Suji Rava – 3 cups
Curd (Soar is better) – 5 cups
Cashew – ¼ cup
Bengal Gram – 1 ½ tbsp
Black Gram – 1 tbsp
Green Chilies – 5
Curry Leaves – ¼ cup
Carrot – 1 small
Coriander leaves – ¼ cup
Salt – to taste
Baking Soda (Sodium bicarbonate) – 1 ½ tsp
Mustard – 1 tsp
Oil – 4 tbsp
Pan fry Rava till it slightly starts to change color or a nice aroma emits and keep it aside.
Heat another pan & prepare tadka using Oil, mustard, Bengal gram, Black gram, Cashew, chopped green chilies & Curry leaves.
Add salt, baking soda & tadka to fried rava. Mix them well.
Finely chop coriander, churn curd & grate carrot.
Add the above to the rava mixture & mix well. If needed, add some water. The consistency should be like an Idli batter.
Now make Idlies as you normally would do. In the Idly plates, pour a little less batter than the normal as this will puff up more.
Serve it hot with Kobbari (Coconut) Chutney and you will be longing for more!!
Upma Rava/Suji/Semolina – 3 cups
Grated coconut – 2 cups
Sugar – 2.5 cups
Any dry fruits/nuts – 1 cup or as many you like.
Elaichi/Cardamom – 6 nos
Milk – 3/4 cup
Ghee – 1/2 cup
Place a wide mouthed bowl on stove and add ghee. Once the ghee heats up add Rava to it and fry it till it just starts to change color.
Then add grated coconut & fry together with Rava till the mixture turns into light brown. Turn the stove off.
Now grind sugar along with cardamoms/elaichi and add it to the mixture. Take another pan, add ghee and fry dry fruits/nuts till they turn color. Now add it to Rava and mix it well. Then add milk to the mixture & mix it nicely. Now take a small portion of the mixture and using your palms make them into balls of desired size. That is it… Repeat the process till all the mixtue is used up. Take care not to let the mixture cool down completely otherwise it will be a bit difficult to make balls. Let the Laddus cool down. They are ready to eat now.
***Liked it? Click the facebook like button below and share it with your friends!!