Pachai Sundakkai Puli Kuzhambu–Pachai Sundakkai Kara Kuzhambu

Last week I went to Salem after 10 months. Had a good time with my in-laws and parents. While coming back to Bangalore, my MIL gave me some vegetables that were grown in our house backyard. She gave me some pachai sundakkai / raw Turkey berry too.

After a long time, I am so happy to cook an interesting recipe with pachai sundakkai. Usually I make pacha sundakkai poricha kuzhambu learning from my MIL. But this time, I tried pachai sundakkai puli kuzhambu referring some YouTube channels. It came out so well in the first attempt itself as its more like our arachuvitta vatha kuzhambu.

If you don’t have fresh sundakkai in hand, you can use dried turkey berry/ sundakkai vathal too. It tastes and smells so good. You can make and store this pacha sundakkai kuzhambu in refrigerator and use it for 2 to 3 days. Its taste and flavor improves say by day. 

Friends, do check out this easy and yummy pachai sundakkai puli kuzhambu with step by step pictures. Enjoy mixing with plain rice and serve it with some papad and kootu / poriyal as side dish. You will love it !

Other common names for turkey berry include:

• prickly nightshade
• devil’s fig
• shoo shoo bush
• wild eggplant
• pea eggplant
• susumber

Pachai sundakkai kuzhambu recipe

Pachai sundakkai kuzhambu / Fresh turkey berry gravy for rice.

 

Cuisine: Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Gingely oil - 4 tbsp Mustard seeds - 1 tsp Methi seeds / fenugreek seeds - 1/4 tsp Cumin seeds - 1/2 tsp Toor dal - 1 tsp Small onion - 10 OR big onion - 1 (cubed) Garlic cloves - 15 Curry leaves - few Pachai sundakkai / Fresh, raw turkey berry - 1 cup Tamarind - Small lemon size Tomato - 1 (finely chopped) Turmeric powder - 1/2 tsp Sambar powder - 1 tsp Jaggery - 1 tsp Salt & water - as needed To dry roast and grind Coriander seeds / Dhania - 1 tbsp / 3 tsp Grated coconut - 2 tbsp Red chilli - 5 to 7

HOW TO MAKE PACHAI SUNDAKKAI KUZHAMBU

1. Wash and chop pachai sundakkai into two or crush with mortar and pestle slightly. Set aside in water till use.
2. Wash and peel onion, garlic cloves. Chop tomato.
3. Heat a kadai. Dry roast dhania seeds, red chilli and coconut till nice aroma emits. Cool and grind to a smooth paste adding water.
4. Heat the kadai adding oil. Splutter mustard seeds, methi seeds, cumin seeds and toor dal.
5. Saute onion, garlic cloves and curry leaves. Add pacha sundakkai and saute for 5 minutes.
6. Now add tomato and saute till mushy. Add 1 cup of water and cover cook sundakkai for few minutes.
7. Add ground masala paste and 1 cup of tamarind extract. Add sambar powder, salt, turmeric powder and jaggery.
8. Let the kuzhambu boils till oil floats on top. Switch off the flame and transfer to a vessel.
9. Serve with plain rice along with kootu and appalam/ papad.

METHOD - STEP BY STEP PICTURES

Wash and crush the sundakkai lightly or chop into two halves. Keep them in water till use. Wash and chop onion, tomato and garlic cloves. Set aside. Heat a kadai and dry roast coriander seeds, red chilli and grated coconut till nice aroma arises. Let it cool and grind to a smooth paste adding required water. Heat oil in the kadai. Splutter mustard seeds, methi seeds, toor dal or chana dal and cumin seeds. Saute for a minute without burning them. Add onion, garlic and chopped sundakkai. Saute till onion becomes transparent. Sundakkai shrinks and becomes dark green in color. Add tomato and saute till mushy. Add 1 cup of water and cover the kadai. Boil and cook sundakkai is soft and well cooked. After sundakkai is cooked, add 1 cup of tamarind extract, ground masala paste, required salt, turmeric powder and sambar powder. Mix well. Add jaggery. Mix well and check for taste. Boil till oil floats on the top. Kuzhambu will become thick by this time. Check for taste and thickness, add little water if required. Switch off the flame. Transfer the kuzhambu to a vessel and cover it. Serve after 30 minutes to one hour to enjoy its best flavor and taste. Enjoy !

Note

You can add more red chillies and skip sambar powder. Do not burn any spices while roasting. So roast in medium flame patiently. You can skip tomato and add more tamarind if you like.

Do try this yummy and healthy pachai sundakkai kuzhambu. You will love it !

 

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Jowar Idli recipe without rice / Cholam Idli Recipe / Sorghum Idli Recipe

After a long time, I started making millet recipes in my kitchen. My recent try was this jowar idli recipe/ Sorghum idli dosa batter without rice. Jowar is a healthy gluten free millet which is high in fiber, protein and packed with essential minerals and vitamins. Its a great alternative for atta/ wheat flour and all purpose flour / maida. It is good to control diabetics, thyroid and aids weight loss. Sorghum is known as Cholam in Tamil, Jonnalu in Telugu, Jola in Kannada, Jowar in Hindi.

There are two varieties of Jowar in India. One is white in color and other one is red jowar which is called as Irumbu cholam/ Irungu cholam in Tamil and Malayalam. I have used white variety in this recipe.

For all millet idli recipes, I use a combination of millet, urad dal and poha / aval / pressed rice to replace rice. It comes out well and soft every time. Not only idli, you can also make crispy dosa with the same batter. But the only problem I face with all the millet idli batter is, you cannot refrigerate and store the batter for more days like our regular idli dosa batter. Millet idli dosa batter should be used within 2 days for best taste. 

This Jowar idli dosa batter is also the same like other millet idli batter recipes. You have to consume it within a day or two even under refrigeration. Other than this factor, you will not find much difference in taste, flavor from our regular idli dosa. I am sure you will love its spongy and soft texture. 

Jowar idli tastes the best with coconut chutney, tomato and onion based chutneys or tomato thokku. I served it with tomato thokku and idli podi. We loved it. I am happy that I can include this recipe in our regular diet too. Friends, do try this easy and yummy jowar idli / Sorghum idli and enjoy for your breakfast and dinner !

Check out my foxtail millet idli

Kodo millet idli

Ragi idli 

Pearl millet idli

Pearl millet dosa

Jowar idli / Sorghum idli/ Jonna idli without rice

Jowar idli / Sorghum idli/ Jonna idli dosa batter recipe without rice

 

Cuisine: Indian

Category: Main course

Serves: 15

Prep time:5Hours

Cook time:10Minutes

Total time:5 Hours 10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Jowar / Sorghum / Cholam - 2 cups White, round urad dal - 1/2 cup Poha / Pressed rice / Aval - 1/2 cup Methi seeds / Fenugreek seeds - 1/2 tsp Salt & Water - as needed

HOW TO MAKE JOWAR IDLI

1. Wash the jowar and poha till you get clear water.
2. Soak in enough water for 5 hours.
3. Wash and soak urad dal and methi seeds for 2 hours.
4. First grind urad dal to a smooth, thick batter. Transfer to a big bowl.
5. Then grind soaked jowar to a smooth paste. Add to urad dal batter.
6. Mix well with hands. Cover and ferment the batter over night or 12 hours.
7. The next morning, add salt and mix the batter with a ladle.
8. Pour in a greased idli plate and steam in a pot for 10 minutes.
9. Remove and rest for a minute. Then scoop out and enjoy with chutney, sambar !

METHOD - STEP BY STEP PICTURES

Wash the jowar, poha together for 3 to 4 times to remove the dust. Wash till you see clear water. Add enough water and soak it for 5 hours. Wash the urad dal + methi seeds together for 2 times and enough water to soak it for 2 hours. First grind urad dal to a smooth, thick batter adding required water. If you are grinding the batter in wet grinder, add water gradually and grind to a smooth, thick paste like butter. If you are using mixie, use ice water to grind the batter. Collect the urad dal batter in a big, wide bowl with space for fermentation.  Now grind the soaked jowar + poha to a smooth, thick paste adding required water. Add the jowar batter to urad dal batter and mix well with your hands to aid fermentation. Cover the batter and ferment it overnight or 12 hours based on the weather in your place.  The next morning, batter would have raised well. Add required salt and mix well. Take idli plate and grease with gingely oil. Roll boil water in an idli pot. Place the idli plate and steam cook for 10 minutes. Check with a tooth pick or with a wet finger. If it comes out clean, idli is done. Remove the idli plate and wait for 2 minutes. Then scoop it with a flat spoon and serve in a plate. Enjoy with sambar or chutney !

Note

You can use cooked rice instead of poha. You can use thick or thin poha/aval for this idli If you are using mixie, use ice cold water for grinding the batter to avoid heating of mixie jar. Soak jowar and dal separately and grind them separately. If you want to soak and grind everything together, use 3:1 ratio of jowar and urad dal. i.e use 1.5 cups jowar and 1/2 cup urad dal.

Try this easy, yummy and healthy Jowar idli for your breakfast / dinner !

I served it with tomato thokku and idli podi. 

 

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Pirandai Kuzhambu Recipe–Adamant Creeper Gravy– Pirandai Recipes

After making Pirandai dosai successfully, I tried this yummy and interesting Tamil nadu style pirandai kuzhambu recipe. Generally Pirandai puli kulambu is prepared by cooking tender adamant creeper stems in tangy tamarind sauce but I prepared it like arachuvitta vatha kuzhambu by freshly roasting and grinding spices along with pirandai as the stems are bit old and dried. Soon I will try to make that version with tender pirandai stems and share it. This version of adamant creeper gravy came out so well. I stored in refrigerator for 3 days and consumed it. Day by day its taste and flavor improved a lot. We all loved it.

As we are grinding Pirandai in this recipe, you cannot find any difference in taste or flavor. It would be more like arachuvitta vathal kulambu. One thing, we should remember is that, for any instant pirandai recipes, it should be sauteed well in oil till its turns pale white in color else you will get itching in the tongue and throat after eating this kuzhambu. Also while cleaning Pirandai, you should apply Sesame oil / Gingely oil all over the hands to avoid itching.

Ok friends, lets see how to make this easy, yummy Pirandai kuzhambu recipe with step by step pictures and video.

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Pirandai Kuzhambu / Adamant Creeper Gravy For Rice

Cuisine: South Indian

Category: Side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil or Sesame oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Methi seeds - 1/4 tsp Curry leaves - Few Big onion - 1 OR small onion - 15 Garlic cloves - 20 Sambar powder - 1 tsp Turmeric powder - 1/2 tsp Jaggery - 1 to 2 tsp Salt & water - as needed To roast and grind Sesame oil / Gingely oil - 2 tbsp Pirandai / Adamant Creeper - 1/2 cup (chopped) Methi seeds - 1/4 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Dhania / coriander seeds - 1 tsp Curry leaves - Few Grated coconut - 2 tbsp Red chilli - 3 Tamarind - big gooseberry size

HOW TO MAKE PIRANDAI KUZHAMBU

1. To clean and chop pirandai, apply sesame oil generously. Peel the ridges of pirandai, chop the edges. Wash it well and chop into small pieces. Set aside.
2. Heat oil in a kadai and saute the pirandai pieces till it turns pale white.
3. Add the other ingredients mentioned under “To roast and grind” and saute well.
4. Grind everything to a smooth paste adding tamarind. Set aside.
5. Heat oil in a kadai. Temper mustard, methi seeds, urad dal and curry leaves.
6. Saute onion and garlic till golden. Add the ground pirandai paste, turmeric, sambar powder,salt and mix well till thick.
7. Add water and make it thin. Mix well. Add jaggery.
8. Boil till oil floats on top and switch off the flame once thick.

METHOD - STEP BY STEP PICTURES

How to clean pirandai :  Apply sesame oil all over the hands. Take the pirandai stem and chop both the ends. Peel the ridges of pirandai and wash well. Chop into 1 inch length pieces. Measure 1/2 cup and set aside. Heat sesame oil in a kadai. Add pirandai pieces and saute till it turns pale white. It takes time to turn color. So saute it patiently. If you don’t saute well, you will get tongue and throat itchy taste in the kuzhambu. After sauting the pirandai, add the other ingredients given under “to roast and grind” and roast them till golden in color. Switch off the flame and grind everything to a smooth paste adding tamarind. Set aside. Heat oil in a kadai and when it gets heated, splutter mustard seeds, methi seeds, urad dal and curry leaves. Add onion, garlic and saute till onion turns transparent. Now add the ground pirandai paste. Add turmeric powder, sambar powder and salt. Saute till it turns thick. Add 1 cup of water and dilute it. Mix well and add jaggery. Let the kuzhambu roll boil till oil floats on top. It becomes thick too. Switch off the flame as soon as it reaches your desired consistency. Transfer the kuzhambu to a bowl and close it with a lid. Enjoy with plain rice drizzling few drops of sesame oil. Store in refrigerator for 2 to 3 days, reheat and serve. Its taste improves day by day.

Note

Adjust the quantity of red chilli and sambar powder as per the taste and tamarind you use. Do not forget to saute the pirandai till it turns white in color else you will get itching in your tongue and throat.

Try this yummy Pirandai kuzhambu and enjoy with plain rice and any kootu or poriyal as side dish. 

Technorati Tags: pirandai kuzhambu,pirandai kuzhambu recipe,pirandai kulambu,pirandai recipes,adamant creeper recipes,adamant creeper gravy,adamant creeper curry

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Pirandai Dosai –Pirandai Recipes - Adamant Creeper Dosa Recipe

I have an adamant creeper plant in my balcony garden. Adamant creeper is called as Pirandai in Tamil. I have given its name in all the languages and its amazing health benefits below. Please check it. As its rich in Vitamin C and Calcium which is good for bones, I try to include pirandai in my cooking atleast once in a month. Usually I make pirandai thogayal for rice. But this time, I wanted to try some other recipes with it. So as usual, I started my experiments with this healthy and yummy pirandai dosai recipe. As I expected, it came out very well in the first attempt itself.

Actually no one in my family was able to find that pirandai is added in this dosa recipe. It was tasting like usual dosas. To make it more flavorful with a green look, I added some coriander leaves, green chilli and ginger. But you can skip all these ingredients and make a plain piranadi dosai too. So friends, if you are looking for some healthy pirandai recipes apart from chutney and thogayal, do try this pirandai dosa recipe. I am sure you will love it like us. This pirandai dosa batter can be refrigerated and used for 2 days.

Lets see how to make this healthy adamant creeper dosa/ Pirandai dosai recipe with step by step pictures along with its health benefits and names in different languages.

Also check out my Pirandai kuzhambu if interested !

Name of Adamant creeper in different languages

English: Adamant creeper, Bonesetter, Devil's Backbone, Veldt Grape.

Hindi: Hadjod, Hadjor, Asthisrumgala

Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട

Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.

Tamil: Pirandai-பிரண்டை

Telugu: Nalleru, Gudametige, Kokkitaya-ralu

Health benefits of Pirandai / Adamant creeper

As pirandai has amazing health benefits, I wanted to share it with you all !

Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.

Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.

Pirandai recipes are useful for people with indigestion issues, flatulence, nausea, cough and piles.

Always grease your hands with sesame oil to avoid your hands from itching.

Use tamarind in all pirandai recipes else it will make your tongue itchy.

Pirandai dosai recipe / Adamant creeper dosa

Pirandai dosai recipe / Adamant creeper dosa for breakfast and dinner. Its a healthy dosa recipe !

 

Cuisine: South Indian

Category: Main course

Serves: 10

Prep time: 16 Hours

Cook time: 10 Minutes

Total time: 16H10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Idli rice - 1.5 cups Urad dal - 1/4 cup Methi seeds - 1/2 tsp Pirandai / adamant creeper - 1/4 cup Coriander leaves - 1/4 cup Green chilli - 2 Ginger - 1 inch piece Salt & water - as needed

HOW TO MAKE PIRANDAI DOSAI

1. Grease your hands with sesame oil generously and clean the pirandai.
2. Chop the nodes, head and tail portion. Discard it. Now remove the ridges using a knife or peeler.
3. Wash it well and chop into 1 inch pieces.
4. Wash and soak rice, urad dal and methi seeds for 4 hours.
5. In a mixie jar, grind pirandai, coriander leaves, green chilli, ginger to a coarse paste.
6. Add the soaked rice and dal. Grind to a smooth paste and collect in a vessel.
7. Cover and ferment it overnight or minimum 12 hours.
8. The next day, add salt and mix the batter well.
9. Make thin or thick dosa as per your liking. Enjoy with coconut or tomato chutney !

METHOD - STEP BY STEP PICTURES

To clean pirandai / adamant creeper, apply sesame oil/ gingely oil all over your hands and palm generously to avoid itching. Alternately you can wear some thick gloves and clean it. You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step. Take the pirandai and break the nodes. Chop the head and tail portion. Remove the fibers if any. Now remove the ridges of pirandai using a knife or peeler. Discard it. Wash it well and chop into small pieces of 1 inch length. Measure 1/4 cup from it and set aside. Set aside. Take a bowl and add rice, urad dal, methi seeds. Wash it well and soak it for 4 hours. Wash and take the chopped pirandai, coriander leaves, ginger and green chilli in a mixie jar. Grind coarsely adding little water. Now add the soaked rice, urad dal and methi seeds. Grind everything to a smooth paste adding required water. Make the batter thick. Do not make it too watery. Transfer the batter to a bowl. Cover and let it ferment for 12 hours or overnight based on the weather conditions in your place. I kept it for 16 hours. The next day, batter would have been raised. Now add required salt and mix well. Adjust the consistency of batter by adding little water if needed. Heat a dosa tawa and pour 1/4 cup of water, lower the flame and wipe the dosa tawa completely. Now pour a ladleful of dosa and spread it thin or thick as you like. Cook till 3/4th and then drizzle with sesame oil/ gingely oil or ghee all over the dosa. Flip and cook both the sides and remove in a plate. Enjoy with coconut chutney or tomato chutney. I liked it with  raw onion chutney !

Note

I used coriander leaves, green chilli and ginger to give a nice flavor and color. You can add a small piece of tamarind if you like but I din't use it. You can skip all the other ingredients and use pirandai alone to make this dosa batter. There is no need to saute the pirandai in oil before grinding. As we are fermenting the batter, it doesn’t have the itchy feeling while you eat. Make sure the batter is well fermented. Leave it for 12 to 16 hours based on the weather.  People living in cold countries can keep the batter inside the oven with lights on or cover the batter bowl with a blanket and keep it over the gas burner after switching it off. Keep it over night. It helps to ferment the batter well. You should apply sesame oil in your hands else your hands will be itching for one day after cleaning the pirandai. I have experienced this. So do not skip or forget this step. While making dosa, drizzle it with sesame oil or ghee as pirandai generates body heat. Oil or ghee helps to balance it. Use ghee if giving for kids.

 

Yummy, healthy pirandai dosai is ready to relish. Make it thick or thin and enjoy !

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Spicy Roasted Chickpeas / Roasted Chana In Air fryer | Indian Air fryer Recipes

After a long time, I am sharing an air fryer recipe in Indian style. Yes this is Indian style roasted chickpeas (roasted kabuli chana) sprinkled with chat masala, red chilli powder, aamchur powder and salt. I used to buy Haldirams roasted moong dal, masala chana and green peas. Its Raksha’s favorite too. Recently when I was talking to my friend Shalini, she was suggesting me to post some interesting, Indian recipes in air fryer. She also told me to start with this easy, roasted chickpeas in air fryer. Its a great recipe for weight watchers too. I used my Bajaj air fryer. If you don't have an air fryer, you can use your convection oven.

I followed this recipe from my forking life. When I tried it, I was so excited to see the super crispy chickpeas/ chana with a nice masala flavor. Its spicy taste and flavor reminded me the roasted green peas we used to buy in cinema theaters when I was young. Sendhil loved it a lot and he is munching it everyday for post lunch snacks. Its a low calorie, healthy snack that is ideal for kids and husband’s snacks box. Its a guilt free snack too. Its stays good for a week or two if stored properly. 

Friends, do try this healthy, Indian style roasted chana in air fryer with less oil. I am sure you will love it. Lets check out how to make it with step by step pictures.

Roasted chickpeas in air fryer

Roasted chickpeas/ chana in air fryer with less oil for evening snacks.

 

Cuisine: Indian

Category: Snacks

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Chickpeas / Kabuli Chana / kondakadalai - 2 cups Cooking oil - few tbsp as required For masala mix/ spice mix / seasoning Red chilli powder - 1 tsp Chat masala - 1 tsp Aamchur powder – 1/2 tsp Turmeric powder - 1/2 tsp Salt - as needed

HOW TO MAKE ROASTED CHICKPEAS IN AIR FRYER

1. Wash and soak chickpeas/chana in sufficient water for 8 hours or overnight.
2. Drain the water completely and take 1 cup of soaked chana.
3. Make the masala spice mix by mixing all the spice powders and salt.
4. Spread 1 cup of chana. Set the timer to 15 minutes at 200c.
5. Remove the basket after 5 minutes. It becomes completely dry in the first 5 minutes.
6. Drizzle few drops of oil and mix well.
7. Continue cooking for 10 minutes by shaking the tray in every 5 minutes.
8. After 13 minutes, chickpeas would have been roasted well and crispy.
9. Add 1/2 tsp spice mix powder and air fry for remaining 2 minutes.
10. Check for taste and crispness. If not crispy, roast for 2 more minutes. Mine took around 18 minutes.
11. Once done, transfer to a bowl. Add 1 tsp spice mix required for this batch and shake well. Cool down and store in a box.
12. Air fry the next batch of chickpeas in the same procedure.
13. Spicy roasted chick peas is ready. You can store and enjoy it for a week.

METHOD - STEP BY STEP PICTURES

Wash and soak 2 cups of chickpeas in a wide bowl adding sufficient water. Soak it for 8 hours or overnight. Chickpeas increases in quantity after soaking. Drain the excess soaked water completely and set aside. Take 1 cup of soaked chickpeas and set aside. Take the air fryer basket and spread 1 cup of chana. Do not crowd them. Spread it well. Now close the air fryer basket and set the timer to 15 minutes. Keep the temperature at 200 degree c / 390 degree F. After 5 minutes, open the basket. Chana would have dried completely. Now drizzle few drops of oil and shake it well to spread the oil over the chickpeas. In the mean time, take a bowl. Mix red chilli powder, turmeric powder, salt, aamchur powder, chat masala to make the spice mix / seasoning mix. Cook for the remaining 10 minutes, by shaking it for every 5 minutes. Total cooking time is 15 minutes. When there is about 2 minutes left, add 1/2 tsp of spice mix. Shake well and cook for the remaining 2 minutes. Adding less spice powder and cooking for 2 minutes at the end helps to roast the chickpeas without having the spice mix burnt or fall off from it.  After 17 minutes, check for taste and crispness of chana. If its not crispy, roast for 2 to 3 minutes more. Mine took 18 minutes. So keep an eye after 15 minutes to prevent over roasting. Make sure chickpeas is not burnt by over cooking. Once done, transfer the roasted chana to a bowl. Add the remaining spice mix required for this batch. If needed you can drizzle a tsp of cooking oil to coat the spice mix with chana. Cool down and then store in an air tight box.  Follow the same steps and roast the remaining soaked chana. Store them after cooling down and enjoy up to 2 weeks. It stays crispy. Enjoy with tea/ coffee or pack it for your kids and husband’s snacks box !

Note

After soaking, drain the water completely. No need to spread the chana and dry in open air. It becomes dry by cooking in air fryer in 5 minutes. Roasting time of chana differs based on the model of air fryer. Mine took around 18 minutes for first batch. So keep an eye after 15 minutes. Do not add all the spice mix while the chana is roasting. It gets burnt. So a little quantity of spice mix/seasoning at the end of cooking and add the remaining after transferring to the bowl. For variations, you can make seasoning with garlic powder, pepper powder etc.

Do try this easy, healthy, air fryer roasted chana and enjoy !

Very good recipes Tags: Air fryer recipes, roasted chickpeas in air fryer, roasted chana in air fryer, how to make roasted chana in air fryer, Indian air fryer recipes, how to make roasted chana, roasted chickpeas recipe, spicy roasted chickpeas in air fryer, crispy roasted chickpeas in air fryer

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Instant Ragi Idli – Ragi Rava Idli | Ragi Sooji Idli Recipe

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

Cuisine: Indian

Category: Main course

Serves: 15

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy
INGREDIENTS

1 cup = 250ml Ragi flour / Finger millet flour - 3/4 cup Unroasted rava / Suji / Semolina - 3/4 cup Curd / Yogurt - 1.5 cups Baking soda - 1/4 tsp Salt and water - as needed

HOW TO MAKE INSTANT RAGI IDLI

1. In a wide bowl, mix ragi flour, unroasted rava/suji, salt and curd.
2. Mix well and add little water to bring into thick idli batter consistency.
3. Add baking soda at the end. Mix well and rest for 5 minutes.
4. In the mean time, roll boil water in idli pot and grease the idli plate.
5. Pour idli batter in greased mould and steam it for 10 to 15 minutes till tooth pick comes out clean.
6. Remove the idli plate and rest for few minutes. Now scoop out the idli using a ladle or spoon.
7. 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!

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