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

Ravva Uttapam

This is one of the speedy lunch/dinner ideas ever. And it is super delicious. I made it a little more healthy by adding vegetables in the batter itself

Ravva Uttapam(Indian Pancakes with Semolina)

Ravva Uttapam

Ingredients:

1. 1 cup sooji (coarse, semolina)
2. 1/2 cup yogurt 
3. 1/2 cup each of cabbage finely grated, finely grated carrots, bell pepper chopped fine,  tomatoes chopped fine
4. 1 Tbsp each of cilantro ,green chili, ginger 
5. 1 tsp salt
6. 1/2 teaspoon baking soda
7. oil for frying

Mix sooji, salt, green chili, ginger, cabbage, carrot and yogurt, and add water as needed batter should be little thicker than dosa batter. Set it aside for 20 minutes
Add more water if needed and add the baking soda and mix well. 
Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle with some chopped oni ons, bell pepper ,tomatoes and cilantro and press it lightly into the batter.
Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat.
Uttapam is ready to serve. 

Enjoy with Peanut chutney