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20 July, 2017

SEMOLINA/SOOJI/RAVA/RAVE POORI

Posted in : BREAKFAST RECIPES on by : Divya Suresh Tags:

A poori recipe made using semolina/rave/sooji as a main ingredient. My mother-in-law always used to make poori using semolina only, she never used to make poori using wheat flour or any other flour. So very often I make Poori using semolina. We can use any type of semolina like the one we use for making upma or fine quality semolina …any type. We just have to knead the dough much before and allow it to soak for one hour or so, to get crispy and soft pooris. Any kind of curry, vegetable sagu, gojju etc goes well with this poori but we like it most with authentic kaayi chutney…. you need to prepare to know the yummy taste of this combo. Though it is very simple I have explained it with step by step pics.

 

Please do check the curry and chutney recipes here ⇒  Pineapple chutney , authentic kaayi chutney (with rice) , fresh coconut chutney (for dosay,Idly,rotti) ,  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney

Mango curd curry , Potato-Tomato curry , Sweet Potato Curry , Spinach-Chickpeas curry , simply veg Kofta curry , mixed vegetable sagu , Menthya gojju ,  Green sagu , ona drakshi gojju , gojjina pudi , Nimbe gojju , curry leaves gojju ,  Punjabi (satvik) chole , chole-bhature , Palak chole 

Other semolina/rave recipes in my blog ⇒  rave bisibelebath , Sorghum rave rotti , rave Idly (fermented) , rave unde , rave dosay (fermented) , dalia bisibelebath

 

     Ingredients :

  • Semolina – 2 cups
  • salt – 1/8 tsp
  • water to knead the dough
  • Wheat flour or rice flour – for dusting
  • Oil – to deep fry

 

      PROCEDURE :

  • Mix both semolina and salt well and knead (you need to knead it really well) a soft dough using enough water (you can use warm water as well)

  • Keep it covered for at least an hour (the more it soaks the better it turns out)

  • Pinch a portion of the dough, roll into small circular disc while dusting with the flour and deep fry in the hot oil

  • Serve with any kind of accompaniment of your choice