Tag: Rice rawa

DIBBA ROTTI

INGREDIENTS

Split urad dal – 1cup [ with skin or with out skin]

Rice rawa – 2 cups

Salt to taste

Small coconut pieces – 1/4 cup optional

Ghee and oil for frying

Water – 1to 2 cups

METHOD

  1. Wash and soak urad dal and rice rawa separately for 6 hours. Just before grinding wash again.
  2. When washing urad dal, the skin will separate. It’s upto you if you want to retain the skin or not.
  3. Grind urad dal with 1 to 11/2 cup of water to a smooth batter like idly batter.
  4. Add rice rava to the urad dal batter after squeezing out the water. Add salt and mix well.
  5. If you like coconut, you can add small coconut pieces and mix well. Keep it aside for 1 hour.
  6. Heat 3 to 4 tsp of oil and ghee in a kadai. When oil is hot, reduce heat to low and add a bowl full of batter.
  7. Cook covered on low heat for 5 to 6 minutes. Once it starts leaving the sides of the kadai, flip it over to the other side.
  8. Cook for another 5 to 6 minutes without covering the pan. Once done, remove from the pan.
  9. Cut into wedges, and serve hot with cheruku panakam.

RICE RAVA UPMA

ff373de0-203f-4150-8c3d-c1a5cc7c7433INGREDIENTS

Rice rawa – 1/2 cup

Moong dal – 1tbsp (pesara pappu)

Cumin seeds – 1/3 tsp

Mustard seeds – 1/3 tsp

Finely sliced onion – 1 small size

Green chillies – 3 to 4 slitted

Finely chopped ginger – 1 tbsp

Curry leaves – few

Oil – 2 1/2 tbsp

Water – 1 cup

An easy, delicious and authentic traditional south indian breakfast recipe.

METHOD

  1. Heat oil in a pan, add moong dal and fry for 1 minute. Add cumin seeds, mustard seeds and stir them for a few seconds.
  2. Add finely chopped ginger, green chillies, sliced onions and curry leaves.
  3. Cook on a medium flame until the onions become transparent. Add rice rava and salt. Mix well.
  4. Pour water and mix well. Check out the salt and bring it to a boil. Now reduce heat, cook on low flame until rava is cooked well.
  5. If you think the rice rava needs to be cooked some more, add 1 to 2 tbsp of water. Cover and cook on low flame for 2 to 3 minutes.
  6. Once this water is absorbed and the rava is cooked, turn off the flame. Keep covered for 2 to 3 minutes. Serve hot.
  7. Adding a tea spoon of ghee while boiling water enhances the flavour but it is optional.

SUGGESTIONS

You can add carrots and peasants well

KUDUMULU (VINAYAKA CHAVITHI PRASADAM )

IMG_4110INGREDIENTS

Rice rava – 1 cup

Chana dal – 2 tbsp (senaga pappu)

Grated fresh coconut – 3 tbsp

Water – 2 cups

Salt to taste

METHOD

  • Wash and soak chana dal in water for 30 minutes. Take a pan and add water. Add chana dal and bring it to a boil.
  • Boil for 2-3 minutes. Add freshly grated coconut and salt. Mix well. 
  • Reduce the heat, add rava slowly into the boiling water, mixing well with another hand to prevent lumps.
  • Cover the pan with a lid until the water evaporates completely. Make sure it doesn’t burn. Swicth off the flame.
  • Leave it covered for about 15 minutes. Transfer this to a wide plate and cool.
  • After 15 minutes, wet ur hands and make small balls. Sprinkle some water if rava is too hard.
  • Use an idli steaming stand or any perforted plate to steam these rice balls. Place rice balls on the plate.
  • Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 6-8 minutes. (Whistle not required)

SUGGESTIONS

Adjust water according to the rice rava you are using. If you have any doubt, add an extra  half cup of water.

MASALA UPMA

IMG_3612INGREDIENTS

Rice rawa – 1 cup

Potato – 1 [cut into cubes]

Carrot – 1 [cut into cubes]

Green chilles – 5 cut in two pieces,

Garlic cloves – 15 (skinned)

Cumin seeds – 1 tsp

Broken red chilles – 10

Onions – 2 cut into cubes

Ginger garlic paste – 1 tbsp

Ghee – 2

 Oil – 2

Pulav masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

Water – 2 cups

METHOD

  • Heat oil and ghee in a kadai. Add garlic cloves and fry for 2 minutes on medium flame.  Add cubed potatoes and carrots. Cover and cook for 3minutes.
  • Add cumin seeds, red chillies, onions, green chilles and curry leaves. Cover and cook till onions and potatoes are cooked well.
  • Add ginger garlic paste, turmeric powder and salt. Mix well. Fry till the raw smell fades away.
  • Add rice rawa. Mix well. Fry for 2 to 3 minutes and then add the pulav masala. Mix thoroughly.
  • Pour water. Cover and cook on low flame till the water dries up.
  • If rawa is not cooked properly, sprinkle some water and cover. Let it cook for 3 to 4 minutes.

SUGGESTIONS

You can use vegetables of your choice.