ANDHRA STYLE IDLI WITH IDLI RAVA - IDLI WITH IDLI RAVA

Andhra idli is made with coarsely Ground Parboiled Rice. Idli Rava is also called Cream of Rice or Rice Rava. We can Easily make idli's with idli Rava. just you have to grind urad dal. idli Rava is soaked & added as such to urad dal. Monthly once i make idli's with idli Rava. These idli's are soft with nice Texture.

Andhra Style Idli 

 Prep Time :  14   hours. 

Cook Time : 12   minutes.

Recipe Category:Andhra Recipes 

Recipe Cusine  Indian

 

Ingredients

Idli Rava or Rice Rava - 3 Cups.

Urad dal - 1 cup.

Poha - 1/4 cup. 

Methi seeds - 1/2 tsp.

Salt - as Needed.

Method

• Soak idli Rava Separately for minimum 4 hours.

• Soak urad dal, Poha  & Methi seeds for minimum 4 hours.

• Grind urad dal , Poha & methi seeds with needed water into a smooth Paste in a Mixie or Grinder.

• Squeeze Rice Rava & add it to urad dal batter. Add Salt. Mix well.

• Let it Ferment for 7 - 8 hours. Then batter would have doubled. 

• Grease idli Moulds  with oil.

• Switch on the stove, keep steamer or cooker, add water.

• In meantime, mix the batter.

• Pour idli's in the idli Mould.

• When water starts boiling, place idli stand on steamer.

• Let it cook for 10 - 12 minutes.

• Serve hot idli's with chutney or sambar. 

Notes

• When using Mixie for Grinding, add chilled water, to avoid mixie heating up.

Video 

Pittu Recipe - Dal Upma(Moongdal & chana dal)

Pittu is an Authentic Vysyas delicacy, made with chanadal & Moong dal. It is a special recipe made when guest arrives home. This upma is made only with dals, so it is  packed with high content of fiber & proteins. so it is fiber & protein Rich upma.

Pittu Recipe

 Prep Time :  15   min. 

Cook Time : 25  minutes.

Recipe Category: Tiffin

Recipe Cusine :vysyas Recipes

Serves:4

Ingredients

Moongdal - 3/4 cup.

chana dal - 1/4 cup.

lemon(big) - 1.

Green chillies - 6.

salt - as needed.

To Temper

Mustard seeds - 1/2 tsp.

Urad dal - 1 tsp.

chana dal - 1 tsp.

curry leaves - 1 sprig.

Preparation

Soak the Moong dal & chanadal to gether for 2 hours.

Method

• Grind the soaked dal with salt to a coarse paste, with little water.The consistency be like idli batter consistency. Then  transfer it to Greased plate or tray  & steam cook it for 15 minutes.

• Meanwhile Grind Green chillies & salt to a paste. 

• When it completely cools down, crumble it. Add Green chillies paste & squeezed lemon to it & give a mix.

• Now heat the kadai, add mustard seeds when it splutters add chanadal, urad dal, curry leaves, when dals turns golden brown, add  1/4 cup of water, when water starts boiling add this crumbled idli's , add salt(adjust salt) & give a mix.  

 Notes

• Always Grind the batter coarsely.
•  if you find difficulty in crumbling the idli's, pulse it in a mixie.
• you can grind both the dal's in equal ratio also.
• you can have pickles or onions as sides.

POORI RECIPE - HOW TO MAKE PUFFY(FLUFFY) POORI

Poori is a Popular Breakfast Recipe in India loved by all Ages. Poori is an kids friendly Recipe. It is made with whole wheat flour. I have shared some tips & tricks in making Puffy Poori's.My MIL always makes Puffy Poori's. she has given some tips & tricks in making the Poori. So I am sharing with you all. My daughter is a big fan of this Poori. During her weekly holidays either on saturday or sunday, weekly once we make this Poori.

Check out Some side Dishes for Poori

Potato Masala

Vegetable korma.

Bombay chutney.

Chana Masala.

Kala chana Korma.

Avarekalu Sagu

Potato korma

Poori Recipe

 Prep Time : 10  min. 

Cooking  Time : 10 minutes

Recipe Category:breakfast 

yield : 9 - 10 poori's.

Ingredients

Wheat flour - 1 cup.

Melted Ghee - 1/2 tsp.

Sooji Rava - 1/2 tsp.

Salt - per taste.

Water - As needed.

oil - to deep fry.

Method

• Take a Mixing bowl, Combine Wheat flour, Melted Ghee,Sooji,Salt & mix well.

• Add water little by little to make a soft  smooth  & stiff dough. Make sure dough should not be sticky.
• After making the dough,immediately you should start preparing the poori's.
• Take small lemon sized dough & flatten it lightly as shown in the picture.

•  Dust it in flour and roll into small poori's with a help of rolling pin, not too thin or too thick.
• Arrange the rolled poori's in plate or Paper.
• Heat the oil, to check oil is hot.Oil should be hot, but not smoky. Now drop a pinch of dough into hot oil, it should pop up immediately & also it should not be browned. This is the Right Temperature of oil.
• Now, slide a  rolled circular disc into oil,after a second press the poori with a slotted ladle, immediately Poori's Puff up.Now carefully flip the Poori's & fry till Golden.Remove carefully using a slotted ladle & drain it in a tissue Paper. Repeat the same procedure  for rest of the dough.

• Serve Puffed Poori's hot.

Notes

• Adding Ghee gives nice flavour to Poori.
• Adding Rava is used to maintain the crispiness.
• Add water little by little to make a Soft & stiff dough.Dough should not be sticky.
• Make the poori's immediately as soon as you make the dough.
• Roll the dough into medium sized circular disc not too thick or thin.
• if you are making in large quantity roll the dough in batches. 
• Dust the dough with little flour, with more dusting leaves the residue while frying the Poori's.
• The temperature of the oil should be hot,  but not smoky. if the temperature is low, Poori won't raises up & drinks more oil.

Also Visit My: 101 Popular Breakfast Recipes