Some of the tiffin's that i have really enjoyed are, Spongy Aappam's made with kallu(a local hot drink) along with thick coconut milk, Crispy Rava Dosa's with Coconut chutney(Grinded on stone), Podi dosa's with sambhar, Rava Idli's with Tomato Chutney, Kancheepuram Idli's, Soft Bonda's and Crispy Bajji's. Sound's delicious right. How lucky is my mom to have her grand mother to cook all these delicious tiffin's to my Dad(avva's Grand son).
When i was in Bangalore, MTR gave me the same experience and taste that my avva cooked for us. I dont mind to wait for 2 or 3 hours to treat my tongue and to hang on the sweet memories. Whenever My Dad comes over to Bangalore, we go to MTR(Mavalli Tiffin Rooms). My Dad likes the Karnataka Special's like Set Dosa's with Sagu, Corriander Rava Idlie's from Adigas and Masal Dosa's.
So Here is the Corriander Rava Idli, that i tried, i suggest you to add more finely chopped corriander to this..The idli should look Greener and only thing that could be spotted in idlie's are the golden cashews..
Rava - 2 cups(small cheerotti rava)
Green chilies - 2(finely chopped)
Butter Milk- 2 cup's
Oil - 2 tbsp and a spoon(to apply on idli plate)
Ghee - 1 tbsp
Corriander leaves - 1 cup(finely chopped)
Curry leaves - 2 tbsp(finely chopped)
Salt - 1 ½ tsp
Bengal gram dhal - 1 tsp
Mustard seeds - ¼ tsp
Roast the Rava with half a spoon of ghee. mix the rava with sour butter milk thoroughly so that no lumps are allowed.
Fry the seasonings in oil along with chopped onions for about 2 -3 minutes. add salt, chopped chillies, coriander leaves, and curry leaves.
Mix well and pour into oil-applied Idli plates(put ghee fried small pieces of cashews on the idli plate before the rava mix goes in) and steam for 15 minutes.
Enjoy it Hot with Coconut Chutney and Potato Sagu.