Avarekai Rava Rotti

ಅವರೆಕಾಯಿ /Field beans is a pod which is available during winter and its the season you get the best Avaekai. Here I have tried Rava rotti adding Avarekai and it is the yummy rotti and I assure you to try and enjoy.

All I used is  the normal ingredients, like Avarekai, onions, ginger, coconut, green chilly and Rava/Semolina.
It is one of the simple but yummy rotti that is good for breakfast, dinner or even as snack.
Rava /Semolina is filled with minerals and vitamins. It is a coarse powder of dhurum wheat.
Rava keeps you full for a long time because it is digested slowly. It takes care of your blood sugar and blood pressure.
Let us see the recipe now :

Ingredients :

Rava /Semolina : Medium sized : 2 Cups
Curd : 1 Cup
Onions : 2 Medium sized
Curry leaves : Handful
Coriander leaves : Handful
Green chilly : 2
Ginger : An inch
Cooked Avarekai : 1 Bowl : 250 gr.
Coconut : 1 Cup
Salt : As required
Normal water : As required
Cooking Oil : 3 to 4 Tbs

Method :

1. Wash curry leaves, coriander leaves, green chilly and cut into small pieces.
2. Wash and cook field beans and keep it ready.

3. Remove the outer cover of onions and wash it, Cut into small pieces.
4.Remove the outer layer of ginger and wash it again. Grate it and keep it aside.
5. Grate coconut and keep it aside.
6. Take a big bowl and put all the ingredients like coconut, cooked field beans, grated ginger, grated coconut, salt, cut onions, coriander leaves and curry leaves.
7. Add rava/semolina and curd. Mix it nicely. Add required water and prepare rotti batter.
8. Let it be bit liquid consistency. It helps in making thin rotti. Leave the batter for 10 minutes.

9. Keep a dosa pan on the fire. Let the flame be very low. Heat and put a tsp of oil. Spread the oil around.

10. Take a handful of rotti batter and spread it around the pan as a circle shape.
11. After spreading the batter increase flame to medium. Let the rotti cook for a minute.

12. Turn the other side and cook. Crispy rotti is ready to serve. Prepare the rest of the rotti.

13. Serve with the side dish you have prepared.

14. Add ghee or butter on the top just before serving.

Note :

Let the batter consistency be little thicker than idli batter. It should not be very watery. Adding more chilly or any other ingredients is optional. Use of more oil is optional. Use of cooked Avarekai is better to add since use of raw field beans do not cook fast.
Time :30 Minutes.
Serves : 2 to 3 .

Rava Set Dosa

Rava /Rave /Semolina is one of the grain which helps you to prepare some food quickly. Semolina is a wheat rava and it is healthy to use it.
I have prepared prepared set dosa with medium sized rava and urid dal. It is soft, fluffy, yummy and of course it is healthy.

Let us see some benefits of eating Rave/Rava/Sooji / Semolina
Rava / Semolina is a coarse  flour made from durum wheat. Rava is rich in protein and fiber. So rava is digested slowly and keeps you full for a long time. It has good amount of vitamins. Rava has good source of iron and magnesium. These minerals helps and support red blood cell production and blood sugar control. Rava /Semolina is good for weight loss, for good heart health.
Here steamed /cooked plain rava is added to ground urid dal. It is idli batter actually and I made use for Fluffy dosa/dose.
Let us see the recipe now :
Pressure cook Rava in a container and keep it aside to cool. ( No water to rava while cooking). You can use weight to cook Rava. It is just like you are cooking rice. But not to add water to rava. It should be dry.

Things Needed :

Urid dal : 1 Cup
Steamed Rava/Semolina : 2 Cups
Salt : As required

Method :

1. Soak urid dal for 2 to 3 hours and grind it with required water. (I have used grinder).
2. Take out the ground urid batter to a big bowl and add salt and steamed rava.
3. Mix it well and leave it for fermentation.
4. Next morning Mix the Rava dosa batter nicely. Add water if required. It should be idli batter consistency.
5. Keep tava /pan on the fire and heat.

6. Clean the pan with a clean kitchen tissue.
7. Sprinkle some oil and put a ladle of oil. Do not spread much.
8. Cover and cook on low flame.  Sprinkle 1/2 tsp of oil on the top. Turn the other side and cook.

9. Take it out from the pan and serve hot Rava Set Dosa with the side dish you have prepared.

10.We had it with Honey and pickle.

Note :

Rava should be cooked well to get good taste. No need to add any methi seeds or avalakki. We are using more Urid dal. Cook on medium and low flame. Adding ghee/ butter instead of oil to cook dosa is optional. It taste heavenly.
Time : Urid dal soaking time 3 Hours + Fermentation + Over Night + Dosa preparation 30 Minutes.
Serves : 4 to 5.
Grind a cup of Urid dal with required water and take it out to a big bowl.

How to cook/steam Plain dry rava....? 

1. Keep pressure cooker on the fire.
2. Put some water and place the cooker plate.
3. Keep a small bowl upside down.

Placing the bowl upside down.

 4. Put Rava in a clean dry bowl. Keep it on the bowl. (Which is already placed up side down). Cover with a clean plate.

Placing Rava bowl in cooker.

 5. Close the lid and Keep cooker weight after it pushes the air out of the knob.

Cook for 8 to 10 minutes.

6. Open the lid and take out cooked rava and let it cool.

8. Add little water and mix it nicely. ( Once the rava cools down completely).

Add little water once the rava cools down.

9. Add rava mixture to ground urid batter and add salt. Mix it well and let it ferment over night or 5 to 6 hours.

Jack fruit - Jaggery Kesari

Jack fruit is a seasonal fruit and we do make use of it and prepare varieties of Jack fruit dishes.
Here is a Jack fruit - Jaggery Kesari Baath and I am sure every one should love to have it.

Straight to the recipe since we all know about kesari baath, done using rava, sugar, ghee and cardamom.
Here I have used Medium size rava, instead of sugar I have used organic jaggery and jack fruit is added to the Kesari just like pineapple.
Try and enjoy and is not too late because jack fruits are still available in the market every where.
Let us see the recipe now :

Things needed :

Rave/Rava /Semolina  : Medium sized : 1 Cup
Jaggery : 3/4 Cup
Jack fruits : 10 to 12 fruits
Ghee : 1/2 Cup or little more ( I am fond of ghee).
Cardamom : 4 to 5 Pods
Cashews and Raisins : 1 Handful
Boiling water : 2 Cups
Saffron flakes : 4 to 5 rakes

Method :

1.  Powder cardamom and cut jack fruits into small.
2. Keep water for boiling.
3. Keep a pan on the fire and heat. Add 2 tbs of  ghee and fry raisins and cashews till they turn golden brown.

4. Add rava and fry nicely till the husky smell disappear. Add jack fruit pieces and mix it slowly.

5. Add boiling water to it. Mix it well and stir it turns thick.

6. Add jaggery and stir slowly and let the mixture get thick. Add little ghee and saffron rakes.

 7. Add powdered cardamom and mix it well. Add remaining ghee and mix it well.

 8. Shift the done Jack Fruit - Jaggery Kesari to a serving bowl and serve.

 Note : 

Cut jack fruits into very small pieces so that it cooks faster and soft. Adding more ghee is optional.
I have used organic juicy jaggery. You can powder jaggery if you are using normal jaggery which is available in the market.
Time : 30 Minutes.
Serves : 4 to 5.

Jack Fruit - Rava - Pepper Idli.

Jack fruits season is here and here we go with Jack Fruit - Rava - Pepper Idli. 

No jaggery in this Jack fruit - Rava - Pepper Idli. It is a famous breakfast food in South Canara/Dakshina Kannada and other places in Karnataka.

 I have prepared jack fruit spicy idli before. Now it it Jack fruit - rava - pepper idli time. Jack fruit is from my sister Vijaya Lakshmi's house. When I went this time we brought one big jack fruit and the fruit is so tasty.

I thought of preparing jack fruit idli.

I have used medium size rava/semolina, coconut, pepper pods and a pinch of cooking soda.

I used the mixi only to grind the jack fruit pieces.

This Jack fruit idli is good for breakfast, kids snack box, travelling and picnic too.
It is a simple, with out jaggery Jack fruit idli and you can eat this Jack fruit - Rava - Pepper Idli at any time of the day.

Things Needed :

Jack fruits : 20 pieces or little more
Rava /Semolina : 1 1/2 cup
Pepper pods : 5 to 6
Coconut : 1 Cup
Salt : A little
Cooking Soda : A pinch

Method :

1. Cut jack fruits grind it with out using water and shift it to a big bowl.

2. Grate coconut and and mix it with jack fruit batter.

3. Add rava / semolina, a pinch of salt and mix it well.
4. Let it rest for 5 minutes.

5. Grease idli plates with ghee or coconut oil.
6. Add a pinch of cooking soda and mix the batter nicely.

7. Add this jack fruits idli batter to each idli mould. ( tatte).
8. Arrange them and keep it in a idli cooker /pressure cooker and cook for 15 to 20 minutes. ( Put a glass of water below the pressure cooker and then place the plates).

9. Put off the fire and take out the idli from idli plates.

10. Serve with ghee and pickle or any side dish or your choice.

Note :

Do not add any water while grinding jack fruits. You can also grind coconut along with jack fruits.
I just mixed fresh grated coconut with jack fruit batter. Let the whole batter rest for 5 minutes after you add rava. Add cooking soda at the last point. Just before you cook idli. A pinch of bicarbonate soda /cooking soda is enough to use.
Adding pepper is optional. But it is better to use pepper pods, so that it reduces the gas in jack fruits.
Time : 30 Minutes.
Serves :3 to 4.