Rava Idli

Ingredients:

2 cups Rava (Sooji)

1/2 Red onion (finely chopped)

2 green chilli (finely chopped)

1 tsp minced Ginger

4-5 Curry leaves (chopped)

4 sprigs Cilantro (chopped)

1 cup Yogurt (plain)

1tsp Baking soda

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tsp Chana dal (not shown in pic)

1 pinch Asafoetida (not shown in pic)

2 broken dry red chilli (not shown in pic)

Pam Cooking spray

1tbsp Oil

1 1/2 cups Water

Salt

How to:

• In a bowl, mix rava and baking soda and keep aside.

• Heat oil in a skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, asafoetida, chana dal and urad dal.

• Now add the rava mixture into the skillet, and cook for 2-3 mins, stirring continuously. (Careful not to brown'em.)

• Transfer it to a a plate and let it cool.

• Meanwhile mix yogurt, cilantro, salt, curry leaves, green chilli and ginger in a bowl.

• Mix the yogurt mixture to the rava along with water and make it a thick pouring consistency.

• Heat oil in a pan, add onions, saute until tender and mix it to the batter.

• Grease the idli plates with cooking spray and pour the batter.

• Heat the idli pan/cooker with water, place the idli plates, close the lid and steam'em for 10-12 mins.

• Insert a clean knife or a tooth pick to check if the idlies are cooked well.
• Now transfer the idlies onto a plate. (Cover the hot idlies partially, so that the steam escapes.)

Serve hot with sambar or coconut chutney.

Rava Paniyaram

Ingredients:

1 1/2 cup Rava (sooji)

1 cup All purpose flour (maida)

1 cup Sugar

1 cup milk

1 Egg

1 cup water (warm)

1 1/2tbsp grated Coconut

1tsp Cardamom extract

Oil 

Paniyaram Kadai/Kal

How to:

• Add the rava in the warm water and let it sit for 10-15 mins.

• Break an egg and beat it well along with the milk and keep aside.

• Prepare the batter by mixing together the flour, sugar,, the soaked rava and the beaten egg. (Texture like thick dosa batter)

• Now add the cardamom extract (you can also use freshly powdered cardamom) and the grated coconut.

• Heat the paniyaram kadai in a medium flame, grease with drops of oil and pour the batter filling 3/4th of each well of the kadai.

• When the bottom turns brown, carefully flip it over with a skewer or spoon and cook it for a couple of mins.

• Remove and place'em on a paper towel. Do not cover'em with any lid.

• Top it with grated coconut and serve hot with tea or coffee.

Sending this dish to the event ' Tea time snack', hosted by Sharmi.

Rava Kesari

Ingredients:

1 cup Rava/Sooji

1 1/2 cups Sugar

1/2 cup Ghee

10 Cashews (broken)

1/2tsp Cardamom extract

1 Pinch food color

1 pinch Saffron (optional)

2 1/2 cups Water

1 pinch Salt

How to:

• Heat the ghee in a skillet, add the cashews and roast'em in low flame. (Don't be stringent on ghee)

• When it starts browning, add the rava slowly and roast'em until you get nice aroma and it gets cooked.

• Now add the sugar, mix well and roast for 2 mins.

• Then pour the water and make sure no lumps form. (You can also replace water with milk)

• Now, add the salt and food color, mix well and cook in medium flame. (Adding salt enhances the sweetness.)

• When the mixture starts to thicken, add the cardamom extract, saffron and cook till the perfect consistency.

• Reduce the flame, close the lid and cook for 3 more mins.

Serve the dessert hot or cold.

Rava Upma

Ingredients:

1 1/2 cups Rava (sooji)

4tbsp Yellow onion (chopped)

1 serrano pepper/2 green chilli (slit)

1 piece ginger (minced)

6-7 curry leaves

1/2tsp mustard seeds

1/2tsp Urad dal

2 1/2 cups water

1tbs ghee

3tbsp oil

salt

How to:

• In a pan, slightly dry roast the rava till you get nice aroma and keep it aside.
• In another skillet, heat oil, add mustard seeds, when they splutter, add urad dal followed by onions and saute.
• Now add the green chilli, curry leaves and ginger and saute well.

• Then pour the water along with required salt and let it boil.

• Now, slowly add the roasted rava and stir continuously preventing any lumps.

• Let it cook in slow flame still stirring, also add the ghee and mix well.

Serve with pickle or hot sauce or sugar(my choice).

A quick dish for breakfast or evening tiffin.