Lapsi, the broken wheat rava is good for diabetic people. we can make kichadi, upma, porridge out of it. Today I thought of trying the pidi kozhukkattai out of this and the result was yummy. I loved it with kadala curry, moru kootan and sambar.
Let us look at the recipe now:
Total time taken: 1 hr 15 mts.
Yield : 21 small dumplings
Ingredients;
1 cup lapsi (broken wheat rava, godumai rava, dalia)
4 tbsp tuvar dal
1-2 green chilli (according to your requirement, adjust spice)
1/2 coconut grated (optional)
a small piece of ginger
Salt
Tempering:
3-4 tsp oil (reduce to 2 tsp for diet control)
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a generous pinch of asafoetida
Method:
Dry roast the rava for 5 minutes. keep aside. Wash and soak the tuvar dal for 30 minutes, drain the water, put in mixi along with green chilli, grind to a coarse paste. chop the ginger finely. Heat oil in kadai, add the mustard seeds, urid dal, curry leaves, asafoetida when it is done add the tuvar paste, ginger pieces in it and saute for a minute. add two to two and half cup water, salt and bring to boil. add the coconut, rava and mix well. cook the same till the water is dried up. I cooked uncovered. allow to cool a bit. when it is still warm and you are able to touch it with bare hands, knead well and make round shape or oblong shape, dumplings. Heat water in a kadai, place the idli thattu (idli mould) greased with little oil. Place the dumplings on it and steam cook for 15-20minutes). serve hot with chutney, sambar etc.
Let us look at the recipe now:
Total time taken: 1 hr 15 mts.
Yield : 21 small dumplings
Ingredients;
1 cup lapsi (broken wheat rava, godumai rava, dalia)
4 tbsp tuvar dal
1-2 green chilli (according to your requirement, adjust spice)
1/2 coconut grated (optional)
a small piece of ginger
Salt
Tempering:
3-4 tsp oil (reduce to 2 tsp for diet control)
1 tsp mustard seeds
1 tsp urid dal
few curry leaves
a generous pinch of asafoetida
Method:
Dry roast the rava for 5 minutes. keep aside. Wash and soak the tuvar dal for 30 minutes, drain the water, put in mixi along with green chilli, grind to a coarse paste. chop the ginger finely. Heat oil in kadai, add the mustard seeds, urid dal, curry leaves, asafoetida when it is done add the tuvar paste, ginger pieces in it and saute for a minute. add two to two and half cup water, salt and bring to boil. add the coconut, rava and mix well. cook the same till the water is dried up. I cooked uncovered. allow to cool a bit. when it is still warm and you are able to touch it with bare hands, knead well and make round shape or oblong shape, dumplings. Heat water in a kadai, place the idli thattu (idli mould) greased with little oil. Place the dumplings on it and steam cook for 15-20minutes). serve hot with chutney, sambar etc.
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