Rava Kozhukattai/Rava Pidi kozhukattai

For the alphabet R,I decided to make something with rava aka semolina.But I have blogged most of the rava recipes in Tamil cuisine.
When I was going through the cook books and hand written recipes,rava kozhukattai caught my attention.
The method of making this kozhukattai is same as upma kozhukattai,whereas rava/semolina is used instead of rice.Both sweet and savory versions can be made with semolina.As we had lot of sweet dishes in the previous week I made the savory version.Soon share the sweet version.This is a great option for evening snack and I served with coconut chutney.Lets move on to the  recipe............

                                                       

                                                            

                                                          Rava Kozhukattai/Rava Pidi Kozhukattai

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   Basic Information

   Preparation time 10 minutes

   Soaking time 10 minutes

   Cooking time 20 minutes

   Makes 15-17

   

  Ingredients

    

Ingredient	Quantity
Semolina/rava/white semolina	3/4 cup
Moong dhal/paasiparuppu	2-3 tbs
Coconut (finely chopped)	3 tbs
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Asafoetida	generous pinch
Green chilly/pachamilagai	2(finely chopped)
Salt	1 tsp
Hot water	2 cups
Coriander leaves(finely chopped)	1 tbs
Curry leaves/karivepillai	few leaves
Oil	2 tsp

  Method 

• Heat the oil in a pan and splutter the mustard seeds,add the urad dhal,let it fry.Add in green chillies,curry leaves and the asafoetida.Now add the semolina and fry it for couple of minutes in a medium flame.Add the soaked moong dhal.

• Mix it well and to this add the hot water, give it a mix,add the salt.

• Let it cook for 2-3 minutes or till the water gets absorbed.Add the finely chopped coconut and coriander leaves to it and put off the flame.Mix it well and let it cool down for 3-4 minutes. 

• Meanwhile grease the idly plate with few drops of oil and keep it asideNow take a big gooseberry size of prepared dough in the hand and close it with fingers and make a fist.

• Arrange the prepared kozhukattai on the idly plate.Also keep the idly pot on the stove with water and let the water boils for 2-3 minutes.Once the water gets boiled,keep the plate inside.Cook it for 3-4 minutes or till it gets cooked completely,put off the flame.Take out the plate and let it rest for a minute.Remove the cooked kozhukattai from the plate.

• Serve it warm with coconut chutney

• Instead of making fist(pidi) shape,it can be rolled into balls.
• Grated coconut can be used instead of pieces.
• The amount of water depends on the quality of the rava,if the rava is on the coarser side then need little more water to cook.
• Do not cook the kozhukattai for long time,also while steaming the kozhukattai the water in the steamer/idly pot should be boiling.

Enjoy......................

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Upma Kozhukattai

As Vinayagar Chaturthi is around the corner wanted to share some kozhukattai recipes which we make.
Upma kozhukkatai can be made in two ways,one with the processed rice rava/cream of rice and the recipe is here.
But today's recipe is with freshly ground rice and dhal mixture,now off to the recipe......

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1cup
Toor dhal/thuvaram paruppu	1tbs
Coconut(grated)	3tbs
Coconut bits	1tbs(optional)
Red chilly/varamilagai	3-4(break into pieces)
Curry leaves/karivepillai	1sprig
Salt	11/4tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1tsp
Urad dhal/ulutham paruppu	11/2tsp
Channa dhal/kadalparuppu	11/2tsp
Asafoetida/perungayam	a pinch

Method

• Soak the rice and dhal for an hour then completely drain the water.Now put it in a blender and pulse it to 15 seconds.The consistency should be bit coarse like wheat rava.

• Heat a pan with oil and crackle the mustard seeds,then add in the urad and channa dhal.The add the asafoetida,now add the red chilly and grated coconut,coconut bits,saute it for a minute.

• Now add 13/4cups of water and salt,let it boil.Once the water started boiling add the ground rice and dhal mixture and stir it well.

• Cook it covered in a medium flame for 2-3 minutes or till it gets cooked.Put off the fire,let it come to warm.Pinch out a small lemon sized ball,keep in the palm and close finger tightly to make fist.

• Continue it for the rest of the batter and arrange it in a idly plate and steam for 7-10 minutes.

• Serve it warm.

Enjoy......................................

• The consistency of the rice is personal preference,if you want you can grind it fine .
• Addition of coconut bits ii optional since we like it I add it.
• Instead of red chillies ,green chillies can be used.
• This can be made with out dhal aslo.

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Cream of Rice to make Rice Upma(Arisi Upma)and Steamed Dumpling(Kozhukattai)

Today is the final day for this week of Blogging Marathon #18 and today's post is how to make the rice rawa for upma  and kozhukattai.
Arisi upma is a breakfast or dinner item served along with the coconut chutney or brinjal kothsu.For this upma the rice needs to be processed and broken into rawa and used.The rawa can be prepared in ahead and stored.
My grandmother used a stone processor to break the rice and she uses only rice.One of my friend's grand mom uses toor dhal or moong dhal along with the rice and the upma is very tasty.Since then I also added dhal along with rice.
If you spend 20-30 minutes in the kitchen with your blender or food processor the rawa will be ready.It is very handy to make upma in a lazy day or kozhukattai as a evening snack for the kids.

Ingredients

Ingredient	Quantity
Raw rice/Paccharisi	3cups
Toor Dhal/thuvaram paruppu	1/2cup

Method 

• Rinse the rice and dhal 2-3 times and soak it with enough water for an hour.After an hour drain the water completely and spread it on a cotton towel or cloth.Let it dry for an hour,it should be damp.
• Take the rice and dhal mixture in a blender or food processor and pulse to the rawa consistency.Once everything is done dry the broken rice and dhal mixture under the shade or sunlight till it gets completely dried.
• After drying completely sieve it in a fine strainer so that the powdered one will be separated and store the rice rawa in an air tight container.

• The soaking time should be exactly an hour only,if it soaks for a long time it get powdered.
• The drying time for the soaked rice is also very important,it should be damp enough to get a perfect coarse rawa.
• The broken rice can be sun dried or dried under the shade,sometimes in winter I dry it in the oven.Pre-heat the oven for 200F for 5 minutes and put off.Then spread the rawa in a aluminum tray and keep it inside.
• There won't be any moisture in the rawa while storing and this can be stored in the normal temperature for 3 months.
• As we like the coarse one,I made it little bit grainy,it depends on personal preference.

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