Sabudana khichidi

 Sabudana Khichdi is a delicious and healthy Indian dish made from tapioca pearls (sabudana) and a variety of vegetables.Sabudana pearls are called saggibiyyam in telugu. It is a popular food choice during fasting periods as it is gluten-free and doesn't contain onion and garlic. Here's a simple recipe for you to make Sabudana Khichdi at home.

Sabidana khichidi/saggubiyyam khichidi

Ingredients:

- 2-3 green chilies, finely chopped

- 1/2 cup fresh coriander 

- Salt, to taste

1 tablespoon  ghee

For the Tempering:

- 1 teaspoon cumin seeds

Instructions:

1. Soak the sabudana in enough water for about 4-5 hours or overnight. This will help the pearls to swell and become soft.

2. Drain the water from the soaked sabudana and transfer it to a large mixing bowl.

3. Add the boiled and cubed potatoes, grated  green chilies, and chopped coriander 

5. In a pan, heat  ghee and add the cumin seeds. When they start to splutter, add the peanuts and fry for few minutes.

 the seasoned oil over the sabudana mixture and mix gently.

7. Now, spread a clean kitchen towel on a flat surface and spread the peanuts on it. Fold the towel over the peanuts and gently pound them using a rolling pin or a heavy object. This will help to break the peanuts into smaller pieces.

8. Add the crushed peanuts to the sabudana mixture and mix well.

9. Preheat your oven to 200°C (400°F) or prepare a non-stick pan with a lid.

10. Transfer the sabudana mixture to the preheated oven or the pan and cook on a low flame with the lid on for about 10-15 minutes. Stir occasionally to ensure even cooking.

11. After 15 minutes, remove the lid and continue cooking for another 5-10 minutes, or until the sabudana khichdi turns golden brown and crispy.

12. Once done, transfer the sabudana khichdi to a serving dish and garnish with some more chopped coriander leaves.

Serve Sabudana Khichdi hot with imli chutney (tamarind chutney) or plain yogurt. Enjoy your delicious and healthy Sabudana Khichdi!

Veg Stir Fry

VEG STIR FRY

The Joy of Veg Stir-Fry: A Nutritious and Delicious Recipe.

 

Are you looking for a quick and healthy meal that bursts with flavor and freshness? Look no further than the versatile and delightful veg stir-fry! Packed with colorful vegetables and a mouth-watering combination of flavors, this recipe is perfect for vegans, vegetarians, and anyone looking to add more plant-based goodness to their diet.

 The Ultimate Veggie Medley:

One of the best things about a veg stir-fry is the endless possibilities of vegetables you can use. From crunchy bell peppers to nutrient-rich broccoli and vibrant carrots, you can mix and match to create your own veggie medley. This recipe allows you to experiment with various combinations, making it an excellent way to use up any veggies in your fridge.

  Ingredients:

- Assorted vegetables of your choice (e.g., bell peppers, broccoli, carrots, snow peas, etc.)

- Garlic cloves (minced)

- Fresh ginger (grated)

- Soy sauce (preferably low-sodium)

- Sesame oil

- High-smoke-point oil (e.g., canola or peanut oil)

- Steamed rice or noodles for serving (optional)

Please note that the specific amounts of each ingredient will depend on the number of servings and your personal taste preferences. Feel free to adjust the quantities accordingly.

To enhance the flavors and textures of your veg stir-fry, it's essential to include a few key ingredients:

1. Garlic and Ginger - Aromatic garlic and ginger are the foundation of many Asian-inspired dishes, including stir-fries. Their delicate flavors add a zing to your recipe, creating a perfect balance with the vegetables.

2. Soy Sauce - This umami-rich sauce adds a depth of flavor to your stir-fry. Opt for low-sodium varieties to keep it healthy.

3. Sesame Oil- Just a drizzle of sesame oil can take your stir-fry to another level. Its distinct flavor lends a delightful nuttiness and aroma to your dish.

 Cooking up a Storm:

Now that you have your ingredients ready, it's time to whip up your veg stir-fry:

1. Preparation: Start by washing and chopping your vegetables into bite-sized pieces. This step ensures even cooking and easy eating.

2. Heat the Pan: Take a large pan or wok and heat it over medium-high heat. Once hot, add a tablespoon of oil, preferably a high-smoke-point oil like canola or peanut oil.

3. Infusing Flavor: Add the minced garlic and grated ginger to the hot oil, giving it a quick stir until fragrant. Be careful not to burn them!

4. Vibrant Vegetables: Begin adding the vegetables that take longer to cook, such as carrots or bell peppers, stirring them for a couple of minutes until they start to soften.

5. Finishing Touches: Now, add the remaining vegetables, like broccoli or snow peas. Stir-fry for another few minutes until all the vegetables are tender yet still retain their vibrant colors and a bit of crunch.

6. Sauce it Up: Pour in a mixture of soy sauce and a touch of sesame oil, coating the vegetables evenly. Toss the veggies gently to ensure every piece absorbs the flavors.

7. Ready to Serve:Remove the pan from the heat, and your veg stir-fry is ready to be devoured. Serve it over a bed of steamed rice or noodles for a satisfying and complete meal.

# Health Benefits of Veg Stir-Fry:

Not only is veg stir-fry a delight for your taste buds, but it also offers numerous health benefits:

1. Rich in Nutrients: The medley of colorful vegetables ensures that your body receives a wide range of essential vitamins, minerals, and antioxidants.

2. Fiber Powerhouse: With the inclusion of fiber-packed vegetables, this recipe promotes healthy digestion and keeps you feeling satisfied for longer.

3. Weight Management: Veg stir-fry can support weight loss or maintenance due to its low-calorie content, high nutritional value, and filling nature.

 Conclusion:

Incorporating veg stir-fry into your weekly meal plan is a fantastic way to enjoy an array of vegetables, boost your health, and indulge in mouth-watering flavors. So the next time you're craving a quick, wholesome, and delicious meal, give the veg stir-fry recipe a try - you won't be disappointed!

Foxtail Millet Upma Recipe

 Foxtail millet is a nutritious grain that is used in various traditional dishes in India. One such popular dish is foxtail millet upma.

Foxtail millet upma recipe

Foxtail millet

Recipe Introduction:

Foxtail millet, also known as kodo millet, is a nutritious ancient grain that has been gaining popularity due to its health benefits and versatility in cooking. It is gluten-free, rich in fiber, protein, and minerals, making it a great alternative to rice and other grains. One of the delicious ways to enjoy foxtail millet is in a traditional Indian dish called upma.

Foxtail millet is known by different names in various languages. In Hindi, it is known as “kangni,” while in Tamil it is called “thinai.” In Telugu, it is known as “korra,” and in Kannada, it is known as “navane.” In Marathi and Gujarati, it is known as “kang,” and in Bengali, it is called “kaung.” (source/ wiki)

Upma is a savory porridge-like dish that is made by cooking millet with vegetables and spices. It is commonly enjoyed as a nutritious breakfast or a light meal option. With its fluffy texture and a burst of flavors, upma is a satisfying and comforting dish for any time of the day.

Foxtail millet upma is a versatile dish that can be customized with your favorite vegetables and spices. You can even add protein-rich ingredients like roasted peanuts or cashews for an extra crunch. This wholesome and nutritious recipe is a great way to incorporate foxtail millet into your diet and experiment with new flavors.

Here is a simple recipe to make foxtail millet upma:

Ingredients:

• 1 cup foxtail millet
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1-inch ginger, grated
• Curry leaves
• 1 carrot, finely chopped
• 1/2 cup green peas
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Fresh coriander leaves for garnishing

Instructions:

1. Rinse the foxtail millet well and soak it in water for about 30 minutes. Then drain the water and keep it aside.
2. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
3. Add the chopped onion, green chilies, grated ginger, and curry leaves to the pan. Saute until the onions turn translucent.
4. Add the chopped carrot and green peas to the pan and cook for a few minutes until they become slightly tender.
5. Add the soaked and drained foxtail millet to the pan and mix well with the vegetables.
6. Add salt, turmeric powder, and red chili powder (if desired) to the pan and mix everything together.
7. Add 2 cups of water to the pan and give it a good stir. Cover the pan with a lid and let it cook on low heat for about 10-15 minutes or until all the water is absorbed and the millet is cooked through.
8. Once the millet is cooked, fluff it up with a fork.
9. Garnish with fresh coriander leaves and serve hot.
10. Serve this upma with palli chutney, Roasted dal chutney, Pudina chutney, Tomato onion chutney Ginger chutney

Foxtail millet upma can be enjoyed as a healthy breakfast or as a light lunch or dinner. It is a wholesome dish that is rich in fiber and nutrients. You can also add vegetables of your choice to make it more nutritious.

I0. So, why not give foxtail millet upma a try and discover the delightful taste and nutritional benefits of this underrated grain?

Health benefits of foxtail millet and nutritional infor

mation:

Foxtail millet is a grain that is rich in nutrients and has several health benefits. Here are some of the health benefits and nutritional values of foxtail millet:

1. Rich in nutrients: Foxtail millet is a good source of essential nutrients such as carbohydrates, protein, dietary fiber, vitamins (such as vitamin B-complex and vitamin E), and minerals (such as iron, magnesium, and phosphorus).

2. Gluten-free: Foxtail millet is naturally gluten-free, making it a suitable grain for individuals with gluten intolerance or celiac disease.

3. Promotes digestion: The high fiber content in foxtail millet helps in promoting healthy digestion by preventing constipation and maintaining regular bowel movements.

4. Low glycemic index: Foxtail millet has a low glycemic index, which means it releases sugar into the bloodstream slowly, preventing sudden spikes in blood sugar levels. This makes it suitable for individuals with diabetes or those looking to manage their blood sugar levels.

5. Weight management: Foxtail millet is a low-calorie grain that provides a feeling of fullness due to its fiber content. It can aid in weight management by reducing overeating and controlling appetite.

6. Heart health: Foxtail millet is rich in magnesium, which helps in maintaining a healthy heart. It can reduce the risk of cardiovascular diseases and lower blood pressure levels.

7. Anti-inflammatory properties: Foxtail millet contains antioxidants that help in reducing inflammation in the body and protect against chronic diseases.

8. Promotes bone health: Foxtail millet is a good source of calcium and phosphorus, which are essential minerals for maintaining strong bones and teeth.

9. Boosts immunity: The vitamins and minerals present in foxtail millet help in boosting the immune system and protecting the body against illnesses.

10. Foxtail millet recipe can be both vegan and suitable for weight loss, depending on the ingredients used and the preparation method. Foxtail millet itself is a gluten-free grain that is low in calories and fat, making it a good choice for weight loss. When prepared with vegan ingredients such as vegetables, herbs, and spices, and cooked in a healthy manner (e.g., steamed, baked, or grilled rather than fried), it can be a nutritious vegan meal option. However, it's important to consider the overall calorie intake and portion sizes when using any recipe for weight loss purposes.

It is important to note that individual nutritional needs may vary, and it's always beneficial to consult a healthcare professional or nutritionist for personalized dietary advice.

Roasted Brinjal Chutney

How to make big brinjal chutney?/ Roasted egg pant chutney.

Brinjal is also known as egg plant. It is one of the weight loss vegetables. This eggplant chutney is often made in Telugu homes. A favorite dish in our family too..This chutney has a smoky flavor. Because eggplants are burnt on the stove top. Thats why its called smoked brijal chutney or burnt brinjal chutney. In telugu it is known as kalchina vankaya  pachadi or vankaya iguru pachadi. Minapa vadialu(urad dal fryums) is a good combination for this dish. I am sharing andhra style roasted brinjal/eggplant chutney here. 

Ingredients Required:

Bajji eggplants are large - 3

Green Chillies – 4

Chillies – 1

For seasoning:

Mustard - half teaspoon

Cumin - one teaspoon

chana dal- 1 tsp

urad dal - 1 tsp

Black pepper-one

oil - 1tbsp

Salt per taste

A sprig of curry leaves and coriander leaves

Preparation Method:

1.Wash the eggplants. After that, keep it in salted water for a while. Doing this will remove the chemical residue.

2.  Cut green chillies into thin slices.

3.Wipe the washed eggplants with a cloth, apply oil and roast them on the stove until the skin turns black.

4.After it cools down, peel it.

5.Mix all the pulp inside in a plate.

6.Light the stove and add oil in a pan and after it heats up, add talimpu seeds, asafoetida and red chillies and fry.

7.Now add green chillies and curry leaves and fry.

8.Along with the fried talimpu in the eggplant pulp, add salt and coriander leaves and mix.

9.This chutney is delicious when mix it up with hot rice.. It is also one of the favorite flavors of Telugus.

Note: While buying eggplants, carefully examine the pods. Any pitting means there is a roundworm. Do not take such things.

 My youtube channel link is here: https://www.youtube.com/@homecookingempire8707/videos

                                             

Here is video:

Usirikaya ( gooseberry) karam

Usiri kaya, also known as the gooseberry, is rich in vitamin C and has antioxidant properties. Several times, my grandmother used to make this delicious and healthy dish. I'm going to show you this Usirikaya karam here.

Usirikaya karam/ Gooseberry karam

                        

  The Indian gooseberry recipe, also known as usirikaya karam, is prepared in a liquid form, whereas gooseberries are dipped in the liquid gravy. Enjoy this meal by mixing it with rice.

You can check out my other recipes by clicking on the links below:

Mango ginger slice recipe/mamidi allam mukkalu

Gongura Pulusu | Roselle leaves soup

Tomato rasam

Pepper flavoured (Miriyala) charu or Rasam

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

 

       Ingredients :

• Mustard seeds -2 tsps
• Methi seeds    -2 tsps
• Red chillies  -2
• Asafoetida -1 tsp
• Green chillies -4
•  Usirikaya (gooseberry) -10 nos
• Oil -3 tsps
• Salt to taste

Method ;
          First of all ,take a pan and  add mustard seeds methi seeds fry in a low flame without oil and make sure without burn it .Let it cool.Grind to a fine powder.Then wash the gooseberry fruit and wipe with a clean towel.Cut them without remove its seeds.Fry them in oil and add some salt and put it in  pressure cooker until 3 vigils come.Take a pan and  add mustard seeds,  Jeera (cumin seeds),,Asafoetida ,and red chilli pieces ,in a low flame.Add some green chillies to it  and fry well.Remove the usirikaya from cooker and add the talimpu to it.If we add some sesame powder the  taste will enhance..Try this recipe with dal.

   
 

Mango ginger slice recipe/mamidi allam mukkalu

Mango ginger recipe / mamidi allam mukkalu recipe

Mango Ginger slice Recipe is a vintage recipe. This mango ginger looks like regular ginger. But the smell is with green mango flavor. Mango ginger is not related to mango, or ginger. Which is a variety of Turmeric. Curcuma amada is the scientific name of Mango Ginger. Spicy with green mango flavor. Winter is the season for this vegetable. Telugu households make this recipe.

Mango Ginger slice/  mamidi allam mukkalu recipe

For dal rice, this recipe is the best. It is prepared by soaking mango ginger pieces in lemon juice, adding green chili slices and adding salt

Studies have also demonstrated the health benefits of mango ginger, and individuals who have consumed this spice have reported relief from arthritis, colds, flu, cough, and other ailments. It aids in the elimination of harmful toxins from the body and boosts a person's immune system, allowing them to effectively combat various diseases and health issues. It has the ability to significantly lower blood pressure, mango ginger is an excellent option for people who suffer from the condition.Therefore, if you want to reap the benefits of mango ginger, you should take the recommended amount or as 

directed by your doctor. 

Check my other recipes here:

Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

Dosa avakaya ( yellow cucumber)

ginger chutney

Mamidikaya pesarapappu pachadi recipe

INGREDIENTS:

• 1 Cup of sliced mango ginger 
•  Juice of 3 lemons
• Salt : as required
• Green chilies : 5 sliced  or according to the spice taste

                                                                   Instructions :

1. To begin, thoroughly wash in water to remove soil-borne dirt.
2. Peel the skin and slice them.
3. Now slice the green chilies similarly.
4. In a bowl, add the mango ginger slices, green chili slices, lime juice, salt, turmeric powder and mix well. 
5. If store it in refrigerator, the pickle will be remain fresh for up to 2 weeks.
6. It can be consumed well as a side dish with mudda pappu annam, ( dal rice). Additionally, it can be a delectable complement to curd rice.

Tags:

#mamidi allam mukkalu

#mango ginger spicy recipe

Sorakaya attu/Bottle gourd dosa

Sorakaya attu: The best accompaniment for steamed rice served with a dollap of ghee.. , a spicy South Indian dish: A blog post with suggestions on what to have with your rice.

Sorakaya attu/ Bottle gourd dosa

Sorakaya attu/bottlegourd dosa

 Bottle gourd also known as, aanapakaya, Lauki, white guard, trumpet guard, in various regions.

Bottle gourd  contains up to 90% water. It also reduces bad cholesterol. It contains only 15% calories. Sothat, it can be included in weight loss recipes without any objection. It includes soluble and insoluble dietary fiber.

 

 Many types of curries are made with bottle gourd. Some of the curries I have written on my blog can be found here. bottle gourd curry -1 

Bottle gourd curry -2

 Dosas are also made with bottle gourd. They are also good as breakfast and evening snacks. But, the recipe I'm going to share here goes well with rice. Apart from that, it is very tasty as a snack.

 

Ingredients:

Bottlegourd - 1

Urad dal - 1 cup

Asafoetida ( hing) - 1 tsp

Green chilies- 6 or per taste

Salt - as required

Oil - 1 tbsp

Method :

1.Firstly soak the urad dal for 1 hour. Take skin less urad dal to soak quicker.

2.Grind the soaked urad dal finely by adding asafoetida and salt. Set aside.

3.Remove the skin of bottle gourd with peeler.

4.Cut them finely.

5.Chop the green chilies as well.

6. In a vessel, combine the  chopped bottle gourd,green chilies with urad dal batter thouroughly.

7.Heat a tava and pour and spread the batter slightly thicker than a batter spread for dosa. The method of making this dosa should be like Utappam.

8.Add a spoon of oil around the dosa . Cook for 2 to 3 minutes until the bottom the dosa turns golden brown.

9.Now flip the dosa for 2 to 3 minutes.

10.Drizzle 1 more spoon of oil around the dosa.

11.Serve with steamed rice.

12.Cut a slice of this dosa and eat it with rice.

 Sorakaya attu or aanapakaya attu is a delicious Indian side dish that goes well with rice. The recipe is simple but tastes miles better once prepared. A recipe worth trying out at home! Let us know what you think. If you have any questions or comments, please don't hesitate to reach out  at Home Cooking Empire. Thank you for reading, would love to hear from you!

 #sorakayaattu

#bottlegourddosa

#laukidosa

#Anapakayaattu

Curd rice

One of the best ways to detoxify your body is by consuming curd rice. Curd rice is a form of detox food that is made of curd, which is a product of fermentation of milk and other ingredients. When you take curd rice, you can expect a myriad of health benefits. Curd rice is a real treat that you should try. 

  Curd rice is also known as daddojanam in telugu language. Curd rice or daddojanam recipe is also a festive season recipe.The curd rice is a traditional spicy Indian dish that is made by mixing yogurt with water, salt, and other spices. This curd rice is a traditional Indian food made with curd and rice. It helps in digestion and cooling down the body after consuming spicy food. It is also a good source of protein and calcium. The ingredients are all easily available in any grocery store.   Curd rice is a dish which is prepared with less ingredients but still tastes delicious. It is made with rice, curd, green chillies and tempering. It tastes even better if you mix some pomegranate seeds.This dish is delicious because of the creamy and tangy taste it leaves in your mouth. There are many different varieties of curd rice dishes, but this dish is one of the most popular.

INGREDIENTS:

Boiled rice -1 cup

Curd /yoghurt -1 cup

Green chilies -3 to 4

 A small piece of ginger

Red chili- 1

A sprig of curry leaves  

coriander leaves

Pomegranate seeds

Cashewnuts -handful

Salt as required

FOR seasoning :

Mustard seeds - 1/2 tsp

Cumin seeds -1 tsp

A pinch of asafoetida (hing)

Oil or Ghee -1 tbsp

Urad dal -1 tsp

Chana dal -1 tsp

Method:

1. Firstly whisk the curd with beater.

2. Cook one cup of boiled rice.

3. Combine the boiled rice along with whisked curd in a vessel.Add salt to it and mix again.

4.Heat oil or ghee in a tadka pan. Add mustard seeds in oil to crackle. 

5. Then add asafoetida, urad dal, chana dal, cashewnuts, cumin seeds, broken red chili and sau'te for few seconds.

6.Then add the chopped green chilies, ginger slices, curry leaves and fry well.

7. Pour the tadka over the curd rice and combine with a laddle.

8. Garnish with coriander leaves and pomegranate seeds.

9. Serve chilled after refrigerate.

10. The curd rice is accompanied with lemon pickle.

We hope you enjoyed the blog post about detoxifying body with curd rice. We know that everyone is looking for ways to detoxify their body, but this may be difficult or expensive without the use of the best detoxifying food. We are here to tell you about a great food that can help detoxify your body and really help you feel better! If you want to learn more about healthy recipes,4 varieties of curd chutneys

Curd chilies

visit  https://homecookingempire.blogspot.com. 

You might also like  other curd recipes here. 

  Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!

#thayirsadam

#dahichaval

#southindiancurdrice

#curdrice

Ragi flour chips recipe

 Ragi flour recipe/ How to make Ragi chips /finger millet chips/nachni chips

 According to local names, Ragi is called "Ragi" in Kannada, Hindi, Telugu, "Nachni" in Marathi, "Madua" in Bengali, and "Kezhvaragu" in Tamil.
 Ragi flour has the highest calcium content of all grains except for milk. Ragi is an excellent source of natural iron.The finger millet treats anemia.

 Ragi is high in fibre and iron and perfect for evenings at tea time. Ragi crispy chip is a nutritious snack. Why not make it at home so you can enjoy a delicious snack every day?

Baking chips is a healthier alternative to frying them. They can be stored in airtight containers for two weeks.

Ingredients :

• Ragi / nachni flour - 2 cups
• Wheat flour - 1 cup
• Red chili powder -2 tsps
  
• Baking powder - 1/2 tsp
• Salt to taste
• Chat masala - 1 tsp 
• Oil for deep frying
  

 Method 1 :

1. In a bowl, add ragi flour , wheat flour , red chili powder , salt, baking powder and chat masala powder. Pour water  slowly and mix like a  dough.
2. Take a murukku (chakali ) maker and grease with oil to prevent dough from sticking to mould.
3. Take a ribbon pakoda mould (straight slit) and fix it to the chakli maker.
4. Place the dough inside the chakali maker.
5. Tighten the lid.  Heat oil in a pan to deep fry.
6.  Press the ribbon murukku into hot oil and fry till they turn golden brown and crispy from both sides.
7. Enjoy as a tea time snack.
   

Method 2 :

1. Pre heat the oven at 180 degrees.

 2. Grasp the strips and spread a bit of oil over  them. Place the tray in the oven and bake for 12-15 minutes, until the strips are crunchy and crispy.

 Ragi chips are delicious with  any dip you like.

 

Rava Idli

 

Rava Idli is made with bombay rava or sooji rava .The rava idli recipe is quick and healthy breakfast recipe that can be made without fermenting the batter .

Rava idli is made with a mixture of semolina, yogurt, and baking soda .Rava Idlis are a simple breakfast snack and are enjoyed best with some sambar and chutney.

This rava idli recipe is one of the most common and famous karnataka dish.

It is interesting to know the origin of rava idli or udupi idli. During the period of world war there was very shortage of ration. Staples like rice and dal were shortage in south india. There was a "Mavalli Tiffin Room " which was first started idli with wheat semolina (Rava). So the shortage of staples the delicious rava idli came into existence.

Weight loss recipe , Idli recipe, How to make rava idli recipe, instant rava idli

Ingredients :

• Bombay Rava (semolina) – 200 gm
•  Bengal gram– 1 tsp
• Grated fresh coconut – 2 tbsp
•  Fresh curd – 500 gms
•  Oil & ghee – 2 tbsp
• Coriander leaves – 2 tbsp
•  Cashew nuts – 5 - 7
•  Mustard seeds – 1 tsp
•  Asafetida – a pinch
•  Grated carrot - 2 spoon fulls
•  Curry leaves – 10
•  Green chili – 2
•  Cooking soda – ¼ tsp
•  Salt to taste

Method :

1.  Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.
2.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.
3.  After well sauted, add rava.
4.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.
5.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda.
6. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready .
7. Divide the batter between greased idli moulds.
8.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.
9.  Ganish with fried cashewnuts .
10. Serve hot with sambhar and coconut chutney.

Nutritional Information :

1 RAVA  IDLI CALORIES

Calories	161.1
Total Fat	4.9 g
Saturated Fat	2.0 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	2.1 g
Cholesterol	3.0 mg
Sodium	128.7 mg
Potassium	142.3 mg
Total Carbohydrate	23.7 g
Dietary Fiber	2.9 g
Sugars	5.7 g
Protein	5.7 g

Vitamins in Rava idli

Vitamin A	9.7 %
Vitamin B6	5.2 %
Vitamin C	146.7 %
Vitamin E	3.2 %
Calcium	11.1 %


         Rava idlies  can be consumed  for the people who are looking to effectively lose weight and calories.




Recipe Card:

Ingredients

Bombay Rava (semolina) – 200 gm

 Bengal gram– 1 tsp

Grated fresh coconut – 2 tbsp

Fresh curd – 500 gms

 Oil & ghee – 2 tbsp

Coriander leaves – 2 tbsp

 Cashew nuts – 5 - 7

 Mustard seeds – 1 tsp

 Asafetida – a pinch

 Grated carrot - 2 spoon fulls

 Curry leaves – 10

 Green chili – 2

 Cooking soda – ¼ tsp

 Salt to taste



Directions

Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.  After well sauted, add rava.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready . Divide the batter between greased idli moulds.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.  Ganish with fried cashewnuts . Serve hot with sambhar and coconut chutney.