Millet & Rava Rotti

Millet/Jovar/Mekke Jola is one of the good and best gluten free food grain. It is one of the healthy grain which is loaded with healthy minerals and vitamins. I use it for making roti, dosa, vada and even with wheat while preparing chapatis.

Here is one such try which I have used this Jola/Millet and Rava/Semolina and prepared Rotti which has turner out very nice and yummy. It is really nice to have a little change or twist while preparing dishes. I am sure you also will like the idea and prepare this rotti and enjoy.
As I said, I have used millet flour, rava and other simple ingredients and a little curd. Rotti was just yummy and you also will surely say "Wow ".
Lets see some benefits of eating curd in our diet.
Curd has a number of health and nutritional benefits. Eating curd helps our body system stay cool, improves our digestive system and helps get rid of stomach problems. It contain high calcium and protein and they are good for ladies who feed babies. It works as an energy booster and is a good antioxidant. Very good for hair and skin. It is a good stress buster. It helps to increase immunity and the bones to be strong.
There is onion or garlic used in this recipe.
Now lets see the recipe.

Things needed :

Rava :Medium size : 1 Cup
Jola/Millet : 1 Cup
Curd : 1/2 Cup
Red chilly powder : 1/2 Teaspoon
Dry ginger powder : 1/2 Teaspoon
Green chilly : 1
Coriander leaves : 2 to 3 Tablespoons
Curry Leaves : 1 handful.
Coconut : 1/2 Cup
Salt : Required  salt
Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut green chilly, curry leaves, coriander leaves. Grate coconut and keep it aside.
2. Now take a big bowl and put millet flour, rava, red chilly powder, ginger powder, curd.
3. Add required salt. Add curd. Add grated coconut.cut green chilly, cut coriander and curry leaves. Mix it nicely.
4. Use required water to prepare the dough. Let the dough be chapati consistency.

5. Now keep a pan on the fire and heat. Sprinkle oil on the top. Let the flame be very low.
6. Take a handful of prepared dough and spread it on the tava in circle shape. (Dip your fingers in a bowl of water and try to spread the dough, that helps to prepare the rotti in thin form.
7. Sprinkle oil on the top and cover the rotti. Increase the flame to medium for minutes. Turn the other side and cook for 30 seconds.

8. Remove it from tava and serve hot rotti with coconut chutney or any other side dish you have prepared. Top up with ghee or butter. Should be eaten when it is hot to enjoy the perfect taste.

Repeat the same and prepare rotti with the rest of the dough.

Note :

You can add more water and make the dough consistency little loose. It helps to prepare the rotti in thin. Adjust the flame while cooking (low and medium flame). Adding onions is optional. You can also add grated carrots, any kind of leaves like palak, methi, dil leaves/sabbassige etc.
Time : 30 minutes. (Altogether)
Serves : 2 to 3.

Rava-Snake Gourd Pulp Rotti

Rava Snake Gourd Pulp Rotti is a breakfast dish. Rava rotti is an easy dish and we can eat them as snack or for dinner also. I just wanted to add the snake gourd pulp this time to see how the rotti turns out. It has become superb.

I normally do not waste any vegetable's peel or pulp. But remember that it is washed nicely and away from chemical spray. I like snake gourd and prepare many side dishes like dry curry, kootu curry, sihi (a type of sweet curry which is prepared using snake gourd) etc. So the pulp too can be made use of . We can prepare chutney, gojju, majjige curry etc. Check while buying snake gourd it is not turned hard (over grown). It should be soft and fresh. Here I have used cooked pulp. Added the cooked pulp to rava dough and prepared rotti. It was very nice and tasty. One should know that the pulp also can be used for some thing or the other.
Please note : Do not add ripen Snake gourd pulp to the rotti.   Do not add if the seeds are hard. The only soft and tender (seeds that are yet to grow) pulp should be used in cooking. (Edible).
Lets see some benefits of eating Snake gourd.(Padavalakai in Kannada language).
Snake gourd/padavalakai helps to improve the strength of the immune system. It also helps detoxify the body and reduces fever, improve the digestive process of the body. It is good for diabetes. It also helps to loss extra weight.
Onions are not used in Rava -Snake Gourd Pulp Rotti and it can be prepared on any special days or fasting days.

Things Needed :

Rava/Semolina (medium size) : 2 Cups.
Snake Gourd Pulp : 1 Cup (Cooked or raw)
Coconut : 1/2 Cup
Green chilly : 1
Coriander Leaves : 2 to 3 Tablespoons
Curry Leaves : 1 Handful
Curd : 1/2 Cup
Ginger : Small Piece (1 teaspoon-grated)
Salt : Required
Water : Required
Oil :  3 to 4 Tablespoons

Method :

1. Wash and cut curry leaves, coriander leaves and green chilly.
2. Wash and remove the outer layer of ginger, wash again, grate and keep it aside.
3. Grate coconut and keep it aside.
4. Now take a big bowl. Add rava, curd, grated coconut, ginger, cut coriander and curry leaves.
5. Add salt and snake gourd pulp. Add required water and mix all the ingredients and keep it for at least 10 minutes.

6. Now keep a dosa pan (tava) on the fire and heat. Sprinkle oil on the tava.
7. Take a handful of dough and spread it on the tava in a circle shape. (With the help of fingers).

8. Sprinkle oil on the top, cover the rotti and cook for 1 minute on medium flame.
9. Turn the other side and cook ( 30 seconds).

10 Now the rotti is ready to serve. Serve with the side dish you have prepared.

11. Repeat the same with remaining dough.
12. Serve Hot rotti with a spoon of ghee or butter on the top. Hot rotti taste better.

Note : 

You can use bottle gourd pulp, ash gourd pulp, pumpkin pulp also. Cooking the pulp helps to soften the dough and rotti comes out well. (or you need to grind them if using raw). Rava rotti dough consistency should be thicker than idly dough. It helps to spread the dough on the tava easily.
Adding onions are optional. The thickness of the rotti is optional.(thick/thin). You can use butter milk instead of curd.
Time : 30 minutes
Serves :  3 to 4 

Carrot Poori

Carrot Poori is a fried dish. This is another version of our Mangalore buns. Mangalore buns are very famous in Udupi, Mangalore and Malnaadu places. This poori can be prepared immediately just after mixing the flour.

Carrot Sweet poori can be eaten for breakfast, as snack or even for dinner. It is easy and quick to prepare and it does not take (absorb) much oil.

Lets see some benefits of having curd (yogurt) in our diet.
Curd is one of the important part of Indian diet. It has a number of health and nutritional benefits. Eating curd every day helps our body system cool. It improves our digestive system and helps to get rid of stomach problems. It boosts our digestion. It is high in calcium and protein. It works as an energy booster. It works as an antioxidant. Curd is stress buster and increases immunity. It is also good for hair and skin.
Carrot Poori is good to pack for school kids as sanck, traveling, ladies get together, kitty parties even Navaratri prasadam. (Prepare smaller pooris to give it to kids who visits to see the dolls kept at home).

Things Needed :

Wheat flour : 1 Cup
Maida : 1 Cup 
Carrots : 2
Banana : 1
Curd : a small cup
Ghee : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Cooking soda : a pinch (optional)
Salt : a little
Oil : 1 Cup (to fry)

Method : 

1. Wash and scrape out the carrot outer skin, wash it again and grate it.

2. Take a big bowl. Add grated carrots, banana, ghee, jeera/cumin seeds and salt.
3. Add a small cup of curd and smash banana and mix all the ingredients nicely.
4. Add maida/plain flour, wheat flour and prepare the dough. ( Do not add any water ).

5. Allow the dough to rest for  5 minutes.
6. Kneed the dough well and divide it into small ball size. Just roll them as round and  keep it aside.
8. Keep oil for heating on the fire. Keep a spoon of oil separately in small plate.
9.. Now take a ball size dough and dip in the oil (which is kept in a small plate and roll poori.

10. Arrange the rolled pooris in a plate. Fry them in hot oil on both sides and remove it from oil and put it on a kitchen tissue.

11. It helps to absorb extra oil. Repeat the same with remaining dough and prepare pooris.

12. Serve Carrot, Sweet Pooris with chutney or any other curry you have prepared.

Note : 

Use of cooking soda is optional. I have not used it. Curd helps the dough to be soft. Adding sugar is optional. Adding sugar adds to the taste. If you feel the dough is too watery use little wheat flour and bring it to needed poori dough consistency. You can use dry wheat flour instead of oil to dip before rolling the poori. Use of oil helps the frying oil to be clean. Use of more banana is optional. (It takes more flour. You can use only wheat flour instead of adding maida. (Plain flour).
Time : 30 Minutes.
Serves : 3 to 5  ( 20 small porris can be prepared).

Spring Onion & Vegetable Rice

Spring Onion & Vegetable Rice is a rice dish and  we can have them for brunch (breakfast + Lunch), or lunch or dinner. If you are looking out some thing easy and quick, this vegetable rice will be the perfect dish.
Beans,carrots and spring onion are used. Spring onion dominates the aroma and it reminds of fried rice. Little spices are used here and it can be given the name as Spring Onion & Vegetable rice.

Lets see some benefits of eating cloves in our diet.
Cloves contain many health benefits. They are good for digestion, they boost the immune system. They control the diabetes and fight against oral diseases. Cloves contain good dietary fiber, Minerals, Vitamin C, folate, Vitamin B6, Vitamin B 12, Vitamin A, Vitamin E, Vitamin D and Vitamin K. They are good source of antibacterial properties. They help to protect the liver. They help in controlling the blood sugar levels. They provide relief in headache. They provide relief from inflammation and pain.
It is an easy dish and you can have them for kids party or kitty parties, ladies one pot party. Good to prepare on lazy sundays and just relax and enjoy your day.

Things Needed :

Basumathi./Sona Masoori Rice : 2 Cups
Carrots : 2
Beans : 2
Spring Onions : 1 small bundle.
Ginger : an inch
Green chilly : 1
Garam Masala : 1 Teaspoon
Cloves :8 to 10
Cinnamon : an inch
Cardamom : 2
Curd : 1 small cup
Oil : 4 Tablespoons of Oil
Jeera : 1 Teaspoon
Ghee : 2 Tablespoon
Salt : to taste.
Rice Cooker or Pressure cooker.

 Method:

1. Wash and cut beans and carrots. Wash and cut green chilly, and spring onions and keep it aside.

2. Wash and drain all the water from the rice and keep it aside.

 

3. Now keep a big pan on the fire. Heat and add oil. Add cloves, cinnamon and cardamom pods.
4. Fry them nicely for 10 to 20 seconds.
5. Add carrots and beans. Fry them for 2 minutes. Add grated ginger and green chilly. Fry for a minute.

6. Add rice and mix it well. Fry for another 2 minutes.

7. Add garam masala and mix it well. Shift this fried ingredients in to a rice cooker or pressure cooker.

8. Add salt and 4 cups of plain water. Add curd and turmeric powder. Mix it well.
9 Close the lid and switch on the cook button. Leave it for cooking.
10.. Once the rice is cooked the switch goes off. Leave it for some time.

 11. Now keep a pan on the fire. Put 2 tablespoons of oil and jeera/cumin seeds.
12. Fry them nicely and add cut spring onions. Fry them nicely on low flame till they turn soft.
13. Add this fried spring onion to vegetable rice . Mix it again. Add 2 Tablespoon of ghee and mix it slowly.

 14. Shift this ready Vegetable Rice with the side dish Dal and cup of curd

 Note :

If you use Sona masoori rice add 1 = 3 cups of water. For basumathi rice : 1 = 2 glasses of water is required. Use oil is optional. (more/less). You can add a tablespoon of butter with oil while heating the oil.  It adds to the taste. You can add more vegetables like beans capsicum. Adding more/less chilly is also optional. Adding curd adds to the taste and softens the rice.
Time : 40 minutes.
Serves : 4 to 5.