Steamed Sooji breakfast

 I have made and tried all of the below types of idliClassic Plain Idli

Carrot Idli

Ravva Idli

Mint Idli

Corn Meal Idli

Ravva Idli #2

Instant Idli
Masala Oats Ravva Idli
Raagi Idli

But its time to try something else. After all Variety is what keeps life interesting. So I made this recipe I found and it turned out pretty good. I used a round cake pan to steam it in a wide pan (helpful when you do not have the special idli steamer) . Next time I will just use the idli pan.

Sooji Idli (Steamed Semolina breakfast)

Sooji idli dokhla with coco-nut chutney

Ingredients:

1. 1 cup roasted semolina (Sooji)
2. 1/2 cup yogurt
3. 1 teaspoon lemon juice
4. 1/2-3/4 teaspoon salt
5. 1/2 teaspoon baking soda
6. 1/4 cup each of finely chopped onions, capsicum , coriander leaves, carrots
7. 1-2 green chillies finely chopped if desired
8. oil for oiling the dish
9. 1/2 teaspoon chat masala to sprinkle on top (optional)
10. bigger pan for steaming

Add some water to a pan and start heating it. Oil a cake pan which will fit in the pan being used for steaming.

Mix the sooji and yogurt well along with a 1 cup of water and salt. Add the vegetables and mix well. Set it aside  for 10 minutes. If the batter looks too thick add about 1/2 more cup water and mix well. Add the lemon juice and baking soda and stir to combine.

Add this batter to the oiled cake pan. Sprinkle with chat masala if using . Put it in the bigger pan for steaming, cover and reduce heat to medium low. Steam for 16-18 minutes. Cut the heat and let it sit there for 5 minutes.Take it out and flip the "cake" onto a plate. Let it cool for 5 minutes and cut into desired shapes and enjoy with your favorite chutney or as is

Sooji Seviyah kesari

This is one of the most easiest deserts you would ever come across when talking of desert recipes from India. Usually there is the sooji kesari or seviyah kesari, but I like this one which is a combination of both. The texture is better.

 Sooji Seviyah kesari 

Sooji Kesari

Ingredients:

1. 1 cup each of sooji, fine vermicelli
2. ¼ cup ghee
3. ½ cup sugar
4. A pinch of food coloring
5. A pinch of saffron
6. 1 tablespoon chopped cachew + almond
7. 1/ tablespoon raisins
8. 1 teaspoon rose essence or 2 cardamom pods
9. 3 cups water.

In a pan heat half of the ghee and fry the sooji and the dried nuts+ raisins till light brown. Set in another dish. Add the rest of the ghee and fry the vermicelli till they become light brown. Take it into a different dish

Bring to boil 3 cups of water and add the vermicelli. Cook for 5 minutes. Add the sooji and stir to combine. Add the sugar and mix well, until it melts. Add the rose water or cardamom pods and cover and set aside for 5 minutes. Butter a dish and add the kesari to it. Cut it into your fav shape and enjoy hot or cold