Carrot -Rava Rotti

Carrot Rava Rotti is prepared with Rava (midium size) and grated carrots, green chilly, fresh grated coconut. Its easy to prepare and using carrots will give a good look for the rotti and healthy too.

Ready to serve Carrot Rava Rotti.

Carrots are exceptionally rich source of carotenes and vitamin A. Carrots help to protect from skin, lung and oral cavity cancers. Here is a recipe that I have tried,  Rava (Samolin) rotti with carrots and its easy, soft and healthy and loved by  all the family members. This Rotti can be enjoyed during the fasting time or for breakfast, dinner and as snack also.
Things Needed:
Rave or Rava Samolina) : 2 Cups
Carrots : 2 (medium size).
Curd: 1 Table spoon
Coriander leaves: 2 Table spoons
Green chilly :1
Coriander leaves: 6 to 8
Coconut : 2 to 3 Table spoons
Salt : taste
Water : Required water
Oil : 3 to 4 Table spoons.

Method :
1.Wash and grate carrots. Cut green chilly and coriander-curry leaves. Grate coconut and keep it aside.
2. Take a big bowl and put rava and a spoon of curd. Add salt and mix it with required water . (Little thicker than idly conssistency).

3. Add grated coconut, carrots, green chilly, coriander-curry leaves and mix it well.  Leave it for 5 to 10 minutes.

4. Keep a pan on the fire. Sprinkle 1/2 spoon of oil on the tava and spread all over the pan.
5. Take a handful of rava - carrot dough and spread on the tava with your fingers and make a round dosa shape.

6. Put 1/2 spoon of oil on the rotti and cook on medium flame for 1 minute. Turn the rava and cook the other side of the rotti for 2o to 30 seconds.

7. Serve ready Rava - Carrot Rotti with any kind of chutney or pickle, sambar and honey to the side.
    Do not forget to put a spoon of ghee or butter on the top of Hot Rava Rotti before serving.

You can prepare small rotti for kids and they will surely enjoy them

 Note:  Rava rotti should be served when it is Hot. You can add cut onions to the rava-carrot dough. You can also add any kind of edible leaves like methi, palak or dil leaves to the dough and try different varieties. Using coconut is an optional.
Time : 30 mins
Serving : 3 to 4

Beans and Moong Dal Sambar

Moong Dal and Beans Sambar is a curry and you can have them with rice, chapati, idli, dosa and pooris too.

I have used moong dal, french beans and some spices added some simple spices.
No Onion or no garlic is used in this Beans and Moong dal Sambar.

Things Needed:

Moong Dal : 1/4 Cup
Tender Beans : 1/4 Kg
Green chilly: 2
Coriander leaves: 1 Tablespoon
Curry leaves : 6 to 8
Ingh : a pinch
Ginger : 1 Tea spoon (grated)
Rasam powder: 1 Teaspoon
Lemon : 1/2 rind (1 Teaspoon)
Jaggery: 1 Tablespoon
Jeera : 1/2 Teaspoon
Black Pepper: 3 to 4 pods
Mustard seeds : 1/4 Teaspoon
Turmeric powder: a pinch
Oil: 1 Teaspoon
Ghee : 1 Teaspoon
Salt : to taste
Water : Required

Method :
1. Wash and cut beans into small pieces.
2. Wash and cook moong dal with cut beans. Pressure cook for 5 to 6 minutes and keep it aside for cooling.
3. Wash and cut green chilly, curry leaves and coriander leaves.
4. Squeeze out the jucie from the lemon and keep it aside. Powder the pepper pods and keep it aside.
5. Now keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and let it spurt. Add smashed pepper seeds and jeera. Add green chilly and curry leaves and fry for a second.
7. Add ingh to the mixture. Now add boiled moong dal and beans mixture. Add water and mix it thoroughly.
8. Add salt and turmeric powder to the mixture. Add jaggery .
9. Let it boil for 2 minutes. Stir inbetween so that it does not get burnt at the bottom.
10. Now add Rasam Powder and mix it well and boil the Sambar for 3 to 4 minutes.
11. Add lemon juice.

12. Add ghee and coriander leaves and serve the Sambar with the food you prepared.

Note:  
Cook moong dal and beans till soft to get the good taste. Adding jaggery is an optional. You can either avoid or decrease the quantity.
Adding rasam powder also is an optional. Here I have used MTR rasam powder. You can add garam masala powder instead of rasam powder. But the taste differ. You can add onions to the sambar. Add it along with green chilly and fry it for 1 minute and then add the rest of the thigs. Or you can cook with moongdal mixture. You can also add tomatoes instead of lemon.  Add required water according to your taste.  Here I added red chillies instead of green chilly .
Time 20 Minutes
Serves : 3 to 4 
Type ; Udupi Style.