Tasty tiffins , Tastier snacks!

Use good quality sago & not the variety which crumbles in water.

Sago - 1 cup

Besan - 2 tsp (or powdered fried gram)

Cut into juliennes or this strips:

Calsicum - 1, medium size

Carrot - 1, medium size

Ginger - 1 “

Green chillies - 3,4 or to tasdte

Salt

To garnish:

Gratd coconut - 2 tbsp

& chopped coriander - 2 tbsp

To temper:

Oil - 2 tbsp

Jeera - 1 tsp

Hing - ½ tsp

Pour boiling water over sago till it is completely & well immersed.

Keep covered for 15 mts.

Drain & wash under cold water, twice.

Strain away all the water.

Smear besan over it and keep.

Heat oil & temper as given.

Then add juliennes & fry for 3-4 mts till they become soft.

Add sago + salt.

Mix well, cook for 2 mts on Hi flame, stirring.

Simmer & cook for 5 mts.

Garnish & serve hot.
Attachment 23395

Those who do not have grinder can follow this method. But this batter, if left over, cannot be used for dosai. Oothappams can be made.
Use Puzungal arisi ravai or rava of parboiled rice. Use thick poha.

Rice rava - 2 cup

Urad dhal (whole, wite) - 1 cup

Poha - ½ cup (crush like rava in mixi & soak in ½ cup water)

Salt.

Mix rice rava with 1 ½ cups of water & set aside for an hour.

Wash & soak urad for 30 mts.

Drain & leave for minimum 45 mts.

First grind urad, adding water little by little till it becomes fluffy (stirring regularly from top to bottom to avoid any ground remaining whole). Roughly 2 cups water will be necessary.

Empty it in a big vessel.
Idlirava-urad 1.jpg
Now mix rava+poha & give a run in the mixi.
idlirava-rice2.jpg
Add to the ground urad with salt.

Now beat the mixture well, making it well aerated. with the hand. I personally feel using the hand does make a difference.
idlirava-3 mix.jpg
Transfer to a tall stainless steel vessel ( this helps fermentation better than plastic or porcelain), cover and allow to ferment for 10-12 hrs.
idlirava-4.jpg
To be continued....

In winter, keeping inside the rice-drum helps fermentation better.
K idli 5.jpg
Once fermented, lightly & gently mix so that the rava does not settle at the bottom.

Then pour with a ladle in idli moulds.
K idli 6.jpg
Once vigorous boiling starts, switch off the stove afre 5-7 mts.

Wait for 5 mts & the take out the idli stands.

Carefully remove the idlis with a palette knife to a casserole.
K idli-7.jpg
Serve with sambar & or chutney.