Semolina Bun

 

           Semolina Bun is soft and spongy. It is shaped like a bun, hence the name. It is prepared in a tadka pan. However, it can also be prepared in a small wok pan or an appe pan. A tempering of mustard seeds, urad dal, asafoetida, onion, curry leaves and green chilies are added to the batter. It is a very quick recipe that can be dished out in a jiffy. 

   

           Do try this amazing and wholesome Bun, accompanied with coconut chutney for a comforting breakfast / meal. It is also a perfect snack or a lunch box meal. So do give this recipe a try and introduce something new to your family and loved ones. Please check out the step by step pictorial recipe to prepare this healthy and wholesome breakfast.

• 1 cup semolina
• 1/2 cup yoghurt
• water as required
• 1 tbsp. oil for tempering 
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 small onion, chopped
• 1 green chili. chopped
• 1 sprig curry leaves, chopped
• 1-2 tbsp. coriander leaves, chopped
• salt to taste
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. soaked chia seeds
• 1/4 tsp. baking soda
• oil to fry the bun 

          Blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and temper with mustard seeds, asafoetida and urad dal. Sauté for a few seconds.

          Add the onion, green chilies and curry leaves. Sauté till light brown. Pour this tempering into the batter.

          Now add salt, red chili flakes, coriander leaves, flaxseed, soaked chia seeds and baking soda. Mix well. 

          Heat 1 tbsp. oil in a Tadka pan and pour 1-2 ladleful of the batter. Cover and cook on a low flame till one side is well browned.

          Then flip it over and cook the other side too, till done.

          Cook more buns with the remaining batter and serve this comfort food with any chutney of your choice.  

In a mixer grinder, blend the semolina, yoghurt and water into a smooth batter. Transfer to a bowl. Cover and keep aside for 10-15 minutes. 

Heat 1 tbsp. oil & temper with mustard seeds, asafoetida & urad dal. Sauté for a few seconds.

      Add onion, green chilies & curry leaves. Sauté till light brown. 

                      Pour this tempering into the batter.

      Add salt, chili flakes, coriander leaves, flaxseed, soaked chia seeds 

                         & baking soda. Mix well. 

Heat 1 tbsp. oil in a Tadka pan & pour 1-2 ladleful of the batter. Cover & cook on a low flame till one side is well browned.

                   Then flip it over & cook the other side too, till done.

                        Serve with any chutney of your choice.  

Sago Semolina Vegetable Idli / Sabudana Rava Idli / Sabbakki Rava Idli (Karnataka Cuisine)

 

            Idlis are traditional steamed South Indian breakfast which is very popular in many Indian households and restaurants worldwide. They are anytime welcome with some coconut chutney and sambar for a wholesome meal. Nutritious, wholesome and a perfect meal in itself, it is typically prepared from fermented rice-lentil mix. 

               So how about some variety? Try these yummy Karnataka special Sago Semolina Vegetable Idli, accompanied with coconut chutney and sambar and introduce something new to your family. Sabbakki in Kannada lingo is sago and paired with semolina makes for this interesting dish. You can also make just plain Sago Rava idli without the veggies. Both ways they tastes just amazing. So check out a quick step by step pictorial recipe to prepare this healthy comforting meal. 

       

           Besides breakfast, you can serve these Sabudana Rava idli for brunch, lunch / dinner or packed for a lunch box meal. This is an instant version where there is no grinding or fermenting. Eno fruit salt does the magic. You can also substitute it with baking soda.

          Sago is not only rich in Vitamin D, it is gluten free and is beneficial for regulating high blood pressure. It also improves indigestion and is generally served during fasting in India. So add this new variety to your list of daily breakfast menu.

• 1/2 cup sago / sabudana
• 1 cup semolina / sooji
• 1 cup yoghurt
• 1 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 tsp. urad dal
• 1 sprig curry leaves
• 8-10 whole peppercorns
• 1/4 tsp. asafoetida
• 1/4 cup carrot, grated
• 1/4 cup beans, finely chopped
• 1/4 cup green peas
• handful of coriander leaves, chopped
• 2 green chilies. finely chopped
• 1/2 tsp. salt or to taste
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Wash the sago twice and soak it in enough water overnight. Next morning, the sago will be double in size. Drain and transfer to a mixing bowl.

          Add all the chopped veggies, coriander leaves and chopped green chilies.

          Heat ghee in a pan and temper with mustard seeds, urad dal, peppercorns, curry leaves and asafoetida. Sauté for a few seconds. 

          Now add the semolina and stir fry for 2 minutes. Switch off the flame and keep it aside to cool down. Then add it to the bowl containing the sago and the veggies. Mix well.

          Now add the yoghurt and salt to taste. Mix well and add some water for the right consistency. It should not be too thick or too watery. Keep aside for 15 minutes. Again check for the consistency.

          Add the eno fruit salt and give it a stir. Grease the idli moulds and pour spoonful of the batter into it and steam for 20 minutes. Keep aside to cool down a little bit before opening the lid.

          Demould it carefully with a spoon and transfer to a serving plate. Serve them hot with coconut chutney and sambar. 

                      Wash the sago twice & soak it in enough water overnight. Next morning,

                      the sago will be double in size. Drain and transfer to a mixing bowl.

                          Add all the chopped veggies, coriander leaves & chopped green chilies.

                      Heat ghee & temper with mustard seeds, urad dal, peppercorns, curry

                      leaves and asafoetida. Sauté for a few seconds. 

                     Add the semolina & stir fry for 2 minutes. Switch off the flame & keep

                      it aside to cool down. 

                       Then add it to the bowl containing the sago & the veggies. Mix well.

                      Add the yoghurt & salt to taste. Mix well and & some water for the right 

                      consistency. Keep aside for 15 minutes. Again check for the consistency.

                                  Add the eno fruit salt and give it a stir. 

                        Grease the idli molds & pour spoonful of the batter into it & steam

                        for 20 minutes. Keep aside to cool before opening the lid. Demold 

                        it carefully with a spoon and transfer to a serving plate. 

                                  Serve them hot with coconut chutney and sambar. 

Mug Dhokla in Microwave

          Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just two and a half minutes, you have healthy piping hot dhokla ready to be devoured. They turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney if preferred. Enjoy!!!

          These mug dhoklas are ideal as an evening tea-time snack, for breakfast or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour) or sooji (semolina). So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party treat too. 

Dhokla - 

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 2 tbsp. oil
• 1 tsp. ginger-green chili paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. water
• 1/2 tsp. sugar (opt)

Garnishing - 

• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

            In a large bowl, mix together all the ingredients (except baking soda) mentioned under Dhokla. Add required quantity of water and set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add baking soda and give it a stir. Pour into a greased microwave safe mug / cup and microwave for 2 & 1/2 minutes. Fill only till 3/4 of the mug. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and red chili powder. Switch off the flame and add 2-3 tbsp. water, sugar and lime juice.

           Give it a stir and pour this tempering over the dhokla. Garnish with chopped coriander leaves and fresh grated coconut. Enjoy them directly from the mug just as it is or with green chutney.

          Alternatively, you can slice them and pour the tempering over it. Serve, garnished with chopped coriander leaves and fresh grated coconut.

Sooji Ki Kheer / Semolina Pudding / Rava Payasam

 

          Kheer or Pudding is a popular milk based Indian dessert. It is generally prepared during auspicious occasions or festivals. However, it can be relished as an after meal dessert or with pooris / parathas for a nice comfort meal. In fact it can be had anytime of the day. 

           So let me share this easy and simple to prepare semolina kheer, my all time favorite dessert. In this version, the quantity of milk is more as I cooked the semolina in it till I got the desired consistency. You can also add some khoya or store bought pedas for a more creamier texture. To make it more healthy, you can substitute regular sugar with brown sugar. 

        

• 1/4 cup semolina (sooji)
• 500 ml. milk
• 1 tbsp. ghee
• pinch of salt
• sugar to taste
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few drops of kewra essence
• 2-3 tbsp. chopped mixed dry fruits (save some to garnish)
• pinch of saffron strands  
• pinch of dry rose petals 

          Heat ghee in a pan and roast the semolina for 2 minutes. Keep aside. 

          Bring the milk to a boil. Add the roasted semolina, pinch of salt and the chopped dry fruits. Simmer for 4-5 minutes or till it slightly thickens. 

          Now add the sugar and the cardamom powder. Simmer till the sugar dissolves. Switch off the flame and add the rose water and kewra essence.

          Set aside to cool down. Then refrigerate till serving time. Garnish with the remaining nuts, saffron and dry rose petals. Enjoy as an after meal dessert or with pooris / parathas.

Raw Banana Idli

 

             Idli is a healthy South Indian breakfast recipe served with coconut chutney and sambar.     So do try out this quick, easy and healthy idlis made out of raw banana and surprise your loved ones. They come out real yummy. This is an instant version as there is no soaking, grinding or fermentation required. So check out the step by step pictorial recipe to prepare this perfect first meal of the day. 

           This recipe calls for some yoghurt, coriander leaves, fresh grated coconut and a bit of  semolina for some texture. You can also add some coarsely ground peanuts to the batter for some crunch. 

          In a nutshell, this is a must try recipe for a change. It is an excellent weekend breakfast as it is something different apart from the regular idlis. In fact, you can enjoy these steam delights anytime of the day. 

Ingredients - 

• 1 raw banana, boiled, peeled & grated
• 1/3 cup semolina
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1 cup yoghurt
• 2 tbsp. fresh grated coconut 
• handful of coriander leaves, chopped
• 1 tsp. eno fruit salt
• few boiled raw banana slices

Tempering -

• 1 tbsp. oil
• 1-2 dry red chilies, broken
• 1/2 tsp. mustard seeds  
• 1 sprig curry leaves
• 1 tsp. urad dal

          Heat oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and curry leaves. Sauté for a few seconds.

          Now add the semolina and stir fry till light brown. Allow it to cool down.

          Mix together the grated raw banana, the tempered semolina mix, yoghurt, coconut, ginger, green chilies, coriander leaves and salt.

         Add some water and prepare a thick batter. Keep aside for 15-20 minutes. Adjust the consistency by adding more water if needed. Just before steaming, add eno fruit salt and mix well. 

          Place a sliced raw banana into each greased mould. Spoon the batter over it and steam for 15 minutes. 

          Demould when it cools down a little. Serve with chutney and sambar for a healthy and a nutritious breakfast. 

                                  Grate the boiled raw banana.

                       Heat oil & temper with dry red chilies & mustard seeds. After it stops 

                       spluttering, add the urad dal & curry leaves. Sauté for a few seconds.

                           Add the semolina & stir fry till light brown. Allow it to cool down.

                    Mix together the grated raw banana, the tempered semolina mix, yoghurt, 

                    coconut, ginger, green chilies, coriander leaves & salt.

                   Add some water & prepare a thick batter. Keep aside for 15-20 minutes. 

                   Adjust the consistency by adding more water if needed.

 Just before steaming, add eno fruit salt and mix well. 

 

                                 Place a sliced raw banana into each greased idli mould.

                                  Spoon the batter over it.

                                  Steam for 15 minutes. 

                      Serve with chutney & sambar for a healthy & a nutritious breakfast.