Tag Archives: sooji


All my hubbie has to hear is “It’s masala upma for breakfast today” and his mood is ruined. Trust me to try out something which caught my attention using masala upma! Thanks to Sanjeev Kapoor I tried out his masala upma fritters and hubbie could not stop praising the delicious breakfast he had!


This is what you’ll need

Semolina: 1 cup

Onion: 1 (finely chopped)

Carrot: 1 (peeled and cut into very fine cubes)

French beans: 12 to 15 (finely chopped)

Green chillies: 2

Ginger: 1/4tsp (grated)

Curry leaves: Few

Mustard seeds: 1tsp

Coriander leaves: 1tbsp (finely chopped)

Salt to taste

Ghee: 1tbsp

Oil for frying

Let’s get cooking

1. Heat the ghee in a pan and season with the mustard seeds, curry leaves, slit green chillies and ginger.

2. Add the onions and saute for a couple of minutes.

3. Add the chopped vegetables and fry for 2 minutes.

4. Add the semolina and salt. Fry well for 3 to 4 minutes.

5. Add 3 cups of water (more if the mixture is thick) and cover the pan. Let it cook for 5 to 7 minutes.

6. When the mixture is dry, remove from flame.

7. Add the chopped coriander leaves. Mix well.

8. Shape into small round shaped vadas and deep fry in hot oil.

9. Serve hot with rasam/ sambhar and chutney.


Approximate preparation and cooking time: 1 hour

Serves: 3-4



A healthy snack, and a change from the usual Rava Idlis that I make. Found the recipe for Rava Dhokla from sailusfood.com. There were many other options, but decided to try out this one with a few modifications.

This is what you’ll need

For the dhokla

Rava (semolina): 1 cup

Yoghurt: 1 1/2 cup (sour)

Buttermilk: 1/2 cup

Green chillies: 3

Ginger: 1/2″ piece

Sugar: 1/2tsp

Lemon juice: 1/2tbsp

Oil: 1tbsp

Eno: 1tsp

Salt: To taste

Chilli powder and chopped coriander leaves: To garnish

For the seasoning

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Sesame seeds: 1tbsp

Curry leaves: Few

Oil: 1/2tbsp

Let’s get cooking

1. In a bowl add the yoghurt and rava. Mix well to a paste taking care that no lumps are formed. Let it soak for at least two hours. Or can be left over night in the refrigerator.

2. Coarsely grind the green chillies and ginger.

3. Just when preparing the dhokla, mix the rest of the ingredients green chilli ginger paste, sugar, oil, lemon juice and salt to the rava mixture.

4. Add the butter milk and bring to a dosa batter consistency.

5. Add the eno fruit salt and mix gently. The mixture will become frothy.

6. Pour into greased pressure cooker vessels immediately and steam for 15 -17 minutes.

7. Prepare the seasoning and pour over the steamed dhokla.

8. Garnish with red chilli powder and chopped coriander leaves. Serve hot with green coriander chutney or sweet chutney. Alternately, cut the dhokla into half, horizontally. Prepare the green chutney and spread all around. Cover again and serve like a sandwich dhokla.

Approximate preparation and cooking time: 30 minutes (excluding soaking time)

Serves: 4



My amma’s perfect recipe for Rava Ladoo. To me this ladoo is one of the easiest Indian sweets to make and it being Diwali, I couldn’t think of another quicker preparation to start off with! So Happy Diwali everyone.

This is what you’ll need

Rava: 2 cups

Sugar: 1½ cups

Water: ½ cup

Coconut: ½ (optional)

Ghee: ½ cup

Cardamom powder: 1tsp

Saffron: Few strands

Cashew nut bits: 1-2tbsp

Let’s get cooking

1. Heat the ghee in a broad pan.

2. Add the rava, and fry till it smells good.

3. Add the coconut and cashew nut bits. Fry for 2 more minutes.

4. Sprinkle the cardamom powder and keep this mixture aside.

5. Prepare the sugar syrup adding the sugar and ½ cup water. Boil to one thread consistency. (takes around 5-7 minutes)

6. Add the saffron strands to this along with the rava coconut mixture. Mix lightly.

7. Let it stand until the syrup is completely absorbed. (approximately 10-15 minutes)

8. When cool, make ladoos and store.

Approximate preparation and cooking time: 35 minutes

Makes approximately 15 medium sized ladoos.

* I did not use coconut.

* You can add raisins when making the ladoos. If you do use raisins, they should be added along with the cashew nut bits.


This is what you’ll need

Bread slices: 3

Rava: 1/2cup

Yoghurt: 1/4cup

Onions: 2tbsp (chopped)

Carrot: 2tbsp (grated)

Green pepper: 2tbsp (chopped)

Green chilli: 1 small finely chopped

Chilli powder: 1/2tsp

Turmeric powder: 1/4tsp

Garam masala: 1/2tsp

Chaat masala: 1/2tsp

Coriander leaves: 1tsp (chopped)


Salt to taste

Let’s get cooking

1. Cut the bread slices into half and keep aside.

2. Mix the rest of the ingredients, except the butter in a bowl. Add a little water if too thick. the mixture should be of spreading consistency.

3. Take a slice of the bread apply butter on both sides. Slightly brown it on one side on a heated tawa.

4. Spread a spoonful of the rava mixture on the top and turn over. Cook until lightly brown.

5. Do the same with the remaining slices of bread. Serve hot with ketchup.

Approximate preparation and cooking time: 20 minutes.


Related Posts Plugin for WordPress, Blogger...