Monday, February 25, 2013

Rulaanva Idli and Ramdan

We GSBs call semolina as rulaanvu. Special wheat semolina is mostly used in making snacks by us. Rulaanva Idli is a non fatty steamed idli full of proteins. It is tasty and healthy breakfast. The added ginger and green chillies give the idlis a good flavour. This idli should not be confused for Rava Idli.
Rulaanva Ramdan is the pan cake version and is slightly oily. This is a change for kids who love roast pan cakes. This was perhaps formulated by our ancestors based on the famous Gujarati snack Handvo.
Broken Wheat Semolina - 2 cups
Urad Daal - 1 cup
Ginger - 2" piece chopped
Green Chillies - 2-3 chopped
Curry Leaves(Optional) - A handful chopped
Salt to taste

Soak Urad daal for 2-3 hours.
Grind to a smooth batter using just sufficient water.
Rinse semolina and add to the batter.
Beat well with your hand.
The batter should be thick and even.
Allow to ferment for minimum 8 hours at room temperature.
Add salt to taste and the chopped ginger, green chillies and curry leaves.
Mix well and fill idli moulds with a handful of batter each.
Steam in a steamer or pressure cooker without weight for 20-25 mins.
Serve with chutney of your choice. Goes well with hing chutney.

Ramdan/Doddak by Nisha Baliga Shenoy
Rulaanva Ramdan:
If you have left over rulaanva idli batter, you may prepare a seasoning with coconut oil mustard seeds and curry leaves in a kadai and our the batter into the hot seasoning.
Roast well on both the sides, adding little oil while roasting. This is known as Ramdan/Ramnan/Doddak and is very tasty.

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