Rava Idlis and Bombay Gojju

Rava idlis with Bombay Gojju was a mandatory weekly meal for either breakfast or dinner when I was back home.

Bombay Gojju or Bombai gojju, is a favourite with puris as well. No idea where that name came from or why it is even called Bombai gojju, nevertheless it was one of the first few dishes I learnt from my mom before I got married.

Mom makes her own Rava Idli mix, but I was too lazy to learn how to make it, so since the time I’ve come here I’ve been using the MTR Rava Idly Mix. But now for the sake of my blog, to keep it original, I finally took the recipe from mom over phone and gave it a try. 

Home-made Rava Idly Mix

You will need: (Makes: 18 Idlis)

1 Cups Semolina (Upma Rava)
½ tsp Mustard seeds

1 tsp Chana Dal

Few Curry leaves (finely chopped)

2-3 tbsp Cashew broken to bits

¼ cup Oil

½ tsp Cooking Soda

Salt to taste

(Cup: Standard Cup measurements)

Dry roast the semolina over medium heat till its fragrant and light. Keep aside.

Heat oil in a pan, add mustard seeds and chana dal. Saute for a minute and then add the curry leaves and cashew bits. Now add the roasted Semolina and sauté for a few minutes. Turn off heat and let cool. Stir in the soda. Use immediately to make Rava Idlis.

This mix cannot be stored for more than 3 days, hence its best to prepare the mix when you want to make Idlis.

Rava Idlis

You will need:

1 portion Rava Idli Mix

2- 2 ½ portions Yoghurt (Curd)

Chopped coriander

Use one measure for both the idli mix and the yoghurt.

Mix yoghurt, rava idli mix and chopped coriander. The batter should be thick and of pouring consistency.

Oil Idli plates, pour batter in each idli mould up to 3/4^th. Steam in a pressure cooker on high till pressure rises. Then reduce heat to low and cook for 8-10 minutes.

Let cool and unmould idlis, serve hot with Bombay Gojju.

Bombay Gojju

You will need:

1 Large Potato (boiled)

1 Medium sized Onion (thinly sliced)

2 Small tomatoes chopped

6 Green chillies

2 tbsp Gram flour (Besan)
1/2 tsp Rasam powder 

½ tsp Garam Masala

1 tsp Lemon juice

Salt to taste

Water as required

Chopped coriander

3 tbsp Oil

1 tsp Mustard seeds

1 tsp Urad Dal

½ tsp Chana Dal

Few curry leaves

½ tsp Turmeric Powder

Roughly mash the boiled potato and keep aside. Heat oil in a pan. Add mustard seeds, Urad dal and chana dal. Saute for a minute and then add curry leaves and slit green chillies. Add the sliced onions and fry till soft and translucent. Add the chopped tomatoes and fry till soft, now add the turmeric and fry for an additional minute. Now add about 1 ½ cups water, and stir. Add the mashed potato and salt. Bring to a boil.

Mix gram flour in little water to make a thick liquid like consistency and add it to the boiling curry. Stir while adding, this thickens the curry immediately. Add lime juice and Garam masala powder. Bring to a simmering boil and turn off heat. Garnish with chopped coriander and serve with Rava idlis or Puris.

Bombay gojju is my entry to the event "Grindless Gravies" hosted by Sra of When My Soup Came Alive