Dideer Rava Idli

Dhideer means fast ...Rava idlies can be prepared immediately and it is easy to prepare. 
Rava idlis were first invented in Bangalore/Karnataka/India from one of the famous Hotel (Even Now) M.T. R. during 2nd World war. It is said that during war time the rice became scarcity and M. T. R, tried the idli, using Rava/Semolina. Thanks to them and it has come long a way and is world wide famous, healthy and yummy.

 I have used medium size Rava, curd/yogurt, cooking soda and little salt.
It is very easy and energetic, healthy and keeps you full for a long time.
Let us see the recipe now :

 Ingredients :

Medium size Rava ( Samolina): 2 cups.
Curd ( Yogurt) 1 Cup.
Green chilly : 2 ( small);
Coriander leaves : 3 Tablespoons.
To Season :
Oil : 1 Teaspoon.
Mustard seeds : 1/2 Tea spoon
Urd Dall: 1/2 Tea spoon.
Curry Leaves : One handful.
To Add : 
Salt : to taste.
Cooking Soda : 1/2Teaspoon.

Method :

1. Wash and cut curry leaves, coriander leaves, green chilly in to small pieces.
2. Keep a pan on the fire and put a teaspoon of oil. Let it heat. Add mustard seeds and urid dal.
3. Let it splutter. Add curry leaves and green chilly. Add rava and fry for 2 to 3 minutes.
4. Put off the fire and shift the roasted rava to a plate. Let it cool.
5. Take a big pan and add cooled rava, curd, required water, salt and mix it well.

6. It should be idli dough consistency. Let it rest for 5 minutes.
7. Wash and grease idli plates with ghee or oil.
8. Add cooking soda to ready idli dough and mix it well.
9. Put some water to idli cooker or pressure cooker and keep it on the fire. Let the water boil.
10. Add a small ladle of rava idli dough in greased idli plates.
11. Arrange them and keep it in pressure cooker and close the lid. Do not put weight.
12. Let it cook for 7 to 8 minutes. Remove the lid and take out the idli plates with idlis.

13. Sprinkle some water (normal temperature) on hot idlis and remove it from the plates.
14. Put it in hot box or a bowl. Serve with your choice of side dishes.

15. It can be served with ghee/butter, pickle, sambar and chutney.

Notes: 

Roast rava on low and medium flame till the raw smell disappear. Let it cool completely to add curd/yogurt. Or rava dough turns as very soft and idli will not taste good. Adding cashews is optional. Adding more green chilly is optional.You can also add grated carrots, capsicum and prepare vegetable idli. Do not add more cooking soda.
Time : 30 Minutes 
Serves : 3 to 4 
Type : South Indian style.

Ridge Gourd Spicy Dosa..

Ridge gourd is full of fiber content vegetable. Using this particular vegetable in your daily diet will help to avoid constipation. Ridge gourd Dosa is easy to prepare and good to eat for breakfast or as evening snack.
Here I am going to use only the outer layer of Ridge gourd. We can also prepare chutney with the skin of Ridge gourd.
Things Needed:
Ridge gourd skin :  1 cup.
Urd daal : 2 Tea spoons.
Red chillies: 4 to 6
Tamarind pulp: 2 Table spoons.
Coriander seeds: 1 tea spoon.
Salt : to taste.
Coconut: 2 Table spoons.
Rava ( Samolina ) : 1 cup.
Wheat flour: 1cup.
Maida ( All purpose flour). : 1/2 cup.
Water: 2 cups.
Curry leaves : 8 to 10
Ingh : a pinch
Oil: 4 to 6 Table spoons.
Method : Wash and feel off the edges of ridge gourd. Now wash again and wipe out the water. Remove the outer layer of ridge gourd  and keep it aside. Now add salt. coriander seeds and  tamarind pulp to and little water to the ridge gourd skin and cook all together in a pressure cooker for 8 to 10 minutes.
Roast  Urd daal  till brown, add ingh, red chilies and curry leaves and roast . Add coconut to this mixture . Leave it for cooling.
Now add cooked  ridge gourd mixture and the coconut mixture in the mixi jar and grind nicely. No need to add much water to grind this mixture. pour this spicy chutney in a big bowl. Now add samolina( medium sized) , wheat flour and maida  with coconut ground masala nicely adding required water. ( The batter consistency should be like neer dosa batter).
keep a dosa pan and heat it. Pour a spoonful of dosa batter and spread it. Sprinkle a spoon of oil on the top and cook till its brown. Turn the other side of dosa and cook for 10 seconds and remove from the pan and serve with Honey or jaggery.  Repeat the same procedure to prepare dosa with remaining batter.
Note : Cook Dosa on medium heat. Can use Ridge gourd chutney with rice or chapatis too. We can make use of left over chutney for this dosa, but surely not the stale chutney. Can use more coconut.
Serves: 3 to 4.