Rolled Rye and Rava Idli

Food is fuel to our body and its more than how it tastes on your mouth.  I often end up buying something since its healthy and find ways to use.   I use Rolled Ryes in my tri-flakes granola and wanted to make some other dishes with it.  This recipe is steamed, not oily and also has probiotic. Rye has a great range of health benefits over wheat starting with fiber content, anti-oxidants to anti-aging.    Rotating grains to get a wide range of nutrition to your body.   

What you need?

Powdered Rolled rye - 2 cups

Rava - 2 cups

Yogurt - 3 cups

Water - 1 cup

Baking soda - 1 tsp

Salt to taste

Veggies
about 2 cups (carrot/beans/potato/peas)

Seasoning

Avocado/Peanut Oil - 3 Tbsp

Cashews broken - 1/4 cup

Mustard seeds- 2 tsp

Ginger chilli paste - 2 tsp

Chana Dal - 2 Tbsp

curry leaves teared into a few pieces

Preparation

Mix powdered rolled rye and rava in yogurt and water and let is rest for 1-2 hrs, you can also keep it in refrigerator a 4-6 hrs.   

When you are ready to make, heat a small pan with oil and add mustard and once it pops, add rest of the items from the seasoning and pour it over the rye/rava mixture.

Add veggies and rest of ingredients listed, adjust water/yogurt to dough consistency.

Now, prep your idli plates by brushing some oil and pouring just the mixture just about 3/4 of each mould.

You can use pressure cooker or Instapot, Add water just enough 

Steam cook for about 12-15 mins.  

Let it cool for about 10-15 mins before serving. 

Serve with Avocado chutney and idli chilli powder.