I have been making this instant ragi idli with ragi flour(finger millet flour in English) and rava/suji / sooji(Semolina in English) at least once in a week for the past few months. Usually I make instant ragi dosa or ragi adai. As I got bored of those dishes, I wanted to try some varieties of ragi recipes. As a result of this, I tried Instant ragi idli, ragi idiyappam and ragi mudde these days. All the dishes came out well in the first attempt itself. Still I wanted to blog them after few trials.
So today I am confidently sharing this instant ragi idli which can be prepared under 10 minutes. In this recipe, I have used equal amount of ragi flour (Nachni in Hindi, finger millet in English), unroasted suji/ Bombay rava/ Semolina along with curd, baking soda and salt. If you want to make this ragi idli without soda, you can use Eno fruit salt instead. Similarly if you want to make this idli without curd or with less curd, you should use more water and baking soda. But I would strongly recommend to use curd and use less baking soda which is good for health. Its a diabetic friendly and diet friendly recipe. People who look for weight loss can have this for dinner. It keeps your tummy full over the night.
I have tried this instant ragi idli with many side dish combination. But I felt tomato based side dishes suits well for this ragi idli as it tastes bland. So you can make tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. I make one of these side dishes regularly. If you like, you can try with coconut chutney, tiffin sambar or idli podi / gun powder too.
Ok friends, lets see how to make instant ragi idli recipe with ragi flour and rava with step by step pictures and video.
Instant Ragi Idli
Instant ragi idli recipe
Instant ragi idli recipe using ragi flour , rava / suji, curd and baking soda
In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd.
Mix well and add little water to bring into thick idli batter consistency.
Add baking soda at the end. Mix well and rest for 5 minutes.
In the mean time, roll boil water in idli pot and grease the idli plate.
Pour idli batter in greased mould and steam it for 10 to 15 minutes till tooth pick comes out clean.
Remove the idli plate and rest for few minutes. Now scoop out the idli using a ladle or spoon.
Serve hot with tomato, onion chutney as side dish. Tastes great !
METHOD - STEP BY STEP PICTURES
In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd. Mix well.
Add required water gradually and mix to make a thick batter. Do not use more water. I used 3/4 cup water but its quantity differs based on the consistency of curd. Add baking soda and mix well.
Rest the batter for 5 to 10 minutes. Mix well and check the consistency of batter. It should be thick but pourable.
Do not make the batter thin or watery. Idli becomes sticky and flat.
In the mean time, boil water in idli pot. Grease idli plate with gingely oil. Pour idli batter in each mould. You can also make this idli by spreading cloth in idli plate.
When the water starts to roll boil, keep the idli plate. Steam it for 10 to 12 minutes till toothpick comes out clean.
Remove the idli plate, rest for 2 minutes. Then remove the idli using a spoon or ladle.
Serve hot with tomato chutney, tomato mint chutney, tomato capsicum chutney or tomato thokku. We love these side dishes. Enjoy !
Note
For variations, you can ENO fruit salt instead of baking soda. Use 1/2 tsp for this recipe.
Do not reduce the quantity of semolina. Equal amount of ragi flour and rava helps.
The most important point to note is : batter should be thick and pourable. Do not make thin batter. Idli becomes sticky and flat.
Enjoy this healthy, Instant ragi idli and share your feedback with me!
Recently I started making homemade, instant mix recipes inspired by my fellow blogger friends. I have tried rava upma mix, poha upma mix, ven pongal mix, bajji bonda mix recipes successfully. Following that, I tried this easy and yummy Karnataka style gojjvalakki mix recipe. Gojjavalakki is nothing but tamarind flavored poha upma which we call as puli aval in Tamil, Huli avalakki / kuttu avalakki recipe in Kannada. People also call this as poha puliyogare. This is one of the popular breakfast recipes in Karnataka.
When I tried the authentic gojjavalakki recipe to share in my blog, Raksha and Sendhil loved it very much. Raksha told me to make it often and that’s when I came across this instant gojjavalakki mix. As Raksha’s online school starts early in the morning, I am trying to make easy and instant breakfast recipes. This gojjavalakki mix is so handy. All we have to do is to add hot water to this pre made mix and soak it. Your breakfast would be ready in minutes. Just garnish with grated coconut , drizzle with gingely oil and serve. Tastes so good and flavorful. For this recipe, I referred many blogs and YouTube videos. Though its my first attempt, it came out so well.
Usually people use thick poha for making gojjavalakki but I used thin avalakki which is called as paper aval / thin poha. This gojjavalakki mix takes very less time to prepare. Once you prepare in bulk and store in a box, you can make breakfast, dinner or for evening snacks instantly. It stays good for a month without refrigeration. Bachelors, working women and people who plan for a trip or travel abroad officially or for studies can make this instant mix and keep it. It would be really helpful to whip up a quick food. Ok friends, lets see how to make Karnataka style gojjavalakki mix recipe with step by step pictures.
Jaggery – 1 to 2 tbsp ( I used nattu sakkarai powder)
Cooking oil – 2 tbsp
Mustard seeds – 2 tsp
Urad dal – 1.5 tbsp
Chana dal – 2 tbsp
Roasted Peanuts – 1/4 cup
Curry leaves – few
Hing – 1/4 tsp
Water – to soak ( 1 cm above poha), around 2 cups
Poha mix – 1.5 cups ( for 3 people)
Grated coconut – to garnish
HOW TO MAKE INSTANT GOJJAVALAKKI MIX
Grind the poha in batches to a coarse rava texture. Set aside
Heat 1 tbsp oil and roast the tamarind pieces. Switch off the flame, let it cool.
Grind to a fine powder. Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, roasted peanuts, curry leaves, hing, red chilli.
Roast till dals turn golden in color. Switch off the flame. Cool down.
Add powdered poha, tamarind powder, rasam powder, jaggery and salt.
Mix everything nicely. Store in a box. No need to refrigerate.
Stays good for 2 to 3 weeks.
To make gojjavalakki for 3 persons using this mix : Take 1.5 cups gojjavalakki mix in a bowl.
Add hot water till its 1 cm above the mix. Using a ladle mix it thoroughly.
Cover and rest it for 10 minutes. Garnish with grated coconut and serve !
METHOD - STEP BY STEP PICTURES
Grind the poha in a mixie in batches. Grind it like rava / semolina. Do not make it too coarse or powdery. I used 1 cup per batch. Collect in a plate.
Heat 1 tbsp oil in a kadai. Pinch lemon sized tamarind into small pieces. Roast in oil patiently till it turns crispy.
Switch off the flame and transfer to a plate. Let it cool down completely. Grind to a fine powder.
Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, peanuts, red chilli, hing and curry leaves. Switch off the flame and cool down.
Add the powdered poha, Karnataka style rasam powder, salt, powdered tamarind, jaggery and mix well. Check for taste and add salt, rasam powder if required. Store in a box after it cools down. Use a clean spoon whenever you use. Instant gojjavalakki mix is ready. You can keep it for 2 weeks to 3 weeks without refrigeration.
To make gojjavalakki for 3 people : Take 1.5 cups of instant gojjavalakki mix in a bowl. Boil 2 to 2.5 cups of water till it bubbles. Add this hot water to the mix. Water level should be 1cm above the poha mix. Mix well to coat the poha with water. If it looks dry, you can add little more hot water. Cover the poha mix with a lid and rest for 10 minutes. Open the lid and fluff it gently. Add grated coconut . I drizzle a tsp of gingely oil and serve with curd, sev or chutney !
Enjoy !
Note
Adjust the quantity of tamarind based on the rasam powder's spice level.
Sauting tamarind in oil helps to roast it evenly and makes it crispy once it cools down.
Alternately you can dry roast the tamarind too.
Do not store the mix before it cools down completely.
You can also cook the poha mix in low flame in a kadai adding plain water.
Actual recipe called for using dried coconut powder/ kobbari powder. But I din't add coconut in the gojjavalakki mix to increase its shelf life.
Use store bought or homemade Karnataka style rasam powder for best taste.
Try this easy, yummy, Instant gojjavalakki mix and enjoy a quick breakfast / dinner !
Bread Butter Jam Recipe is the simplest and the basic sandwich recipe even a kid can make it easily. Usually kids make this for fireless cooking in school competitions. I still remember this was my breakfast during our honey moon in Srilanka in a Five star hotel😀.
Here in Bangalore, I have tasted bun butter jam in small sandwich shops and I just love it. Today I made the same using fresh bread slices. I think most of the moms pack this bread butter jam for their kids school lunch box or snacks box as it can be prepared easily under few minutes. In my case, I have never packed this for Raksha as she is not a big fan of jam based recipes. Somehow she hates the sweet taste in store bought jams. But myself and Sendhil likes to have it once in a while for our breakfast during weekends.
So last Sunday, I made this for ourselves and plain bread toast with butter for Raksha which is her favorite. As we all know, the plain bread butter jam is not a healthy choice for kids. Consuming it once in a while is not an issue but I won’t recommend to eat it regularly. So, to make it more healthy and interesting, we can add some toppings like chopped nuts, sliced fruits, sliced avocado, cheese etc.
You can play with your imaginations and do it based on your kids likings. You can serve it raw or toast it as I did. Tastes good in either ways. But use fresh or 1 day old bread slices for best taste. Now lets see how to make the simple and basic bread butter jam recipe with step by step pictures.
Green chutney sandwich with cheese was my recent try in sandwich recipes. I tried this recipe after tasting in a sandwich shop here. Spicy Indian style green chutney with grated cheese stuffed sandwich was tasting so good. Kids would love it for sure. Raksha loved it with tomato ketchup. For me and Sendhil, I skipped adding cheese as we both are not a big fan of it. We loved the toasted, plain green chutney sandwich as such. Green chutney for sandwich can be prepared in many ways.
Here I have made it simple without adding coconut, chaat masala etc. Instead I used roasted gram dal / chutney dal for to make a thick spreadable chutney. Roasted gram dal helps to give a binding and acts as a thickening agent. To make bright green colored chutney, I used turmeric powder and a pinch of sugar. Do not skip it. Ok, lets see how to make cheese chutney sandwich recipe with step by step pictures.
I got this instant tomato dosa recipe from my School moms group friend Archana. She shared few pictures of this instant thakkali dosa and a recorded voice message with recipe in WhatsApp. She suggested me to try and blog this instant dosa variety. Usually I make varieties of instant dosa recipes like wheat flour dosa, jowar dosa, ragi or millet dosa for my dinner. I am happy that I tried this recipe too. Its a very easy and quick instant dosa recipe. This batter can be prepared under 10 minutes.
With the mild tangy taste of tomato and bright red color, this tomato dosa was so good in taste. It was a super hit in my family. We all loved it. Make the batter watery like neer dosa and rava dosa because consistency of dosa batter is the key to make super crispy and lacy dosa as shown in the picture. You will get it after making one or two dosa and adjust the water quantity accordingly.
This instant tomato dosa tastes the best when served hot with coconut chutney as side dish. It also tasted good even after cooling down. So you can pack for tiffin box if you like. This batter can be refrigerated and use it the next day too. Friends, do try this easy and quick tomato dosa recipe. You will love it for sure.
Note : Below picture was taken at night using the fresh batter. The remaining pictures were taken the next day morning by making dosa with leftover batter.
Instant Tomato Dosa Recipe
Instant tomato dosa recipe with rice flour, sooji and wheat flour.
I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.
This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.
Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.
Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha)
Tamarind - Big gooseberry size
Karnataka style Rasam powder or sambar powder - 1 tbsp
Turmeric powder - 1/2 tsp
Jaggery – 2 tsp (powdered)
Salt - as needed
Water - as needed
Grated coconut - 1/4 cup ( to garnish)
To temper
Cooking oil - 1.5 tbsp
Mustard seeds - 1 tsp
Urad dal - 2 tsp
Chana dal - 1 tbsp
Peanut - 2 tbsp
Curry leaves - Few
Asafetida / Hing - 1/4 tsp
Red chilli – 1 or 2 ( pinched into 2)
HOW TO MAKE GOJJU AVALAKKI
Wash the poha once or twice in water. Drain completely.
Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
Mix well and set aside for 5 minutes.
In the mean time, heat oil in a kadai. Roast peanuts.
Splutter mustard seeds, urad dal, chana dal and roast well.
Add curry leaves, pinched red chilli and hing. Saute quickly.
Now add the soaked gojju avalakki mixture and mix gently.
Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
Switch off the flame and garnish with grated coconut. Serve hot !
METHOD - STEP BY STEP PICTURES
Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step.
Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.
Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.
In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter.
Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.
Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.
Note
Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.
You can use Karnataka style rasam powder or sambar powder in this recipe.
For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.
Try this easy, instant Karnataka special gojju avalakki and enjoy !