Tag Archives: rava recipe

Aug15

Instant Rava Dhokla recipe / Instant Semolina (Sooji) Dhokla recipe – Tricolour Dhokla / Independence Day Special

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Wishing everyone a Happy Independence Day from Madraasi

India and we Indians celebrating our 70 th Independence Day, today is being a great pride for each and everyone of us. Like I shared last year Why India is Unique from all the other countries – It’s one and only “Unity In Diversity”, how many of us agree that still we keep up the unity in diversity in mind – few of us right. Wish everyone one of us to respect, follow and to share thoughts more and more about unity in diversity among us.

Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

As a food blogger, last year it was Tricolor Kesari and two years back it was Tricolor Sandwich and this year 2017 sharing a Tricolor Instant Rava Dhokla, give a try…

Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation Time – 10 mins

Cooking Time – 20 mins

Serves – 4 nos

Ingredients:

  • Rava / Semolina / Sooji – 1 cup
  • Sour Curd – 1 cup
  • Water – 1/3 cup
  • Eno (original flavor) / Cooking soda – 1 tsp
  • Cooking oil – 1 tsp + 1 ½ tbsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilli – 1 no
  • Curry leaves – a sprig
  • Salt – ¾ tsp (as per your taste)
  • Sugar – 2 tsp
  • Food color (orange and green) – ¼ tsp each
  • Lemon juice – 1 tsp
Rava/semolina/sooji, curd, salt, eno all together with water
Mixed without lupms
Divided to 3 portions with food color – green and yellow
Perfectly mixed together
With oil inDhokla mould
Batter transfered to dhokla mould
About to steam
Getting tempered with mustard, cumin and curry leaves
with green chillies
with water
With sugar
With few drops of lemon juice
Getting boiled for 2 mins
Dhokla steamed
Dhokla topped with sweet water tempering – Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special
Instant Rava Dhokla recipe / Instant Dhokla recipe / Tricolor Dhokla recipe – Independence Day Special

Preparation:

  • Take rava/semolina/sooji, Eno, sour curd, salt all together in a bowl, mix them well by pouring water little by little and make sure no lumps are formed.
  • Let it rest for few mins, meanwhile boil water in a steamer or idli vessel.
  • Divide the dhokla batter to three equal portions, add orange food color to one portion and green food color to the other portion. Mix it well.
  • Grease the dhokla mould with oil, pour the batter, first orange, then white and later green as the three portions.
  • Place the mould in the stand and steam it in the steamer for 15 mins or until the dhokla is cooked (spoon inserted in the middle of the dhokla should come out clean).
  • Meanwhile, heat 1 ½ tbsp of oil in a pan, add mustard, cumin seeds and curry leaves, wait until they crackle, add the slit green chili and cook for a min.
  • Add sugar and pour water and a tsp of lemon juice, bring it to boil for 3 mins and remove it from fire.
  • Remove the dhokla gently to a plate, pour the tempered sweet water over the dhokla.

Serve hot.

Aug7

Rava / Semolina Upma

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Rava upma is one of the simplest, easiest and tasty breakfast dish of South Indians. Kids love to have this, because of its sweetness. When we need it to be spicy it can be served with chutney. Its an authentic and traditional dish of south Indians.

Rava / Semolina Upma

Rava / Semolina Upma

Ingredients:

  • Rava/Semolina – 1 cup
  • Water – 3 cups
  • Green chilli – 1 nos
  • Mustard – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Bengal gram – ½ tsp
  • Curry leaves – a strand
  • Salt
  • Oil – 1 tbsp
  • Onion – ½ nos

Making of Rava upma –

 

Preparation:

  • Heat a tsp of ghee/clarified butter in a kadai, add the rava/semolina and roast until it starts turning golden brown.
  • Heat oil in a kadai, add mustard, black gram, bengal gram, curry leaves.
  • When it starts crackle, add onions and green chilies. Then stir gently. Wait till it turns golden brown.
  • Now pour the water, bring it to boil.
  • Add salt. Stir gently.
  • Now add rava, stir gently every now and then, otherwise lumps will be formed.
  • When the water evaporates, pour ghee to it and stir it continuously for about 5 minutes.

Serve hot with sugar or chutney.

For chutney recipe, refer this link: https://madraasi.com/2014/03/31/chutney/

CLICK HERE for more breakfast recipes.

Dec24

Nei Inippu

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Nei Inippu is one of the traditional and authentic dish prepared for Christmas in my Home Town (Tuticorin). I like this dish to the core, my neighbors prepare and share this with us for Christmas.

This is made up of rava, ghee/clarified butter and sugar with a pinch of shajeera and few cardamom pods. It takes time to get set after preparation almost 6 to 7 hrs. But my kids gave only an hour to get set and then started having it. Let us move on to the recipe…

Nei Inippu

Nei Inippu

Ingredients:

  • Rava / Semolina – 1 cup
  • Sugar – 2 cups
  • Grated coconut – 1 cup
  • Cardamom pods – 2 nos
  • Shajeera (cake seeds) – ¼ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Salt – a pinch
Rava/Semolina getting roasted in ghee/clarified butter
Grated coconut getting roasted in ghee/clarified butter
Grated coconut, crushed cardamom pods and shajeera in sugar syrup
With rava/semolina
Getting cooked
With ghee/clarified butter
Getting cooked
Greased plate
Thick conistency
Getting set
Got set
Nei Inippu

Preparation:

  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the rava and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Heat a tsp of ghee/clarified butter in a non-stick pan, add in the grated coconut and roast until it starts turning golden brown. Transfer it to a plate and keep it aside.
  • Crush the cardamom pods and keep it aside.
  • Take the 2 cups of sugar with 4 cups of water in a non-stick kadai, and keep in medium flame, keep on stirring every once in a while until it comes to thick consistency takes about 10 mins.
  • Now add in the roasted coconut along with the crushed cardamom, pinch of salt and ¼ tsp of shajeera. Keep on stirring once in a while until the coconut gets well blend with the sugar syrup or for 5 mins.
  • Grease a plate with a tsp of ghee and keep it aside/
  • Reduce the flame to low, and add in the roasted rava/semolina little by little and keep on stirring (be sure no lumps are formed).
  • Keep on stirring continuously for almost 15 mins or until the rava/semolina gets cooked.
  • Add in a tbsp of ghee/clarified butter and continue stirring until it leaves the sides and becomes thick.
  • Transfer the rava/semolina to the greased plate and spread it with a spoon.
  • Slice into pieces with a knife and let it set, it takes almost 6 to 7 hrs.
  • Take off the pieces gently and store it in an air-tight container.