Rava Idli or Sooji Idli

Rava Idli is an easy make and healthy breakfast recipe. This doesnot require soaking or overnight fermentation, so Rava Idli can be treated as an instant breakfast item.

Ingredients

Rava / Sooji / Semolina (coarse) - 1 cup
Thick Curd - 1 cup
Oil - 2 tbsp
Ghee - 1 tbsp
Mustard Seeds - 1/4 tsp
Urud Daal - 1 tsp
Chana Daal - 1 tsp
Curry Leaves - as required (finely chopped)
Grated Carrot - 1/2 cup
Baking Powder or Eno Salt - 1/2 tsp
Water - as required
Salt - as required

Preparation Method

Heat oil and ghee in a thick bottom pan; splutter mustard seeds, curry leaves, urud daal and chana daal.
Add grated carrot and saute for 2-3 mins:
Add rava / sooji and roast till rava become slighlty golden in colour.
Transfer the rava mix to a glass bowl and bring it to room temperature.
To the rava mix, add curd and salt and mix without forming lumps. Batter should be thick. Add water, if required, and mix well to adjust the consistency.
To the idli batter add baking powder or eno salt and mix well.
Grease the idli mould with ghee and pour 1-2 tbsp batter.
Steam cook the idlies for 8-10 mins (prick the centre of the idli with fork or tooth pick; if it is coming out clean, then the idlies are cooked).
Serve hot, delicious and soft Rava Idli or Sooji Idli with coconut chutney.

Note:

After adding baking powder or eno salt, immediately cook the idlies; otherwise the batter will become over fermented.
If you want to avoid adding baking powder or eno salt, after preparing the batter keep it in room temperature for 1hour and then prepare idlies.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Achu's Recipes

Search This Blog