Category: South Indian Dishes

Rava Upma | Semolina Porridge Recipe

Today’s recipe is ‘Rava Upma’. I am so happy to share this recipe, as this is my favourite breakfast recipe. Although I can have this dish anytime of the day, but it is usually served as a breakfast or snack recipe. It is a very popular recipe from South India. Do try this healthy recipe which is a kind of porridge which is made from semolina.

Rava Upma

Rava Upma

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Rava Dosa (Semolina Pancake/Crepe)

Rava Dosa is a variety of South Indian dosa. It is like pancake or crepe. Rava means semolina (english) or sooji (hindi).The best part about this variety is that it is instant. No fermentation is required for this dosa variety. You can serve it as snack or breakfast or main course. Batter for this dosa is of very thin consistency.

Rava Dosa

Rava Dosa

Semolina dosa needs no fermentation, all you need to do to prepare crisp dosas is to let the batter sit for at least 15 mins. The main ingredients for this dosa are semolina, rice flour and all-purpose flour (maida). To make it spicy you can add spices and green chillies. This recipe is of spicy rava dosa. Serve dosa with any chutney recipe of your choice.

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Neer Dosa (Rice Crêpe – South India Cuisine)

Neer Dosa is prepared from watery rice and coconut batter. Neer literally means water in Tulu language. It is a kind of rice crêpe which is a delicacy of Tulu region and belongs to Mangalorean cuisine. Other name for neer dosa in Konkani language is ‘panpale’.

Neer Dosa

Neer Dosa

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Hyderabadi Bagara Baingan (Spicy Aubergine Curry)

Today’s recipe is ‘Hyderabadi Bagara Baingan’. It is a delicious and a very popular south-indian dish. In Hyderabad this dish is served as a side dish along with Hyderabadi Biryani. You can also serve it with roti/chapati/plain rice/paratha.  This recipe which I am sharing today is again my mother’s recipe.

Hyderabadi Bagare Baingan

Hyderabadi Bagare Baingan

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Serves: 5

Duration:  20 mins (prep time) + 40 mins (cook time) = 1 hour (total time)

Ingredients for Hyderabadi Bagara Baingan

Baingan/Egg Plant/Aubergine1/2 kg
Tomato (medium sized)2
Onion (small sized, chopped)3
Garlic2 tbsp
Curry Leaves10-15
Tamarind (for pulp)2 tbsp
Coconut (roughly chopped)2 tbsp
Poppy seeds/Khus khus2 tsp
Red chilli powder2 tsp or as per taste
Turmeric1/2 tsp
Saltas per taste
Green chilli5-6 nos.
Peanuts1/2 cup
Sesame seeds2 tsp
Cumin seeds/Jeera1 tsp
Black peppercorn1 tsp
Cloves8-10
Coriander powder3 tsp
Oil4 tbsp
Water1/2 cup

Procedure for Hyderabadi Bagara Baingan

  • Wash all the vegetables and soak tamarind in water for 10 minutes. Slit baingan in quarter, do not cut through. Make tamarind pulp and keep it aside.

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  • Dry roast chopped coconut, peanuts, cumin seeds, sesame seeds, and poppy seeds.

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  • Add water and make a paste of above roasted ingredients.
  • Make a paste of tomato and onion.

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  • In kadhai/deep pan heat oil. Add black peppercorn, cloves, green chillies, curry leaves and garlic. Cook for 2-3 mins.

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  • Add egg-plant/ baingan / aubergine. Cook till color changes from purple to brownish purple.

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  • In the above mix add tomato and onion paste. Cook till separates and baingan are cooked completely.

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  •  Add all the remaining spices in the above mix.

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  • Mix everything nicely. Add coconut paste in the kadhai.

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  • Add water and tamarind pulp.

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  • Cook till gravy starts boiling.

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  • Serve it hot with chapati/rice/paratha. You can garnish it with coriander leaves or desiccated coconut.

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Instant Masala Rava Idli (with coconut chutney)

Hello everyone ! Today’s recipe is ‘Instant Rava Idli’. This recipe is easy and quick to enjoy idli. Authentic south indian idli needs time as it needs fermented batter. It is a popular breakfast dish. Idli is a very healthy dish as it is cooked through steaming process. In this recipe wheat rava (semolina) is used instead of rice rava.

Instant Masala Rava Idli

Instant Masala Rava Idli

To cook instant rava idli, you will need semolina/rava/sooji as your main ingredient. Idli is often served with sambhar or chutney. Rava idli is a speciality of Karnataka. Instead of using a steamer, I used microwave for preparing instant idli.

You can share your re-creation of this recipe or any other recipe from Rasoi Recipe on our Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.   

Serve: 4-5

Duration: 20 mins (Prep time) + 10 mins (Cook time) = 30 mins (Total time)

Ingredients for Instant Masala Rava Idli

For Idli

Semolina/Suji                                           1/2 kg

Buttermilk                                                 1/2 ltr

Fruit salt                                                     1 pouch

Onion  (chopped)                                   1 small size

Green chilli                                                1 small

Tempering 1 for idli:

Oil                                                                   2 tsp

Urad dal                                                      1/2 tsp

Red chilli powder                                  1/2 tsp

Turmeric                                                     1/4 tsp

Salt                                                                 1/2 tsp

Jeera/Cumin seeds                               1/2 tsp

Mustard seeds                                         1/2 tsp

Hing                                                               a pinch

Tempering 2 for idli:

Oil                                                                  1 tbsp

Salt                                                                1/2 tsp

Red chilli powder                                  1 tsp

Turmeric                                                    1/4 tsp

Curry leaves                                             8-10 nos.

Jeera/Cumin seeds                              1/2 tsp

Mustard seeds                                        1/2 tsp

For Coconut Chutney

Fresh Coconut                                        1 small size

Roasted chana                                        1/2 cup

Tamarind                                                    10 gms

Jeera/Cumin seeds                              1/2 tsp

Ginger                                                         2 inch

Salt                                                               1 tsp as per taste

Green chilli                                              6

Garlic                                                          7-8 cloves

For tempering:

Oil                                                                 1 tbsp

Urad dal                                                    1/2 tsp

Red chili                                                    1  no.

Mustard seeds                                      1/2 tsp

Curry leaves                                           7-8 nos.

Procedure for Instant Masala Rava Idli

For masala idli:
  • Mix semolina and butter milk in a bowl. Keep it aside for at least 10 minutes.
  • Add chopped onion and green chilli in the mix.
  • For tempering 1: Heat oil in a small deep pan. Add jeera and mustard seeds, let them crackle. Add all the remaining ingredients of tempering 1 in the oil. Temper the above idli mix. Mix well.

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  • At this stage, add fruit salt and mix everything uniformly.

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  • Now grease moulds of idli trays well. Pour idli batter in the mould. (My idli mould is for mini idlis that’s why it took only 6 minutes to steam idli in the microwave.)

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  • Tempering 2: Heat oil in a deep pan. Add jeera and mustard seeds, let them crackle. Add all the remaining ingredients of tempering, immediately add idlis in the tempering.

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  • Cook till tempering coats all the idlis uniformly and are crispy.
  • Your Instant masala rava idli is ready to serve !
  • Serve it with coconut chutney.

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For coconut chutney:

  • Grind all the ingredients of chutney in a grinder in a smooth paste.

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  • For tempering: Heat oil in a pan. Add all the ingredients of tempering and cook for a minute.
  • Temper coconut chutney and serve it with masala idli.

Note:

  • If the idli batter looks very thick in consistency then add little amount of water.
  • You can also add dry fruits in the idli.

 

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