6 May, 2017
SEMOLINA/RAWA/RAVE/SOOJI BISIBELEBATH
Today I tried an awesome diabetic friendly recipe, in which a diabetic person can indulge without any hesitation and have it tummy full without any worries !! Since many years and till now I used to prepare the authentic bisibelebath using rice or flattened rice or little millet (saame) along with lentil and vegetables. But recently I tried making bisibelebath using wheat semolina Vermicelli (shyavige/semiya) and Semolina (rave/sooji) along with lentil and vegetables. And I must say that It was yummy just like regular rice bisibelebath, but the method of preparation of both Vermicelli Or Semolina bisibelebath is little different. So today I’m going to share my method of making Semolina/rave/sooji bisibelebath. You can also pack it for office/School !!
You may also like to check Bisibelebath, avalakki bisibelebath, Little millet bisibelebath, vermicelli/semiya bisibelebath
rave Idly, rave dosay/dosa, semolina adai dosay/dosa,
And also please do check banana saasive, tomato raita, cucumber raita, pineapple raita, Beet-Pomegranate raita, Green peas raita, Bele raita, Southekayi saasive
Ingredients :
- Toor dal/Pigeon Pea – 1/3 cup
- Mixed vegetables – 2 cups (such as french beans, carrot, green peas, cluster beans, ash gourd)
- Water – 1&1/2 to 2 cups
- Salt as required (only to lentil & vegetables)
Other ingredients : to cook Semolina :
- Semolina/rave/sooji – 1/2 cup
- Ghee – 1 tsp
- Water – 1&1/2 cups
- Salt as required (only to sooji/rave)
For tempering :
- Ghee – 2 tbsp
- Mustard seeds – 1/4 tsp
- Cashew nuts – 12 to 15
- Curry leaves – 10 to 15 leaves
- Whole red chilli – 2 nos.,
To add into the tempering :
- Bisibelebath powder here – 2 to 3 tbsp (adjust)
- Turmeric powder – 1/4 tsp
- red chilli powder – 1/2 tsp (optional)
- Tamarind pulp – 1/2 tbsp
- Salt to taste
PROCEDURE :
- Boil 2 cups of water in a cooker, put dal and all the vegetables and pressure cook until one whistle and let it cool
- Meanwhile heat 1 tsp ghee in a pan, put 1/2 cup of semolina and roast it well, now add 1&1/2 cups of water and salt and let it cook on medium flame
- Once semolina is cooked, remove from the fire and set it aside
- Heat 2 tbsp ghee in a wide pan, add in mustard seeds, curry leaves, cashew nuts, whole red chilies and saute for a minute
- Now add in tamarind pulp, turmeric powder, red chilli powder, bisibelebath powder and cooked Lentil vegetable mixture
- Let it come to boil, then add in cooked semolina and combine everything well
- Serve semolina/rave/sooji bisibelebath with any kind of raita
