GOLI KADUBU

I really don't know what they call these.  They look like small pebbles, known as 'GOLI' in kannada, so the name 'GOLI' kadubu :). The method of making these kadubus is the same as Unde Kadubu just that they are smaller. These kadubus take some time to prepare because of their size.
Kadubus are mixed in masala gravy and eaten. Find the recipe for the gravy here.

Ingredients:
Idli Rava - 1 cup [ use store bought or else you can make this rava by dry grinding Rice]
Salt - 1 tsp
Water - 2 cups

Method of Preparation:
Boil the water. Add salt and the idli rava. Mix well till it thickens and cook for at least 10 mins on low flame.
When it is warm enough to handle make small balls out of it.
Once all the dough is over, keep the balls in a vessel and steam cook for at least 15 mins.
Kadubus are ready!

METHI PALAK MUTHIA

Ingredients:
Chopped Methi Leaves - 2 Cups
Chopped Palak Leaves - 3 Cups
Wheat Flour - 1/2 Cup
Besan - 3/4 Cup
Rava - 1 Tbsp
Salt - 1 tsp
Sugar - 1/2 Tbsp
Green Chilli - 1
Ginger - 1/2 inch piece
Jeera - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Amchur powder - 1/2 tsp
Temper:
Oil - 1 Tbsp
Mustard seeds - 1/2 tsp
Til/Sesame seeds/ Ellu - 1/2 tbsp
Coconut flakes/grated coconut - 1 Tbsp

Method of Preparation:
Wash palak & methi leaves well. Finely chop them and keep aside.

Crush green chilli, Jeera and Ginger. Mix all the flours, spice powders, salt, sugar & chopped leaves. Do not add water. If required sprinkle little water.

Make small balls. Prepare a pressure cooker for steaming. or you can use steamer. Keep the dough balls in a steel vessel or in idli molds and steam cook for 20-25 minutes on medium high heat without putting the whistle on.

Switch off and let it cool for 5-10 minutes. Cut into small pieces.

Heat 1 Tbsp of oil in a vessel. When its hot add mustard and til seeds. After they splutter add muthia pieces and coconut flakes. Fry for 2 minutes.

Serve. I like to eat muthias along with curd rice :)

RAVA IDLI

Ingredients: -- Makes around 20 idlis
Roasted Rava - 2 Cups
Salt - 1 tsp
Sugar - 1/2 tsp
Mustard seeds/sasive - 1/2 tsp
Chana dal/kadle bele - 1 tsp
Urad dal/uddina bele - 1 tsp
Green Chilli - 2
Chopped coriander leaves - 2 Tbsp
Oil - 1/2 Tbsp
Curd - 2 Cups
Water - 1 Cup
Eno Salt/Soda - 1/2 tsp

Method Of Preparation:
You can use pre-roasted rava.
or Heat oil in a pan. When its hot, add mustard seeds. After they splutter, add chana dal and urad dal. Fry for 10 seconds. Add finely chopped green chillies. Fry well. Add rava and roast for around 8 minutes. Keep aside for it to cool down.

Mix 2 cups of curd and a cup of water to make a paste. Add sugar, salt and coriander leaves.
Note: You can add grated carrots, cashew pieces and curry leaves too.

Mix curd and rava together. Keep the mix covered for at least 15 minutes. [Max 30 minutes]

After 20 minutes; [If you feel the batter is too thick add water/curd. The consistency should be little thicker than idli batter.]

Keep water in the pressure cooker for steam-cook. Prepare the idli molds by greasing them.
Add eno salt/soda to the batter and give it a quick stir. Add batter in each idli mold.

Steam cook them without the whistle for 12-15 minutes.

Turn off the stove. Open the cooker lid after 5 minutes. Remove the idlis after a minute.

Enjoy rava idlis along with vegetable saagu or coconut chutney.

UNDE KADUBU

Ingredients:
Rice Rava/Idli Rava - 1 Cup
Salt - 1 tsp

Method of Preparation:
Rice Rava:
You can use store bought idli rava.
OR
To make it at home.
Wash one cup of rice and spread it on a cloth to dry out for at least 6 hours. I keep it over night.
Grind the rice to grainy texture like rava.

Unde Kadubu:
Heat 2 Cups of water in a vessel. Add Salt. When its hot, add rava and mix well.
Keep stirring. It will start to thicken.
Let it cook on medium heat for at least 10 minutes.
Switch off the stove.

Let it cool for at least 15-30 minutes. When its warm enough to handle make small balls.
Heat water in a pressure cooker or steamer for steaming the kadubus.
Keep the kadubus in a vessel and steam cook for 13-15 minutes. [In pressure cooker without the whistle]. Let them cool for 5 minutes.

Serve hot with Chutney or Sambhar.
Note: check for detailed procedure here

MASALA UNDE KADUBU

Ingredients:
Rice Rava/Idli Rava - 1 Cup
Salt - 1 tsp
Red chilli - 1
Urad Dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tsp

Method of Preparation:
Rice Rava:
You can use store bought idli rava.
OR
To make it at home.
Wash one cup of rice and spread it on a cloth to dry out for at least 6 hours. I keep it over night.
Grind the rice to grainy texture like rava.

Unde Kadubu:
Heat oil in a vessel. When its hot, add mustard seeds. After they splutter, add urad dal and red chillies. Fry for a minute.
Add 2 Cups of water and salt. When its hot, add rava and mix well. Keep stirring. It will start to thicken.

Let it cook on medium heat for at least 10 minutes.
Switch off the stove.

Let it cool for at least 15-30 minutes. When its warm enough to handle make small balls.
Heat water in a pressure cooker or steamer for steaming the kadubus.

Keep the kadubus in a vessel and steam cook for 13-15 minutes. [In pressure cooker without the whistle]. Let them cool for 5 minutes.

 Serve hot with Chutney or Sambhar.