This is one of those items that fit the bill in the absence of idli/dosa batter, or you need a quick non oily bite or you just need something different to start the day. Recipe credits go to my neighbor Rajathi Maami and her commendable enthusiasm in sharing Tamil Brahmin recipes. She is one of the energetic, sensible, down to earth, efficient, knowledgeable, open minded maamis around. Now, I am not as industrious to prepare the broken rice for this from scratch, but conveniently used idli rava from the store packet. The procedure is much similar to making upma, but this is rice based, not sooji/semolina which is a derivative of wheat. There is some theory that rice based items are easier to digest for kids and older folks, maybe that is why they prepare this in south india where everything is rice based. Rice is what is cultivated and grows here. Hotter weather also has something to do with consuming more rice than wheat, to keep the body cooler.
Mustard seeds, Urad, Channa dhal, oil - just enough for tempering
Dry red chillies - about 3 or 4
Dry red chillies - about 3 or 4
Hing - a pinch
Curry leaves - few
Ginger - 1/2 inch piece
Water - 3 cups
Salt - 1 tsp
Idli rava - 1.5 cups
In a fry pan, add the oil and wait till it heats up. Add mustard seeds, urad and channa dhal. Let it sputter. Now add the hing, broken red chillies grated/chopped ginger and curry leaves. Preference is to add fine ginger shavings or real tiny pieces of ginger for even distribution in the end product. Once the curry leaves let out their aroma, add the 3 cups of water and let it come to a boil. Add in salt, mix well. Next, add the idli rava and stir till the water is absorbed. Turn the stove off and let it cool for about 15 mins.
Make small balls of the above cooked dough and steam in idli plates for about 12 mins.
I have paired it with an onion tomato side here - a dish that falls between a chutney and gojju. That is my cook's creation, she calls it eeruli kosu. It reminds me of something called tomato kocchi prepared in my native place out of onions, tomatoes, green chillies and coconut paste with pottukadalai. For a quick yet tasty side, coconut chutney would be totally fine. Just that I prefer to pair somewhat bland mains with a tangy, colorful side.
