Chiroti Rava ~ Tamalapaku

Showing posts with label Chiroti Rava. Show all posts

Rava Badusha

BM #119 Week 1 Day 2 -

For today's sweet, I have chosen to highlight this unique way to make the ever popular Balushahi or Badusha without using Maida/All Purpose Flour.

It has a unique texture and definitely competes with the regular Badusha in all aspects. Thanks to Sasi Kala for this recipe.

Recipe Source here
Ingredients -

*Fine Sooji / Chiroti Rava 1 cup

Salt a pinch

Baking Soda 1/2 tsp

Ghee 1/4 cup

Curd 1/4 cup

Crushed Nuts for garnish (Optional)

Oil to deep fry

For the Syrup -

Sugar 1 cup

Water 3/4 cup

* If the fine sooji is not sine enough don't hesitate to pulse the sooji in the mixer but make sure it doesn't get too fine.

Method Of Preparation -

In a mixing bowl, add fine sooji, salt and baking soda and mix well.

Add in the ghee and rub it into the sooji until the ghee is incorporated. Slowly add the curd and make into a soft dough kneading it well for about 2-3 minutes.

Cover and set aside for about 15-20 minutes.

While the dough is resting, the syrup can be made and kept ready.

To make the syrup - Heat a thick bottomed pan, add sugar and water and let it boil until the syrup is sticky and honey colored. Remove from heat just as the syrup approaches the 'single string consistency' stage.

To make the badusha -

Knead the dough well for about 2-3 minutes until it feels pliable and divide into 12-14 equal portions.

Knead each portion of the dough and make thick discs with an indent in the middle, set aside and cover. Continue with the rest of the dough.

Heat oil to deep fry. Make sure the heat is on low. Drop the prepared discs into the oil not crowding them.

Allow them to rise to the top and gently flip them and let them get a golden hue. Remove from the oil and drain them on paper towels. Continue with the rest of the prepared discs.

Dunk them in the syrup and let them sit in the syrup for about 5 minutes. Remove from the syrup, drain the excess syrup and arrange them on a tray, garnish with chopped nuts and allow them to dry for a few minutes.

Serve them and enjoy.

Preparation Time 45 minutes
Makes 14-16

Posted by Harini R on Friday, December 4, 2020

2 comments

categories: Blogging Marathon, Chiroti Rava, Dairy Products, Ghee, Grains and its Products, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Yogurt (Curd/Perugu) | |

Semolina Bread - Italy

Wiki says "Semolina is the coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous."

It is widely used in Indian cooking and so this bread was a delight to bake with an ingredient very close to my heart. When my brain gave up on me and no yeast breads would pop out, Kalyani came to my rescue and she suggested that I look into this bread as this bread never fails.

And just as Kalyani assured me, this bread rose beautifully and I probably should have used a smaller loaf pan to get the 'crowning' effect. But the texture and bite were perfect.

As I am composing this post, I am extremely disappointed that I lost loads of pictures from my SD card. But the silver lining is that I could recover a couple of pictures of this Semolina Bread.

Recipe Source here
Ingredients -

Water 1 1/2 cups
Sugar 2 Tbsp
Active Dry Yeast 1 1/2 tsp
Semolina, Fine 3 1/4 cups (Use Chiroti Rava)
Salt 1 1/2 tsp
Olive Oil 1/4 cup

Method Of Preparation -

In a bowl add 1 1/2 cups of warm water, sugar and yeast. Mix well and set aside in a warm place for the yeast to get activated.

In a stand mixer bowl, add the fine semolina, salt, olive oil and mix well.

Add in the yeast solution and let the mixer knead for about 10-12 minutes until a soft and elastic dough is formed.

Oil the bowl and set aside in a warm place for the dough to get doubled (about 2 hours).

After the dough has doubled, deflate and roll into a loaf shape and place it in a 8 1/2 X 4 1/2 loaf pan, cling wrap loosely and place it in a warm place.

After the dough has risen to the top of the loaf pan or just over the top, preheat the oven to 375 °F.

Place the loaf pan in the middle rack and bake for about 35-40 minutes until the top is evenly brown and the sides are pulled to the center.

Remove from the oven and let it sit in the loaf pan for about 5-10 minutes. Run a knife around the edges and invert over a cooling wire rack.

Slice after the loaf is no longer warm.

We enjoyed the slices toasted, as grilled sandwiches and as chili cheese toast.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

Preparation Time 15 minutes + Resting time 4 hrs + Baking time 40 minutes
Makes 9 inch loaf

Posted by Harini R on Saturday, April 22, 2017

10 comments

categories: Baking, Blogging Marathon, Breads n Rolls, Chiroti Rava, Grains and its Products, International Recipes, Olive Oil | |

Stir Fry Vegetable Pizza with Oat Bran Crust

I saw the combination for the pizza crust in a book from the library a long time back and roughly jotted down the ingredients. This is for Day 2 of BM #35.

Posted by Harini R on Wednesday, December 11, 2013

15 comments

categories: All Purpose Flour (Maida), Baking, Cheese, Chiroti Rava, Dairy Products, Flours, International Recipes, Oat Bran, Onions, Savory Bakes, Vegetables | |

Holiga ~ Bhakshyam ~ Puran Poli ~ Ugadi Festival Thali

The 15th edition of Blogging Marathon is here this month. For the next 7 days I would present some Indian Thalis which are a regular fare for us. Also one recipe from the thali will be featured.

Here is the Ugadi (Telugu New Year) festival menu which we all enjoyed this year. Since Ugadi signifies the advent of spring, all the freshly harvested vegetables are used, specifically raw mangoes.

The festival spread this time was Palak Bajji, Mamidikaya Pulihora/Raw Mango Rice, Beerakaya/Ridge Gourd Pacchadi, Carrot Curry, Sambar, Boorelu (I fried them in oil the traditional way instead of making them in the paniyaram pan) and Holigalu, along with Rice and Buttermilk.

This time we were lucky to lay our hands on a small piece of sugar cane as well. I have no access to fresh banana leaves on which the festival lunch is served, so I had to make do with an imitation of a banana leaf!

I remember my grandma assisting my mom in making these for the festival and it used to be a very elaborate fare and we kids were not allowed to step into the kitchen until the food was offered to God.

This version of Holiga passed on from my grandma is slightly different and more traditional in that the outer cover used is Fine Sooji / Chiroti Rava and not Maida or Wheat Flour. These come out very thin and soft and remain soft for a couple of days as well.

Ingredients -
For The Filling (Poornam) -
Chana Dal 1 cup
Jaggery grated 1 cup
Cardamom Powder 1 tsp
For the Outer Cover -
Chiroti Rava / Fine Sooji 1 cup
Salt as needed
Turmeric 1/4 tsp
Ghee 1-2 tsp
Oil 2 Tbsp

Method Of Preparation -
To prepare the filling (Poornam) -
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.

Drain the extra water and let the cooked dal cool.

Meanwhile heat the grated jaggery with about 3 tablespoons of water until it melts.

Pass the jaggery solution through a metal tea strainer and discard the impurities.

Add the jaggery solution to the boiled chana dal and grind in a mixer to a fine paste adding cardamom powder.

It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool.
Tip - I found that if the poornam is a little runny, microwave it uncovered until the desired consistency is achieved.

To Prepare the Dough -
In a mixing bowl, add the chiroti rava, salt, turmeric and blend in the ghee.

Add water gradually and knead it into a soft dough. Pour the oil over the dough and knead for a few minutes.

The dough should literally sit in a pool of oil. Not to worry, the oil is later drained off when rolling out the holiga.

Cover and set the dough aside for a few hours. Anywhere from 2-8 hrs is ideal. (I made some after 2 hrs and some more after 8 hrs.)

To Roll out the Holiga -
Pinch out a small lime size portion and with the help of your fingers, spread it out like a disc and take equal portion of the filling and close the edges so that the filling doesn't spill out.

On a banana leaf or a specially made thick aluminium foil or a parchment paper, pat the filled dough with your fingers into a thin circle taking care so that the filling doesn't ooze out. No flour is used for dusting but fingers can be oiled for the patting job.

Heat a griddle / tawa and gently transfer the patted holiga onto the tawa and cook on both sides sprinkling oil/ghee as needed until both sides are evenly cooked.

Remove from tawa and store in a roti-warmer.

Continue for the remaining dough. Both the dough and the filling can be stored for more than a day in the refrigerator.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15.

Also sending it to Valli's Thali Mela.

Preparation Time 40 min + resting time 2 hrs
Makes 18-20 medium sized ones

Posted by Harini R on Monday, April 16, 2012

25 comments

categories: Beans And Dals, Blogging Marathon, Chana Dal (Senaga Pappu), Chiroti Rava, Flatbread, Grains and its Products, Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Thali | |

Kudumulu ~ Toor Dal-Jaggery Dumplings

I could not resist posting this traditional recipe for the Marathon. This is a sweet made in our family for at least a three generations before me. This is usually prepared for Ganesh Chaturthi as these oblong shaped dumplings are supposed to be one of Lord Ganesha's favorite foods.

The filling (poornam) is usually made with Chana Dal and Jaggery. But this time I had prepared it with Toor Dal and it turned out just as delectable. I remember we used to eat kudumulu with a dollop of ghee put into a dimple made in the center of it. That is pure bliss!!

So enjoy these traditional Kudumulu as part of Day 7 of BM 12.
Note - These are very similar to Kajjikayalu except that the filling is different. Also the outer cover can be made using All purpose flour (Maida) instead of Fine semolina.

Ingredients -
For the outer cover -
Chiroti Rava/Fine Semolina 1 cup

Water as needed

Oil/Ghee 2 tsp

Salt as needed

For the filling -
Toor Dal 1 cup
Jaggery, grated 1 cup
Coconut, grated 2 Tbsp (Optional)
Cardamom powder 1 tsp

Method Of Preparation -

In a mixing bowl, make a dough with Chiroti Rava, water and salt. The dough should be slightly thin as sooji would absorb water very easily. Just coat the dough with ghee/oil and cover with a muslin cloth and let it rest for at least an hour. The more the dough rests, the better. Alternatively, regular sooji can be powdered a little or seived to get a fine texture.

To prepare the filling (Poornam) -
Boil Toor Dal on the stove top or the pressure cooker using just enough water, until it is cooked al dente. Drain the cooked dal and make sure there is no water left. [Reuse the drained water ; just don't throw it away!!]

In a heated sauce pan add a few drops of water and transfer the grated jaggery. After the jaggery melts, remove from fire, sieve the jaggery water and set aside.

Grind the boiled toor dal adding the jaggery water to a thick paste. The paste need not be very fine for kudumulu.

To assemble -
Take the dough and make equal portions. (I got about 14).

Roll out each portion like a puri, put a tablespoon of filling in the center. Dab the edges with water to seal the edges making a crescent shape, if you will.

Keep the prepared ones covered until ready to fry.

Heat the oil in a wok/kadai and under medium heat fry these kudumulu in batches, until they are golden brown.

Drain onto paper towels.

Serve them warm and they last at least 2-3 days when stored in air tight containers.

Check out the other Blogging Marathoners doing BM# 12.

The past week has been a very good experience for me , if you have missed any of the recipes, here is a recap -

Preparation Time 1 hour
Makes 14-15

Posted by Harini on Sunday, January 22, 2012

20 comments

categories: Beans And Dals, Blogging Marathon, Chiroti Rava, Grains and its Products, Jaggery, Other Sweets, Sweetening Agents, Sweets and Desserts, Toor Dal (Kandi Pappu) | |

Pathir Pheni / Chiroti for ICC December

Happy Pongal/Sankranthi/Lohri to everyone!!

For this month's Indian Cooking Challenge, Srivalli picked up this recipe which was handed down to me by my maternal grandma. This happens to be a very traditional recipe in the Karnataka region of India. Since my grandma has roots in the Bellary region of Karnataka, she has carried forward the tradition from there. My mom remembers fondly that in her childhood, this was a very common sweet as part of a wedding meal.

My mom says Pheni preparation would start 10-15 days before the actual wedding itself and hundreds of phenis would be prepared and stored safely in huge baskets away from moisture and light and kids as well !! :) Even today this happens to be my grandma's most favorite sweet ! Thanks to her we got to enjoy the challenge and the sweet too.

In fact I prepared this twice as the first time around, I wasn't able to get the puffy, flaky result. After feedback from my mom, I was determined to make this once more (at 1 am on a weekend!!) to get the same flaky kind of pheni as my grandma makes and I did it! It was truly a fulfilling experience.

I understand this is also known as Chiroti in various regions. In many versions of Pheni, I have seen the extensive usage of All Purpose Flour (Maida) as well. But my grandma is a strong proponent of Pheni Rava for this recipe.

Ingredients -

For the dough -

Pheni Rava / Fine semolina / Chiroti Rava - 1 cup
[Regular rawa/sooji can be dry roasted and ground to a finer consistency as well]

Ghee (in solid form) 2 tsp

Water to knead the dough

Salt a pinch

Oil 1 tsp ( I added this for the second attempt)

Oil for Deep frying

For the Rice-Ghee Paste -

Rice Flour 2 tsp

Ghee 2 tsp

Powdered sugar or Badam Milk for serving

Method Of Preparation -

In a mixing bowl, add the rava, salt, ghee and crumble well. Then slowly add water and knead to a soft dough [softer than the regular chapati/puri dough]. Also the more the kneading, the better the quality for the final dough.

Sprinkle a teaspoon of oil on the dough so that it doesn't dry up, cover with a muslin cloth [I covered it with just a plate] and set aside for a minimum of 1 hour. The more the resting time the better the quality of the phenis. [I put it in a warm place for about 3-4 hours].

Apparently the dough should lightly rise (increase in volume).

In a smaller bowl, whisk the semi solid ghee and rice flour until they form a smooth paste. [ I had to heat it up constantly to keep it from solidifying]. I found that if the paste is a little runny, it is easy to spread.

When it is time to prepare the phenis, knead the dough again and pinch 4-5 small balls out of the dough and roll out thin puris out of each of those and cover them until later.

On each rolled out puri, apply the rice flour-ghee paste and layer them one on top of another. I used 4 puris for one batch and 5 for the rest. My mom suggests to keep the layers to a minimum of 3.

Roll the layered puris into a tight log like a carpet. Tuck the ends securely.

Roll the log to stretch it a little .

Cut the log into 1 inch pieces.

With the cut side up, press each of the small pieces into a thin puri.

Make sure the layers are visible in the rolled out puri. Keep them covered until ready to be fried.

Meanwhile, heat oil on medium flame. After the oil is fairly hot, reduce the heat to the minimum setting [In a electric stove, I put it at setting 1]. Gently slide 2-3 puris or as many as the frying pan can accommodate without overcrowding. Fry each of the puris taking care that they don't change color.

Drain on kitchen towel and store them vertically to drain the excess ghee/oil. In warm places, the ghee/oil drains more as the ghee within the layers melts while frying. In cold places such as ours, I didn't observe any additional ghee drainage.

Upon cooling, store in airtight containers and they stay good for a month or more.

While serving, sprinkle powdered sugar generously (or as preferred) and enjoy. But we enjoyed it with Almond (Badam) Kheer and felt it was better with the kheer. :)

Check out how the other group members fared in this challenge?? :)

Preparation Time 90 min (excluding resting time)

Makes about 25 small sized puris

Posted by Harini on Sunday, January 15, 2012

10 comments

categories: Chiroti Rava, Dairy Products, Flatbread, Ghee, Grains and its Products, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts | |

Chakkara Holigalu ~ Sugar crepes

These two words 'Chakkara Holigalu' evoke so many memories for all of us in our family, it is hard to describe the feeling. These crepes/holigalu have tickled the sweet taste buds of multiple generations in our family. This recipe has been passed down from at least 5 generations in my parent's families.

Chakkara Holigalu are very popular in our family circles but they are rarely prepared these days. The process is very laborious and requires a certain skill to prepare these (or so is assumed!). Because of this misapprehension it has taken me so many years to gather my guts to prepare these sinful and delectable crepes/holigalu. But having prepared it now, it doesn't seem so difficult after all; time-consuming - yes.

My grandmother would be happy to know that the recipe has been recorded and that I have finally made these !! She has more than 100 grandkids and great grandkids (and counting!), yet she still remembers the favorite items of each one of us. How amazing is that? Needless to say, this particular sweet ranks high in her favorite list too!! I can't imagine these crepes being prepared in hundreds to feed the whole family of 40-60 people when they gathered for summers.

To my utter delight, S has joined the ever-growing list of fans a few years ago when he tasted these crepes for the first time. I guess I should stop praising these crepes and let you all take a peek at the pictures and the recipe. :) So here is the recipe as part of Day 4 of this marathon!

Ingredients -

For outer cover -
Chiroti Rava / Fine Semolina 1 1/2 cups
Whole Wheat Flour 3 Tbsp
Oil 4 Tbsp (divided use)
Salt a pinch
Water to knead a soft pliable dough
For filling-
*Powdered Sugar 1 1/2 cups [very fine sugar]
Whole Wheat Flour 2 Tbsp
Poppy seeds/Gasalu 1Tbsp
Cardamom powder 1 tsp
Clarified Butter/ Ghee 1 Tbsp
Milk about 1/4 cup or as needed to knead a stiff dough

Oil to spread on the griddle/tawa
Essential item - Parchment paper or a specially made stiff aluminum foil
Note -
* If using store bought powdered sugar, make sure to sift the sugar to avoid any lumps or other impurities. I used raw sugar and powdered it at home and sifted it twice to remove the coarser sugar particles.

Method Of Preparation -

To prepare the outer covering-
In a mixing bowl, add the chiroti rava, wheat flour, salt and mix 2 Tbsp of oil to get a crumbly texture.

Add adequate water and knead to get a soft and pliable dough.

Add another 2 Tbsp of oil to the bowl and place the dough in the oil and keep it covered for atleast 4-6 hrs. The longer the dough rests, the better the results.

To Prepare the filling -
When the dough has rested for about 4-6 hrs , start the preparation of the filling.

In a mixing bowl, add the powdered sugar, whole wheat flour, poppy seeds, cardamom powder and ghee. Mix well until the ghee is incorporated into the sugar mixture.

Gradually sprinkle milk little by little and knead into a stiff dough. Take care not to hastily add milk as the filling tends to become runny because of the milk-sugar combo.

Keep it covered until needed.
To prepare the crepes/holigalu -
On a rolling surface, spread a 7 inches by 7 inches piece of parchment paper.

Pinch a small gooseberry sized dough (for outer covering) and flatten it a little. Pinch the same sized dough from the filling and place it in the middle of the dough. Again pinch small gooseberry sized dough, flatten it and cover the filling. Seal the edges, place it on the parchment paper and flatten it with your fingers or an oiled rolling pin. Don't use any flour for dusting. If needed, just use a few drops of the oil which was used to soak the dough. The crepes I made were about 4-5 inch in diameter.

[I found the usage of the rolling pin a little difficult, so I went ahead and used my fingers to flatten it and finally to erase any finger markings on the crepe, I smoothened it using the rolling pin. This could be because I used the parchment paper instead of the specially designed thick foil sheet.]

The crepe should be as thin as possible. Since the dough has soaked in for more than 4 hours, the dough tends to stretch. So don't worry if the stuffing peeps out of the dough here and there.

On a low to medium hot tawa/griddle which is slightly oiled, invert the parchment paper and slowly and carefully peel the crepe onto the tawa. This requires some skill and patience according to my mom. But I think the usage of parchment paper made my job easy.

Sprinkle some oil and cook on both the sides of the crepe until golden brown. After both the sides are cooked well, fold it into half (resembling a semi circle) and remove onto a serving plate.

Reuse the parchment paper to continue for the rest of the holigas/crepes.

Serve as is [more like they get grabbed :) ] warm or cold.

Notes -
*Keep the dough and the sugar filling covered until they are needed. They shouldn't get dried up.
*After the dough is used up, the oil can be discarded or reused for other purposes.
* Don't roll out all the crepes at one go. Do it one at a time. That is, when one of them is cooking, roll out the next one. So it helps if you have someone to help to speed up the process.
*I had some filling leftover as I probably used a little less filling for few of the crepes.
*I felt the first couple of the crepes were a little thick and then later on I realized the technique to make thinner ones.
*Don't panic if the filling oozes out onto the tawa. It is meant to happen as it enhances the taste. When this happens, it tends to get burnt faster so keep an eye on that.
*The crepes/holigalu are crispy, yet soft with a bite to it. When I say crispy they are not brittle.
*They have a pretty long shelf life when stored in an air tight container.

Here are my previous posts under the 'Regional Recipes' for this week of Blogging Marathon.
1.Alu-Ginger Dal ~ Urlagadda-Allam Pappu
2.Chow Chow Pala Pindi Miriyam
3.Bombay Chutney a.k.a Pitla

Check out the Blogging Marathoners doing BM#5 along with me
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials: Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Sending these sugar crepes to Celebrate Sweets - Stuffed Sweets guest hosted by Akila,event by Nivedita.

Preparation Time 15 min + Cooking time 1 hr
Makes 13-14

Posted by Harini on Thursday, May 26, 2011

18 comments

categories: Blogging Marathon, Chiroti Rava, Flatbread, Flours, Grains and its Products, Other Sweets, Sugar, Sweetening Agents, Sweets and Desserts, Wheat Flour (Godhuma pindi) | |

Tamalapaku

Rava Badusha

Semolina Bread - Italy

Stir Fry Vegetable Pizza with Oat Bran Crust

Holiga ~ Bhakshyam ~ Puran Poli ~ Ugadi Festival Thali

Kudumulu ~ Toor Dal-Jaggery Dumplings

Pathir Pheni / Chiroti for ICC December

Chakkara Holigalu ~ Sugar crepes

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