Wash and soak all the ingredients except salt in water for 3 hours.
Grind to a smooth thick batter, add salt and mix till combined.
Cover and let it ferment overnight or for 8 hours.
Next day dilute with water if needed to get the right consistency.
Heat a dosa pan when hot pour a ladle of batter and spread it , pour few drops of oil around the dosa once brown on one side flip the other side to cook.
Remove it on a plate and serve with any chutney you like.
wash and soak channa dal for 30 minutes in water. Wash and soak quinoa in water for 10 minutes.
Heat oil in a pan & temper it with above ingredients.
Pour water, add salt , grated coconut & soaked and drained channa dal , give a boil.
Reduce the flame and add the soaked and drained quinoa & rice rava , mix it well cover it with a lid .
Cook till all the water has evaporated and cooked, switch off the stove & leave it to cool completely.
Slightly grease your palm with oil ,take a small portion of the mixture, roll it out into small balls.
Arrange all the balls in a greased container and steam them for 3 minutes.
Serve hot with any chutney you like.
Note:
a) Soaked yellow moong dal can be added instead of channa dal. b) If you don't have ready made rice rava, just take raw rice & dry grind to a rava consistency and add or rice flour can be added too. This is added just for a extra binding.
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding , consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter , remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter to a semi thick circle , drizzle ghee or butter generously around the dosa .Sprinkle chutney pudi on top and cook in low flame
Once brown at the bottom remove from the griddle , do not flip the dosa.
Enjoy with chutney or sambar!.
Chutney Pudi
Chutney Pudi Recipe
Urad dal - 1/2 cup
Channa dal - 1/4 cup
Red chilies - 15
( add more or less according to the spice level)
Desiccated coconut - 1/4 cup
Tamarind - 1 tsp
Curry leaves few
Hing - 1/2 tsp
Jaggery - 1/4 tsp
Salt to taste
Method
Add all the above ingredients except hing , jaggery and salt into a pan , in low flame dry roast till light brown.
Switch off the stove add hing , jaggery salt & grind to a semi smooth powder.
Yellow Moongh dal - 1/2 cup ( soak in water for 1 hour and grind to a thick smooth paste) Crushed ajwain - 1/4 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Sesame seeds - 1 tsp
Hing - 1/2 tsp
Chopped green chilly - 1
Grated ginger - 1/8 tsp
Chopped coriander seeds - 1 tbsp
Melted ghee - 1 tbsp
Cooking soda - 1/4 tsp Salt to taste
Other ingredients
Ghee to cook the baati
Method
Take a wide plate add all the above ingredients and mix till combined.
Add very little water if needed to form a semi tight dough, cover with a wet cloth for 5 minutes.
Divide the portion into equal size balls and roll them into a disc, apply ghee and sprinkle some wheat flour. Fold both sides into half meeting at the middle, apply ghee again and sprinkle wheat flour.
Then fold one side again ( like folding a book) to for a rectangle shape.
Roll it like a log and cut it into half. Gently roll them to form a ball. ( See the way it's folded and cut into half and rolled to a ball ).
Take a appe pan pour ghee place the baatis and cook the baatis till light golden brown on both sides.
Remove it from the pan and dip them in melted ghee and enjoy with Dal and Churma.
Wash and soak both the rice and urad dal and methi together separately for 4 hrs.
Drain water from urad dal, grind dal till its a light fluffy batter by adding water little by little. keep it aside.
Same way drain out water from rice, grind rice to a smooth batter, make sure your batter is not too thick or
too thin. add water little by little while grinding.
Mix both the batters add salt, mix gently till its well combined, leave it to ferment overnight.
Line a shallow plate or idiappam plate with a thin wet muslin cloth or a greased banana leaf, pour a large ladle of batter and gently spread like a semi thick dosa.
Cover it with a lid and steam it till cooked, these idlis cook very fast.
Switch off the stove let the Idli cool & gently remove the idlis from the muslin cloth or banana leaf.
Serve hot with chutney or sambar. Thanks for visiting !
( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Peanuts - 2 tsp
Chopped cashew nuts - 1 tsp
Hing - a generous pinch
Slit Green chilies - 4
Minced ginger - 1/4 tsp
Broken red chilly - 1
( Heat oil in a pan and temper it with above ingredients, keep it aside)
Other ingredients
Few curry leaves
Lemon juice extracted from 1 medium size
( add more or less according to your taste)
Method
Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.
Add the steamed and crumbled kollu and in low flame fry for 2 to 3 minutes till they reach puttu consistency ( Must be dry without and sticky consistency)
Add coconut mix and switch off the stove. Garnish with coriander leaves and enjoy hot.
Sweet Puttu
Jaggery - as needed
Grated coconut as needed
Cardamom powder - as needed
Steamed and crumbled kollu
( Fry the steam kollu in 1 tsp of ghee till they are dry and without and sticky consistency )
Method
Take a bowl mix all above ingredients together and enjoy!
Wash & soak both the rice and urad dal in separate bowls for 5 hours.
Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter
Sprinkle water in intervals , transfer to a wide bowl.
Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.
Add both the batters into a wide bowl add salt mix till combined.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter well and its ready to use.
Grease Idli plates with oil add a ladle of batter , steam them till cooked.
Enjoy with chutney or sambar
Note:
a) If making dosa dilute the batter a bit and make dosa.
Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.
🌿 Health Benefits:
Boosts immunity and energy levels
Aids digestion and is gentle on the stomach
Rich in antioxidants, iron, and essential minerals
Beneficial for people with anemia and fatigue
Helps in bone and joint health, especially during recovery
Gluten-free and diabetic-friendly due to its low glycemic index
Add the roasted rava and pour the luke warm buttermilk , mix cover and cook in low flame till cooked.
Add the fried cashew nuts garnish with curry leaves and enjoy hot with chutney or pickle.
Courtesy: Priya Satish
Rava Mor Upma is a light and comforting South Indian dish made with roasted semolina (rava) and spiced buttermilk. Mildly tangy and flavored with curry leaves, green chilies, and ginger, this wholesome recipe is easy to digest and perfect for breakfast or a simple meal.
Slowly add the roasted sooji and mix well quickly to avoid lumps. Cover and cook till the upma is cooked. switch off the flame mix and enjoy hot with any chutney or pickle.
Drain the water from the rice add it into a blender , grind to a thick coarse mixture.
Do not add water while grinding, if needed just sprinkle very little water.
Transfer to a bowl , in the same blender add cumin and coconut , pulse till combined.
Add the coconut mixture into the ground rice mixture, add salt and mix well.
Shape it into small balls and steam them for 5 minutes or till cooked.
Enjoy with any spicy chutney.
Note:
If you want it to be spicy then add chopped green chilies, onions, curry leaves fried in a teaspoon of oil mix it into the ground rice mixture and steam.
( For this recipe oil is added a bit more so add accordingly)
Mustard - 1 tsp
Urad dal - 1 tsp
Red chilly - 1
Few curry leaves
Chopped ginger - 1/4 tsp
Ingredients ground to a coarse mixture
Kerala matta rice / - 1/2 cup
( wash and soak the rice for 8 hours )
Coconut - 2 tbsp.
Chopped onion - 1 tbsp.
Curry leaves few
( Drain out the water from the rice add it into a blender, add the above ingredients and grind to a coarse thick mixture, add very little water while grinding )
Other ingredients
Salt to taste
Coconut oil - 1 tsp
Method
Take a heavy bottomed pan i have used a cast iron skillet, temper it with above ingredients.
Pour the ground mixture and mix well. Spread it evenly and cover it with a lid , in low flame cook for 10 minutes.
Remove the lid and mix well, cook the upma till the mixture turn light brown and leaves the sides of the pan. Switch off the stove add curry leaves and coconut oil , mix and enjoy hot!
Broken Matta Rice Upma version 2 recipe click HERE
Wash the rice and drain out the water, add the wet rice into a pan.
In medium high flame roast the rice till they splutter. Make sure you don't over fry and burn the rice then the upma will taste bitter.
Cool the mixture and dry grind to a coarse rava consistency and keep it aside.
Heat coconut oil in a pan and temper it with above ingredients.
Add onion , green chilly, ginger and curry leaves fry till onion changes it's colour.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the ground rice rava stir it to make sure there are no lumps.
Close it with a lid and in low flame cook till it's done, switch off the stove.
Garnish with few curry leaves mix and serve hot with any chutney or pickle.
