Jain Food Recipes

Rava Idli

Rava Idli Recipe

By avni Published: February 9, 2013

  • Yield: 20 Idlis approx (2-3 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Ingredients

Instructions

  1. Heat Oil for seasoning
  2. Add mustard seeds and when they being popping add asafoetida, dry red chili, channa dal, urad dal and mix.
  3. Let it become light brown and add sooji in it and roast till it turns light brown
  4. Allow the sooji to cool down in another bowl for 10 minutes
  5. Prepare Idli steamer by pre-heating water to a boil.
  6. Grease the idli tray with little oil
  7. Add the curd, curry leaves, green chilies, cilantro, ginger and salt. Mix well until no lumps visible
  8. Add eno into it and mix well
  9. Pour the batter immediately
  10. Steam the batter for 15-20 minutes
  11. Serves it hot with chutney sambhar
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Rava Idli

Rava Idli Recipe

By avni Published: July 11, 2012

  • Yield: 16 idlis (4 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

Ingredients

Instructions

  1. Heat 3 tbsp ghee in a thick bottom pan, add mustard seeds and allow them to pop, add asafoetida/hing, whole red chilli, urad dal
  2. When urad dal becomes little red add rava/soji in it and roast it till it turns light brown
  3. Transfer it to another deep bowl and allow it to cool for about 10-15 minutes
  4. Add curd/dahi, salt, chilli ginger paste, curry leaves, corainder leaves and mix it without any lumps
  5. Add water little by little to make idli batter to dropping consistency
  6. Grease the idli moulds and heat the water in the steamer until it boils
  7. Add eno/fruit salt in the batter and stir it. Immediately pour the batter to the idli mould
  8. Steam it for 15 mintues, cool down for few minutes, unmould it and serve it hot with chutney sambhar
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White Khatta Dhokla

White Khatta Dhokla Recipe

By avni Published: July 9, 2012

  • Yield: 3 thalis (4 Servings)
  • Prep: 5 mins
  • Cook: 30 mins
  • Ready In: 35 mins

Ingredients

Instructions

  1. Add curd, chilli paste, salt, 1 tsp oil, warm water to the flour and soak it overnight; mix it well and ferment it for 8 hours
  2. Add eno and about 2 tsp of water in the batter just before steaming and mix it
  3. Take a round slight deep (7 inch diameter) thali and grease it with the remaining 1/4 tsp oil
  4. Pour 1/3 of the batter in the thali and spread it evenly. Sprinkle black pepper powder on it.
  5. Steam it for about 10 mintues until they are cooked
  6. Allow it to cool and cut the dhoklas into equal diamond shapes
  7. Similarly make 2 thalis out of the remaining batter
  8. Take 3 tsp of oil, give tadka with mustard seeds and curry leaves (optional) and spread it evenly on the dhoklas
  9. Garnish it with corainder leaves and serve it hot with green chutney
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