Sooji Cheela / Chilla (Semolina Pancakes / Crepes in a fusion South Indian style)

 

              Here are some delicious and nutritious fusion style Cheelas made of semolina. I have added few basic ingredients and seasonings to make them more healthy and nutritious. There is a slight twist in this recipe as I added a tempering to the prepared batter and also added a little bit of sambar powder. 

            So giving a South Indian touch to this North Indian cuisine. You can substitute it with any spice powder, like pav bhaji masala, garam masala, goda masala or any meat masala. These cheelas can be served with coconut chutney, pickle, raita or any side dish. 

           

                Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal. So if you are looking for a quick no-fuss meal that is both healthy and wholesome, then this recipe is just for you. It is a great way to camouflage the veggies and serve to fussy kids and grown ups alike. Do check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 1/2 tsp. salt or to taste
• 1/4 tsp. red chili flakes
• 1 small onion, finely chopped
• 1 tsp. ginger, grated
• 2 tbsp. carrot, grated
• 1 small tomato, finely chopped
• 1-2 green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. sambar powder
• water as needed
• oil to shallow fry

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          In a large bowl, add the sooji, yoghurt, salt and red chili flakes. Add water, little at at time, and prepare a batter of pouring consistency, just like a dosa batter. 

          Now add the remaining ingredients and combine everything well. Adjust the consistency by adding more water if needed. Cover and keep aside for 15-20 minutes. 

          For the tempering - Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, curry leaves and asafoetida. Sauté for a few seconds. Now pour this tempering on the prepared batter and give it a nice mix. 

          Heat a tawa and brush with some oil. Now pour 1-2 ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges.

          Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney, yoghurt or pickles. 

   In a large bowl, add the sooji, yoghurt, salt & red chili flakes.

Add water, little at at time, &prepare a batter of pouring consistency, just like a dosa batter. 

         Now add the chopped onion, carrot, tomato, ginger, green chilies, 

                     chopped coriander leaves and sambar powder. 

Combine everything well. Adjust the consistency by adding more water if needed. Cover & keep aside for 15-20 minutes. 

For the tempering - Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, curry leaves & asafoetida. Sauté for a few seconds. 

Now pour this tempering on the prepared batter & give it a nice mix. 

Heat a tawa  brush with some oil. Now pour 1-2 ladleful of the batter & spread into a circle with the back of the ladle. Drizzle some oil around the edges.

Cook on one side for 2 minutes or till done before flipping it over. Cook the other side too. Transfer to a serving plate. 

Prepare similar cheelas with the remaining batter & relish with any side dish, chutney, yoghurt or pickles. 

Red Dragon Fruit Peda

 

          Check out these yummy Pedas prepared with Red Dragon Fruit. The recipe is very simple with very few ingredients, but the end product is just amazing and mouth watering. These Pedas are visually very attractive to look with its vibrant dark pink / red colour. So check out the step by step pictorial recipe to prepare this sweet treat. 

          Dragon Fruit, be they White or Red, is a versatile fruit with which many desserts can be prepared. Peda on the other hand, is a very popular sweet in the Northern parts of India. It is offered as prasad to devotees in the temples. 

         This Fruit, typically is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name.

• 1 red dragon fruit, pureed
• 2 tbsp. ghee
• 1/2 cup semolina
• 1/4 cup sugar or to taste (I used brown sugar)
• 1/4 cup milk powder
• 1/2 tsp. cardamom powder
• 1/2 cup milk
• 1-2 tbsp. chopped almond

          Heat 1 tbsp. ghee in a pan and add the semolina. Roast on a low flame for 2-3 minutes or till light golden in colour. 

          Add the pureed dragon fruit, cardamom powder and brown sugar. Mix  everything well and keep stirring on a low flame till all the moisture has been absorbed. 

          Now add the milk and cook till almost dry, but moist. Then add the milk powder, followed by the remaining ghee. 

          Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

          Take a little portion of the dough and make round pedas. Make an impression in the centre with your finger and stuff with chopped pistachios and almonds. 

          Yummy Red Dragon Fruit Pedas are ready to be served to Lord Ganesha. 

                    Heat 1 tbsp. ghee in a pan.

Add the semolina & roast on a low flame for 2-3 minutes or till light golden in colour. 

Add the pureed dragon fruit, cardamom powder & brown sugar. Mix  everything well & keep stirring on a low flame till all the moisture has been absorbed. 

                Add the milk & cook till almost dry, but moist. 

                   Then add the milk powder, 

                  followed by the remaining ghee. 

Continue to cook till everything comes together like a dough. Keep aside to cool slightly.

Take a little portion of the dough & make round pedas. Make an impression in the centre with your finger.

               Stuff with chopped pistachios and almonds. 

 Yummy Red Dragon fruit Pedas are ready to be served to Lord Ganesha. 

Green Chutney Rava Idli

 

                A great way to use up any leftover chutney is to prepare these healthy Rava Idlis and have them with coconut chutney and sambar for a wholesome breakfast. The chutney can be made in the usual way one makes at home. Hence in this way you can convert your same old boring idli into something interesting and appetizing. Enjoy having them for breakfast, lunch, dinner or pack them for a lunch box meal.

              This is an instant version of Rava Idli. There is no soaking, grinding or fermenting required in this recipe and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished anytime of the day. 

               You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare this dish.

• 1 cup semolina 
• 2 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1 tsp. ginger, grated
• 1/2 tsp. salt or to taste
• 1 cup yoghurt
• 1/4 cup green chutney
• few cashew nuts, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. 

           After it stops spluttering, add the curry leaves, chana dal, urad dal, ginger and asafoetida. Sauté for a few seconds. 

          Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.

          Add the yoghurt, salt, green chutney and chopped cashew nuts. Give it a stir and add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

          Add the eno fruit salt and 1 tsp. water to activate it. Mix well and then spoon the batter into greased idli moulds.

          Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.

      Heat oil & temper with mustard seeds, cumin seeds & dry red chilies. 

After it stops spluttering, add curry leaves, chana dal, urad dal, ginger & asafoetida. Sauté for a few seconds. 

Add the semolina & sauté till light brown. Switch off the flame & allow it to cool down.

Add yoghurt, salt, green chutney & chopped cashew nuts. Give it a stir & add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required. 

                        Add eno fruit salt & 1 tsp. water to activate it. 

                   Mix well & then spoon the batter into greased idli molds.

Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them.

              Serve with coconut chutney & sambar for a sumptuous breakfast.

Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.