Wheat Rawa Vadai

Wheat based recipes posted by Shripriya 

Ingredients:

1. Wheat rawa: 1 cup (roasted)

2. Rice flour : 1 cup

3. Green chillies - 2 chopped fine

4. Ginger - 1 inch piece chopped fine

5. Curry leaves and Coriander leaves - few strings chopped fine

6. Onion - 1 small chopped fine (optional)

7. Sour curd - about half cup (optional)

8. Salt - to taste

9. Oil - to fry

Method:

Mix all the ingredients from 1 through 8. If you like a little sour taste for the vadas then add sour curd else mix it only with water. The batter should be in medu vadai batter consistency. Leave it aside for about 15 minutes. Heat the oil in a kadai, and make vadas with the batter and deep fry them. Can be relished with any kind of chutney or sauce.

Variation: Can boil one potato and mash and add it with the batter, it can be called as "Urulaikizhangu Rawa Vadai"!!!!

Wheat Adai or Gothumai Adai

Contest Entry posted by Shripriya A Ramakrishnan (SRK)

Ingredients:

Wheat flour - 1 cup

Toor Dhal and Bengal gram dhal - Fistful of each one.

Urad dhal - 2 table spoons

Raw rice - 2-3 tablespoons

Red Chillies - 4

Asafoetida - little

Curry leaves - 2-3 strings

Coriander leaves -

Salt - As needed.

Method:

1. Soak the dhals and the rice together for 2 to 3 hours. Add red chillies and asafoetida and grind it coarsely in the mixer grinder.

2. Add the ground mixture to the wheat flour and mix them without forming lumps. If you want a little sour taste, you can add sour buttermilk instead of water while mixing. The batter should be in adai batter consistency. Add the salt.

3. Chop the coriander and leaves and curry leaves finely. Add it to the batter.

4. Pour 1-2 laddles full in the greased tawa and pour a teaspoon of oil around. When done flip it over and cook well the other side too.

5. Have it with your desired chutney/sambhar/molagapodi.

Wheat Rawa Seeralam

Contest entry posted by Shripriya A Ramakrishnan

Ingredients:

Wheat Rawa (not the one that is used for upma, the bigger one. Broken wheat. It is called as fada.) - 1 cup

Toor Dhal, bengal gram dhal, urad dhal - put together 1 cup.

Red chillies - 4

Asafoetida - little

Idli molagapodi - 1 tablespoon

For seasoning - oil, mustard, urad, asafoetia, turmeric, cumin, an curry leaves.

Shredded Coconut - 2-3 tablespoons. (optional)

Salt - as needed.

Method:

1. Soak the wheat rawa and the dhals separately. Grind the dhals first along with red chillies - either in the mixer grinder or the wet grinder coarsely, towards the end add the soaked wheat rawa and grind it for few more minutes. Add salt. (the batter should be in adai batter consistency). Add some asafoetida to the batter.

2. If you want a little sour taste you can either ferment the batter or add sour curd while grinding.

3. Pour the batter in greased idli plates and cook them like idlis.

4. Take the cooked idlies, cut them into pieces.

5. In a kadai pour about 2-3 tablespoons of oil and add all the items mentioned for seasoning.

6. Then add the cut cooked idli pieces.

7. Add the idli molaga podi.

8. Fry for few minutes....if you want them to be little crispy then put the stove in simmer for sometime and keep stirring once in a while.

9. Towards the end add the shredded coconut. Fry for few minutes.

10. Turn off the stove, serve in a plate, and enjoy this protein-rich, healthy and delicious Wheat Rawa Seeralam.

PS: With the batter, you can also make wheat rawa adai and have it some chutney/molagapodi/sambhar/aviyal. So it is a two-in-one batter. :)

Pudina Pachadi (Raitha) by Shripriya

Ingredients:
Pudina - One bunch
Green Chillies - 4-5 (depending on your preference add 1-2 more or reduce 1-2)
Tomatoes - 3 medium size
Oil, mustard, and urad for seasoning.
Curd.

Method:
1. Fry pudina and green chillies in a teaspoon of oil.
2. Grind it into a paste.
3. Chop tomatoes into small pieces. In a kadai, put teaspoon of oil and then season with mustard and urad. Then fry the chopped tomatoes in that. Add salt.
4. Turn off the stove. Add the cooked tomatoes to the pudina paste and then add curd according to taste. Pachadi is ready.

This goes well with plain rice, thachi mammu, idli, dosa, and chappathis. Hope you all like it.