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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Instant Semiya Payasam in Pressure Cooker–Vermicelli Kheer in Cooker

Every Thursday I make this Instant semiya payasam in a pressure cooker easily for my Guru Pooja naivedyam / prasad. It takes just 15 minutes to prepare it. I started making vermicelli kheer in pressure cooker after hearing from my friend Shalini. Once she shared her vermicelli payasam recipe in instant pot. I thought of making the same in our Indian pressure cooker and it was a huge success in my home. But there are few points to be remembered while making this payasam in cooker to avoid curdling. I have shared all of them in this recipe.

I have shared a Kerala style semiya payasam recipe in pressure cooker but this version is much more easy and less time consuming too. For variations, you can add condensed milk / Milkmaid instead of sugar. It tastes even more rich. Ok friends, lets check out this easy semiya payasam recipe in cooker with step by step pictures and video. 

Check out my other payasam recipes too !

Instant semiya payasam in pressure cooker

Instant semiya payasam in pressure cooker under 15 minutes

Cuisine: Indian

Category: Sweet

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pre Roasted semiya / Roasted Vermicelli - 1/2 cup (I used MTR roasted vermicelli) Sugar - 1/2 cup Raw, unboiled milk - 2 cups Water - 1/2 cup Cardamom powder - 1/2 tsp Ghee - 1 tbsp Cashew nuts, dry grapes – few Salt – a pinch (optional)

HOW TO MAKE SEMIYA PAYASAM IN PRESSURE COOKER

1. Wash and clean the pressure cooker, lid and gasket properly. Let it dry.
2. In the pressure cooker, take the roasted vermicelli, sugar, milk, water and cardamom powder.
3. Mix well. Pressure cook under low flame for two whistles.
4. Remove the lid after the steam is released naturally.
5. Heat ghee in a kadai and roast the cashews till golden in color. Add the raisins and roast till its puffy.
6. Add to the semiya payasam. Mix well and enjoy !

METHOD - STEP BY STEP PICTURES

Take a medium or big sized pressure cooker. Wash it well. Wash the lid, gasket properly and wipe it dry. This is the first step that helps to avoid curdling of payasam. In that pressure cooker, take roasted vermicelli, sugar, unboiled milk, a pinch of salt, water and cardamom powder . ( TIP: Addition of both water and milk helps to prevent curdling of payasam). If you have unroasted vermicelli, roast it in a tsp of ghee till golden in color. Then add water, milk, sugar and cardamom powder. Mix well. If you are using small sized cooker, keep in small sized burner. I used my 2 liters cooker and used my medium sized burner. Add a small spoon or a plate in the bottom of cooker. It helps to reduce the splashing of milk while the cooker whistles. This step is optional though. Close the lid and keep the cooker in high flame till steam comes out. lower the flame completely and then put the weight valve. Cook for two whistles in very low flame and switch off the flame. It takes nearly 8 to 10 minutes to whistle. Let the pressure release naturally. Now open the cooker lid and mix well. Heat ghee in a kadai and roast the cashews. When it starts to turn golden in color, add the raisins and roast till its puffy. Switch off the flame and add this to the semiya payasam. Mix well and serve hot or cold by refrigerating it for an hour. Semiya payasam thickens after it cools down completely. To make it drinkable, add some boiled milk before serving, adjust sweetness by adding more sugar, mix well and serve it. Enjoy !

Note

Adjust the quantity of sugar as per your taste. For variations, you can use condensed milk instead of sugar. You can add some saffron threads too. Do not add milk alone. Add some water to prevent curdling. Do not add ghee along with milk. While cooking, fat separates from the milk and gives a curdled look to the payasam. If you want to make payasam without pressure cooker, first cook the vermicelli in water. Then add milk, sugar, cardamom powder. Boil and garnish with roasted nuts.

Try this easy, instant semiya payasam in pressure cooker 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 !

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Onion Raita / Thayir Pachadi For Biryani–How To Make Raita For Biryani

Many of you may wonder by seeing a post for onion raita recipe (Vengaya thayir pachadi in Tamil). But yes, making perfect onion raita is also a bit tricky. Sometimes it looks very thick or too watery with onions separated from curd. Basically Onion raita / Vengaya thayir pachadi is an easy and quick side dish for biryani and pulao. I serve it for paratha and masala chapathi too. It is prepared by mixing sliced raw onions with fresh curd/ yogurt. I would say onion raita is not only easy to make but also the best side dish for biryani as it is healthy and helps to enhance digestion of biryani. Raw onion mixed with curd helps to prevent skin infection and hair fall.

Its advisable to consume onion raita during day time than night. Also it can be stored upto one day in refrigerator but I like to serve and eat it fresh rather than storing and consuming the leftovers because you may catch cold after storing in the fridge.

In some hotels, finely chopped green chilli and coriander leaves is added in onion raita. It looks colorful and gives a mild spicy taste too. My friends here add grated carrot, finely chopped cucumber and tomato in onion raita. Sometimes they give tadka with mustard seeds, cumin seeds and curry leaves. It tastes good for vegetable pulao.

Even though there are varieties of raita recipes like boondi raita, gooseberry raita, lady’s finger raita, banana stem raita, raita with greens like mint leaves, coriander leaves, this onion raita is the basic and the mostly preferred one. Ok, lets see how to make this easy and simple onion raita for biryani !

Onion Raita Recipe - Thayir Pachadi for biryani

Onion raita recipe - Thayir pachadi recipe for biryani. Easy and simple side dish recipe !

 

Cuisine: Indian

Category: Side dish

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Fresh curd / Yogurt - 1 cup Big onion - 1 (sliced thinly or finely chopped) Salt - as needed Coriander leaves - 1 tbsp (finely chopped) Green chilli - 1 (optional, finely chopped)

HOW TO MAKE ONION RAITA / THAYIR PACHADI FOR BIRYANI

1. Wash and peel the onion. Slice it thin lengthwise or chop finely.
2. Take them in a bowl. Add required salt and mix well. Set aside.
3. Take 1 cup of fresh curd and whisk it smooth without adding water.
4. Add the curd to the onion. Mix well and add finely chopped coriander leaves.
5. Mix well and serve with biryani or pulao !

METHOD - STEP BY STEP PICTURES

Wash and peel the onion. Slice it thinly in lengthwise or chop it finely. Take it in a bowl and add the required salt. Mix well and set aside. In the mean time, whisk the thick curd till smooth without adding water. Add the whisked curd to the onion mixture. Add finely chopped coriander leaves. Mix well and serve immediately for best taste. (If you want to serve later, refrigerate the raita in a closed container up to one day). For variations, you can temper some mustard seeds and curry leaves. Add to raita and mix well. Enjoy !

Note

For variations and to make it more healthy, you can add grated carrot, finely chopped cucumber, finely chopped tomato. Mixing onion and salt leaves water. So do not add water in the raita. If you feel the raita is too thick after mixing with onion, you can add a tsp of water. If you add water, raita will become watery over the time.

Easy, yummy, simple onion raita is ready to serve with biryani, pulao and paratha !

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Rabri Recipe - How To Make Rabdi Without Condensed Milk

Making traditional rabdi/ rabri at home without condensed milk and khoya was in my long time pending list. Rabdi is basically a North Indian special dessert recipe prepared by boiling and reducing the milk till thick by collecting the malai(skin of milk). Its also known as lachha rabdi in Hindi.

Last year, when I prepared instant Malpua, I tried instant rabdi recipe with condensed milk in microwave. It was so quick and easy. After that, I prepared this traditional method of making rabdi for Krishna jayanthi to post under North Indian Krishna Janmashtami special recipes. Though this traditional rabdi is a time consuming process, the end result makes you forget the pain.

I have always thought rabdi and South Indian special dessert basundi are the same. But after preparing this rabri from scratch, I found there are some differences between rabdi and basundi in consistency, taste and method of preparation. Rabri is thicker than basundi. You can enjoy it warm or serve it chilled. You can enjoy eating as such or with malpua, jalebi, shahi tukda or even with gulab jamun. Tastes so good !

Ok friends, lets see how to make rabdi / rabri at home with step by step pictures and video.

  

Rabdi Recipe - How to make Rabri for malpua

Rabdi Recipe - How to make Rabri for malpua at home

Cuisine: North Indian

Category: Sweet

Serves: 2

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Full cream Milk - 1/2 liter ( 2 cups) Sugar – 1.5 to 2 tbsp (adjust) Chopped cashews, almond, pista - a handful Saffron threads - few Cardamom powder - 1/4 tsp Rose water - few drops

HOW TO MAKE RABDI / TRADITIONAL RABRI RECIPE

1. Pour the full cream milk in a kadai.
2. While the milk boils, keep collecting the malai/ cream/skin that forms on top.
3. Bring the cream to the sides of kadai and collect it.
4. Add sugar, saffron and cardamom powder once the milk is reduced to 1/3rd.
5. Boil for few more minutes till its reduced to 1/4th of its quantity. Switch off the flame.
6. Scrape the malai from sides of kadai and mix with the milk.
7. Remove and add rose water, garnish with chopped nuts.
8. Serve warm or chilled with Malpua, Gulab jamun, Shahi tukda, Jalebi !

METHOD - STEP BY STEP PICTURES

Pour the thick, full fat milk in a wide based kadai. Boil well. When the milk starts to rise, lower the flame and let it boil. Keep a wooden ladle over the kadai diagonally. It helps to prevent spilling of milk when it boils in medium flame. While it boils, cream/skin forms on top of milk which is called as malai in Hindi / paalaadai in Tamil . Keep the flame low to medium. Use a ladle or spoon and move the cream to the sides of kadai. Repeat the same and collect it in the sides of kadai. Do not stir the milk continuously because malai won’t form on top. So boil the milk patiently in low to medium flame such that malai keeps forming on top. But don’t forget to stir the milk occasionally till the bottom of kadai because there are chances of milk getting burnt in the bottom. Collect the malai and deposit in the side of kadai. Milk boils and reduce in quantity. In the mean time, you can chop the nuts and set aside. Once it is reduced to 1/3rd of its quantity, add sugar, saffron threads, cardamom powder. Mix well and boil till the sugar melts. Milk turns slightly yellow in color. When the milk is reduced to 1/4th of its quantity, switch off the flame. Scrape the malai from the sides of kadai and add to the milk. Mix well and serve. Rabri thickens as it cools down. So switch off at the right stage. Make sure its not thick. Lastly add few drops of rose water and chopped nuts.(I din't blanch the badam. I used it with skin). Mix well and serve warm or chilled by refrigerating it for an hour. You can serve and consume as such or serve with rabri with malpua, gulab jamun, jalebi, Imarti or with shahi tukda. Enjoy !

Note

Do not stir the milk continuously or often because it prevents the formation of cream on top of milk. Don’t forget to stir the milk occasionally otherwise milk gets burnt in the bottom of pan. Adjust the quantity of sugar as per your taste buds. Do not skip rose water or use kewra essence for a nice and unique flavor to rabdi. Do not make it too thick because rabri thickens as it cools down. So switch off the flame when its slightly thin in consistency. Adding malai makes it thick. I din't blanch / peel the skin of almonds/ badam. If you wish, you can do it by soaking in hot water for 30 minutes.

Try this traditional Rabdi recipe at home and enjoy !

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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!

Technorati Tags: Instant ragi idli,instant ragi idli recipe,instant ragi rava idli,ragi suji idli,instant idli with ragi,ragi recipes,finger millet recipes

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Semiya Javvarisi Payasam–Sago Vermicelli Kheer Recipe

My aachi and mom makes semiya javvarisi payasam / sago vermicelli kheer adding nylon javvarisi very often. It can be prepared instantly without soaking and it cooks quickly too. She makes this yummy Indian dessert recipe for all the celebrations, occasions, festivals at home and specially for guests. I have never seen them making semiya payasam without javvarisi. My mom says addition of sago in semiya payasam helps to give more yield and also gives an appealing look to see the transparent tapioca pearls swimming with vermicelli in milk. You would have seen this kind of watery payasam in marraige feast and hotels. They serve in a small cup in drinkable consistency. In my house, both aachi and amma use nylon javvarisi (crystal, small sago) which is commonly found in Tamilnadu. But I have never tried kheer in this combination as I don’t get nylon javvarisi here. I can get white, big, pepper sized sago which we call as maavu javvarisi in Tamil. I thought javvarisi semiya payasam can be prepared only with small sized javvarisi.

Recently when I was talking to my mom and MIL, they told me to try semiya javvarisi payasam using this white sago itself. They told me the method and measurements clearly along with some tips. So I prepared it yesterday for my Thursday Guru pooja. Usually I make white, big sago payasam by soaking it at least for 4 to 8 hours or overnight. But yesterday I prepared this payasam by soaking the sago in hot water for just 15 minutes. It came out so well. I was so happy with the end result. Soon I will try to share this payasam recipe in a pressure cooker easily. For variations, you can use condensed milk / milkmaid instead of sugar.

Friends, now you too can make this yummy semiya javvarisi payasam irrespective of the sago variety by following this recipe with step by step pictures. I have also taken a video but iam yet to edit it. I will try to add the video soon.

Semiya javvarisi payasam

Semiya javvarisi payasam / sago vermicelli kheer in Tamilnadu style.

Cuisine: Indian

Category: Dessert

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Semiya / Vermicelli – 1/2 cup (roasted) Javvarisi / Sago – 1/4 cup (big ones or nylon) Hot water – to soak javvarisi Water – 2 to 2.5 cups ( to cook javvarisi and semiya) Boiled Milk at room temperature – 2 cups Sugar – 3/4 cup Cardamom -3 (crushed) Cashew nuts - 5 (whole) Dry grapes - 10 Ghee - 1 tbsp

HOW TO MAKE SEMIYA JAVVARISI PAYASAM

1. Wash and soak javvarisi in hot water for 15 minutes.
2. In the mean time, heat 1 tbsp ghee in a kadai.
3. Roast cashew nuts and dry grapes till golden. Remove in a plate.
4. Roast semiya for 2 minutes. Remove in a plate.
5. Roll Boil 2 cups of water in a vessel. Add the soaked javvarisi.
6. Cook in medium flame for 10 to 15 minutes till its semi transparent.
7. Add the roasted semiya and cook for another 10 minutes.
8. Both semiya and javvarisi will be well cooked, soft and transparent.
9. Add sugar, cardamom powder, roasted nuts. Mix well and boil till sugar melts.
10. Switch off the flame once payasam becomes thick.
11. Add boiled milk at room temperature to the hot payasam. Add half the quantity of milk for thick payasam.
12. Mix well and serve!

METHOD - STEP BY STEP PICTURES

Take a bowl and add the sago (I used white ones). Add hot water till 1 inch above the sago. Soak it for 15 minutes. In the mean time, heat 1 tbsp ghee in a kadai. Roast cashews till light golden in color. Add the dry grapes and roast till bulgy. Remove cashews and dry grapes in a plate. Set aside.  Add semiya / vermicelli to the remaining ghee. Roast for 2 minutes. If you use unroasted semiya, roast till it turns light golden in color. It takes 5 to 7 minutes in low flame. I used roasted semiya. So I did it for 2 minutes. Take 2 cups of water in a pan. Let it roll boil. Add the soaked sago pearls. Mix well. Let it cook in low to medium flame for 10 minutes. You can cover and cook it. Stay nearby and keep an eye on it. Stir it twice in the middle to avoid sticking to the bottom of pan. Cook till it becomes semi transparent. You should see less white parts in sago. Once the sago is 3/4th cooked, add 1/2 cup more water and add the roasted vermicelli. Cover and cook till its done. It takes another 10 minutes in low to medium flame. After the semiya and javvarisi are well cooked, add sugar and crushed cardamom. Mix and boil till sugar melts. Payasam becomes thick. Now switch off the flame.  Add boiled milk at room temperature to the hot payasam. Add milk according to the consistency you like. Do not boil the payasam after adding milk. It may give a curdled look. For thick, spoonable payasam add 1 cup milk. For thin, drinkable payasam, add 2 cups milk. Lastly add the roasted nuts. Mix well and set aside. This payasam will remain in the same consistency for few hours. It won't become thick as we are adding milk at room temperature. It will thicken if you add hot milk or less milk. I made in a drinkable consistency like the ones served in marriages and hotels. You can enjoy drinking hot or refrigerate and serve cold as per your wish.  Enjoy !

Note

For less sweetness, add 1/2 cup sugar. Do not add more javvarisi than the mentioned quantity because adding more sago gives a porridge look to the payasam I feel. While cooking javvarisi, stay nearby and keep checking it else javvarisi dissolves in water. If you are using nylon variety sago, you have to dry roast it till puffy and white. Then cook it along with semiya because it takes lesser time to cook than the white, big sago. Do not roll boil the payasam after adding milk. If you want to heat it, do in very low flame. For variations, you can add a tbsp of badam milk powder at the end.

Try this easy, yummy semiya javvarisi payasam and enjoy !

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