RAVA PONGAL | SOOJI PONGAL | RAVA KHARA PONGAL

Rava Pongal is one of the simple breakfast recipe done using rava and moong dhal along with seasoning. We usually prepare Ven pongal using raw rice and moong dhal. Here, moong dhal needs to be pressure cooked and can be done in quick time. The ratio of moong dhal and rava varies according to individual preference. 

Only tricky thing in this recipe is that rava should be cooked carefully, or else lumps will be formed and rava will remain uncooked.  

• Rava Idly
• Semiya Rava Kesari
• Milk Kesari

Video recipe of Rava Pongal:

INGREDIENTS:

Rava - 1 cup

Moong dhal - 3 tsp

Cumin - 1 tsp

Black cumin - 1/2 tsp (optional)

Pepper - 1 tsp

Cashews - little

Curry leaves - little
Asafoetida - 1/2 tsp

Turmeric - 1/4 tsp
Ghee - 3 tsp
Salt - 1 tsp

METHOD:

• Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.
• Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
• In a tawa, add ghee, cumin, black cumin and roast for few seconds.
• Add pepper and roast well.
• Add cashews, curry leaves, asafoetida and mix well.
• Add 2 and 1/2 cups of water, turmeric and allow to boil.
• Add a tsp of salt and wait until it boils.
• When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
• Close with a lid for a minute so that rava gets cooked well.
• Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
• Mix well and cook for few minutes in low flame.
• Add more ghee if preferred.
• Tasty and delicious Rava Pongal is ready.

Step wise method with pictures:

1. Soak and pressure cook 3 tsp moong dhal along with 1/4 cup water up to 3 whistles on high flame until soft.

2. Add 1/2 tsp of ghee in a tawa and roast rava until aromatic, remove and keep aside.
3. In a tawa, add ghee, cumin, black cumin and roast for few seconds.
4. Add pepper and roast well.

5. Add cashews, curry leaves, asafoetida and mix well.
6. Add 2 and 1/2 cups of water, turmeric and allow to boil.

7. Add a tsp of salt and wait until it boils.

8. When it starts boiling, lower the flame, add roasted rava little by little and keep on mixing simultaneously to avoid lumps.
9. Close with a lid for a minute so that rava gets cooked well.

10. Open the lid and mix thoroughly, add cooked moong dhal. It will approximately measure 1/4 cup.
11. Mix well and cook for few minutes in low flame.

12. Add more ghee if preferred.
13. Tasty and delicious Rava Pongal is ready

RAVA IDLY | INSTANT IDLY | SOOJI IDLY

A Popular breakfast recipe of Karnataka, done steaming  rava, curd with seasoning. The rava batter should not be too thick or watery. This will be handy if we don't have the regular idly batter. It can be done within easily within half an hour. It will be soft and fluffy.Baking soda must be added only at the time of steaming. If more quantity has to be done, add baking soda in batches while steaming. See also for

• Batter varieties for Idly and Dosa

Video recipe of Rava Idly

INGREDIENTS:
Rava - 1 cup
Curd - 1/2 cup
Baking soda - 1/8 tsp
Coriander leaves - little
Asafoetida - 1/2 tsp
Cashews - for garnishing
Salt

For Seasoning
Oil/Ghee - 2 tsp
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Ginger - 1/2 tsp
Chopped green chilly - 1 
Curry leaves - little

METHOD:

• In a tawa, add oil/ghee and roast the cashews and keep aside.
• Add cumin, mustard and after it crackles add bengal gram and urad dhal.
• Add curry leaves and green chilly and saute for a while.
• Add Rava and roast on low flame until aromatic.
• Switch off the flame and add asafoetida and mix well.
• After it cools down completely, add to a bowl.
• Add curd and mix well. Add water to adjust the consistency.
• Add required salt and keep aside for half an hour.
• Rava would have absorbed water, add little to get idly batter consistency.
• Grease the idly plate with little oil and arrange the cashews.
• Add baking powder to the batter, give a mix.
• Pour on the idly plate immediately and steam it.
• Tasty and fluffy Rava idly is ready.

Step wise recipe with pictures:

1. In a tawa, add oil/ghee and roast the cashews and keep aside.

2. Add cumin, mustard and after it crackles add bengal gram and urad dhal.

3. Add curry leaves and green chilly and saute for a while.

4. Add Rava and roast on low flame until aromatic.

5. Switch off the flame and add asafoetida and mix well.
6. After it cools down completely, add to a bowl.

7. Add salt, curd and mix well. Add water to adjust the consistency.
8. Add coriander leaves and keep aside for half an hour.

9. Add  little water to get idly batter consistency.

10. Grease the idly plate with little oil and arrange the cashews.

11. Add baking powder to the batter, give a mix.

12. Pour on the idly plate immediately and steam it.

13. Tasty and fluffy Rava idly is ready.

MIXED VEGETABLE IDIYAPPAM | VEGETABLE IDIYAPPAM | BREAKFAST RECIPE

Idiyappam is one of traditional cusine of India, especially Kerala, which is made from rice flour. It resembles noodles, but it more healthier & tastier. It is easily digestable, and doesn't give a heavy feeling.  Here, I have done along with vegetables and without any Masala.

It resembles Fried Rice, but taste is totally different and some ingredients vary. To differ, little turmeric powder can be added along with rice flour, to get colour evenly.

It is served along with Kurma or  Coconut milk or plain milk. Both sweet & spice can be done using plain Idiyappam. See this blog for

•  Idiyappam , Sweet Idiyappam
• Lemon Idiyappam
• Idiyappam Uppuma

Video Version of Mixed Veg Idiyappam

INGREDIENTS:
Rice flour - 1 cup
Carrot - 2
Capsicum - 1/2
Green Peas - 1/2 cup
Onion - 1
Green Chilly - 1
Red chilly - 1
Mint leaves - handful
Coriander leaves - handful
Oil - 3 tsp
Salt

For Seasoning
Cumin - 1/2 tsp
Mustard - 1/4 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Curry leaves - little
Asafoetida  - 1/2 tsp

METHOD:

• 1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
• In a bowl, add rice flour and 1/4 tsp salt.
• Add boiling water little by little to the rice flour, mix simultaneously with ladle.
• Do not add all the water, it depends according to the quality of the flour.
• Check if a non-sticky ball can be made.
• Stop adding water, allow to cool a bit.
• Using hand, knead well to a dough. Grease a tsp of oil over the dough.
• Heat an idly pan, grease idly plate with little oil.
• Make a cylindrical ball and fill the Idiyappam maker and close it.
• Squeeze on the idly plate and steam cook for 5 to 6 minutes.
• Transfer to a bowl.
• Heat a tawa and add oil.
• Add the seasoning ingredients one by one.
• Add chopped green chilly and red chilly.
• Add onion, cook for few minutes.
• Add vegetables and saute well.
• Add required salt for the vegetables alone, since we have already added to the rice flour.
• Sprinkle little water and close with a lid and cook on low flame.
• Add mint and coriander leaves and and mix well.
• Add steamed Idiyappam and mix gently, so that it blends together with veggies.
• Add a tsp of lemon juice, mix well and switch off the flame.
•  Tasty Mixed Veg Idiyappam is ready.

Step wise recipe with pictures:

1. Boil water 1 & 1/2 cups of water in a pan. Let it boil well.
2. In a bowl, add rice flour and 1/4 tsp salt.

3. Add boiling water little by little to the rice flour, mix simultaneously with ladle.
4. Do not add all the water, it depends according to the quality of the flour.

5. Check if a non-sticky ball can be made.
6. Stop adding water, allow to cool a bit.
7. Using hand, knead well to a dough. Grease a tsp of oil over the dough.
8. Heat an idly pan, grease idly plate with little oil.
9. Make a cylindrical ball and fill the Idiyappam maker and close it.

10. Squeeze on the idly plate and steam cook for 5 to 6 minutes.

11. Transfer to a bowl.
12. Heat a tawa and add oil.

13. Add the seasoning ingredients one by one.
14. Add chopped green chilly and red chilly.

15. Add onion, cook for few minutes.
16. Add vegetables and saute well.

17. Add required salt for the vegetables alone, since we have already added to the rice flour.
18. Sprinkle little water and close with a lid and cook on low flame.

19. Add mint and coriander leaves and and mix well.

20. Add steamed Idiyappam and mix gently, so that it blends together with veggies.

21. Add a tsp of lemon juice, mix well and switch off the flame.
22. Tasty Mixed Veg Idiyappam is ready.

Ven Pongal | Khara Pongal |Ven Pongal using Seeraga Sambha

Ven Pongal is a very popular breakfast recipe of South India. It is easy to prepare and healthy too. It can be served with any chutney variety or sambhar. Any function or occasion doesn't become complete without Ven Pongal in its menu. Here, I have done using Seeraga Sambha, a popular rice variety in Tamilnadu, with unique aroma and immense health benefits. Raw rice, Sona masuri rice can also be used to prepare Ven Pongal. 

It is  named  due to the  resemblance of Seeragam, Cumin in English. This rice is suitable for preparing Biryani and other variety rice like Tomato rice, Mint rice etc. See also for other recipes like

• Side dish for tiffin
• Sarkarai Pongal
• Seeraga Sambha Vegetable rice

Video recipe of Ven Pongal

INGREDIENTS:

Seeraga sambha rice - 1 cup
Moong dhal - 1/4 cup
Cumin - 1/2  tsp
Salt

For Seasoning
Ghee - 2 to 3 tsp
Cumin - 1 tsp
Pepper - 1 tsp
Ginger - little

Cashews
Curry leaves
Asafoetida - 1/2 tsp

METHOD:

•  In a bowl, soak rice & moong dhal together for some time. 
• Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.
• Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.
• After the pressure reduces, open the lid and mash well till it becomes smooth.
• In a pan, heat ghee, add cumin and pepper.
• Add ginger, curry leaves, cashews.
• Add asafoetida and switch off the flame.
• Pour over the cooked rice, mix well.
• Tasty Ven Pongal is ready.

Step wise recipe with pictures

1. in a bowl, soak rice & moong dhal together for some time. 

2. Wash thoroughly and add 3 cups of water along with 1/2 tsp cumin and salt.

3. Pressure cook up to 3 whistles in high flame and 8 minutes in low flame.

4. After the pressure reduces, open the lid and mash well till it becomes smooth.

5. In a pan, heat ghee, add cumin and pepper.

6. Add ginger, curry leaves, cashews.

7. Add asafoetida and switch off the flame.

8. Pour over the cooked rice, mix well.

9. Tasty Ven Pongal is ready.

Eggless Apple-Carrot-Oats Pancake

Pancakes are made with limited ingredients in less time. Regular Pancakes are made using eggs, maida/all purpose free. Here, is tried it using Oats, a gluten-free food. To add sweetness, instead of regular sugar, i added Apples & Carrots. Along with Oats, we can even prepare Beetroot Pancake using Beetroot, Banana Pancakes using Banana etc.

APPLE - CARROT - OATS PANCAKES

INGREDIENTS:-

Peeled Apple - 1/4th
Peeled Carrot - 1/4th
Lukewarm Milk - 1/2 cup
Salt to taste
Powdered Oats - 1/2 cup
Oil /Ghee - for making pancakes

METHOD:-

In a mixer jar, add 1/4th apple, 1/4th carrot and make a fine paste using milk. Now pour this mixture to the powdered oats and add required salt. The batter is ready to make pancakes.

Heat a tawa or non-stick pan and smear a 1/2 tsp of oil/ghee. Pour a small ladle full of the batter on to the tawa and spread gently. Cover with lid and cook in medium flame, till it cooks well.

Flip it and cover & cook the other side in low flame, till you see some golden spots on the pancakes.

Pancakes can be eaten as it is or it can be served with smearing 1/2 tsp of honey over it.