GRATED PUMPKIN RAVA IDLY
After posting Sihi Kumbalakayi Idly using Idly Rava and pumpkin , I wanted to try out Rava Idly with grated pumpkin. It did turn out well and I posted the picture in my Facebook page. Posting the recipe here after there was a request for the recipe from an ardent follower. 

INGREDIENTS
Bansi Rava / Sooji / thick Semolina - 1 cup
Grated pumpkin - 1 cup
Sesame oil - 1 tbsp
Mustard seeds - 1 pinch
Split black gram dal - 1/4 tsp
Bengalgram dal / Chana dal - 1/4 tsp
Cashew nuts - a few
Asafoetida - 1 pinch
Salt - 1/4 tsp
Green chillies ( Chopped ) - 1 tsp
Fresh ginger ( Chopped ) - 1 tsp
Chopped coriander leaves  - 1 tbsp
METHOD
1. Heat one teaspoon of oil and roast Rava / Sooji / Semolina till it emanates a pleasant aroma.
2. Add the grated pumpkin to the roasted Rava after it cools down.
3. Heat the remaining oil in a pan and splutter mustard seeds.
4. Add the dals followed by cashew nuts and roast till they become golden in colour.
5. Add asafoetida and pour the seasoning into the Rava Pumpkin mixture.
6. Mix in the chopped green chillies, ginger , salt and coriander leaves.
7. Mix thoroughly adding very little water. You may even add about two table spoons of curd .
8. Set it aside for 15 minutes, while you grease and prepare the Idly plates.
9. The mixture should be just wet enough to hold when you make a ball out of it. If it is too dry and crumbly sprinkle little more water.
10. Take a ball of the Rava Pumpkin mixture and gently pat and pack it into the Idly plate.
11. Pat and pack the entire Rava Pumpkin Idly mixture into all the greased Idly moulds  and steam them for fifteen minutes in a pressure cooker.
Remove them gently after about fifteen minutes and enjoy with Coconut and Fried gram chutney.
COCONUT AND FRIED GRAM CHUTNEY
Freshly grated coconut - 2 cups
Fried Gram - 2 tbsps
Green chilly - 1 big
Fresh ginger - 1'' piece
Salt - 1/4 tsp
METHOD
Grind all the ingredients together in a mixer into a smooth chutney of flowing consistency adding enough water. Mix in the juice of half lime. Season with mustard seeds if required and enjoy with your Grated Pumpkin Rava Idlies. 

SIHI KUMBALAKAYI IDLY / PUMPKIN IDLIES
Sihi Kumbalakayi Idly is a traditional breakfast dish popular in the coastal regions of Karnataka. It is a nutritious and kid friendly food prepared using Idly Rava and pumpkin. Coarsely ground parboiled rice  is called as Idly Rava and is used in the preparation of the ubiquitous Idlies. Batter for Sihi Kumbalakayi Idlies  need no fermenting. It is almost an instant Idly which has a sweet as well as savoury version.The savoury version can be prepared using two methods as shown below.

SIHI KUMBALAKAYI IDLY-VERSION - 1
INGREDIENTS
Idly Rava - 2 cups
Cooked and mashed pumpkin paste - 2 cups ( slightly more does not matter)
Salt - 1/4 tsp
Sesame oil or coconut oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Chopped green chillies - 2
Chopped coriander leaves - 1 tbsp
Asafoetida - 1 pinch
METHOD 
1. Soak Idly Rava in lukewarm water while cooking the peeled pumpkin.

2. Grind the cooked and cooled pumpkin into a paste using a mixer.
3. Squeeze out the soaked Idly Rava and add it to the pumpkin paste.

4. Add salt and give it one more swish to blend the Idly Rava and the pumpkin paste together.
5. Heat oil and splutter mustard seeds followed by cumin seeds, green chillies and asafoetida.
6. Add the seasoning and coriander leaves to the ground paste and mix well.

7. Let the mixture which now resembles Idly batter stand for about fifteen to twenty minutes.
8. Stir and pour the batter into greased Idly plates and steam in the pressure cooker for 15 minutes.

Enjoy the super soft delicious Sihi Kumbalakayi Idlies topped with a dollop of butter.

Or enjoy the flavoursome Idlies with sambar and coconut chutney.

SIHI KUMBALAKAYI IDLY - VERSION - 2
1. Soak two cups of Idly Rava in lukewarm water for 15 minutes.
2. Peel and grate pumpkin to get two cups of Pumpkin gratings.
3. Squeeze out the soaked Idly Rava and add it to the grated pumpkin.
4. Heat one tablespoon of sesame/ coconut oil and splutter mustard seeds.
5. Add two tablespoons of broken cashew nuts and fry till it turns golden in colour.
6. Add two teaspoons of chopped green chillies and a pinch of asafoetida, and pour it into the Idly mixture.

7. Mix well adding chopped coriander leaves.
8. Take a ball of the Idly mixture and gently pat and pack it into the greased Idly plate.

9. When entire Idly mixture is thus packed and patted into the Idly plates, steam the Idlies for 15 minutes in a pressure cooker.                                                                                                         
Enjoy the soft and flavoursome Idlies with any side dish of your choice.

SIHI KUMBALAKAYI IDLY -  SWEET VERSION
 Follow the same procedures as shown above. If you like you may include fresh coconut gratings in all the versions. Mix in two or three tablespoons of organic brown sugar or powdered jaggery to the Idly Mixture instead of the seasoning mentioned in the savoury version. A dash of allspice powder or cinnamon powder added to the Idly mixture will make the SWEET PUMPKIN IDLIES  appealing to the sweet tooth.