Avalakki - Carrot Sweet Rava Rotti

Avalakki -Carrot Sweet Rava Rotti is bit sweet and yummy. Sweet lovers will definitely love this rotti and it it good for breakfast or as snack. We normally prepare Spicy Rotti and Sweet rotti together for breakfast normally. Only when you suddenly feel like eating some thing this rotti helps to enjoy your craving.

I have used organic Avalakki/Aval/ Poha/ Beaten or flatten rice, organic jaggery, carrots, coconut and medium size Semolina.
This recipe for sweet lovers. It is healthy, yummy, medium sweet and quick.
Let us see the recipe Now :

Things Needed : 

Avalakki/Poha : 1 Cup
Rava/Semolina (Medium sized ) : 2 Cups
Jaggery : 2 to 3 Tablespoons full
Coconut : Fresh and grated : 1/2 Cup
Carrots : 2
Curd/Yogurt : 2 Tablespoons
Salt : A little (one to two pinch)
Curd : 2 Tablespoons
Cooking Oil /Ghee : 2 to 3 Tables

Metod:

1. Wash and scrape out the outer layer of carrots. Grate it and keep it aside. Keep a tablespoon of grated carrots separately.
2. Put Avalakki and jaggery in a bowl and let it soak for 3 to 4 minutes.

3.Grate coconut and keep it aside.
4. Grind avalakki, jaggery, grated carrots and coconut. ( Use required water to grind).
5. Put ground coconut, carrot mixture to a bowl. Add curd and little salt.

6. Add rava to the ground mixture and mix it well.

7. Do not add much water. Let the dough be like idli dough. Add a tablespoon of carrots.

8. Keep a pan on the fire and heat. Sprinkle some oil and clean it with a kitchen tissue.
9. Take a spoon full of dough and spread it on the tava in a circle shape.

10. Sprinkle some oil on the top, Cover and cook for 1 to 2 minute. (Low flame).
11. Turn the other side and cook for 1 minute. Now Avalakki - Carrot Sweet Rotti is ready to serve.

12. Serve with ghee on the top. You can eat them with out any side dish.

Note : 

Do not add much water to the dough. Let the dough be idli dough consistency. Adding more jaggery is optional. Adding coconut is also optional. Use of ghee instead of cooking oil is optional.
Use of thinner variety of Semolina/ Chiroti rava instead of medium size rava is optional.
Time : 15 to 20 Minutes.
Serves : 3 to 4 .

Mango Fruit Rasam

Rasam /Saaru is one of the side dish which is prepared in many ways. Now it is a mango season and I  have prepared Mango fruit Rasam. It is spicy and little sweet and savoury.

I got these mangoes from  Udupi Store in Malleshwaram. Though mango fruit looks very small, it oozes out with sweet. It is one of the wild mango variety from Mangalore and South Karnataka./India.
I used ripe sweet mangoes and rasam powder. No dal or no coconut in this recipe.
Let us see the benefits of Mangoes in our diet.

Mangoes are rich in minerals and vitamins. Mangoes are very low in saturated fat, cholesterol and sodium. They are rich in dietary fiber, Vitamin B6, Vitamin A and Vitamin C. They are rich in minerals like potassium, magnesium and copper. They are rich in antioxidant properties. They are good for digestion and good for bone health. It also promote the brain health and control the blood pressure in our body. It  boost immunity in our body.

Mango Fruit Rasam can be served as " Soup" or it can be eaten with plain rice with a spoonful of ghee.

No Onion OR No Garlic is used in this " Mango Fruit Rasam". 
Let us see the recipe now :

Things Needed :

Mango Fruits : ( Any sweet varieties will do) : 6 to 8 (Small ones).
Rasam Powder : 1 Tablespoon
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Ingh /Asafoetida : A pinch
To Add :
Green chilly : 1 to 2
Pepper pods :3 to 4
Coriander leaves : 2 Tablespoons
Turmeric powder
Lemon Extract

Method :

1. Wash and clean mango fruits. Wipe out the moisture with a clean towel.
2. Squeeze out the pulp from mangoes. Keep it in a bowl. Wash and slit chilly, cut coriander and curry leaves. Crush or powder pepper pods.

3. Put some water to the removed mango outer layer and the seeds.
4. Squeeze out and collect the pulp (if remaining) and keep it aside.

5. Keep a pan on the fire and heat. Add coconut oil, mustard seeds.
6. Let mustard seeds splutter. Add curry leaves, slit green chilly and jeera.
7. Add ingh and mago pulp. Add 2 to 3 glasses of water. Mix it nicely.

8. Add required salt and a little turmeric powder. Add crushed pepper pods.

9. Let it boil nicely for 2 to 3 minutes. Add a tablespoon of rasam powder and mix it.

10. Boil for 2 minutes and shift the saaru to a serving dish.

11.Add squeezed lemon and coriander leaves.

12. Serve with hot plain rice and ghee. It can be served as soup also.

Note :

Adding more water and making it more liquid is optional. Adding tamarind instead of lemon is optional. Adding a spoon of ghee to " Mango Fruit Rasam " adds to the taste. Any brand or home made rasam powder can be used. ( I have used home prepared Rasam Powder). No need to add any jaggery/sugar, since the fruit it self having sweet content. Use of any cooking oil is optional.
Time : 15 Minutes
Serves : 4 to 5 .