Oats Idly

Ingredients

• Half cup of Oats
• Half cup of wheat rava
• One and half cup of sour curd
• One tsp pepper jeera powder
• One tsp ghee
• Salt as required
• One grated carrot for garnishing

Method

1. Grind oats in the mixer in the form of rava.
2. In a pan, fry oats and wheat rava for 2 minutes.
3. In a mixing bowl, put oats, wheat rava, salt and one cup curd.
4. Mix well and let it remain for 15 minutes.
5. Heat ghee and add pepper, jeera powder.
6. Add this  to the oats and rava mixture.
7. Add the remaining curd to make smooth batter.
8. The consistency of the batter should be like idly batter.
9. Grease the idly plates and pour the batter into the moulds.
10. Garnish with grated carrot before steaming.
11. Cook on steam for 10 minutes on high flame and 5 minutes on low flame.
12. Remove the idlies with a flat spoon and serve hot with chutney or sambar.

Wheat Rava Upma

In south India , Upma is usually taken during breakfast. It is a simple and tasty dish made using Sooji/Semolina. Wheat Rava Upma made using less oil is very healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well.

So here is the recipe for you:

Ingredients

• One cup of wheat rava
• One onion
• One tsp cooking oil
• Salt to taste
• 1 tsp lemon juice

For Grinding

• One small piece of coconut(Optional)
• Few coriander leaves
• 2to 3 green chillies

For Seasoning

• 1/2 tsp Mustard
• 1/2 tsp urad dal
• 1/2 tsp Channa dal
• Few curry leaves

Method

1. Grind coconut, green chillies,coriander leaves into fine paste.
2. In a heavy bottomed Kadai, add 1 tsp oil.
3. Add Mustard, urad dal and channa dal and cook until the lentil starts to brown.
4. Add chopped onion, asafoetida and curry leaves and fry till it becomes soft.
5. Add 2 1/2 cups of water and enough salt.
6. When water starts boiling, add the ground paste and wheat rava.
7. Stir well so that ther should not be any lumps.
8. Lower the heat and cover the Kadai with a lid allowing it to get completely cooked and all the water is dried.
9. Take off from the burner and add lemon juice.
10. Garnish with coriander leaves and serve hot with chutney.

Wheat Rava Biriyani

This summer I am in Hyderabad, at my daughter’s place. When you think of Hyderabad the first thing that comes to your mind is the Hyderabadi Biryani, very rich and very delicious.

Not only in Hyderabad , but also across India people are great fans of this dish called Biriyani. Biriyani is most often made during festival time or during wedding reception. Biryani is made using basmathi rice and this dish has lots of vegetables and oil.

Wheat Rava Biryani is specially for those who are diabetic and those who are on diet. This biryani has very less oil and contains lots of vegetables. It is as tasty as any other Biryani.

Here is the recipe for you:

Ingredients

• One cup of wheat rava
• One cup of mixed vegetables ( finely chopped)
• One onion (chopped)
• One tomato(chopped)
• One small piece of ginger
• 2 green chillies
• 3 or 4 flakes of Garlic
• Few coriander leaves
• Few mint leaves
• 1 small piece of cinnamon
• 2 cloves
• 1 cardamom
• 1/2 tsp poppy seeds
• 1/2 tsp saunf
• Few bay leaf
• 11/2 tsp cooking oil
• One cup of curd
• Salt to taste

Method

1. Grind ginger, garlic, green chilli, coriander leaves and mint leaves into fine paste
2. Powder all the spices (cinnamon, cardamom, cloves, poppy seeds and saunf)
3. In a heavy bottomed pan, Put 11/2 tsp oil
4. Add the masala powder
5. Add chopped onion,Bay leaf and fry till it becomes soft
6. Add the ground paste and fry till the raw smell disappears
7. Add chopped tomato till it gets cooked
8. Add all the vegetables and fry for 5 minutes
9. Add wheat rava and fry for a while
10. Add enough salt, one cup of curd and one cup of water
11. Pressure cook the mixture ( Allow the whistle to come and sim it for 10 minutes)
12. Serve hot with mixed raitha

Note: Use vegetables like carrot, beans, cauliflower, peas and capsicum.

Wheat Rava Upma Kozhukattai

Ingredients:

• One cup of wheat rava (200 gms)
• One teaspoon of mustard
• One teaspoon of urad dhal (Blackgram dhal)
• One teaspoon of channa dhal (Bengalgram dhal)
• One teaspoon of cooking oil
• One teaspoon of hing (asafoetida)
• Few curry leaves
• Salt as required

For Grinding:

• Two medium size green chillies
• One small bunch of coriander leaves
• Few pieces of coconut
• One teaspoon lemon juice

Method:

• Grind coconut, green chillies, coriander leaves and lemon juice coarsely.
• In a frying pan put one teaspoon oil.
• Add Mustard, urad dhal and channa dhal.
• When mustard starts popping, add hing and curry leaves.
• Then add two cups of water.
• Add the ground paste and salt.
• When water starts boiling, add wheat rava little by little and stir well.
• When the mixture thickens, switch off the burner and allow it to cool for 10 minutes.
• The consistency of the mixture should be like upma.
• Touching little water in the hand, make small oval shaped balls (egg shape)out of that mixture.
• Place the balls in a greased Idly plate and steam for ten minutes.
• For 200 gms of rava you get 12 medium sized kozhukattai.
• Serve hot with coriander chutney.

Sprouted Green Gram Dosa with Mint Leaves Chutney

Dosa is one of the most common and most loved dishes across India. There are umpteen variations and varieties of dosa. You cannot find a single restaurant in India that does not serve this dish for breakfast and evening snacks. This just shows how Indians love this simple dish so much.

The diabetic is usually deprived of even the most common and easily available dishes such as dosa because it is made of rice. Diabetics always have to be very careful about what they eat. You never know which food triggers the blood sugar level.

That is the reason most diabetics either do not care and eat anything and everything or they get depressed and heartbroken.

Well, I obviously did not want my husband who is also diabetic to be deprived of any tasty dish.

So I tried making dosa with sprouted green gram and wheat rava (semolina) and mint leaves chutney to go with it. It was just too delicious and my husband does not miss the rice flour dosa anymore.

Sprouted Green Gram Dosa

Ingredients

• 1 cup of wheat rava
• 1/2 cup of sprouted green gram
• 1 onion
• 2 green chillies
• 1 teaspoon jeera
• 1 small cup of curd
• A few curry leaves
• Salt as required
• Cooking oil for making dosa

Method

1. Soak wheat rava for 1 hour.
2. Grind the soaked rava into fine paste.
3. Grind sprouted green gram, onion, green chilli, jeera and curry leaves into fine paste.
4. Mix the ground sprout with ground wheat rava paste.
5. Add enough salt to the batter and mix well.

Method for making dosa :

1. Beat the curd well.
2. Add it to the batter.
3. Add more water if required.
4. The consistency of the batter should be thick enough to thickly coat on a ladle when dipped.
5. Heat a non stick tawa and pour a ladle full of batter on to the tawa and spread round with the back of the ladle evenly but slightly thick in size.
6. Pour 1/2 teaspoon of oil over it.
7. Remove with spatula when it turns brown on both the sides.
8. Serve hot with pudina (mint leaves) chutney.

Mint Leaves Chutney
Ingredients

• 1 bunch of pudina
• 3 tablespoon of urad dal
• 1 tablespoon of channa dal
• 1/2 teaspoon of pepper
• 3 or 4 red chillies
• A small quantity of tamarind
• 3 flakes of garlic
• 1 onion – to be cut into pieces
• 1 tomato – to be cut into pieces
• 2 teaspoon of cooking oil
• 1 teaspoon of hing (asafoetida)
• Salt as required

Method :

1. Wash pudina leaves and keep it aside.
2. Put 1 teaspoon oil in the pan.
3. Add onion, garlic and tomato pieces and fry till the onion becomes soft.
4. Grind fried onion along with pudina leaves to make pudina paste.
5. Again put 1 teaspoon of oil in the pan and fry urad dal, channa dal, pepper, red chillies and hing till urad dal becomes red.
6. Grind the fried dals along with tamarind and salt coarsely .
7. Mix the pudina paste and the fried dals and stir it well by spoon or using the mixer.
8. Serve with dosa.

Wheat Rava Idli

Ingredients

• 1 cup of wheat rava
• 1 1/2 cup of curd
• 1 teaspoon cooking oil
• 1/2 teaspoon mustard
• 1/2 teaspoon urad dal (black gram dal)
• 1/2 teaspoon channa dal (bengal gram dal)
• 1/2 teaspoon hing (asafoetida)
• 1/2 teaspoon pepper
• 1/2 teaspoon jeera
• 2 nos green chillies
• Few curry leaves
• Few coriander leaves
• Salt for taste

Method

1. Put one teaspoon oil in a pan.
2. Add mustard, urad dal, channa dal, pepper and jeera.
3. Let it splutter.
4. Add hing, green chillies and curry leaves.
5. Add rava and fry for 2 minutes.
6. Remove from burner and allow it to cool.
7. Mix rava and 1 cup curd with enough salt in a bowl.
8. Leave it for about half an hour.
9. Add the remaining curd and coriander leaves.
10. The batter consistency should be coarse.
11. Grease the idli plates with little oil.
12. Fill the idli plates with the batter.
13. Boil water in the pressure cooker and keep the idli stand in the pressure cooker and cover it with lid.
14. Steam it for 15 minutes on high flame and 5 minutes on low flame. (DO NOT PRESSURE COOK)
15. Poke the idlis with a spoon to check whether the idlis are cooked propely. If the idli does not stick on the spoon, it indicates that the idlis have got cooked well.
16. Wait for it to cool. Scoop out the idlis with a flat spoon.
17. Serve with chutney & sambar.

Wheat Rava Kichidi

Ingredients

• 1 cup of wheat rava
• 4 teaspoons of yellow moong dal
• 1/2 teaspoon of mustard
• 1/2 teaspoon of urad dal (black gram dal)
• 1/2 teaspoon of channa dal (bengal gram dal)
• 3 nos red chillies
• 1/2 teaspoon of hing (asafoetida)
• Few curry leaves
• Few coriander leaves for garnishing
• 1 small cup of mixed vegetable (carrot, beans, peas, turnip)
• 1 onion(cut into small pieces)
• 1 teaspoon of cooking oil
• Salt for taste

Method

1. Fry wheat rava and yellow moong dal in a pan for 2 minutes.
2. Heat 1 teaspoon of cooking oil in a pan, add mustard, urad dal, channa dal and red chillis. Let the mustard splutter.
3. Add hing and curry leaves.
4. Add cut onion and other mixed vegetables and saute for 2 minutes.
5. Add 2 1/2 cups of water and enough salt and boil it.
6. Add wheat rava and stir it continuously.
7. Transfer the mixture from the frying pan to a bowl.
8. Pressure cook the mixture for 15 minutes.
9. Garnish with coriander leaves and serve hot with any chutney and sambar.

Some Quick Tips

For Rava kichidi, do not put the contents directly in the cooker. Just as you make rice, add some water in the cooker and remove the contents from the frying pan and transfer it in a vessel and place it in the cooker. Allow a whistle to come and sim it for 10 minutes.