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.   

Banana + Rice Flour Poori

Banana Rice Poori is a sweet dish and easy to prepare. This is also called as " Banana -appa " in our native Udupi  Dakshina Kannada and Malenaadu surroundings. It is one of the munching eatable in the evenings of a rainy day. A very good snack with evening coffee or tea. Nice to eat when you are watching some T. V. Programme. Good for your kid's munch box. (break time ). You can even prepare and take it for picnics and long distance travel.  Good for kitty parties and kids parties. You can munch Banana -Rice flour Poori at any time of the day.
We can prepare this banana appa for Prasadam (neivedyam) during pooja .

This Banana Poori is very easy to prepare. Bananas, jaggery, coconut, rice flour  all these ingredients are normally can be found in the kitchen. There is no need to soak rice. So lets see how to prepare this Banana Rice flour Poori

Things Needed :

Ripe Banana : 1
Jaggery :1/2 cup
Coconut : Fresh and grated : 1/2 Cup
Cardamom :  4 to 5 Pods
Rice flour :  2 Cups
Salt : a pinch
Oil : 1 Cup

Method :

1. Grate coconut and remove the seeds from cardamom.

2. Now grind coconut, banana and cardamom with little water.
3. Add jaggery and grind it nicely and remove from the liquidizer and put it in a big bowl.

4. Add rice flour and salt to the ground mixture and mix it nicely and prepare thick dough.

4. Keep a pan on the fire and put oil. Heat.
5. Take a small portion of the rice flour mixture and flatten on your palm.

6. Prepare a small size of pooi and fry in hot oil. Let the flame be medium.

 
7. Fry till it turn brown and turn other side of the poori and fry for 10 seconds . 

 8. Remove from the oil and place on kitchen tissue. ( Tissue helps to absorb extra oil)

9. Repeat the same with the remaining dough and fry poori one by one.
10.  Banana Rice flour Poori is ready to serve. Serve it with a cup of coffee or tea.

Note : 

You can use more bananas and more jaggery .
Make sure the rice flour is fresh and fine. (very nicely milled).
You can soak rice and grind it along with coconut. Remember the dough should be like chapati dough . ( Do not use much water while grinding, Add little dry rice flour , if the dough turn watery.). Or it may absorb more oil.
You can also fry these banana appa in ghee to make it more rich and tasty.
Do not add any ghee or oil while preparing the dough. 
Adding salt is optional.
Time : 30 minutes
Serves : 5 to 6