AKKI SEMIGE USLI (Semige Usli or Semige Oggarane)

Prepare Akki Semige or Rice Noodles as I had mentioned in my previous post. After you have relished enough, with Sweetened Coconut milk or Non Veg gravy, the remaining can also be eaten by seasoning the semige. It is a good variation to the already existing noodles.



Ingredients:

Akki Semige - 2-3 cups, finely crumbled
Whole Red Chilli - 2, broken
Mustard Seeds - 1 tsp
Curry Leaves - 1 twig, leaves washed
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Ground Nut - 1 1/2 tsp (Optional)
Sugar - 1tsp
Salt to Taste
Dessicated Coconut - 1 tbsp
Oil - 1/2 tbsp



Method:

Heat oil in a wok or a heavy bottomed vessel. Once the oil is hot, add mustard seeds & allow it to splutter. Now add curry leaves, broken red chillies, urad & chana dal & the optional groundnuts. Stir fry till golden brown. Now add the coconut & stir fry for a minute or two. After the coconut turns golden brown or once the aroma of the fried coconut is released, add the crumbled semige & mix well. Now sprinkle salt & sugar. Mix & stir fry well. Once all the ingredients blend well with eachother, remove the wok from fire & serve hot.



Best to relish the preparation all by itself without any accompaniments.

SEMOLINA IDLI (Rava Idli, Sooji Idli)

Rava Idlis are everyones favorite I guess. There would be hardly anyone who does not like it. It has a very special taste than the other regular idli. The taste of the fried rava mixed with curd, gives an edge to the recipe.

It is very easy & simple to prepare. One can also keep the mix ready for an instant preparation. Oh! this was the first time I was preparing this. I always loved to devour it. I usually did that either at mom's place when she prepared or outside at eatouts & fast food joints. I thought it was high time I tried this recipe for break fast. I did & my hubby loved it. It tasted yum, with a spicy chutney dip.



Ingredients:

Semolina (Rava or Sooji) - 1 cup, medium sized rava
Mustard Seeds - 1 tsp
Curry Leaves - 1 tsp, finely chopped
Bengal gram Dal (Chana Dal) - 1 tsp
Hydrogenated Veg Oil - 1 1/2 tbsp
Cashewnut - 1 tbsp
Salt to Taste
Sodium Bicarbonate (leavening agent) - 2-3 pinches
Green Chilli - 2-3 , finely chopped
Ginger - 1/2 tsp, finely chopped
Sour Curd - 1 cup (100gms)
Coriander Leaves - 1 tbsp
Carrot - 1/2 cup grated

Method:

Heat oil in a wok or a deep bottomed vessel. Add mustard seeds. After the seeds splutter, add chopped curry leaves. Then add bengal gram dal. Once it turns light brown, add ginger & green chillies & fry for a minute. You can also add broken cashewnuts to let it fry along with the other ingredients. Add sodium bicarbonate & a dash of salt as well, depending on your taste. Now finally add the rava & stir fry well. Take care not to let the semolina burn. Fry for 2 minutes & turn off the flame.***

P.S. Now the above prepared mixture is a dry one, which can be refrigerated for a few days & can be used instantly. ***



*** Now empty this above mixture into a deep bowl & add chopped carrot & coriander leaves. Now add 100 gms of sour curd & mix well. Leave it aside for a minute. Then add 200 gms more of sour curd, mix well & again keep it aside for another 2 minutes. The consistency of this batter is same as the regular rice idli batter or even a bit thicker or heavier because of the other ingredients in it.

Now smear the idli moulds with some oil & pour the batter into the moulds.









Place these set of moulds in a steamer or cooker & steam the batter for 10-12 minutes.





Serve hot with any favorite chutney dip.

P.S. When you use the refrigerated mix, just saute the mix for a couple of minutes as it would be cold & the preparation would not turn out well.