Oats + Rava Spicy Guli Appa

Oats + Rava Spicy Guli Appa is a quick and easy dish and you can do it whenever you think of it. Oats adds to the softness and health benefits. We can have this guli appa for breakfast, snack and even for dinner.
Rava or Rave (Semolina) is derived from the Italian word Semola, meaning bran. Samolina made from durum wheat is yellow in colour. Semolina improves kidney function and it is potassium content. Semolina is a good source of two vital vitamins E and B which are essential for good immunity from disease. Samolina contain minerals such as phosphorus, zink and magnesium. These minerals are beneficial for the health of our bones and nervous system.

Oats contain loads of vitamins and minerals. Oats are anti oxidants. Oats also contain protein and dietry fiber. Oats may help you to reduce the cholesterol. They are diabetic friendly and they support the healthy digestion.

Here is a recipe of Oats + Rava Spicy Guli Appa (Paddu). We need a Guli Appa pan to prepare guli appa. Or you can even spread the dough as dosa. It is healthy, easy and dideer (quick), I am sure all age group will surely enjoy eating Oats + Rava Spicy Guli App.

Things Needed:

Rava (Semolina) : 2 Cups
Oats : 1 Cups
Curd : 2 Table spoons
Curry leaves : 10 to 12 leaves
Coriander leaves : 3 to 4 Table spoons
Ginger : 1 Table spoon
Rasam Powder : 1 Table spoon
Salt : required
Water : Required
Oil : 1/2 Cup
Eno salt : 1/2 Tea spoon
Coconut : 2 Table spoons

Method:

1. Dry roast Oats and dry grind when it is cooled.

2. Wash and cut curry leaves, coriander leaves and grate ginger and coconut.
3. Now take a big bowl and add Rava, oats, curd, salt, curry, coriander leaves, rasam powder, coconut and salt.

4. Add required water and prepare dough. Leave it for 5 minutes.
5. Now keep a Guli appa pan on the fire. Sprinkle oil to each mould in the pan.
6. Now add Eno salt and mix the dough well.

7. Take a spoonful of dough and put in the each mould and cover the lid and cook on medium heat     for 1 to 2 minutes.
8. Now remove the cover and put 1/2 spoon oil on each guli appa and turn guliappa to cook on the other side.

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9. Cook for a minute and remove the guli appa and serve with the chutney or any curry you have      prepared. If you do not have Guli appa pan prepare dosas with the same batter.

10. Repeat the same with the remaining dough.

Note :

Must cook guli appa on low and medium flame. Adding roasted oats adds to the softness of guli appa. You must dry roast the oats. Or the guliappa dough will be more sticky and you won't enjoy eating good guli appa. Adding little rasam powder is to get the good aroma. You can also add green chilly. You can avoid using oil if you use a nonstick guli appa pan. Or you can use more oil. Use of coconut is purely optional. Do not roast Rava.
Serves : 4
Time : 20 minutes.

Spring Onions + Knol khol Curry (Huli)

Knol khol (gadde kosu) is a healthy vegetable used in Sambar, rice preparations and dry curries.

Knolkhol or Kohlrabi (German name) is commonly called as Kholkhol (English) or Nookal (Hindi). It is extensively used in the part of  South India. In Kannada it is called as Navil kosu or Gedde Kosu, Matathi - Alkul or Navalkol, Tamil - Nool Kol/Nukul/ Nookul, Hindi- Ganth Gobhi, Telugu - Noolkol and in Malayalam Seemamulangi.

Knol khol is rich in vitamins and dietary fiber, less in fat and zero cholesterol. It also has good levels of minerals, copper, calcium, potassium. manganese, iron and phosphorus.

Spring Onions are very low in calories. They contain anti oxidants, menerals and vitamins. They are natural dietary fiber. They contain Vitamins like vitamin C, vitamin K and vitamin B-complex.
They are rich in copper, iron, manganese and calcium.  

Here is a recipe of Knol Khol + Spring Onion Coconut curry. We can have this curry with chapatis, pooris, rice, roti, dosa or idli. The curry is mild with less spice and all age group will surely enjoy eating this curry. (Huli).

Ingredients :

Knol Khol : 2 to 3
Spring Onions : 1 Bundle
Coconut : 1 Cup
Tamarind Pulp : 2 Table spoons
Jeera : 1/2 Tea spoon

Red chilly Powder : 1 Tea spoon
Salt : to taste
Water : required
Oil : 1 Tea spoon
Curry leaves : 5 to 6
Mustard seeds : 1/2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Ingh :  a pinch'
Turmeric : a pinch

Method :

1. Wash Knol khol and Spring Onions. Cut into to small pieces. Cook them with required water.

2. Grate coconut .
3. A small marble size of tamarind. Wash and remove the seed. ( if there is).
4. Now grind coconut, red chilly, jeera and tamarind with little water.

5. Keep a pan on the fire. Heat and put oil.
6. Add mustard seeds and methi seeds to the hot oil. Let the mustard seeds spurt.
7. Add ingh and curry leaves.
8. Add cooked Knol Khol and spring onions. Add salt and mix it well.

9. Let it cook for 1 minute. Add ground coconut to the boiling veg mixture.
10. Mix it nicely and cook for 2 to 3 minutes.

12. Shift the curry to a serving bowl. Serve with chapati or Hot rice.

Note :
Cook Knol khol till soft to get the good taste. You can add cooked dal (toor/moong) to the curry to get a thick gravy. But the taste differ. You can also add onions to the curry. You can also use green chilly instead of red chilly.
Time : 20 minutes
Serves : 3 to 4