Quick Rava Guli Appa - Sweet & Khara

Guli Appa/Paddu/Gunth Pongalu is one of the favourite dish of many. You can prepare Guli appa with different ingredients. Like wise , Mentya Guli Appa, Dosa batter Guli Appa, Sweet Guli Appa so and so. I have prepared Quick and easy Guli Appa with Rava/Semolina.
Here I have tried sweet and spicy both types.

I have used jaggery, coconut and banana for Sweet Guli Appa.
I have used green chilly, ginger, coconut and coriander leaves for the spicy Guli Appa.
It is easy, quick and simple. Good for breakfast, snack and even dinner.
It is diabetic friendly, good for Kids Snack Box or when they come back from school.
You can have them for snack or even with cup of coffee /tea/juice.
No Onion or Garlic added to Spicy Rava Guli Appa
Lets see the recipe Now :

1. Sweet Guli Appa 

Things Needed :

Rava/Semolina ( Medium size) : 2 cups

Jaggery : 2 to 3 Tablespoons

Milk : 1/2 Cup

Banana : 2 ( Small Sized)

Coconut : Grated : 2 Tablespoons

Salt : As required 

Eno Salt : 1/2 Tablespoons

Oil : 3 to 4 Tablespoons

Method :

1. Take a big bowl and add milk, rava, jaggery and salt. 

2. Remove the skin of banana and cut them into small and smash it nicely.

3. Add smashed banana to rava mixture and mix all the ingredients nicely.

4. Grate coconut and add it to rava jaggery mixture. Mix it well. 

5. Add required water and prepare guli appa batter. 

6. Add eno salt and mix the ingredients nicely.

7. Keep Guli Appa pan on the fire and heat. Add little oil to each mould.

8. Mix Sweet guli appa batter nicely and put a ladle of batter to each mould.

9.Sprinkle oil on the top and let it cook on low flame.

10. Turn them to the other side and cook on other side for a minute.

11. Remove guli appa and keep it on a plate.

12. Repeat the same and prepare remaining guli appa. Serve hot guli appa with a spoon of ghee on the top.

Note :

The batter should be like idli batter. Not very loose or thick. Adding more jaggery is optional. Use of ghee instead of oil is optional.Cook on low flame to get golden coloured guli appa. No need to add more Eno Salt. 

 Time : 30 Minutes.
Serves : 2 to 3.
Purely South Indian Recipe / My own Recipe

Hot and Spicy Guli Appa :

Ingredients:

Medium size Rava /Semolina : 2 Cups
Green chilly : 2
Curd : 2 to 3 Tablespoons
Salt : As required
Eno Salt : 1/2 Teaspoon
Ginger : An Inch
Coconut : 2 Tablespoons
Curry leaves : 6 to 8
Coriander leaves : 2 Tablespoons.
Oil : 4 to 5 Tablespoons

Method :

1. Take a big bowl and add rava/semolina, curd, salt and required water.

2. Wash and cut coriander leaves, grated coconut, green chilly and curry leaves.
3. Wash ginger and remove the outer layer. Wash it again and grate it.
4. Grate coconut and mix all the ingredients nicely.

5. The batter should be like idli batter. Add Eno salt and mix it well.

6. Keep a pan on the fire and heat. Put little oil to each mould of guli appa.
7. Mix the batter nicely and take a ladle of batter and put it to guli appa mould.
8. Cook on low flame. Add little oil on the top.
9. Turn the other side and cook. Remove it from the guli appa pan.

10. Serve hot guli appa with chutney and ghee. / Any other side dish of your choice.
11. Repeat the same with remaining batter.
12. Serve or Eat Hot guli appa.

Note :  

Add only required water. The batter should be like idli batter. Adding more chilly is optional. Adding onions to the spicy batter is optional. Use of ghee instead of oil is optional. If the batter turns watery add little rava and mix it well. Do not add more Eno Salt.
Time : 30 Minutes
Serves : 3 to 4 

Beetroot Rasam

Beetroot Rasamis can be a starter like soup or you can have it with plain rice. This is one of my old recipe and try to update with pics and some information too. I am adding a tip given by shivuH who is my follower and a friend I can say. I have cooked the beetroot with its skin and then removed the outer of beet just like potato. It is easy and good too. Remember to soak the whole beet in normal water for at least 20 minutes. It helps to reduce the chemical which is used while growing beet.
When you feel like having something different, healthy and energetic you can think of making this Beetroot Rasam.

It is easy to prepare as I always say about my recipes are easy. It is healthy I can say since beetroot contain many many healthy qualities.I have used very little toor dal which is protein content. Spices are usually at home and M. T. R. or Mayya's Rasam powder is best to use to get good aroma and proper rasam taste.
Lets see some benefits of having Beetroot in our diet:
Beetroot decreases the risk of obesity, diabetes and heart diseases. It also helps to promote a healthy complexion and hair. It helps in providing good energy. Beetroot helps to maintain the blood pressure and good for digestion. It helps to control the blood sugar level and good for anemia. It reduces the bad cholesterol. It is high in soluble fiber and eases the constipation problems. It also helps to boost brain power. Beetroots contain potassium, magnesium, fiber, phosphorus, iron, vitamins A, B, C, beta carotene, beta cyanine, folic acid. They are a wonderful tonic for the liver and works as a purifier for the blood.

Lets see the recipe now :

Things Needed :

To Cook :
Beetroot : 1
Toor Dal : 2 Tablespoons
To : Grind :
Cooked Beetroot:
Rasam Powder : 2 Tablespoons
Ingh : a little
To Add
Water : 2 to 3 Cups
Mustard seeds and Urid dal Seasing : 1 Teaspoon oil or ghee, mustard seeds, urid dal (1/2 Teaspoon each), curry leaves and ingh
Coriander leaves " 2 Tablespoon
Curry leaves : 6 to 8 (to the seasoning)
Ingh : a pinch
Turmeric powder : a little (1/4 Teaspoon)
Tamarind pulp : a small marble size tamarind
Salt : as required
Methi seeds : 1/4 Teaspoon
Green chilly : 1 

Method : 

1. Wash and pressure cook, toor dal and beetroot with its skin for 6 to 8 minutes.(Keep beetroot separately in a bowl). Leave it for cooling.

2. Soak tamarind in hot water and squeeze out the pulp and keep it aside.
3. Remove the outer layer of beetroot (like potato skin), and cut it in to small pieces.
4. Now grind beet pieces with rasam powder and remove from the mixi jar.

5. Take a big pan and add cooked toor dal (just mash it a little before adding water), ground beetroot mixture, tamarind pulp.
6. Add 2 to 3 cups of water and salt. Add, Cut green chilly, methi seeds and turmeric powder. Mix it well and bring it to boil.

7. Add muster-urid dal, curry leaves and ingh seasoning with ghee or oil. Shift the Beetroot rasam to a serving dish.
8. Add cut coriander leaves and serve Beetroot rasam as soup or with plain rice as one of the side dish.

Home made Rasam Powder recipe :

Roast  1/4 tea spoon of methi, 2 table spoons coriander seeds, 6 to 8 red chillies and 1/2 tea spoon of jeera  one by one till brown. Add pinch of ingh and curry leaves and roast . Dry grind when the mixture turns cool.

Note : 

Adding garlic is optional. (Beetroot rasam goes well with fried garlic). I have not used. Using ghee is optional. Adding moong dal instead of toor dal is also an optional. Adding water to the rasam (thick or thin) is also optional. Mashing cooked dal helps rasam to get good binding.Adding green chilly gives good aroma. Adding any brand of rasam powder is optional.

Serves : 4 to 5
Time : 30 minutes.