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Showing posts with label BREAKFAST RECIPES. Show all posts
Showing posts with label BREAKFAST RECIPES. Show all posts

March 9, 2019

Ration Arisi Idli Dosa Recipe - How To Make Soft Idli With Ration Rice

how to make idli using ration rice

I must thank my MIL for teaching me how to make soft idli batter with ration rice (Ration arisi). For the past 2 years my in-laws are getting ration rice (both idli rice/ puzhungal arisi and raw rice / pacharisi) regularly in Salem, Tamil nadu. Most of the people avoid using ration rice/ idli rice because it looks pale yellow in color with lots of dirt, sometimes with worms too. Cleaning itself is a big deal. But my MIL does everything patiently and gives me few kgs whenever we visit Salem. After trying so many combinations, my MIL is fixed with this ratio of rice and dal (6:1) to make soft idli and crispy dosa batter. So I too follow the same and get good results every time. The biggest problem with ration rice idli is its pale color, sticky in texture with musty smell (We call it as Oora naatham in Tamil). To avoid this & to get white colored idli without any smell, we must wash the rice at least 5 to 6 times before soaking and thrice after soaking. Similarly the quality of ration rice keeps changing. Based on that we make idli dosa in two ways by changing the ratio of rice and dal. I have given both of them below. You can follow the ratio of 6:1 (rice : urad dal) if you use grinder. If you want to use our Indian mixie for grinding the batter, use 4:1 ratio. I hope this post will help the people who are using ration rice for the first time. By following this recipe, you can make soft idli, crispy dosa, paniyaram, uthappam and appam with the same batter. Ok, lets move on to the recipe below.

Check out my 15+ idli varieties if you are interested !

ration arisi idli

ration rice dosa


How To make Idli Using Ration Rice


How To make Idli Using Ration Rice

How to make soft idli and crispy dosa batter with ration rice



Cuisine: Tamil
Category: Breakfast
Serves: 30
Prep time: 12 Hours
Cook time: 10 Minutes
Total time: 12H10 Minutes



INGREDIENTS
1 cup = 250ml
  • Ration idli rice / Puzhungal arisi - 3 cups OR Ration idli rice + ration raw rice – 1.5 cups each
  • White, round urad dal - 1/2 cup
  • Fenugreek seeds - 1/2 tsp
  • Salt & water - as needed
HOW TO MAKE RATION RICE IDLI
  1. Wash the ration idli rice 5 to 6 times to remove the dust. Soak for 4 to 5 hours adding fenugreek seeds. Wash and soak urad dal for 1 hour.
  2. Drain the soaked water and wash twice again to remove the bad smell of rice.
  3. Grind the rice to a smooth paste adding clean water. Remove the rice batter in a big vessel.
  4. Grind the soaked urad dal adding required water. Add water gradually and make smooth, fluffy batter.
  5. Add to the rice batter and mix with your hands. Ferment it over night or minimum 12 hours.
  6. The next day, add salt and mix the batter well. Make idli in a plate and steam it for 10 to 15 minutes. Rest it for 5 minutes and then remove the idli.
  7. To make dosa, take the required batter in a vessel. Add little water. Spread thin dosa in a pan and cook till done. Fold and remove. Serve soft idli and crispy dosa with chutney , sambar. Enjoy !
RATION RICE IDLI - STEP BY STEP PICTURES
  • Wash the ratio idli rice 5 to 6 times thoroughly with your hands till the water becomes clear without any debris or dust. Remove the husk, black particles while washing the rice. Discard it.
  • Soak the rice in enough water for 4 to 5 hours.  Color of the rice becomes white after soaking. To avoid the musty smell from the rice, again wash the soaked rice twice or thrice before grinding. how to make idli with ration rice  how to make idli with ration rice
  • Wash and soak urad dal + fenugreek seeds for 2 hours. how to make idli with ration rice
  • After soaking, rice looks white in color. Now drain the soaked water to remove the musty smell in rice. Wash it twice or thrice based on the smell. Add fresh, clean water and grind to a smooth paste. It takes 25 to 30 minutes approx for grinding. ( If you have the practice of grinding dal first, you can grind the urad dal and then rice).

  • Remove the rice batter in a big vessel. Do not add salt while grinding rice If you live in cold countries. ( Salt delays fermentation). Grind the soaked urad dal to a fluffy, spongy batter by sprinkling water gradually. It takes 20 minutes approx.

  • Mix the urad dal batter with rice batter with your hands. (Do not add salt If you live in cold countries or during winter season because salt delays fermentation process. If you are in hot place or during summer season, you can add salt in the batter while mixing or grinding.)
  • how to make idli with ration rice
  • Close the vessel with a lid. Let the idli batter ferment over night or minimum 12 hours. The next morning, batter would have become sour and raised well or sometimes doubled based on the weather.
  • how to make idli with ration rice
                            
  • The next morning add salt if you haven’t added it. Mix the batter well. Check the batter consistency. Add little water if the batter is too thick. Grease idli plate with oil. Pour the batter. Keep the idli plate over the boiling water in idli pot. Steam it for 10 to 15 minutes. Switch off the flame. Remove the idli plate and rest it for 5 minutes. Then take the idli using a small ladle or spoon.
  • how to make idli with ration rice


  • To make dosa, take the required batter in a bowl. Add little water to adjust the consistency. Spread thin or thick dosa as you like on a hot dosa pan. Cook both sides, fold and remove.
  • how to make dosa with ration rice
    Enjoy this soft idli and dosa with your favorite chutney and sambar!

Note

  • You can either use idli rice alone or ration idli rice + ration raw rice in equal quantities. Both works for me.
  • The ratio of rice and dal is 6:1.

Try this soft idli batter using ration rice at home and enjoy with your favorite chutney and sambar !
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February 20, 2019

Macaroni Upma Recipe – Indian Style Macaroni Recipes With Vegetables

macaroni upma recipe
Macaroni upma is an easy, interesting, Indian style macaroni recipe prepared by adding vegetables and garam masala.  I never thought it tastes so good. Actually this recipe was suggested by one of my friends. When she told me to make this easy macaroni recipe for Raksha’s lunch box, I was hesitant to try it because Raksha is very fussy when it comes for her lunch box recipes. So I tried it for our Sunday breakfast as the first trial. Raksha loved it very much and told me to pack it for her school this week. Even myself and Sendhil liked it too. So this recipe is a hit in my home✌. No side dish is required for this upma. You can eat it as such. Macaroni tastes so soft, juicy and flavorful. Friends, do try this yummy macroni recipe for your family and share the feedback with me. Lets see how to make Indian style macaroni upma recipe with step by step pictures.

Check out my Indian style pasta recipe, creamy white sauce pastaGarlic spaghettiTomato spaghetti, tacos recipe, Indian veg quesedilla recipes !

macaroni upma


Macaroni upma recipe


Macaroni upma recipe

Indian style macaroni upma recipe with onion, tomato, vegetables and garam masala.



Cuisine: Indian
Category: Main course
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Macaroni - 1 cup
  • Cooking oil - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Ginger garlic paste (gg paste) – 1 tsp
  • Ripe tomato - 2 (Finely chopped)
  • Capsicum - 2 tbsp (-do-)
  • Carrot - 1 small (-do-)
  • Green peas - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Tomato ketchup – 1.5 tbsp
  • Salt & water - as needed
HOW TO MAKE MACARONI UPMA
  1. Boil 3 cups of water in a bowl. Add macaroni. Cook till soft.
  2. Drain the excess water and run the macaroni under tap water to retain its shape. Keep aside.
  3. Heat oil in a kadai. Splutter cumin seeds. Saute onion, gg paste till raw smell goes off.
  4. Add capsicum, carrot and green peas. Add salt and saute till half cooked.
  5. Add tomato and cook till mushy. Lastly add turmeric, red chilli powder, garam masala powder.
  6. Add some water and cover cook till vegetables are done. Lastly add tomato ketchup. Mix well. 
  7. Now add cooked macaroni, mix well. Garnish with coriander leaves.
  8. Serve hot and enjoy !
METHOD - STEP BY STEP PICTURES
  • In a wide bowl, boil 3 to 4 cups of water. Add a tsp of cooking oil and some salt. After the water comes to roll boil, add macaroni and mix well.

  • Cook in medium flame for 10 to 15 minutes. Stir it every now and then to avoid macaroni sticking to the bottom of bowl. Water spills if you cover cook. So you should cook in an open pan till its 3/4th cooked.
  • Last 5 minutes, you can cover and cook the macaroni in low flame to make it soft. Switch off the flame and drain the macaroni in a sieve. Remove the excess cooked water. Show the macaroni under the tap water to make it retain its shape. Set aside.
  • macaroni upma
  • In a kadai, heat oil. Splutter cumin seeds. Saute onion, curry leaves and ginger garlic paste. Saute till raw smell goes off.
  • macaroni upma
  • Add capsicum, carrot and fresh or frozen green peas. Add salt and saute in medium flame till the vegetables are half cooked.
  • macaroni upma
  • Add chopped tomato and saute till mushy. Lastly add turmeric powder, red chilli powder and garam masala powder. Saute well.
  • macaroni upma
  • Add 1/2 cup of water. Cover the kadai with a lid. Cook till vegetables are soft. After all the water is drained, add tomato ketchup and mix well. Then add cooked macaroni. Mix and coat well in medium flame. Switch off the flame. Garnish with chopped coriander leaves. Enjoy eating hot for best taste ! macaroni upma  macaroni upma

Note

  • Adjust the quantity of chilli powder and garam masala powder as per your taste.
  • You can replace macaroni with cooked pasta.
  • Addition of tomato sauce helps to give a creamy base to the paste. So do not skip it.


Try this yummy Indian style macaroni upma with vegetables for your breakfast or dinner. Enjoy !
Indian macaroni recipes

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February 8, 2019

Quinoa Idli, Dosa Recipe – Quinoa Idli Dosa Batter Recipe – Indian Quinoa Recipes

Quinoa idli recipe

This is my second post under Quinoa recipes. I had already shared Instant quinoa idli without rice. Today I have posted how to make Indian style, soft idli and crispy dosa batter with quinoa by fermentation method. As I always say, quinoa is not thinai in Tamil. Quinoa and foxtail millet/ Thinai are completely different. Quinoa should be pronounced as Keen-wah. This millet is widely available in US and abroad. In India, you can find it in organic stores in all major metropolitan cities and is available online in Amazon. It is costly though. In this quinoa idli dosa batter recipe, I have used a combination of quinoa, idli rice (Salem rice) and urad dal in the ratio of 2:1:3/4. You can try this recipe without idli rice but idli may be sticky to taste. Addition of rice helps to keep the idli non-sticky and gives a proper shape. Even though its my first attempt, I am completely happy with the output. Idli came out very well, soft and spongy with a mild nutty flavor. Idli looks pale white in color like quinoa and not pure white. I tried making dosa too. It was crispy in the sides and soft in the center. You can make thin dosa or thick uthappam adding onion, chilli as you wish. One thing you should remember about this batter is , it becomes sour quickly. After fermentation, you should refrigerate the batter till use. Also It is better to finish the batter in 2 days by making idli, dosa, uttapam or paniyaram. This idli tastes slightly sticky when hot. But it tastes perfect when eaten warm. You can serve this idli with any chutney or sambar. I had it with coconut chutney and idli podi. It was yumm ! After trying this quinoa idli successfully, I am confident of exploring more quinoa recipes. I will post it whenever I make any. Ok, now lets see how to make quinoa idli dosa batter with rice with step by step pictures.

Check out my other MILLET RECIPES too !

Instant quinoa idli without rice.



quinoa idli batter


Quinoa dosa


Quinoa idli dosa recipe


Quinoa idli dosa recipe

How to make quinoa idli, dosa batter recipe for healthy breakfast and dinner



Cuisine: Indian
Category: Main course
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Quinoa - 2 cups
  • Idli rice / Salem rice - 1 cup
  • White, round urad dal - 3/4 cup
  • Salt & water - as needed
HOW TO MAKE QUINOA IDLI
  1. Wash and soak quinoa, idli rice, urad dal together for 7 to 8 hours.
  2. Grind to a smooth paste in mixie or grinder adding required water.
  3. Transfer the batter to a big vessel and ferment it over night.
  4. Next morning batter would have doubled in quantity.
  5. Add salt and mix well with a ladle. Grease idli plate and fill the batter.
  6. Steam in an idli pot for 10 minutes. Check if its cooked well by inserting a wet finger.
  7. Remove the idli plate once its done. Let it rest for 2 to 3 minutes. Then remove the idli and serve with chutney or sambar.
  8. You can also make thin or thick dosa with this batter. 
QUINOA IDLI DOSA RECIPE - STEP BY STEP PICTURES
  • Wash the quinoa twice or thrice. Along with it add idli rice, urad dal. Wash it well. Soak them together for 7 to 8 hours.
  • quinoa idli
  • Grind the batter in a wet grinder or mixie ( in batches) to a smooth paste adding required water. Do not add salt.
  • quinoa idli
  • Transfer the batter to a vessel. Ferment it over night or minimum 10 hours. The next morning, batter would have doubled in quantity based on the weather. Add salt and mix the batter well with a ladle. Add little water if the batter is too thick.
  • quinoa idli
  • Grease an idli plate with oil. Pour the batter till 3/4th of each hole. Boil water in an idli pot. Place the idli plate when the water comes to a roll boil. Steam it for 10 minutes or till cooked.

  • Check the idli by inserting your wet finger. If it comes out clean idli is cooked else cook for more time. Remove the idli plate from the pot and rest it for 3 minutes.
  • quinoa idli
  • Remove the idli using a spoon and serve it with your desired chutney or sambar.
    You can also make thin or thick dosa by adjusting the consistency of batter. But cook in low flame because this dosa turns brown quickly. quinoa idli
    Enjoy !

Note

  • If you have quinoa flour, you can use it and mix with rice, urad dal batter.
  • This batter stays good upto 3 days under refrigeration. 
  • As I told, this idli tastes slightly sticky when very hot but it becomes perfect when warm. It stays good for few hours. So you can pack for lunch box too.

Try this easy, healthy quinoa idli dosa recipe and enjoy !

Quinoa idli

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January 22, 2019

Avarekalu Dosa Recipe – Avarebele dosa Recipe - Avarekalu Recipes

avarekalu dosa
Recently I went to avarekalu mela 2019 , food festival in V V puram, food street. I tasted avarekalu dosa / avarebele dosa for the first time. In fact, I went to the mela just to taste this dosa recipe. In Karnataka, Avarekai / Avarekalu (Hyacinth beans in English, Mochai in Tamil, Surti papdi lilva in Hindi), a variety of broad beans is available during winter season in local markets. It is used in varieties of breakfast, dinner recipes, traditional sweets and snacks as a healthy addition. Variety of avarekalu recipes like ragi roti, avarekai idli, avarekalu dosa, usli, kodubele, uppittu, masala vada, rice bath, shavige, ragi mudde and much more are served as main dishes in the festival with hitikida bele saru (pressed field beans gravy) as side dish. Avarebele dosa was so good. I loved it very much👍 . This dosa recipe and avarekalu akki roti was attracting the crowd in the festival. Avarebele dosa is nothing but our traditional sponge dosa topped with a mix of cooked hitikida avarebele, onions, coriander and dill leaves. Its prepared with an easy, no cook avarekalu masala. I bought a kg of hitikida avarekalu to try this dosa, akki roti, uppittu and saaru at home. Recently I posted avarekalu uppittu and avarekalu usli recipe in my blog. In continuation, here is the avarekalu dosa recipe based on the one I tasted in the food festival. For variations, you can sprinkle spicy idli podi / chutney pudi over the dosa and then top it with avarekalu masala. Drizzle lots of oil or ghee for best taste. Ok, Lets see how to make avarekalu dosa with step by step pictures.


Check out my other AVAREKALU RECIPES too !

Also see my other DOSA VAREITIES if interested.

avarebele dosa

Avarekalu dosa - Avarebele dosa recipe


Avarekalu dosa - Avarebele dosa recipe

Avarekalu dosa - Avarebele dosa recipe for breakfast/ dinner.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 4
Prep time: 20 Minutes
Cook time: 5 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup = 250ml
  • Hitikida avarekalu / Pressed hyacinth beans - 1 cup
  • Big onion - 2 (finley chopped)
  • Green chilli - 1 (finely chopped)
  • Coriander leaves - a handful (-do-)
  • Dill leaves / sabsige soppu - a handful (-do-)
  • Cumin seeds - 1/2 tsp
  • Salt - as per taste
  • Dosa batter - 2 cups
  • Cooking oil - to drizzle over the dosa
HOW TO MAKE AVAREKALU DOSA
  1. Wash and pressure cook hitikida avarekalu in high flame for one whistle.
  2. Do not over cook. Drain the excess water and take the cooked avarekalu in a plate.
  3. Add cumin seeds, finely chopped onion, green chilli, dill leaves, coriander leaves and salt.
  4. Mix well and set aside. Topping for avarebele dosa is ready.
  5. Heat dosa pan. Pour a ladleful of dosa batter. Spread it slightly.
  6. Keep the flame low. Spread the avarekalu mixture all over the dosa.
  7. Drizzle oil all over the dosa. Flip and cook in low to medium flame till onion turns golden brown.
  8. Remove the dosa and serve with coconut chutney, tomato chutney or hitikidabele saru.
METHOD - STEP BY STEP PICTURES
  • To make hitikida avarekalu, wash and soak whole avarekalu (field beans) in water for 3 to 4 hours. Take one soaked avarekalu and press it between your forefinger and thumb finger. Squeeze it to remove the outer skin.  You will get hitkida avarekalu (squeezed field beans). Repeat and get it done. If you have store bought hitikida avarekalu, you can proceed to next step directly.

  • Wash and take 1 cup of hitkavare in a pressure cooker. Add some water to cover it. Just pressure cook it in high flame for just one whistle. Do not over cook it. Open the cooker after the steam is released. Drain the excess water. Set aside.

  • In a bowl, take the cooked avarekalu, finely chopped onion, green chilli, coriander leaves, dill leaves, salt and cumin seeds. Mix gently. Dosa topping masala is ready.

  • Heat a dosa pan. Sprinkle some water to check the heat of pan. Lower the flame. Wipe the dosa pan with a cloth. Pour a ladleful of batter, spread it slightly.
  • avarebele dosa
  • Let the flame be low to medium. You can see bubbles forming all over the dosa. When the dosa is 3/4 th cooked, spread few tsp of avarekalu masala over the dosa.

  • Pour few tsp of oil all over the dosa and sides. Press the masala with the dosa flipper for the topping to stud in the dosa. Now flip the dosa carefully. Keep the flame medium high. Pour some oil in the corners if you like. Let the bottom of dosa becomes golden brown. Do not cook in high flame. Masala may get burnt.
  • avarebele dosa
  • Now remove the dosa in a plate. Serve it hot with chutney or sambar/ saaru. You will love it. For variations, you can drizzle some ghee or keep a small block of butter for kids while serving.
  • avarebele dosa
  • In some shops, they sprinkle spicy chutney podi over the dosa and then they top it with masala. You can try that way too. You can use idli podi or peanut podi for that. Tastes awesome !
    Enjoy !

Note

  • Pressing avarekalu is the only time consuming job here else you can make this masala quickly as this is a no cook recipe.
  • You can use the same masala and make avarekalu stuffed idli too.
  • Adjust the quantity of green chilli as per your need.
  • I made it less spicy. As mentioned above, you can sprinkle some idli podi or chutney podi before topping with masala.
  • Drizzle some ghee along with oil for better taste.

Try this healthy avarekalu dosa at home and enjoy !
avarekai dosa


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January 12, 2019

Avarekalu Uppittu Recipe – Karnataka Style Avarekalu Upma

Avarekalu uppittu
Avarekalu uppittu is the Kannada name for rava upma prepared with hyacinth beans (Field beans in English, Mochai in Tamil ). Its a healthy breakfast and dinner recipe of Karnataka. Avarekalu, a kind of bean is available all over Karnataka during winter season from December to February. We call it as mocha kottai in Tamil. As it is healthy and a good source of protein, people try to consume more avarekalu by adding them in upma / uppittu, akki roti, sambar/ saaru , palya/ poriyal etc. Every year during this time, I try varieties of avarekalu recipes learning from my school moms friends. Recently I went to the most popular avarekalu mela (food festival) in VV puram. It was so good to see varieties of sweets, snacks, breakfast, dinner and lunch recipes with avarekalu. After eating there, I was tempted to try some of them at home. As a first step, I tried this easy and quick avarekalu uppittu recipe prepared with rava / semolina, field beans and onion. It came out so soft and yummy just like the hotel ones. I must thank my friends Tara and Megha for sharing some important points like roasting rava in oil, rava water ratio and tips to make the best avarekalu uppittu. I am very happy with the results. This recipe will be helpful for beginners too. I used coarse Bombay rava. For healthy option, you can use bansi rava or rice rawa (akki tari) too. Ok, lets see how to make avarekalu uppittu recipe with step by step pictures.

Check out my other interesting avarekalu recipes too !

Avarekalu uppittu recipe

Avarekalu uppittu / Avarekalu rava upma recipe


Avarekalu uppittu / Avarekalu rava upma recipe

Learn how to make Karnataka special avarekalu uppittu recipe with stepwise pictures.



Cuisine: Karnataka
Category: Breakfast
Serves: Serves 2 -3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Bombay rava / Coarse semolina - 1 cup
  • Cooked Avarekalu / Hyacinth beans - 1/2 cup
  • Big onion - 1
  • Green chilli - 2 ( use 4 for spicy uppittu)
  • Ginger - 1 inch piece (Finely chopped)
  • Curry leaves - Few
  • Coriander leaves - to garnish
  • Grated coconut - 2 tbsp
  • Ghee - 1 tbsp
  • Salt - as needed
  • Water - 3.5 cups
  • Lemon juice - few drops (optional)
To Temper
  • Cooking oil - 2 tbsp + 1 tbsp for roasting rava
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Cumin seeds – 1/2 tsp




  • Cashew nuts - few
  • HOW TO MAKE AVAREKALU UPPITTU
    1. Wash and pressure cook avarekalu in high flame for two whistles adding required water.
    2. Drain the excess water and keep the cooked avarekalu ready.
    3. Heat 1 tbsp oil in a kadai. Roast the rava in medium flame for 4 to 5 minutes patiently.
    4. Transfer to a plate. Again heat the kadai with 2 tbsp oil.
    5. Splutter mustard, urad, chana dal and cumin seeds. Add cashews and roast till slightly golden.
    6. Add finely chopped onion, green chilli, ginger and curry leaves. Saute till transparent.
    7. Then add the cooked avarekalu without any water. Mix well.
    8. Lastly add the roasted rava and mix well. Add the required salt, mix it. Switch off the flame.
    9. In a bowl, take the required water and boil till it roll boils.
    10. Add this water carefully to the rava mixture. Mix gently without making any lumps.
    11. After the rava is mixed well with water, switch on the flame. Add grated coconut, coriander leaves and mix well.
    12. Cover cook in low flame till its done. Lastly add 1 tbsp ghee and switch off the flame.
    13. Mix and serve hot with coconut chutney. Enjoy !

    METHOD - STEP BY STEP PICTURES
    • Wash and pressure cook avarekalu in high flame for 2 whistles. Do not over cook it. Remove and drain the excess water. Set aside. Chop onion, green chilli, ginger, coriander leaves and keep it ready.

    • Heat 1 tbsp oil in a kadai. Roast rava in medium flame for 4 to 5 minutes without changing its color. Transfer to a plate.
    • avarekalu uppittu
    • Heat 2 tbsp oil in the same kadai. Splutter mustard seeds, urad dal, chana dal, cashews and cumin seeds. Saute onion, green chilli, curry leaves. Saute till onion becomes transparent.
    • avarekalu uppittu
    • Now add the cooked avarekalu and saute for a minute. Add the required salt and roasted rava. Mix well.
    • avarekalu uppittu
    • Boil 3.5 cups water in a bowl and add the water to the rava carefully. It splashes. Keep the flame low and mix without any lumps. Rava absorbs all the water and becomes thick.  ( My friends suggested me to make this upma mushy and soft . So we are adding more water. If you want it fluffy and separate, add 2.5 cups of water).
    • avarekalu uppittu
    • Now add the finely chopped coriander leaves, grated coconut and mix well. Cover and cook in low to medium flame for 5 minutes. Open the lid and mix well once in the middle.
    • Switch off the flame and add 1 tbsp ghee at the end. If you like, you can add few drops of lemon juice too. It looks mushy when hot. But it becomes fluffy and separate as it cools down. 
    • avarekalu uppittu
      Enjoy hot serving with coconut chutney !

    Note

    • You can skip onion and make it for no onion no garlic version.
    • Adjust the quantity of green chillies based on your taste.
    • You can use bansi rava instead of Bombay rava. Some people also make it with chiroti rava / fine rava.
    • Addition of coriander leaves and grated coconut gives a nice flavor and taste to upma. You can add it in the water instead of adding at the end.

    Try this yummy, healthy avarekalu uppittu and enjoy !
    Avarekalu uppittu recipe

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    December 14, 2018

    Plain Rava Idli Recipe – Instant Suji Idli With Eno, Curd


     Recently I started making Instant plain rava idli (suji ki idli) without any seasoning for the sake of Raksha. This instant suji idli is a simple and quick version of our usual rava idli (semolina idli). It takes very less preparation time. All you have to do is to just mix a cup of Bombay rava, curd, ENO fruit salt, salt and water.  You can also use chiroti rava / fine rava. Make idli batter and steam for 10 minutes. Your instant breakfast or dinner would be ready in no time. This recipe of plain rava idli is ideal for bachelors and working women to make food quickly. You can use roasted or unroasted rava. Both gives great results. This idli stays soft for few hours. So you can even pack it for your lunch box if you like. A mixed vegetable kurma or tomato chutney would be a great side dish for this rava idli recipe and makes it a wholesome, tummy filling breakfast or dinner. Most of my readers have asked me to post rava idli without curd and ENO. But I am not sure how it works. As this idli is an instant version without fermentation curd, ENO or cooking soda is necessary to make it soft and spongy. Even in hotels, cooking soda is used to make it fluffy and spongy. If you want to make rava idli without curd, you should increase the quantity of ENO. Similarly if you want to skip cooking soda or ENO, you must add more curd to retain the softness. Ok friends, lets check out how to make instant, plain rava idli recipe with curd and Eno. Do watch the video and refer the step by step pictures for better understanding. Don't forget to try this instant, plain rava idli recipe and share your feedback with me.

    Check out my other instant idli recipes too !





    Instant plain rava idli recipe - Suji idli with Eno, curd


    Instant plain rava idli recipe - Suji idli with Eno, curd

    Instant plain rava idli with eno and curd. Its an easy, quick breakfast recipe.



    Cuisine: Indian
    Category: Breakfast
    Serves: 10 idli
    Prep time: 55 Minutes
    Cook time: 1510 Minutes
    Total time: 2015 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Bombay Rava / Semolina / Suji - 1 cup
    • Curd - 1 cup
    • Water - 1/2 cup
    • Eno fruit sal t / Cooking soda - 1/2 tsp
    • Salt - as needed
    HOW TO MAKE PLAIN RAVA IDLI
    1. Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
    2. Let it cool down completely. Roasting is completely optional. 
    3. Add curd, water and salt. Make smooth batter without lumps.
    4. Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
    5. Add some water and adjust the consistency of batter if its too thick.
    6. Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
    7. Boil water in an idli pot.  Keep the idli plate and steam for 10 minutes till rava idli is cooked well.
    8. Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma.
    METHOD - STEP BY STEP PICTURES
    • To make instant, plain rava idli you can either dry roast the rava/suji for 5 minutes in medium flame without changing the color OR you can skip roasting and make idli directly. Both works well.

    • If you roast the rava, allow it cool down completely. Do not add curd if the rava is hot. If you are using unroasted rava, you can add curd immediately.

    • In this recipe, I roasted the rava and used it. Add curd, salt and 1/2 cup of water to the rava. Mix without lumps. No need to rest the batter.

    • Add ENO fruit salt and mix well. If the Eno is active, it should bubble up as soon as you add it to the rava, curd mixture. Mix gently till the batter is light.

    • Check the consistency of batter and add some water (say 1/4 cup) to make it slightly thick and pourable. Grease idli plate with little oil. Pour the batter till 3/4th of the mould.

    • Boil water in an idli pot. Place the idli plate and steam for 10 to 15 minutes till idli is cooked well. Remove the idli plate and rest for 2 minutes. Then remove the idli with a spoon. Serve hot with coconut chutney or tomato chutney, Sambar or kurma as you like. Enjoy !

    Note

    • You can use baking soda / cooking soda instead of Eno fruit salt.
    • If you want to skip curd, add 1 tsp of Eno instead of 1/2 tsp.
    • Do not make the batter too thick or too thin. It should be semi thick and pourable.
    • The size of this idli increases after cooking. So fill the mould till 3/4th or 1/2 as per the size you need.

    Try this easy, instant plain rava idli recipe. You will love it. I served it with boiled tomato chutney and coconut chutney.

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