Rava Urid Carrot Guli Appa + Carrot Coconut Chutney

Guli Appa is normally prepared using Dosa Dough or idli dough. Guli Appa( gundpongalu) is loved by almost all people. I can say it is every one's favourite and all age group. It is soft and fluffy,  easy to digest and tasty. All you need is a Guli appa pan and dosa or idli dough.

 I have prepared both the varieties since I had some Yere appa dough I used that for sweet version. For the other version, I used Idli dough ( Rava Urid Idli dough), grated some carrots and placed on the top just wanted to give some twist.  We had these Guli Appa with Raw carrots - Chenna ( Hurikadale) and coconut chutney.  Eating the same again and again will be boring and giving a little twist with the same dough is always welcome. It will be definitely liked by all the house members.

Lets see some benefits of using Urid dal in our daily diet
Urid or Urad Dal contain protein, fat and carbohydrates that is required for the body. Urad dal is richest sources of protein and Vitamin B. It also contain Iron, folic acid, calcium, magnesium, potassium. Urad dalis rich in fibre and easy to digest and it is good for the heart. Eating urad dal helps to reduce the cholesterol and improves cardiovascular health.

Rava Urid Idli dough do not contain any rice , You can use this dough even on special days. 

Here is a recipe of  Rava Urad Guli Appa recipe, which is very easy to prepare and we can have them for breakfast, as evening snack and for dinner. 

Things Needed : 

Gulp Appa Pan
Rava Urid Idli Dough : 2 Cups
Medium Rava : 1 Cup

Grated Carrots : 1 Cup
Oil : 3 to 4 Table spoons

Method : 

1. Mix plain rava with idli Dough and let it rest for 10 minutes.  Wash and grate carrots and keep it aside.

2. Keep a pan on the fire and heat. Sprinkle oil in each small portion.

3. Put a spoonful of dough and place 1/2 spoon of grated carrots and cover the lid. Cook for 1 minute.

 
4. Now sprinkle little oil on each guli appa and turn and cook on the other side.
5. Remove from the pan and serve with any chutney or other side dish you prepared.

6. I served Guli appa with Carrot - Coconut Chutney. 

 

            

 

Note: 

Adding some more rava is necessary since idli dough will be very soft. (contain more urid).
Mix rava well with the idli dough and let it rest for 10 minutes.
You can add coconut or cut onions to the guli appa.
You can also add grated carrots to the dough. (I did not mix carrots in dough, I just topped up the guli appa with carrots).

You can also use cut onions along with grated carrots.
You can also prepare guli appa with Rice - Urid  Idli dough.

Carrot - Coconut Chutney

Method : 

1. Wash and cut 2 carrots into small pieces.

2. Grind Carrots with 1 cup of grated coconut, 2 green chilly, 1 Table spoon of Chenna (Hurikadale), and a small size of tamarind, a pinch of ingh( Asafoetida) and salt. Remove from the jar and put it in a serving bowl. Chutney is ready to serve.

 

You can prepare Fluffy Dosas with Rava Urid Idli Dough.

Method :

Just take a spoonful of dough and put it on hot pan. Sprinkle oil ( a little ) on the top and cover. Cook for a minute.
Turn the other side and cook for 10 to 20 seconds. Dosa is ready to serve . Repeat the same with the remaining dough. Serve with the side dish you have prepared. Add a spoon of ghee or butter on the hot fluffy dosa just before serving.

Note :

Do not add extra rava to this dough. It looses the fluffy and softness.
Do not add any extra salt or water. Do not use much oil while cooking.
Crispy and roasted ( on low flame) taste best.
Time : 30 minutes.
Serves : 4 to 5
Note : For the sweet version of  Guli Appa I have used Yere appa dough and prepared it in the above way.   

Urad Rava Idli : Recipe in Short:
Wash and Soak 1 cup of  Urad Dal ( or the whole )  for 3 to 4 hours and grind it nicely with little water. Remove from the jar and leave it for ferment for at least 6 to 7 hours or over night.
Dry cook  21/2  cups of Medium size rava in a pressure cooker for 10 minutes (using weight) . 
Leave it for cooling. Powder it in hand and add required water and add this rava to ground and ferment Urid dough. Mix it well and prepare Rava Urid Idli .  
 LINK  TO PREPARE RAVA URAD IDLI...
http://nsomayaji.blogspot.in/2013/07/rava-urd-idlis.html

Spicy Channa & Rava Poori

Rava Poori is prepared using Small size rava ( Chiroti Rava ) and wheat flour. Preparing Poori with rava is not a new Idea. I have seen one of my friend who is from Belgam preparing this poori many times. She used to say using chiroti rava keeps the poori crisp and taste better and we can pack them for long travel. Me and my friends have tasted Rava Poori. Though first time we were not that eager to eat since we had not eaten this poori before. But after having poori, it was yummy. I just remembered that and here we go with Rava Poori and Spicy Channa.

Channa is also can be prepared in many ways. I just gave a try with usual spices and of course it is without onion and garlic.

Lets see some benefits of eating Channa ( Kabooli ) in our daily diet.

Chickpeas or Channa is a full of power house legume. They are known as Garbanzo beans that originated from the Middle East in Turkey.
Chickpeas have many health benefits they are full of fiber and other micro nutrients. A bowl of chickpeas can keep your tummy full for at least 5 to 6 hours.
We can add Channa to salads, pasta, rice and also use it as hair conditioner by grinding into a paste.
Chickpeas is full of protein  and Folic acid. It helps to  reduce the bad cholesterol and control and regulate the blood sugar level.
It contain Manganese and copper which are helpful  and essential for the even flow of blood.
It also prevent the constipation.
Chickpeas contain Phosphorous and Iron which help to increase the blood cells Hemoglobin and helps to clean the Kidney. 

Here is a recipe of Spicy Channa and Rava Poori, which are very tasty and can be prepared for breakfast, for lunch or for dinner.
We can also prepare them for some special days like fasting days, Kitty parties, kids parties and  Children birthdays. 

Things Needed :  For Spicy Channa

Channa ( Kabooli )  :  2 Cup
Potatoes : 3 to 4 (Small size )
Tomatoes : 3 to 4
Green chilly : 2 to 3
Coriander leaves : 1/2 Bundle ( small bundle)
Ginger : 1 Tea spoon ( Grated )
Pepper : 5 to 6 pods
Cashew Nuts : 2 Table spoons
Salt :as required
Oil : 1 Table spoon
Garam Masala : 1 Tea spoon
Jeera : 1 Tea spoon
Methi Seeds : 1/4 Spoon
Lemon : 1 Tea spoon
Turmeric powder : a pinch

Method : 

1. Wash and soak channa for 5 to 6 hours and pressure cook Channa and Potato for 20 to 25 minutes. Allow it to cool.

2. Wash tomatoes and remove the seeds form tomatoes. Wash coriander leaves and green chilly.
3. Wash and remove the outer skin of ginger and grate and keep it aside.

 

4. Now grind tomatoes, green chilly, coriander leaves, grated ginger, cashew nuts, jeera and pepper pods till paste and remove from the mixi jar.

 5. Keep a pan on the fire and heat. Add oil and methi seeds. Fry them till they turn brown. Add jeera fry for 10 seconds.

6. Add ground paste, garam masala and fry till it turn thick and raw smell disappear.

 
7. Add cooked channa and potatoes.mix it well. Add required salt and cook nicely for 4 to 5 minutes. Add lemon juice ( 1/2 lemon extract) and mix it well. Put off the gas.

8. Shift cooked chenna to a serving bowl. and serve with Hot Pooris.

  Note :

Chickpeas should be cooked till soft to get the good taste.
You can add a spoon of butter to cooked channa.

Adding onions and garlic is optional. ( I have not added )
You can also use Channa Masala Powder instead of Garam Masala Powder.
You can put more coriander leaves on the top of channa masala just before serving.
You can add water and make it more liquid gravy. ( Do not add too much water ).

 Recipe for Rava Poori

Semolina ( thin variety - Chiroti Rava ) : 1 Cup
Wheat flour : 1 Cup
Salt : as required (optional)
Oil : 1 1/2 Cup
Ghee : 1 Tea spoon

Method : 

1. Put chiroti rava and wheat flour in big bowl. Add ghee and mix it well ( dry mixing)
2. Add salt and required water and prepare thick dough (thicker than chapati dough)

4. Divide them in to small portions. Bring small portion into small ball shape.
5. Now use a drop of oil and roll into small poori . Place them on the plate or tray.

6. Keep a frying pan on the fire add oil and heat.

7. Fry pooris one by one on both sides. .Remove from oil and place it on a kitchen tissue. (It helps to absorb extra oil).

 8. Serve Hot Pooris with Spicy Channa

 Note : 

Do not add lots of oil while preparing the dough.
Not need to prepare the dough earlier.
Do not prepare the dough too soft , it may absorb oil.
Instead of oil, You can use dry wheat flour to roll the dough into poori. (Remember the flour may turn the oil black. 

Time to prepare 
Channa Masala : 40 minutes + Soaking time ( Over night or 5 to 6 hours)
Pooris : 20 minuts.