Rava Set Dosa

Rava /Rave /Semolina is one of the grain which helps you to prepare some food quickly. Semolina is a wheat rava and it is healthy to use it.
I have prepared prepared set dosa with medium sized rava and urid dal. It is soft, fluffy, yummy and of course it is healthy.

Let us see some benefits of eating Rave/Rava/Sooji / Semolina
Rava / Semolina is a coarse  flour made from durum wheat. Rava is rich in protein and fiber. So rava is digested slowly and keeps you full for a long time. It has good amount of vitamins. Rava has good source of iron and magnesium. These minerals helps and support red blood cell production and blood sugar control. Rava /Semolina is good for weight loss, for good heart health.
Here steamed /cooked plain rava is added to ground urid dal. It is idli batter actually and I made use for Fluffy dosa/dose.
Let us see the recipe now :
Pressure cook Rava in a container and keep it aside to cool. ( No water to rava while cooking). You can use weight to cook Rava. It is just like you are cooking rice. But not to add water to rava. It should be dry.

Things Needed :

Urid dal : 1 Cup
Steamed Rava/Semolina : 2 Cups
Salt : As required

Method :

1. Soak urid dal for 2 to 3 hours and grind it with required water. (I have used grinder).
2. Take out the ground urid batter to a big bowl and add salt and steamed rava.
3. Mix it well and leave it for fermentation.
4. Next morning Mix the Rava dosa batter nicely. Add water if required. It should be idli batter consistency.
5. Keep tava /pan on the fire and heat.

6. Clean the pan with a clean kitchen tissue.
7. Sprinkle some oil and put a ladle of oil. Do not spread much.
8. Cover and cook on low flame.  Sprinkle 1/2 tsp of oil on the top. Turn the other side and cook.

9. Take it out from the pan and serve hot Rava Set Dosa with the side dish you have prepared.

10.We had it with Honey and pickle.

Note :

Rava should be cooked well to get good taste. No need to add any methi seeds or avalakki. We are using more Urid dal. Cook on medium and low flame. Adding ghee/ butter instead of oil to cook dosa is optional. It taste heavenly.
Time : Urid dal soaking time 3 Hours + Fermentation + Over Night + Dosa preparation 30 Minutes.
Serves : 4 to 5.
Grind a cup of Urid dal with required water and take it out to a big bowl.

How to cook/steam Plain dry rava....? 

1. Keep pressure cooker on the fire.
2. Put some water and place the cooker plate.
3. Keep a small bowl upside down.

Placing the bowl upside down.

 4. Put Rava in a clean dry bowl. Keep it on the bowl. (Which is already placed up side down). Cover with a clean plate.

Placing Rava bowl in cooker.

 5. Close the lid and Keep cooker weight after it pushes the air out of the knob.

Cook for 8 to 10 minutes.

6. Open the lid and take out cooked rava and let it cool.

8. Add little water and mix it nicely. ( Once the rava cools down completely).

Add little water once the rava cools down.

9. Add rava mixture to ground urid batter and add salt. Mix it well and let it ferment over night or 5 to 6 hours.

Baragu / Proso Millet Uppittu

Millets and Health goes hand in hand. Lots of people turning and adopting millet food in their daily life. Such a beautiful and healthy grains that they are loaded with benefits to our health.
Here I have prepared Baragu / Proso Millet Uppittu/ Upma and it is yummy to have for breakfast or as snack.

Long long ago before rice entering into Our Bharath people used to grow and eat millets. That has been a daily food grain. Even Very Famous Story Writer Shree S. L Byrappa, writes in one of his novel Uttara Kand that even during Ramayana Yuga, people used to grow millets. Even Lakshmana and Seetha used to grow millets in the land which it belongs to them.
Millets are gluten free, good for diet and diabetic people. It has minimum amount of carbohydrates.
They are full of fiber rich grains and easy to grow.

Millets are known as Siri Dhanya means wealthy grains, since it makes our life happy by taking care of our Health.

Let us see What do we call these millets In our language Kannada which we Kannadigas speak in the State of Karnataka.

         English                     -             Kannada
1. Barnyard Millet                  Oodalu (ಊದಲು)
2. Kodo Millet                        Araka / Haraka (ಹರಕ/ಅರಕ)
3. Little Millet                        Saame (ಸಾಮೆ)
4. Foxtail Millet                     Navane (ನವಣೆ)
5. Brown Millet                      Kooralu (ಕೂರಲು)
6. Finger Millet                      Ragi (ರಾಗಿ)
7. Proso Millet                       Baragu (ಬರಗು)
8. Pearl Millet                        Sajje (ಸಜ್ಜೆ)
9. Soghum/Millet                   Bili Jola (ಬಿಳಿ ಜೋಳ).
I have powdered Baragu /proso Millet into rava consistency and then I used the baragu rava to make uppittu.

No Onion or No Garlic is used in this Baragu / Proso Millet Uppittu.
Let us see the recipe Now :

Ingredients :

Proso Millet /Baragu : 1 Cup
Carrot . 1
Ginger : An inch
Coconut : 1 Cup
Salt : As required
Ghee : 2 Tablespoons
Lemon : 1 Tsp
To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cashew nuts : 1 Tablespoon
Curry Leaves : 10 to 12
Green chilly : 2 to 3
Water : 2 Cups

Method :

1. Wash and cut green chilly, curry leaves into thin. clean Baragu grains and keep it aside.

2. Wash carrot, scrape out the skin and grate it.
3. Wash ginger and remove the outer layer and wash it again. Grate it.

4. Grate coconut and keep it aside.
5. Keep water for boiling. Powder baragu into Rava consistency.

6. Keep a big pan on the fire and heat. Add oil and heat. Add mustard seeds and urid dal.
7. Let mustard seeds splutter.
8. Add cashews, green chilly and curry leaves.
9. Add powdered baragu and fry nicely on low flame till the raw smell disappear.

10. Fry nicely and then add boiling water. (Let the flame be very low while pouring water to rava).

11. Mix it well and cover and cook for 2 to 3 minutes on medium flame.
12. Add salt and grated carrot. Mix it well and let it cook on low flame.

13. Add grated ginger and 2 tablespoons of ghee. Mix it slowly
14. Let baragu/proso millet cook nicely. Let all the moisture disappear completely.
15. Now its time to add coconut. Add lemon extract and mix it and mix it. Shift it to a serving dish.

16. Serve with a cup of curd and enjoy eating healthy Baragu /Proso Millet Uppittu.

Note :

Baragu should be powdered properly into medium size rava. If it turns powdered completely Uppittu will not taste good. Adding more water makes Uppituu watery and it does not taste good.
Adding onion is optional. Adding more ghee is optional.
Time : 30 Minutes

Serves : 2 to 3.