Recipe- Rava Idli

Rava/ Semolina Idli



Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

“Be Vegetarian be Happy”
Recipe- Idly Fry

Idly Fry



Ingredients
Mini Idlis 1 medium bowl
Tomato 1 small (Roughly chopped)
Carrot 1 small (Sliced in thin strips)
Capsicum 1 small (Sliced in thin strips)
Salt 1 tsp (or according to taste)
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Mustard Seeds 1 tsp
Sambhar Masala 1 tsp
Ghee 

Method
Take 1 tbsp ghee in a non stick pan and heat on medium flame.
When ghee is hot enough add 1 tsp Mustard seeds and let it cracker.
Add tomato and fry until soft.
Add turmeric powder and red chili powder mix well.
Add all other vegetables with 0.5 tsp salt, fry for few seconds.
Cover the pan and reduced the flame to low, check after 4-5 minutes. 
When vegetables are soft, raise the flame to high and add Mini idlis.
Toss well on high flame when idlis starts change in color, switch off the flame and sprinkle sambhar masala powder.
Serve hot with chutney.

Tips

Jains or others who don’t eat root vegetables, can cook this recipe without carrot. 
You can use yellow or red capsicum as well to make the dish more colorful.
Best for tiffin as well.
Make sure to adjust chilli if you are serving to kids.

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“Live and Let Live”



Recipe- Suji/ Semolina Pancake

Suji/ Semolina Pancake

Ingredients (4 nos)
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp 
Oil to temper

Method

  • Take suji in a deep bowl add curd and salt, mix well.
  • Add sufficient water to make a thick paste.
  • Cover and keep aside for 0.5- 1 hour.
  • Divide the mixture in 4 portions.
  • Take 1-2 tsp oil in a deep pan and heat on high flame.
  • When oil is hot enough add 0.5 tsp Mustard seeds and let it cracker.
  • Meanwhile take a small bowl add one portion of suji paste and mix 0.5 tsp Eno salt to it.
  • Pour this batter in the heated pan and sprinkle 0.5 tsp of sesame seeds over it.
  • Cover the pan and reduce the flame on low.
  • let it cook for 5 minutes on low flame.
  • Check if its upper side is cooked. 
  • Otherwise cover the pan for another 1-2 minutes and check again.
  • Turn pancake carefully and cover the pan again. 
  • Let this side also cook for 5 minutes approx.
  • When both sides are cooked and golden brown in color.
  • Remove and serve hot with chutney.
  • Make other pancakes following the same steps.

Tips
Do not beat too much after adding Eno salt.
Eno salt.
according to your child taste and tolerance.

“Be Vegetarian be Happy”