Rava Idli

Rava Or Suji Also Well Known as Cream Of Rice Is Very nutritious and Really Great for Quicky Recipes!!!

But This Recipe isnt quicky needs aprox 12 hrs before We reach the final result. And its completely worth the wait.

We dont make much of idlys at home. No Particular Reason as we eat more of Phulkas and Dosa batter is always in stock for sure. Once I asked mom y no idly? she said the rice used is different and in our normal grinder it would be difficult to grind it. Thats when my hunt started for Rava Idly until I reached A post from Vahchef!! Hes my all time fav Im really inspired by him more than sanjeev kapoor or any other chefs we look around online. I couldn't wait to try and see the result myself!!!

This is how it goes :)

Ingredients 

Urad Daal - 1 cup
Rava / Suji - 2cups
Salt to taste
Cooking Soda- 1/4th tsp - 1/2 tsp 

Method:

- Soak Urad daal and Suji in water separate Bowls for 3-4hrs 
- But make sure you wash and rinse suji atleast 4-5 times in clean water before keeping it to soak for 3 hrs.
- Drain the urad daal water and suji water mix both the ingredients and grind it to fine paste, as of dosa batter. Use little water as needed, Dont make it too runny.
- Consistency of batter will be sticky kind. Thats perfect!!! mix in cooking soda and salt
- Pour the batter into a large bowl and leave for 6-8 hrs for fermentation. The batter will Rise to double its size, So make sure you use a large dish to set the batter.
- Once this is done your ready to make idlies :)
- Put the batter into idly moulds and steam it as you do for normal idlies

Your Yummy Soft Idlies are ready!!! Serve it with, Coconut Chutney and Sambar Yummm!!

Notes:

- Urad daal can be grinded separately and rised suji can be added as it is and kept for fermenting, But I prefer grinding suji n urad daal together because personally Suji when Cooked with something has tendency to fall into bits here n there when we bite. So I at 1st hand grinded suji as well to see how it turns, and my assumption went right!! Grinding suji was a gud decision though it was an experiment!!!
- Washing suji 4-5 times Removes the extra Starch and helps making white idlies. not washing suji will not harm the end result but may be you will get off white idlies
- Using soda is optional, Because If was making for 1st time I added soda as well, thinking what if it does not ferment? and idlies dont turn out well??
- After fermentation do not mix the batter, just scoop it out as it is into the moulds, Coz when we mix then it will break the air bubbles and idly will not turn porus and soft.
- You can also prepare dosa of this batter.

Impression:

Soft Idlies, Porus, as its seen in pic!! Does not break into tit bit pieces easily, can be handled well in masses, unlike idlies made with rice which tend to break easily when handled hardly.

So ultimately When I plan to makes these for next morning I Start up today evening around 6 or 7pm, Soaking takes 3-4hrs, then Grinding!! Time given for fermentation around from 10pm  in the night to morning 6am - 7am when ur fermentation is done and idly batter is ready to be cooked!!  I really hope this part is clear :)

Stays Gud for 6-8hrs after cooking. Can be kept in fridge and reused after giving another steam as fresh idlies, Or make other varieties as idly upma/ manchurian/ masala idly etc etc :) Choice goes Unlimited...............







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Finger millet Pan Cakes

Generally known as Ragi!! We call it Mandua, Ragulu in Telegu and Khizvaragu in Tamil. In English its also known as Red Millet. Done With names!!! Through out my childhood ive heard about this Ragi!! have seen it too, but mom never made an attempt to make anything out of it at home she was simple not interested!!! Like wise many things went unnoticed at my home just because mom dint like to use I come to know via net and share with her mostly, and there she is telling history of those things dated back from Orrisa lolzz!! When I asked why she never used that thing? she would say I dont like!!!

True!!! Mum's Always decide our menu. But I Guess Im going to be a different mum :P  In Shaa Allahu in future Im going to make my kids taste everything possible Halal for us :P 

Now it happened that since mom and dad R diabetic and keep putting my tantrums with my own menu which is difficult for mom to accept that easily she decided lets have a hand on Ragi. She bought those millet and 1st washed it Drain the water and Sun Dried it for a day!! Then gave it to mill for grinding. We got freshly ground Ragi flour!!!

Getting back to the Recipe
Mom asked me to make pan cakes. I asked If she had prepared earlier? she said no, I tot ok lets try, So as usual I mix wheat flour for wheat dosa, I plainly too 4 tablespoon of flour and started my work, I was skeptical but we had an idea If this dont turn out gud?? we shall mix wheat flour to adjust the consistency.

So get set Go!! Aara on Work Lazy me I dont really work that hard :P

Ingredients:

4 Table Spoon of Finger millet/ Ragi Flour
Salt 1/4th tsp or more if you like
Water Depending upon consistency 
Baking soda / Cooking Soda 1/4th tsp

Method:

Take a Large Mixing Bowl Add Ragi Flour salt and cooking soda.
Slowly mix water to a pouring consistency batter as for pancakes. 
At the begining your might feel its watery, Dont bother Ignore This Status!!!!

Keep it to rest for minimum 15-30 mins and you will find the batter has thickened up to a pretty thick flowing batter :) So here we understand that flour thickens by absorbing moisture from water added.

As It was our 1st attempt, I asked mom If she wanted to make? She asked me to go ahead. 

So I was ready with my almost kinda non stick pan/ tawa.

I 1st rubbed a onion piece onto heating tava so that the base dont stick while cooking. It wasnt needed but dint wanted to risk though!!

When the pan was enough heated. I poured One Laddle Full batter into the Tava and made gentle round by spreading the batter slowly. I also drizzled some oil I allowed one side to cook well. I saw it had bubbles and slowly it showed signs of getting cooked at 1 side.

Then slowly using a spatula removed its sides sticking to pan and flipped it. Allowed it to cook the other side too. 

Here in the pic you can see These pancakes when well roasted are Appearing Golden in color. Some golden spots on other sides too :) Got perfectly cooked Ragi Dosa/ Finger millet pan cakes :)

It can be served Hot Or Even Cold ( room temp). Depends on how you like.
Since the flavor is bland match it up with some spicy dips / Chutney's 

A Very Healthy Breakfast For All. Also can be given to kids in their lunch box,  There are various ways to consume this healthy millet. Hopefully it would be my 1st hand experience making it but I would surely share it here :)

Notes:
- Make sure pan is not much hot, while pouring the batter and spreading it, It might catch up and become lumpy or leave gaps in between. Wipe it with cloth each time, and make sure that the pan is in dropping temp 1st. high the flame once finished rounding up.
- you can also mix wheat flour if you like. 
- You may avoid Soda / baking powder  but you may not get bubbles like this as shown in pic
- You can also re heat it on hot tava again

Here you see crusty edges perfectly cooked!!! Golden roasted From back side. and bubbles spotting caused by cooking soda. 

Finger Millet is Rich Source Of 
High in Energy Level
Protein
Calcium
Phosphorous 

Im sure Many Indians are already Taking this into use. But Thru my post Im also trying to educate Non- Indians And Show Everyone Healthy Way Of Eating :)

What else is needed For a Healthy Treat? to Fulfill the nutritional needs of Elder - Kids in a Family? 

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Curry Leaves Podi

People keep suggesting me to eat curry leaves its so very gud for health, hair, skin nails etc etc, but I would look out for options on how to consume the curry leaves and which format? Confused!!! Until I tried a basic meliga podi (red chilli podi or Gun Powder as called by vah chef) I tried Google Maharaj my savior for any quires. Sometimes my frnds ask how do I search up Google So fast. And only thing I have to say is Google Maharaj Ki Jaiiiiii!!! Yet with Another frnd as we keep talking I keep googling side by side to get more info. So Google has been a very important part of my social networking.

Google Maharaj gave me various option and I learnt there is no harm to try out my own version though. Recipes Changed Person to Person as I kept browsing and Finally Tot lets give a Try With all ingredients mentioned in each site.

Ingredients:

Curry Leaves - 2-3cups (washed and pat dry)
Channa Dal- 1/2 cup
Toor Dal - 1/2 cup
Dry Red Chillies - 3-4
Pepper Corns - 1tbsp
Hing - 1/2 tsp
Fried Gram Daal - 1-2 Tablespoon (see notes)
Garlic Flakes - 4-5 Sliced
Salt to taste
oil - 1tbsp

Method:

- Take a Heavy Bottom pan put in little oil and roast the curry leaves till all the moisture evaporates. Remove it keep it aside
- In the same pan next add in all the other ingredients except salt, hing & fried gram dal. In a low medium heat dry roast it nicely.
- In the half way through add in back the curry leaves and let it get along with dals n spices.
- Till now your whole house is filled with a strong aroma emitted. Roast till you get the well enough and the ingredients dried up loosing all its moisture. This will take abt 15-20 mins when done in low heat. (yes needs some patience of course)
- Let it cool.
- Once its cooled add in to the mixer , now add salt hing and fried gram dal, Grind it to a coarse powder.
- Check for salt and store it in air tight container.
- Eat it along with hot rice with ghee /idly/ dosa, with rice even sesame oil gives a great combo :) I can complete my whole meal with this podi :)

Notes:

- Process of roasting everything in low heat is to remove all the moisture from the ingredients. The more more moisture it looses, The more shelf life increases.

- When I 1st made and when I tasted the Powder I was :O what???? so spicy? how can I eat it :-s oh all my hard works in vain!!! thats when I tot of adding fried gram dal. Trust me adding this not only normalized the taste but brought out excellent flavor to the curry leaves combination :) 

- Adding fried bengal gram also gave nice light color blend to the podi, 1st time when i made the color was very dark green, but 2nd try was great I loved the light cooling effect color which came out

- Adding garlic is optional, but I love to add garlic

Will you believe once my aunt send one full branch of curry leaves and wanted me to make podi. Oh crazy and Im crazy too, I made it :) Was little difficult had to divide it into 2 batches and work out so to make sure all the moisture is removed properly. And I dint even measure the ingredients Just was pouring everything into the pan randomly. Surely im Crazy One Out There!!!!

Imagine The Aroma was so strong with the dals and spices my bro was choking and choking finally came to kitchen and gave me a warning " Dont do this next time when im at home" lolzzz

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Crispy Based Spongy Dosa

Interesting Title Right???? 100% OIL FREE TOO!!!

A Beautiful Morning and a Such a breakfast works wonders to enjoy a crispy crunchy dosa with softness.

As I mentioned in my Previous chutney post that my next post would be on dosa. Here I come with the technique. Though I live in Chennai, but I really don't know different kinds of Aapam, Uthapam its only now with help of so many blogs n net exposure I came across so many things in food varieties. I was really really really surprised to find South Indian bloggers throwing their charms, outstanding in every cusine. This was really not expected, my only expression then was, Oh My God!!! What??? Where was I? Why I never came across all this earlier???  well its all the expressions of past, Now Im a Food Blogger myself :)  In all this all my salute to all Bloggers from south for their outstanding posts and recipes with wonderful clicks. And my hearty regards to all of you reading me out there with loads of love <3

Coming back to the recipe

This very very simple prepared with dosa batter.

All you need is Dosa batter, 

A spatula

A well greased tawa pan or flat fry pan as we do for regular dosa 

A lid of any kind, smaller to pan 

Water in a Bowl

Method:

-Pour A ladle full of dosa batter and spread it thick in medium heated pan

- Put on the lid immediately covering the dosa batter poured on pan

- Increase the heat to high now

- Generously taking gud amount of water in hand and  Sprinkle across the sides of lid immediately 

- After 1 or 2 mins (this wont take much time) remove the lid and find yourself a fluffy dosa. 

- Let it be on pan on high heat now for few more seconds till you get a golden crispy base. Mean while the extra moisture from water will evaporate!!

- Remove it and serve immediately to have the crunchy soft dosa with ur fav chutney / sambar

Notes:

- In case you find your dosa dont fluff or a week old batter is taken in use, always make sure to add some amount of cooking soda and then cook.

- Even plates or steel bowls can replace the lid shown above, but be careful use spatula to lift it because steam will be filled then hold it with cloth to remove. if u have a lid like in the pic u can just lift it with the knob without problem :)

- I have drizzled oil bfr because i was planning to make normal dosa and suddenly shifted my plan to steamed one :P, my plans keep changing for better reasons

- When you remove lid and you find water there dont worry just slide the pan to remove, (this wont happen most probably) and leave it in pan in high heat, all the moisture will evaporate

- Even if the crispiness goes when consumed late, still we enjoy extra soft dosa with any kind of spicy dip

- Sometimes we dont do crisp, we just make well cooked soft ones, same above process!! and stack each on top of other. this way we dont have to worry about the moisture evaporating from each dosa, infact it will help in making it more soft

I love this click It really shows the porous texture. and also in the 1st and 2nd click the reflection which came from the sides of dosa was beautiful to me :) i wasn't expecting this with my cam atleast :P


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