Wheat Ravva Idly

  Today my recipe is wheat ravva idly. I have posted wheat idly previous. One day I was searching about healthy breakfast recipes then I got it. Next day I prepared it for breakfast along with coconut chutney, taste was yummy. It is very simple to make as well as nutritious food. We never get bored to eat idlis daily by making these different types of idlis. You can add your favourite vegetables also. Here I used soaked moong dal and onions to wheat idly batter. Wheat is a good alternative for diabetics and weight-watchers. So when you feel guilty eating rice products, this is every healthy alternative. Curd is used in this recipe but can be substituted with curd prepared from low fat milk. Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulfur, chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, vitamin E and ferments. Thereby, you can call wheat as the base foundation of nourishment. Issues like anemia, demineralization, gallstones, breast cancer, chronic inflammation, obesity, asthenia, tuberculosis, pregnancy problems and breastfeeding problems are smartly dealt by whole wheat. Wheat is also known to fight cholesterol. I hope you should add this recipe to your breakfast menu to maintain good health......Happy cooking........ 

Ingredients:  

Wheat rava (broken wheat) - 2 1/2 cups

Moong dal - 2 tbsp

Onions,  finely chopped - 1

Green chilli, finely chopped - 1

Ginger, finely chopped - 2 tsp

Sour Curds or sour thick Buttermilk - 2 cups

Coriander ,finely chopped - 2 tsp
Grated Coconut (optional) - 1 tbsp

Salt to taste
 

For seasoning:

Oil - 2 tsp

Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/2 tsp

Curry leaves - few

Ground nuts (peanuts) - 1 tbsp
 

Method of preparation:

1. First,dry roast the ravva and keep it aside.
2. Soak the yellow moong dal in water for 15 minutes.
3. Mix roasted rava (dry roast the rava) with curd or buttermilk without lumps. 
4. Add onions, ginger, green chilli and coriander leaves and mix well.
5. Add soaked moong dal, grated coconut and salt and mix well.
6. Heat oil, add seasonings and pour over the mixture. Ferment the batter for half an hour.
7. After fermentation, mix the batter thoroughly and pour in greased idly plates and steam for about 10 minutes. 
8. Serve yummy wheat ravva idly with chutney of your choice, or just plain.

Besan ka palak

Today my recipe is besan ka palak. This is a famous North Indian recipe. I learned it from my north Indian friend.This is very healthy and tasty too. I tried it and taste was yummy. Recipe process is very interesting to make and simple too. Besan ka palak is completely based on steam cooking so I preferred to make it. It has both protein rich basin (chickpea flour) and iron rich palak(spinach).
  Basin (chickpea flour) is quite low in saturated fat and sodium, is an excellent source of total folates and manganese, and is a good source of protein, dietary fiber and copper.  
         Spinach is a rich source of vitamin A and reduces the risk of eye diseases.  
Spinach is also rich in potassium and low in sodium.The amount of folate present in spinach also reduces hypertension.  Another important mineral, iron, which is found abundantly in spinach, is known to reproduce red blood cells, thereby preventing chances of anemia. The same iron is also useful for boosting the body’s metabolism, leading to more fat burning and giving way to reduce weight.  
It is advisable for pregnant women to include spinach in their regular diet as folate found in it is needed by the growing fetus for development of a new nervous system. Also, vitamin A present in spinach is required for the lung development of the fetus as well as during breast feeding. 
Any how both besan and palak is good combination to maintain good health. I hope you try it and be healthy..............
 

 Ingredients: 

Besan (Chickpea Flour ) - 1/2 cup  
Spinach (palak), chopped - 1 cup 
Jeera - 1/2 tsp 
Red chilli powder - 1 tsp
Onion paste - 4tbsp 
Tomato puree - 3 tbsp 
Ginger-garlic paste - 1 tsp 
Dhania-jeera powder - 1 tsp 
Coriander leaves - few
Salt to taste 
Oil - 3 tsp 

Method of preparation:

Combine besan, palak (spinach), salt, red chilli powder and 1 tbsp oil with water and knead to a smooth dough. Shape into lemon sized balls and keep it aside.

 Boil water in a deep pot, add the balls and simmer till cooked. Drain the water and keep the cooked besan palak balls in a plate.
 

 In a small pan, heat ½ tbsp oil, add jeera and fry till it browns. Add ginger-garlic paste and saute for a few seconds.
Add onion paste and fry until it browns and add tomato puree and saute it for 2 minutes.
Add red chilli powder and dhania - jeera power and mix well.
Now add besan-palak balls and mix well. Add 1/4 cup water and cover and cook for few minutes.

Finally add salt and coriander leaves and mix well and remove from flame.
Now yummy and healthy besan ka palak is ready to eat with steamed rice or roti.