One Batter Three Dishes – Breakfast, Lunch, Evening Snack
Batter made with Rava or sooji or semolina, boiled sprouts, and few spices. we can make three different dishes from breakfast to evening snack. It’s tasty, super tasty and healthy too.
Rava Sprouts Idli – Perfect Lunch Recipe
Roasted Sooji – 1 cup
Boiled sprouts – 1/2 cup
Water – 1/2 cup
Curd – 1/2 cup
Eno – 1 tsp
Green chili – 2
Garlic – 3
Coriander leaves – 1/4 cup
Salt to taste
Grind boiled sprouts, green chili, garlic, coriander leaves and make a smooth paste. Now mix with the all above ingredients except eno and keep aside for 20 mins.
Pour 2 cups of water in the pressure cooker or in deep kadai and allow water to boil for 5 minutes. Now add eno into a prepared batter and pour 1 tsp of water over it. Mix batter well.
Now pour batter into a greased idli molds. Now place idli stand in the cooker or kadai. Close the lid of the cooker (do not put the whistle on the lid, if using cooker).
Cook idli on a high flame for 10 – 15 minutes. Turn off the gas. Open the pressure cooker or kadai lid, Check with a toothpick if it cum out clean then it’s done. Then remove the stand, separate the plates, let it cool a bit. Now scoop out sprouts rava idli with the help of a spoon and place on a plate.
Serve with sambhar or sauce.
Rava Sprouts Appe – Perfect Breakfast Recipe
Ingredients same as above for Rava Sprouts Idli only add chopped onions and lemon juice.
Heat the appe pan on medium flame.
Add oil in each segment. Put spoonful batter in each segment of appe mold. Roast it for 5 minutes till golden. Add little oil more and turn it again roast for 5-7 minutes until color become golden. Now yummy Sprouts Appe is ready. Serve with sauce or coriander chutney.
Tangy Tasty Idlli Upma with leftover Rava Sprouts Idli – Perfect Evening Snack
Amazing Tea Time Snack
Rava Sprouts Idli ( Leftover) – 8
( Cut into 4 pieces )
Finely chopped onion – 1
Finely chopped tomato – 1
Finely chopped coriander – 1/4 cup
Haldi – 1/4 tsp
Red chili powder – 1/2 tsp
Channa masala – 1/2 tsp
Rai – 1/4 tsp
Urad daal – 1/4 tsp
Channa daal – 1/4 tsp
Juice of one lemon
Salt to taste
Heat oil in a pan add mustard seeds and let it pop. Then add urad dal, channa daal.
When dal turns golden brown, add chopped onions. Sauté until onions turn transparent.
Add haldi, channa masala, red chilli powder and add few drops of water.
Now add chopped tomato and cook for 2 minutes.
When masala is cooked then add chopped idlli. Cook for 1 minute and add lemon juice, coriander leaves.
Serve hot with warm tea.