Ani’s Kids Recipe,South Indian samayal & Tips!

Just to Share with you……………..

I have tried so many varities of rava dosa. This is one among them . You don’t need idli batter or rice powder for this dosa. Instead you need Yogurt / curd. I am not sure whether it is North Indian way of making rava dosa but I learnt this through my Maharastrian friend Vrushali.  Rava has to be soaked in curd overnight for this Dosa. This Dosa batter needs fermentation but no grinding. It tastes delicious with sambar and chutney.

 Ingredients

1. Rava -1 cup
2. Yogurt -  1 cup
3. Green chillies – 3 finely chopped
4. grated or finely chopped ginger - 1 tsp
6. Cumins seeds – 1 tsp
7. Curry leaves – few fnely chopped
8. Salt to taste
9. Onion -2
10. Chopped corriander leaves for garnishing

Preparation

1.  Soak Rava in Yogurt/Curd  for over night.
2.  Fine chop onion and keep it aside.
3.  Add enough water to the overnight soaked mixture to get a semi-liquid consistency.
4.  Saute cumin and chopped  curry leaves .green chillies and grated ginger in 1 tsp oil and add it to the batter.
5.  Heat the griddle/dosa pan .
6.  Sprinkle onion on the tava and handful of batter and spray on the top of onions.
7.  Sprinkle some chopped corriander leaves on the top.
8.  Spread a few drops of oil around the edges.
9.  Fold it and serve hot with chutney or sambar.

Side Dishes 

Coconut chutney , Coriander chutney , Tomato onion chutney

Pudhina chutney , Peanut/groundnut chutney , Garlic chutney

Easy Sambar , Dal sambar

Just to share with you……

Instead of making plain rava  if we make that as kichadi it will taste good. We are taking some veggies too. This will be a good food for kids. This goes well with coconut chutney.  This is  one of the breakfast item . This is served in function breakfasts too.

Vegetables

Beans, carrot, green peas, cauliflower, cabbage, potato. No hard and fast rule for the proportions and the type of vegetables. Whatever you have take those and cut into small pieces as you cut for poriyals.

Others

1. Onion small -1

2. Green chillies – 5 to 6

3. Tomato small size- 1

4. Mustard – 1/4 tsp

5. Oil -3 tsp

6. curry leaves as needed

7. Turmeric powder -1/2 tsp

8. Rava – 1cup

9. Grated ginger – 1 tsp

Preparation

1. Cut vegetables into fine pieces (one cup).
2. Take 1 cup of  rava  and roast in little ghee/oil or without oil and fry for few minutes.  Roasted rava’s are also available in Indian groceries. If the rava is not roasted then it will result in mushy kitchadi.
3. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. When it splatters, add curry leaves,chopped green chillies ,onions ,ginger and fry till it is done.
4. Now add the vegetables, turmeric powder, salt and fry them until they turn soft . Now add 2 cups of water and when it begins to boil add rava and keep stirring till all the water is absorbed and it becomes thick  (fully cooked).

Note:

If rava is used then it is called RAVA KITACHADI of if Vermicelli /Semiya is used then it is called SEMIYA KITACHADI or VERMICELLI KITACHADI.

Just to share with you…………..

I am very great fan of Rava Dosa. Among all Dosa Rava Dosa is always my first choice. I want to learn hotel rava dosa recipe for a very long time.  I tried many versions like mixing rava to Idli batter,soaking rava with yogurt overnight etc. Among all the versions I didn’t get the expected taste I want. Thanks to Varehvah chef  I get a chance to learn the dosa I want . This is instant as well as very very nice recipe.
The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented. For making ordinary dosa, the batter should be fermented for atleast  7+ hours . For Rava Dosa, the ingredients can be  soaked for just 30 mins to 1 hour if you wish or you can do it right away. This is apt for breakfast and dinner.

Rava Dosa

step 1:

step 2:

step 3:

Ingredients

1. Rice Powder – 1 cup
2. Samoline /white rava – 1 cup
3.  All Purpose flour – 1/2 cup
4. Cumin seeds – 2 tsp
5. Green chillies – 4
6. Ginger – small piece
7. Onion  as needed
8. Corriander Powder
9. Pepper powder – 1 tsp
10. Salt as needed
11.  Oil as needed

 
Preparation

1.  Add Rice, Rava and all purpose  flour (maida) , cumin seeds,  finely chopped ginger, finely chopped green chillies,salt and pepper powder as needed.
2.  Mix all the dry ingredients well.  Then add water and mix well . The batter should be like butter milk consistency.
3.  Heat the tava. Tava should be flat one.
4.  Sprinkle finely chopped onions on the tava.  Then sprinkle the batter on the tava . On the top of  it sprinkle corriander leaves.
5. Sprinke oil on the top . This dosa needed some extra oil than regular ones to taste very good.
6. It takes long time for cooking until it gets crisp.

 Tips

1. Batter should be in water consistency then only you will get good dosa.
2. If you want more crispness that add another quater cup of rice flour.
3. More onions tastes best.
4. Always flat tava’s are best.  If you have iron tava’s then this dosa tastes good than in nonstick tava.
5. An iron tawa or griddle requires higher heat as compared to non-stick pan.

 Variations in preparing rava dosa

1. You can also sprinkle  grated carrot on top. you can use you veggie on as per your imagination.  But it should get cooked on the top. So always grated / shredded veggies are best.
2.  You could add grated carrot and coconut to the batter along with rest of ingredients.
3. Add some sliced onions while the dosa is cooking.
4. Broken cashew nut pieces can also be added to the dosa batter. At the time of preparing dosa, use the ladle to stir the dosa batter well, as all the flours mixture tends to sink to the bottom of the vessel like a thick residue.
5. Do not refrigerate the batter for more than 2 to 3 days otherwist it will turn sour.

Just to share with you…..

Many people in India (mostly south Indians) are great fans Biriyani. For most occasions and festivals Biriyani is the most often made recipe. Biryani is made using basmathi rice or seeraka samba rice (very small size rice commonly called as birayani rice by people).This recipe is made using lots of spices.

We all can cook Veg Birayani and Non-Veg Birayani’s. Yesterday when I was talking to my friend Monica she was telling me that she tried chicken birayani with pasta basically rice is substituted with pasta in the birayani and it came good. Today morning when I was thinking what to make for the breakfast suddenly i felt why we should not try Birayani out of Wheat Rava because my plan was to make wheat Rava upma. I tried out cooking Wheat Rava Birayani and the outoput was good.

It slightly diffent from Rava kitachadi which we make with Rava by adding vegetables. The difference is the addition of spices we use for Birayani.Wheat Rava Biryani is very good for diabetic and those who are on diet and also people who are not supposed to take the oily non-veg birayani. This biryani has very less oil and contains lots of vegetables.

Wheat Rava Birayani

Ingredients

1. Wheat rava – 1 cup
2. Mixed vegetables – 1 cup ( finely chopped or u can use frozen mixed vegetable)
3. Small size Onion – 1 (chopped)
4. Small size tomato -1 (chopped)
5. bay leaf – 1
6. cooking oil – 2 tsp
7. curd – 1/4 cup
8. salt – as needed

For powder and paste

In mixie first dry grind the below ingredients:

1. Cinnamon – 1 small piece
2. Cloves – 2
3. Cardamom -1
4. Poppy seeds – 1/2 tsp

then add the following ingredients ,sprinkle some water and grind everything into fine paste.

1. ginger-garlic paste – 3/4 tsp
2. green chillies -2
3. coriander leaves – little
4. Mint leaves – little

Note: you can do powder and paste seperately since for small quantity its just a speed up process

Preparation:

1.  In a heavy bottomed pan, Pour oil and add chopped onion,Bay leaf and fry till it becomes soft.
2.  Add the ground paste and fry till the raw smell disappears
3.  Add chopped tomato till it gets cooked
4.  Add all the vegetables and fry for 5 minutes
5.  Add wheat rava and fry for a while
6. Add  curd ,2 cups of water  and needed salt to taste
7. Pressure cook the mixture or you can cook in open pan ( Allow one whistle to come and reamve the cooker from the stove)
8. Serve hot with mixed raitha

Tips

 Use vegetables like carrot, beans, cauliflower, peas , pototes and capsicum. Don’t any any watery vegetables.

Just to share with you…

This is one of the traditional sweets of Tamil Nadu.  Especially in south Indian villages almost every one will know how to make it.  Its very simple and easy to make. I heard through my granny that in their days when they visit some body’s place they used to make sweets like rava ladoo,adirasam ,ladoo etc,

Ingredients

1. Rava – 1 cup

2. Powdered Sugar – 1 cup

3. Ghee- 1/4 cup

4. Cashews – less than 1/4 cup

5. Raisins – less than 1/4 cup

6. Cardamom 1-2

7. Milk -50ml

Preparation

1. Dry roast rava for a few minutes till the flavour comes out.

2. Mix this rava with powdered sugar.

3. Fry cashews in ghee and mix it with the above.

4. Peel cardamom skin, and pound it well and add it to the above mixture

5. Sprinkle little milk as needed and make small balls.