Sago Rava Idlies/Steamed Rice Rava and Tapioca pearl Idlies

Here is an interesting and easy recipe of idly that i came across which needs no soaking or blending.Just wash and soak idly rava(cream of rice) and sago pearls in curds.The final outcome is similar to rava idlies.I have already prepared it twice and everybody at home liked it to the core.It is a perfect breakfast for weekends.Do try it out and trust me you will love it!!!

Ingredients: 
Sago/sabudana                       1/2 cup
Idly rava                                    1 cup
Curd                                             1 cup
Salt                                               to taste
chana daal                                 1-2 tbsp.
water                                            3/4cup

For tempering:
Ghee/clarified butter              2tsp
Mustard seeds                           1tsp
Cashew nuts                               1tbsp
Grated ginger                            1tsp
Green chilli(minced)              1

For garnish:
Fresh coriander
 finely chopped                       2tbsp(or even more)
Grated carrot                          1tbsp(optional)
Eno fruit salt                           1/2-3/4 tsp

Method:

• Take a large mixing bowl and add idly rava.
• Add water and wash it carefully discarding the water
• Once drained add salt,sago pearls and curd and mix well
• cover and keep aside.I have used the tiny variety of sago pearls
• After a while it becomes stiff,add 3/4 cup water and mix well(I added only 3/4 cup,depends how much does the  rava and sago absorb moisture)
• The consistency should be that of idly,rava idli batter
• Cover and let it ferment overnight.

Time for preparing idlis:

• The next day check the batter for consistency(I have not added any extra water)
• Grease the idli moulds with ghee and bring  the steam pot filled with required water to boil.
• In a small pan heat ghee and do the tempering with the mentioned ingredients.
• Drop the tempering into the sago rava batter.
• Add finely chopped coriander leaves and grated carrots. 
• Add eno fruit salt and give a nice whisk.
• The batter begins to bubble a bit as eno begins its reaction.
• Pour a ladleful of batter into the greased moulds and steam for 10-15 minutes.
• Serve with any chutney of your choice or even sambhar.
• Links shared below for chutney and sambhar
• coriander &coconut chutney,sambhar

Godu Appo

Godu Appo is a sweet dish which can be served as breakfast or an evening snack.Godu means sweet in konkani.This is prepared using a special pan having 7 tiny concave moulds ,either cast iron or teflon coated non-stick pans which are available in markets.
 It is also offered to Lord ganesha on several occasions such as ganesh chathurthi,Sankashti as naivedya. This is an instant version using familiar ingredients found in kitchen and using blender just to incorporate the contents resulting in a mouthwatering dish which can be prepared in no time.

Ingredients:
Medium rava/semolina                               1cup
Thin poha/beaten rice                                  1/2 cup
Fresh grated coconut                                    1/2cup
Jaggery/brown sugar                                  1//3 cup(or according to taste)
Salt                                                                       1/2tsp(to taste)
Ripe banana(yelakki variety)                  2 ,optional
Cardamom/Elaichi  powder                      1/4 tsp

Method:

• Peel the bananas and roughly chop.
• Put this into a blending jar.
• Add coconut,salt,jaggery and beaten rice and just pulse it several times till it becomes coarse.
• Add the rava/semolina in batches with little water and again pulse it first then blend to get a smooth thick batter consistency.
• Transfer into a vessel and it should be like idli batter,add water only if required.
• Heat the appe kaaili/appe pan adding little ghee.
• When it is smoking hot add ladleful of batter into the moulds till three fourth full.
• Cover with a lid and reduce the flame to medium low.
• With a spoon gently tilt the appos and adding little ghee flip to roast on the other side.
• It should be golden brown on both sides.
• Repeat the procedure for the remaining batter.
• Serve with butter and honey for an extra sweet taste.

Undi-Steamed Rice and Coconut Balls

This is yet another breakfast staple of the Konkans which is easy to make as idly rava(cream of rice)is easily available in stores.Earlier it was made soaking rice then coarsely blending it which would take time.This is a easy version which I prepare since many years.

Ingredients:

Idly rava 

(rice rava)                       1 1/4cup

Fresh coconut

  (grated)                         1/2 cup

Salt                                  to taste(1tsp,apprx)

Water                             1cup

Seasoning:

Mustard seeds                1tsp

Urad daal                       1tsp

Methi                             1/4tsp

Oil                                  2-3tsp

Method:

• Wash and discard the water from idly rava.
• Heat oil in a kadai,add mustard seeds and let it crackle
• Add urad daal,when golden add methi and fry a bit.
• Add grated coconut(if having slices then pulse in a blender using little water)and saute for 30 seconds.
• Now add water,salt and bring to a good rolling boil.
• Add the washed rava,and let stand for 30 seconds.
• Now switch the flame to medium and using a spatula keep turning the mixture.
• It has to become like a dough with all moisture evaporated.
• Let it cool down .Now take a small portion and shape to a ball with a little thumb impression in the centre.
• Steam this in a pre-heated idli steamer and steam for 20 minutes on stove top.
• Best served with a drizzle of coconut oil on top with some pickle or any spicy curry.

 Note:
If coconut milk is available it can be used instead of fresh  coconut in which case for the above recipe use 5 tbsp. of it and the process remains same.
I used to use it during our stay in US as coconut milk was abundantly available in Asian markets compared to fresh/frozen coconut.

Some more Pics...


Texture of the sautéed dough



In the Steamer after it is done

Methi Thepla-Wholewheat Flatbread With Fresh Fenugreek Leaves

This flatbread/roti is native to Gujarat.It is easy to prepare and healthy as it contains fresh fenugreek leaves(methi).This can also be packed into lunchboxes as well.Whenever I have a bunch of fresh methi leaves I prepare it without fail as my family loves it very much..This can also be served with any spicy curry which is not a must though.Accompanied with pickle and curd/yogurt makes it a complete food.

Ingredients:
Whole wheat flour/Atta                                 2cups
Red chilli powder                                             1/2tsp
Turmeric powder                                             1/4tsp
Salt                                                                        to taste
Sugar                                                                  2 pinches
Fresh chopped methi/
fenugreek leaves(only leaves)                  1/2cup,cleaned,rinsed,chopped
Curd/yogurt                                                    1tbsp
Oil                                                                        1tbsp
Some more flour/atta                                 for dusting
                                                                             
 oil/ghee(clarified butter)                         for roasting theplas/rotis

Method:

• Take all the ingredients into a large mixing bowl.
• First mix everything as it is,then adding required amount of water knead to form a nice soft dough like you make for rotis.
• Divide into 12 equal portions,shape to balls
• Using a rolling pin,and using flour for dusting,roll into 5-6 inch round discs.
• heat a tawa/griddle and carefully roast on both sides,applying oil in between and keep adjsuting the flame as well.
• Serve with curd and tomato pickle or any pickle of your choice.

 

Gobi Ka Paratha-Stuffed Cauliflower Flatbread

 
This is a North Indian staple eaten as breakfast/lunch/dinner.It is a filling food with balanced nutrition.These parathas serve as an excellent food during travel.I love to make stuffed parathas as I need not think for an accompaniment with this as it tastes best served with a blob of butter,curd,pickle and so on... that are always in stock at my kitchen shelf/refrigerator.
It is very simple and easy one which takes time to get practiced(initially all flatbreads were time consuming and I used to feel panicked) so with a little practice and patience and you can win over everyone at home.Do try this out and impress everyone at home.Will most more varieties of stuffed parathas in the days to come..So,enjoy Garam garam Gobi Ke Parathe..don't forget to add butter on top while serving.

Ingredients:
For the Dough:
Whole wheat flour                     2cups
Salt                                                   1/2tsp
Water                                              to knead the dough
Oil                                                     1/2tsp
 
For the Stuffing:
Cauliflower**,grated                                   4cups
(A small head)
Finely chopped onions                                1/2cup
Finely chopped coriander leaves           1tbsp
Red chilli powder                                         1tsp
Dhania(coriander)powder                      1/2tsp
Turmeric(haldi)                                           1/4tsp
Garam masala powder                             1/2tsp
Cumin seeds(jeera)                                    1/2tsp
Oil                                                                     1-2tsp.
Salt                                                                  to taste
 
More ingredients:
Oil/ghee(clarified butter)  as required while roasting parathas.

Method:
Dough-

• Take a mixing bowl and addthe flour and salt and mix it dry.
• Make a well in the centre and add 1/2cup of water and gently mix and knead to form a semi stiff dough by adding required additional water if necessary.
• Divide into 12 equal portions.

Preparing the Stuffing-

• Heat a pan preferably a non-stick pan (as it requires less oil)add the oil.
• Toss in the jeera followed by onions,saute for a minute.
• Add the grated cauliflower and sauté on medium flame till the raw flavour fades away(takes about 10 minutes)sautéing in between.
• Add all the rest of powder ingredients including salt and give a stir.
• Saute for another 2-3 minutes.
• Add the fresh chopped coriander ,mix well and switch off the flame.
• Let it cool down.
• Make 12 equal portions.

Making of parathas-

• Take a ball of dough and flatten into  a small circle with a rolling pin
• Place the prepared portion of stuffing at the centre.
• Bring together all the sides to the center carefully and seal tightly.
• Roll into a circle(6") again dusting flour on the workspace.
• Heat a griddle and cook the paratha using ghee/oil until golden brown spots appear on both sides.
• Repeat the procedure for the remaining parathas
• Serve hot with curds(yogurt),pickle of your choice or Flax seed chutney powder.

 
 
The collage of making the parathas-

 
Note**

• Cauliflowers usually have worms in them and are also exposed to harmful chemical sprays while they are grown.
• Always cut into florets,wash in water then soak in a bowl of water dissolved with a tsp or two of salt and soak for 30 minutes.
• Drain,rinse again in 2-3 changes of water.
• Drain in a colander,and spread on a towel to get rid of the excess moisture.

 
 
 
 

Beetroot Bhakri/Beetroot Akki Rotti (with Cooked Rice)-Unleavened Flatbread With Cooked Rice

Bhakri is a the name for flatbread in Konkani/Marathi.This is an easy and tasty recipe that can be made with leftover rice.I just make this for breakfast whenever I have a small batch of cooked rice,just adding  soaked yellow lentil(chana daal) little grated beetroot  which makes the bhakri look colourful.I had heard about this bhakri from my mother- in- law but never got a chance to taste,and honestly I was wondering how it might taste as use of soaked chana daal and beets were new to me.I gave a try on my own and to my surprise I love it having for weekend breakfast when I have no plans as to what to prepare and have a little rice in the refrigerator.Bhakri  has to be served topped with butter and anything like pickle or chutney powder.

Ingredients:
Cooked rice                                    1.5cups
Green chillies                                2
Fresh coconut                               1/2cup
Salt                                                    1tsp
Finely chopped onions              1cup
Grated beetroot                           2tbsp
Fresh chopped coriander         2tbsp
Chana daal
(split yellow lentil)                    2tbsp(to be soaked overnight)
Rice flour                                       1 1/3 cup
Oil                                                    to roast bhakris

Method:

• In a blending jar add the rice,coconut,salt and green chillies(cut into pieces) and blend lightly adding little water,becomes like a paste.
• Transfer the prepared paste into a bowl
• Into the bowl add chopped onions,coriander leave,drained daal,grated beetroot and give a mix (using hands are preferred.
• Add the rice flour and mix till everything gets well incorporated adding little water if needed.
• This should be a wet dough.

Preparing Bhakris:

• Heat a griddle,and smear with oil.
• Take a handful of dough and press gently pat with your palms to get a circular shape as thin as possible,requires a little practice (keep a bowl of water for dipping hands in between).
• Add little oil on sides,cover with a lid and cook on medium flame for a minute or two,(there should not be any spots of rawness
• With the help of a spaltula flip on the other side and cook for another couple of minutes(Ikeep two griddles simultaneously which makes the process faster).
• Serve topped with butter and pickle.
• Repeat the procedure to make remaining bhakris,makes 4-5 bhakris and this is quite filling.

 Note:
Those who do not like beets may either substitute it with grated carrots or just skip it.
Coconut may be skipped as well.

Super Soft Cottony Dosa-Rice,Split Black Lentil and Beaten Rice Spongy Pancakes

This is wonderful recipe of a soft and spongy dosa that will definitely make your tummy yummy.The ingredients required are a  few and the result is super soft and nice dosas.I have even tried making onion uttappam using the same batter and that was lipsmacking good.The recipe belongs to none other than,Ms.Nandini Kini, from a food group where we both happen to be members and whose recipes are always superb and I go ahead in preparing without any second thought.I have posted few of her recipes earlier in this blog.

Ingredients:
Dosa Rice                                          3cups
Urad daal
(split black gram)                         1/4cup
Beaten rice(poha,
thick variety )                                 1cup
Water                                                for soaking and grinding the batter
Salt                                                    to taste(1-1.5tsp,apprx)

Method:

• Wash and soak both rice and urad daal after 2-3 changes of water and let it soak for 3 hours.
• In a separate bowl wash poha and soak with water  for 3 hours.
• Drain out the excess water and grind everything together using either a mixer blender or a wet grinder,I use the latter.
• Blend/grind to smooth consistency like any other batter(do not add a lot of water,it should be like idli/dosa batter).
• Transfer the blended batter into a vessel ,add salt and mix well(the vessel should have atleast 4-5 inches of extra space in height as once pouring the batter it goes for fermentation overnight and also rises in volume)
• Let the batter ferment overnight.

Preparing dosas:

• Mix the batter well with a ladle first.
• Heat a griddle(mine is cast iron)apply a little oil and spread all over.
• Keep a small bowl with water and also a kitchen paper towel or a small cotton cloth.
• Dip this in water,squeeze and wipe the oil smeared griddle.
• Take  a ladleful of batter and pour and gently press and shape to form a circle.
• Cover and cook on low flame till no spots of uncooked batter are found.
• This dosa is cooked only on one side.
• Repeat the procedure for the remaining dosas too.
• Serve topping with butter(optional)with chutney of your choice along with a  cup of hot coffee or tea.
•  

Mushti Polo-Rice and Lentil Dosa/Pancake

"Mushti" means fist and "Polo "means dosa/pancake in Konkani and so is the name of the dosa-Mushti Polo.In this particular recipe the measures are in cups and puffed paddy is measured in fist.This is a spongy variety of dosa that goes good with any kind of coconut chutney and one of the favourites among Konkans and also there are numerous ways to make this dosa.I have followed this recipe from a food group and the credit goes to Ms.Vijaya Shenoy whose recipes are damn good.I like this recipe as it needs no coconut(other recipes for this particular dosa need a little,so,good when you are out of stock of fresh grated coconut).
One more important thing in this dosa is about the holes that form as soon as a ladle of batter is poured.The sooner and more number of holes are formed then it means a perfect mushti polo,and definitely not an issue with this recipe.Many of them don't prepare this dosa as the batter needs to be perfect which is a tough task during cold seasons.I use a grinder to prepare the batter which may be one reason for nice and spongy dosas irrespective of the weather.I will post the dosa recipe with coconut in my future posts.

Ingredients:
Dosa rice                                                        1.5cups
Urad daal(split black gram)                 1/4cup
Methi seeds(fenugreek)                          1tsp
Puffed paddy(lai,aralu)                         2 fistful

Method:

• Wash and soak both rice and urad daal together for 5-6 hours.
• Soak methi seeds separately in a small bowl with warm water.
• Wash the puffed paddy,discard any husks if found,squeeze using a strainer.
• Blend everything to a smooth batter using required amount of water with the help of a mixer blender or a grinder(the batter in the grinder becomes really awesome).
• Transfer this into a steel/plastic container 
• Add salt and mix the batter nicely and let it ferment overnight.

Preparing dosas:

• Mix the fermented batter well with a ladle.
• In a small bowl take 1/2cup of water and add 1/4tsp oil.
• Heat the griddle.
• Dip and squeeze a small towel into  the water mixed with oil.
• Rub it all over the heated griddle.
• Take a ladleful of batter and pour to form a circle.Spread it lightly(as these are thick dosas)
• Cover and cook turning the flame to medium.
• No flipping is needed for this dosa.
• Repeat the same procedure for making remaining dosas.
• Serve with chutney of your choice.

Note:

• Here I have used puffed paddy instead of Poha (beaten rice) as mentioned in the original recipe 
• Using poha will result in dark brown base,and sometimes it even sticks to the griddle.This is a thick variety of dosa and needs couple of minutes to cook so using puffed paddy or puffed rice is advisable.

Kultha Ramdan/Idli-Steamed Rice cakes with a dash of Horsegram

Idlis are steamed rice cakes which are a South Indian speciality popular all over the globe.Here is a recipe that involves Horse gram/Kulith/Kulthi as well in addition to the rice and urad daal/split black gram.I do not know the meaning of the term ramdan though it is called so.This is a speciality prepared by the Konkani community of coastal Karnataka,India.This is a healthy food as it steamed and also a filling one.Hope you all will like it !!

Ingredients:
Urad daal(split blackgram)        1/2pav(3/4cup)
Kulith(horsegram)                         1tbsp
Idly rava(cream of rice)              1.5cups**(refer note mentioned below)
Salt                                                       to taste

Method:

• Wash urad daal and horsegram together and soak for 5-6 hours.
• Blend this using required water in a blender or a grinder to the consistency of idli batter.
• Once done transfer into a large vessel(as this increases in volume during fermentation)
• Reserve the water used in washing the blender/grinder.
• In a bowl take the idli rava and soak it with the water reserved.(just enough to soak the rava)
• After a few minutes the rava would have completley absorbed mositure,add this along with salt to the prepared batter and mix well.
• Ferment overnight.

Preparing and Serving idlis:

• Take a greased round dish(with 2" depth) and pour the batter to fill only 3/4th full and steam for 20 minutes.
• Check with a knife pierced in the centre,if comes clean which means they are done.
• Cut to squares and serve drizzled with coconut oil(option only for coastal people who can stand the flavour ) and chutney.

Note:**

• I have mentioned 1.5cups-Earlier I used to prepare the batter in a mixer blender,there the volume of batter is less,where I used to put only 1 cup of idly rava and  only 1 batch  yielded.
• In the above recipe I have used grinder to prepare the batter where the volume is quite double than prepared in mixie jar,also it makes 2 batches of extra light idlis/ramdan,hence the quantity of rava used is 1.5cups

Variations:

• The batter can be instead prepared into idlis using the moulds.
• Traditionally in a idli steamer a cloth is spread lined with banana leaf and then batter is poured over and steamed for more than 30 mts due to the quantity poured.

Tips:
You may freeze the leftover pieces in a freezer bag  and re-heat in a microwave,by just sprinkling a little water over it, whenever you run out of snacks.I use in this manner when we are back home after an outing.Believe me it tastes as fresh as it should be.This rule applies even to idlis,pathrado and so on..

Paanpolo-(Rice crepes,Neer Dosa)

This is a popular breakfast of the south canara region of Karnataka.In Konkani 'paan' means leaf and 'Polo' means dosa/crepe-meaning as light as a leaf.In Kannada 'Neeru',in Tulu'Neer' means water which refers to the texture of the batter.It can be further modified by adding  soaked chana daal,fresh chopped onions,coriander leaves for a different outlook.

Ingredients:

Dosa rice                                   1 1/4 cups

Fresh grated coconut          2 tsp

Water                                         to grind the batter

Salt                                             to taste (about 3/4tsp,apprx)

Oil                                               for making dosas

Method:

• Wash rice thoroughly and soak for 3-4 hours.
• Take the drained rice,coconut &salt in a blender.
• Add required water and blend to form a fine,smooth batter
• Transfer into a bowl
• Heat griddle and smear oil
• Take a laddle full of batter and splash to form a shape(need not be round,just cover the space)
• Cover with a lid,cook on medium flame for 30 secs.
• Apply oil if needed
• Fold  into 2 or 4 folds.
• Serve with chutney,pickle,dali thoy or any spicy curry and for ones with a sweet tooth can have with coconut+sugar mixture or coconut+jaggery mixture.

Note:

• This batter is ready to use and does not need any fermentation.Any left over batter should be refrigerated,else becomes sour and dosas stick to the griddle.
• Can be prepared adding a little more coconut than mentioned  for a rich flavour or no coconut at all..but will miss that aroma!!!

Rava Idli-Steamed Semolina Cakes

Rava is nothing but semolina or cream of wheat.Rava idli is an authentic south indian breakfast dish,but may be served for lunch /dinner as well.This is easy to prepare as no soaking ,grinding and fermenting process being involved.It is a weight-watcher friendly recipe as it has no rice and good for those who fast on festivities.It is a beautiful dish prepared with combination of daals and healthy as it is steamed.It can be served with chutney/sambhar or kurma.The ready to eat mixes are easily available in the grocery stores but if time permits and if one wants to have a preservative free then here is a easy recipe which hardly takes much time.
This recipe belongs to my dear friend Ms.Jaysree Venkat who cooks yummiest food.

Ingredients:

Rava/semolina(medium variety)1.5 cups

Mustard seeds 1tsp

Chana daal(split yellow peas) 3/4 tsp

Urad daal(split black gram) 3/4 tsp

Cashew nuts2tsp

Curry leaves 4-5 leaves

Fresh curds 1.5 cups

Fresh green peas 1/2 cup

Chopped fresh coriander 1/4 cup

Salt 1tsp(apprx)

Baking soda 1/2 tsp

Oil 2-3 tsp

Method:

Rava idli mix-

• Heat oil in a thick bottomed pan.
• Add mustard seeds and let it sizzle.
• Add chana daal,after few seconds add urad daal,cashew nuts and raost till golden.
• Add curry leaves(torn into pieces)followed by rava.
• Switching the flame to low saute till it turns light golden(takes around 8-10 minutes).
• Finally add salt and mix well.
• The rava mix is ready and may be stored for few days too.

Preparing idlis/Steamed cakes:

• Heat the idli steam pot adding required water
• Take the roasted idli mix in a bowl
• Add curds,fresh peas(if frozen keep in water for 5-10 mts,drain),fresh coriander leaves and mix well.if the mixture becomes too dry then add extra curds or water,do not add too much.the batter should be semi solid but of pouring consistency.
• Add soda ,give a quick stir,let stand only for a minute,u'll see small bubbles in the batter,which means it has begun its reaction.
• Pour a laddle of batter each in the idli mould.
• Steam on high heat for 10-15 mts.
• Remove the cooked idlis from the steam pot and let it cool.
• Unmould the idlis with the help of a spoon
• Serve hot with chutney/sambhar etc.,

Note:
Add curds to the rava mixture when it is still warm.In case u prepare the mixture ahead of time,slighlty warm up the mixture before mixing curds

Variations:

• This can be made adding onions into the seasoning,in that case dry roast rava to golden and keep in a bowl and do the rest of seasoning as mentioned then add 1 small onion chopped fine,saute to translucent,add green peas,chopped coriander,pour into the bowl containing roasted rava,mix well and proceed with the same method mentioned above.
• While pouring into the moulds it can be granished and given a nice look.in this case don't add the cashews while roasting instead roast it with little ghee to golden and set aside.Place each cashew in the idli mould with 1tsp each of fresh grated coconut and grated carrots,then pour the batter.steam as usual.when unmoulded looks colourful and appetizing.