Rava Puttu

Here is the recipe for making Rava Puttu. 

Rava puttu

Ingredients

1.                   Rava/Sooji/Semolina – 2 cups

2.                   Salt – to taste

3.                   Warm Water – 1 cup (for mixing)

4.                   Coconut scrapes – 1 cup

5.                   Sugar – 1 tsp

Preparation Method

1.                   Mix grated coconut with sugar and keep aside.

2.                   Dry Roast the rava on medium low heat for 10-15 minutes, stirring occasionally.

3.                   Remove the semolina from heat when it starts changing color lightly. Allow it to cool.

4.                   Add salt to the roasted rava. Sprinkle little water and start mixing it using your hand.

5.                   Keep on adding warm water little by little and mixing till the rava becomes wet fully and resembles bread crumbs. I used around 1 cup of water for 2 cups of rava.

6.                   Add 2 tbsps of coconut sugar mix to the bottom of a Puttu Kuti (mould for making Puttu). Then add rava mixture till the middle of the Puttu Kutti, followed by coconut. Continue adding Rava and finally some coconut on the top.

7.                   Take water in a Puttu Kudam (Vessel for making Puttu) and allow it to boil. Place the Puttu Kuti on top of the Puttu Kudam and allow it to steam.

8.                   Cook for 7-8 minutes after steam starts coming out of the Puttu Kutti.

9.                   Serve this delicious Rava Puttu with Kadala (Chana) Curry, Cheru Payaru (Green Gram) Curry, Mutta (Egg) Curry or Bananas.

Rice Puttu

Puttu is a very famous Kerala Breakfast which is made using Rice Flour, Wheat Flour or even Rava. It is eaten along with sweet bananas, specially cheru pazham. and so on.

Rice Puttu

Ingredients

1.                   Puttu Podi / Fried Rice Powder – 2 cups

2.                   Grated Coconut – 1/2 cup

3.                   Grated Cumin – 1 tsp

4.                   Salt – As required

5.                   Sugar – 1/2 tsp

Luke Warm Water – Around 1/2 – 3/4 cup

Preparation Method

1.                   Mix little salt in half to 3/4 cup of warm water.

2.                   Mix 1/2 tsp of grated cumin and 1/2 tsp of sugar with the rice powder.

3.                   Sprinkle water on the rice powder and start mixing it so as to make the powder wet.

4.                   Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.

5.                   After the mixture has enough moisture, run it in a grinder for a few seconds so that there are no lumps.

6.                   For making Puttu, there is a special vessel known as Puttu Kutti which is placed on top of another vessel called Puttu Kudam.

7.                   Fill the PuttuKudam with water, not more than half its capacity

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8.                   Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.

9.                   Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.

10.               It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.

Rava Uppumavu

Uppumavu or Upma can be made using Rava, Vermicelli etc. 

Rava Uppumavu  

Ingredients

1.                   Green Chillies (Chopped) – 3 or 4

2.                   Ginger (minced finely) – A small piece (about 1 inch long)

3.                   Dry Red Chillies – 4

4.                   Onion (chopped into fine pieces) – 1 medium

5.                   Curry Leaves – A sprig

6.                   Rava/Wheat Semolina (Sooji) – 2 Cups

7.                   Mustard Seeds – 1/2 tsp

8.                   Oil – 2 tbsp

9.                   Salt – As Required

10.               Water – 2 cups + A few tablespoons

11.               Coconut Flakes – 2 tbsp (Optional)

Preparation Method

1.                   Lightly fry the rava in a non stick pan until it turns light brown. Stir continuously while frying the rava so that it doesn’t get burnt.

2.                   Add 2 tbsp oil in another pan and splutter mustard seeds.

3.                   Add onions, green chillies, red chillies and curry leaves and saute till the onions become       tender.

4.                   Add ginger and saute for 2 more minutes.

5.                   Add 2 cups of water and a little salt and allow it to boil.

6.                   Add the fried rava into the boiling water stirring continuously, so that no lumps are formed.

7.                   Sprinkle coconut flakes and mix everything well. (optional)

8.                   Cover the pan and cook on low heat for 5 minutes approximately.

9.                   If the upumavu is dry, sprinkle a few more tablespoons water and close the pan and cook for 2 more minutes.

10.               It is now ready to be served along with Banana or Chutney or any other side dish.

Idiyappam

Idiyappam is another traditional Kerala Breakfast item and is something like Steamed Rice Noodles. It can be made quickly using Rice Flour. You need an “Idiyappam Press or Squeezer” to make rice noodles from the dough.

Idiyappam

Ingredients

1.                   Rice Flour – 2 cups

2.                   Warm Water – 1.5 cups approx

3.                   Salt – to taste

4.                   Grated Coconut – 3/4 cup (optional)

5.                   Sugar – 1 tsp

Preparation Method

1. Take rice flour in a big bowl and add salt to it.

2.  Start adding warm water and knead the rice flour to form a smooth and soft dough which is not sticky.

3.  Apply a dab of oil on the insides of the “Idiyappam Maker” and fill it with the dough. Close it tightly.

4. Apply some oil on each mould of the Idli Plate and start squeezing the dough onto the moulds in a circular motion.

5.  You can also use any plain steaming plate instead of Idli Plates.

6.    In a similar fashion, grease the steaming plate and squeeze the dough in a circular motion.

7.      You can garnish each Idiyappam with a little coconut mixed with sugar.

8.     Steam the idiyappam in the Idli Maker for around 10 minutes.

9.     Serve it hot with any curry of your choice.

Kerala Idli

Here is the recipe for making soft and tasty Plain Idlis.

IDLI

IDLI

Ingredients

1.                   Urad Dal (Uzhunnu Parippu or Black Gram) – 1 cup

2.                   Rice Flour – 3 cups

3.                   Salt – As required

4.                   Water – As required

5.                   Baking Soda – A pinch (Optional)

Preparation method

1.                   Wash and Soak Urad Dal for about 3-4 hours.

2.                   Grind Dal to make a smooth mix.

3.                   Add rice flour and salt to the ground dal and mix well. Add a little water if required so that no lumps are formed. You can use the blender for mixing everything together. You can also add a pinch of Baking Soda if you are staying at places where the temperature is low.

4.                   Store the batter in a large vessel and keep it overnight or for 10-12 hours, so that the batter ferments. Leave the batter in a warm place. 

5.                   Once the batter is well fermented, mix the batter well and pour ladle fulls onto greased idli plates and steam using an Idli Maker or Pressure Cooker for 10-15 minutes.

6.                   Serve with hot chutney or sambar. 

Kerala Dosha

This is an Easy to Make Dosa Recipe. Dosa is commonly known as Dosha in Kerala. It is a fermented Flat Bread made out of Rice and Urad Dal 

Dosha

                                                                    

  Ingredients

1.                   Rice Flour – 2 cups

2.                   Urad Dal (Uzhunnu Paripuu) – 3/4 Cup

3.                   Salt – 1 tsp

4.                   Baking Soda – 1/4 tsp (Optional)

5.                   Water – As Required

6.                   Oil – As Required

Preparation Method

1.                   Soak Urad Dal in water for at least 2-3 hours.

2.                   Grind dal adding required quantity of water to form a thick paste.

3.                   Mix the rice flour, salt and grinded dal to form a loose batter. You may have to add more water to get the required consistency.

4.                   Keep the batter overnight to ferment.

5.                   You can add a pinch of Baking Soda if you are living in USA or any other cold country. It is better to preheat the oven for a few minutes and then place the batter inside the oven so that it ferments.

6.                   Heat a non stick Tava or griddle and pour one ladle full of batter  and spread it as thin as possible to make thin and crisp dosas. If you are not using a Non Stick Tava, then apply a dab of oil to prevent the Dosa from sticking on to the pan.

7.                   When the edges begin to become crisp (3-4 minutes), flip it over and keep for 2 more minutes.

8.                   You can apply few drops of oil on the edges of the dosa to give it a better taste.

9.                   Serve the Dosa along with sambar or any Chutney of your choice.