Rava idli with vegetable sagu is one of the perfect breakfast combos with perfect mix of spices, vegetables and coconut. Being a South Indian I got the privilege of tasting and learning various recipes of all the Southern states.
Vegetable sagu is served with various breakfasts like poori, Dosa and set dosa etc.In my current blog, i am going to share with you the most delicious recipe of Vegetable sagu with simple ingredients and many vegetables.
Its a very delicious gravy which goes well with any breakfast and dinner. Let us now get started with the pretty interesting recipe of vegetable Sagu with the mixed vegetables
How to make Rava idli with Vegetable Sagu
Vegetable Sagu is one such delightful recipe which can be experimented with any mix of vegetables. I had always preferred to make this yummy dish with potato, peas, green beans , carrot . You may also use cauliflower, bottle gourd, cabbage and many other vegetables. Its a very simple and easy recipe and tastes at its best when served with rava idlis.
Pre-Preparation Requirements for Rava idli with Vegetable 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 vegetable sagu Spoons or Spatula for mixing the ingredients |
| TOTAL PREPARATION TIME
20 Minutes – Rava Idli 20 Minutes – vegetable sagu |
| BATTER RESTING TIME
15-20 Minutes |
| COOKING TIME
5 minutes in a microwave for idli 15 Minutes – vegetable Sagu |
What are the Ingredients used in Recipe of Rava idli with Vegetable Sagu
All the ingredients for Rava idli and Vegetable Sagu will be available in most of the Indian kitchens. You must know what are the ingredients used for the Rava idli and also the vegetable 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 VEGETABLE SAGU
1 Pinch of Hing or Asafoetida powder Cumin Seeds – 1/2 teaspoon 5-6 Curry Leaves Vegetable Oil – 2 Tablespoons Coconut – 1 Cup Poppy seeds – 2 teaspoon Roasted gram dhal – 1.5 tablespoon Mustard Seeds – ½ teaspoon Water – 3 to 4 Cups Turmeric powder – 1/2 teaspoon Green Chilli -4 Green peas – 1/4 cup Carrot – 1/2 cup Green beans – 1/2 cup Onions – large sized 1 Potato – 1 /2 cup Salt to taste |
Complete Method of Delicious Recipe of Rava idli with Vegetable Sagu
Now we know all the utensils need and ingredients for making the vegetable sagu and also Rava idli. Spicy and delicious curry – Vegetable sagu and soft n spongy rava idli can be prepared in less time as its very simple , easy and quick method.
How to make the recipe of Vegetable Sagu
First let us get started with vegetable sagu. Please follow these simple steps for the easy and quick recipe to get delicious vegetable sagu
Cut the each vegetables with Chopping board
Clean the vegetables well with water. Take a vegetable chopping board.
Cut the onions, carrot, potato green beans into small prices and put them all in a large bowl.
Boil the mixed vegetables in a Vessel
Take a large with 3 cups of water and add all the cut vegetables including onions. .
Make sure they are cooked in the medium flame to ensure that they are overcooked. Because they will get smashed in further process
Grind the masala paste
Take a mixer grinder and add one cup of grated coconut. Add 2 teaspoon of poppy seeds along with one and half teaspoon of fried gram dal. Finally add some green chilli, 2 tablespoon Coriander leaves with 2 tablespoon some cut onions .
Add 1/4 cup of water to the mixer and grind it well to smooth paste.
Add the spice paste to the boiling vegetables
By the time you had prepared the spice coconut paste, the mixed vegetables are cooked well. Now add slowly the ground paste the boiling vegetables.
Cook the sagu for 10 mins
Once you add and mix all the ingredients well, You must leave the vegetable sagu boil well for ten minutes on low flame
Also add salt and let the curry cook for ten minutes. This enables the vegetables to cook faster along with the ground paste.
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
Add Curry Leaves, Asafoetida, Mustard seeds 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, red 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 Tempering in the pan to the vegetable sagu
Add the tempering you have prepared in the steps above to the vegetable sagu you had boiled in the bowl. Mix the ingredients properly using a spoon.
Garnish the vegetable sagu with coriander leaves
Now the vegetable sagu is ready with the right spiciness. Its time to turn off the stove. Chop the coriander leaves and spread it on the vegetable sagu to get beautiful 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.
Check its consistency after the batter is rested. Add 1-2 tablespoons of water at a time to get to the right consistency as the rava tends to absorb a lot of water and the batter tends to become thicker.
Grease Idli Moulds
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.
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.
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 bit.
Now, carefully using your fingers, slide the idlis out of the moulds and transfer them into a plate.
Remove the idlis onto a plate and serve these delicious idlis with vegetable sagu. You can serve it for breakfast or dinner. By the way, you might as well like to eat rava idlis with potato sagu
Fundamental tips for trouble free recipe of Rava idli with Vegetable Sagu
Even for the simplest recipes, it is essential to know the essential tips for successful cooking. I am sharing some of the key tips i always follow to have a good cooking experience
1. Keep all the ingredients handy
Before you start cooking, keep all the ingredients in one place. This makes cooking more efficient and you won’t forget adding them to the cooking
2. Cooking on medium flame
Always prepare the vegetable sagu on a medium flame. If you keep it at a high flame, the tempering will burn and give your vegetable sagu a bitter taste.
3. 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.
4. 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.
5. 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.
6. Curd is an important ingredient for the idli batter
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.
7. Remove all lumps from batter by whisking
Whisk the batter well to remove any lumps and you can also use a spoon or fork to remove the lumps.
8. Cook the vegetables well
Make sure you cook the vegetables well after you add the ground paste so that the raw smell of the paste is gone
9. Do not overcook the vegetables
Please make sure the vegetables are not overcooked so that the vegetables dont become pulpy.
I am sure it must have been a amazing experience learning the yummy recipes of Vegetable sagu and rava idli. Please feel free to ask questions and add your comments in the section below