potato curry prepared quickly with onions , potatoes and green peas. Let us now get started with the pretty easy recipe of potato Sagu with the easily available ingredients at home.
How to make Rava idli with Potato Sagu
Potato is one of the favorite vegetables for many of us. Everyone from kids to elders like to eat curries made of potato. I use this wonder vegetable in many of my curries. One such delicious recipe is the potato sagu. Its a very simple and easy recipe and tastes at its best when served with rava idlis.
Pre-Preparation Requirements for Rava idli with Potato Sagu
You do not need too many utensils or kitchen tools for recipe. All the basic utensils and tools available in the kitchen would be sufficient. Its always a good practice to keep all your utensils ready and in reach while cooking
| UTENSILS NEEDED
Idli Maker (Microwave Safe or Other) Chopping board Knife 2 Bowls Frying Pan for preparing potato sagu Spoons or Spatula for mixing the ingredients |
| TOTAL PREPARATION TIME
20 Minutes – Rava Idli 5 Minutes – potato sagu |
| BATTER RESTING TIME
15-20 Minutes |
| COOKING TIME
5 minutes in a microwave for idli 15 Minutes – Potato Sagu |
Ingredients used in Recipe of Rava idli with Potato Sagu
All the ingredients for Rava idli and Potato Sagu will be available in the Indian households. You must know what are the ingredients used for the Rava idli and also the potato sagu. So that you dont have run around looking for the ingredients as there are two recipes to be prepared.
| EXACT QUANTITY OF INGREDIENTS FOR RAVA IDLI
Roasted Rava (Semolina) – 1 Cup Curd – ½ Cup Water – 1 Cup Salt – According to taste 1 Sachet Eno Fruit Salt – Lemon Flavour or Plain |
| EXACT QUANTITY OF INGREDIENTS FOR POTATO SAGU
1 Pinch of Hing or Asafoetida powder Cumin Seeds – 1/2 teaspoon 5-6 Curry Leaves Vegetable Oil – 2 Tablespoons Mustard Seeds – ½ teaspoon Chilli powder – 1/2 teaspoon Water – 3 Cups Turmeric powder – 1/2 teaspoon Green Chilli -2 Green peas – 1/4 cup Onions – large sized 1 Potato – medium sized 2 Salt to taste |
Complete Procedure of Delicious Recipe of Rava idli with Potato Sagu
Now we know all the utensils need and ingredients for making the potato sagu and also Rava idli. Both potato sagu and rava idli can be prepared in less time as its very simple and easy method.
How to make the recipe of Potato Sagu
First let us get started with potato sagu. Please follow these simple steps for the super quick recipe to get delicious potato
Clean the vegetables with water
Add 2 medium sized potatoes, 2 green chillis and one large sized onion in the large bowl.
Rinse it with two cups of water to clean the vegetables.
Cut the vegetables with Chopping board
Once you clean the vegetables well. Take a vegetable chopping board.
Cut the onions into small prices. Slit the green chilies and keep it aside.
Boil the potatoes in pressure cooker
Once you clean the potatoes well. Its time to boil the potatoes for which you need a pressure cooker.
Take a medium sized pressure cooker. add the potatoes to it with two cups of water.
Now close the lid of the pressure cooker and place it on the stove with medium flame.
After you boil the potatoes. Allow the pressure from the cooker to be released.
Peel the skin off the boiled Potatoes
Once boiled potatoes are ready, put them in cold water. This helps the potatoes cool down faster and the skin can be easily peeled off
Mash the Boiled Potatoes
Transfer the boiled potatoes with skin peeled off to a bowl. Use the vegetable masher to mash the potatoes . Transfer the mashed potatoes to a small bowl and keep it aside
Heat the oil for tadka
In a small pan heat about one tablespoon of oil. Keep the flame on medium.
I used Light Oilve Oil. However, Coconut oil and groundnut oil are also some good options. In case you have none of these, use some refined oil or ghee (clarified butter).
Keeping the flame on medium heat
Adding rest of the tempering ingredients to the pan
Add mustard seeds once the oil is hot enough. Let the mustard seeds crackle.
Once the seeds have crackled, quickly add 5-6 curry leaves, green chillis and a pinch of asafoetida into the oil. Remember, the flame is still on medium heat.
Increasing the flame can cause the tempering or tadka to burn. After the above step, add 1/2 teaspoon of cumin seeds
Cook the mixture in the pan for about half a minute while constantly stirring it.
Add the cut onions to the frying pan
First add cut onions and saute well in the frying pain until they become transparent
Make sure all through the process the stove is on medium flame to avoid burning.
Cook the Vegetables for 5 mins with closed lid
Saute them well with the tempered ingredients. Also add salt and closed the lid for five minutes. This enables the vegetables to cook faster.
Add spices and salt to the sauteed vegetables
Take 1/2 teaspoon of turmeric ,1/2 teaspoon chilli powder and Salt to taste. Add them to the fried onions. Mix the onions well so that the onions are coated well with added spices.
Add mashed potatoes and green peas to the frying pan
You must add the mashed potatoes and green peas to the frying pan. Now mix all the vegetables gently.
Adjust the potato sagu consistency with water and cook for ten mins
You can add 1/2 cup of water to adjust the consistency of the potato sagu.
Once you add and mix all the ingredients well, You must leave the potato sagu boil well for ten minutes.
You dont have to close the lid while the potato sagu is cooking
Garnish the potato sagu with coriander leaves
Now the potato sagu is ready with the right spiciness. Its time to turn off the stove. Chop the coriander leaves and spread it on the potato sagu to get wonderful aroma.
How to make Rava idli
Please follow these simple steps for the super quick recipe to get soft and spondy rava idlis
First of all, transfer Rava or Semolina into a bowl
Take a big bowl and transfer one cup of the roasted rava into the big bowl.
In case you don’t have roasted rava, use normal rava and dry roast it over medium flame till it is slightly golden. Cool the rava and then transfer it into a bowl.
Make a batter with curd, water, and Rava (semolina or sooji)
Into the bowl of rava, add half a cup of curd. Mix them together using a spoon.
Once it is mixed properly, add about half a cup of water to the bowl and make it into a thick paste. Make sure that your batter is completely lump-free.
Set this aside and prepare tempering or tadka for the batter.
Add a little water to the existing batter
Add a little water to the existing rava idli batter. You don’t have to mush it up. Just a little quantity will do. Once water is added, whisk it a little with a spoon or a whisker.
Let the Rava idli batter rest for some time
After mixing all the ingredients, cover the bowl with a lid. Let the batter rest for 15-20 minutes.
The rava tends to absorb water and therefore, resting is very important. It also helps the batter to ferment naturally.
After the batter is rested, check its consistency. The rava tends to absorb a lot of water and the batter tends to become thicker.
Add 1-2 tablespoons of water at a time to get to the right consistency. The consistency of the batter should be similar to a cake batter. It should neither be too flowy nor too chunky.
Grease Idli Moulds
While the batter is resting, prepare your idli moulds to stand. I have used a microwave-safe idli maker. You can use the metal idli stands as well.
Take some oil in your fingers and grease the insides of the idli moulds. The oil will prevent the batter from sticking to the mould.
While I used olive oil to grease the moulds, you can also use ghee to grease them.
To the batter add Eno Fruit Salt & Whisk gently
Add a sachet of Eno fruit Salt to the rava idly batter. Quickly mix the Eno fruit salt with batter. You will notice bubbles in the batter.
Do not over mix the batter. If you do so, the air bubbles will escape and the idlis will turn out to be hard.
I am using the Lemon Flavoured Eno fruit salt. You can also use plain Eno Fruit salt as well.
Allow the batter to fluff up
Allow the batter to fluff up for about ten seconds. Mix it gently and see bubbles forming. This is when you know that you don’t have to mix anymore.
Pour the batter into the moulds
Once you have added the Eno fruit salt, you need to work quickly.
Take the batter and pour them into the idli moulds. While filling the moulds, make sure you keep a little space for the idlis to rise.
Fill water into idli maker or cooker or pan
Fill the cooker or container with some water. The water in the pan/ container/ cooker is to be filled in a way that the water does not touch the moulds directly.
Place the idli stands in the cooker or container or pan
Carefully place the batter filled idli stands into the cooker/ container. If you are cooking it on the flame, you can use either use a cooker or a big pan to place the idli stands.
Add the Idli Maker to the Microwave
Cover the container containing the filled idli stand with a lid. Covering the container is important as it helps prevent the steam from escaping.
Set the timing at 5 minutes
For microwave cooking, set the timer at 5:00 for every batch.
Remove the container from Microwave
Once the time is up, remove the idli maker from the microwave. In case you are cooking on the flame, switch off the gas.
Let the container cool for a minute or two before opening the lid.
Remove the idlis and Serve the delicious potato sagu with rava idli
Remove the idli stand from the container carefully and let the idlis cool down a little.
Now, carefully using your fingers, slide the idlis out of the moulds and transfer them into a bowl.
Remove the idlis onto a plate and serve these delicious idlis with potato sagu. You can add is as a snack or for breakfast. By the way, you can go one step further and transform your rava idlis into Podi idlis as well.
Key tips for worry free recipe of Rava idli with Potato Sagu
Though the recipes are very simple learn and follow, it is important to know the essential tips for successful cooking. I am sharing some of the important tips i always follow to have a good cooking experience
1. Keep all the ingredients ready
Before you start cooking, keep all the ingredients in one place. This makes cooking more efficient and you won’t forget.
2. Ensure to cook the potatoes well
You must ensure to cook the potatoes well in the pressure cooker. Allow atleast five whistles in the pressure cooker. So it can be easily mashed as a smooth paste.
3. Mash potatoes well to make a paste
Use a vegetable masher to mash the yellow potatoes well to get a pulpy potato . Make sure its not very smooth paste and small bits of potatoes should be seen to taste better.
4. Prepare tempering on medium flame
Always prepare the tempering for the potato sagu on a medium flame. If you keep it at a high flame, the tempering will burn and give your potato sagu a bitter taste.
5. Add Asofoetida to the tempering
Asofoetida is an important spice in indian recipes. It aids digestion , adds flavor to the food and beneficial for the health too.
6. Curry leaves important in tempering
Curry leaves is an important ingredient in tempering which helps in giving good aroma. It also has many health benefits. Most of our Indian dishes are tempered using curry leaves for the same reason.
7. Garnish with Coriander leaves
Once all the process is done in making a sambhar, garnish it with coriander leaves. Aroma from coriander leaves is so good and also helps in the digestion. Many of the indian dishes uses curry leaves and coriander leaves for aroma and health benefits.
8.Substitute for Eno Fruit Salt
In case you do not have ENO fruit salt, don’t worry. You can get good results by letting the batter ferment for about three to four hours. You can also use half a teaspoon of baking soda in place of Eno fruit salt.
9. Use thick curd
Curd can be thick or watery. If you have watery curd, use less water for the batter. If you have thick curd, use more water for the batter.
10. Remove all lumps from batter
If your batter has turned out to be lumpy, make sure you remove all the lumps using a whisk. If you do not have a whisk, use a spoon or fork to remove the lumps.
11. Do not overfill the idli moulds
Make sure that you do not fill the idli mould to the brim. After steaming, the idlis will rise, so, make sure you leave a little space for them to rise. Ideally, you should fill a little over three fourth of the idli mould.
12. Be watchful of the timer
When using a microwave for making Rava idlis, be very mindful of the timer. Do not overcook the idlis or they will get hard.
13. Remove the idlis carefully
Once the rava idli is cooked, don’t remove it from the mould instantly. If you try that, the rava idlis may break. Leave it for a minute or two before removing them from the moulds. If you have difficulty removing the idlis, use a sharp object to loosen it from the edges of the idli mould.
I am sure it must have been a pleasant experience learning the delicious recipes of Potato sagu and rava idli. Please feel free to ask questions and add your comments in the section below