Veggie Platter: Cracked Wheat

Showing posts with label Cracked Wheat. Show all posts

Monday, October 11, 2021

A - Z Idli recipes ~ W for Wheat Rava and Green Peas Idli

Semolina idli aka rava idli is a quick alternative to the standard idlis when one doesn't have the time to soak and grind the ingredients and wait for the ground batter to get fermented. The idli mix can be prepared in advance and stored, to cut the time during idli preparation. Replacing semolina in the idli recipe with cracked wheat makes the version healthier and I prepare cracked wheat idlis for the same reason on a regular basis.

Adding vegetables to the mix makes it more nutritious and this time I have added green peas which lends color to the idlis. Peas, along with the yogurt used to soak the idli mix make these idlis a wholesome and healthy breakfast option. Carrots, pumpkin, spinach, bottle gourd, cucumber are some of the other vegetables that can be incorporated into idli mix to add extra nutrition.

Ingredients:

2 cups fine cracked wheat / wheat rava

1 tbsp. oil

1 tsp. split chickpeas / chana dal

1 tsp. skinned black gram / urad dal

1 tsp. mustard seeds

1 tsp. cumin seeds

Salt to taste

1 cup yogurt

Water as needed (I added more than 1 cup.)

3/4 tsp. Eno's fruit salt

Ghee / oil to grease the idli plates

Ingredients for the peas' paste:

1 cup green peas (I used frozen ones.)

1 inch piece of ginger

1 or 2 green chilis or to taste

2 handfuls of cilantro leaves

1/2 cup water

Directions:

1. Heat oil in a pan and add split chickpeas, skinned black gram, mustard and cumin seeds. When the lentils start to turn reddish brown, add cracked wheat to the pan and toast on medium flame, for a couple of minutes and turn off the stove. Transfer the mixture to a bowl and let it come to room temperature. (This can be done in advance and the mixture can be stored in air tight container for weeks.)

2. Add green peas, ginger, cilantro and chilis to a blender.

3. Grind them into a fine puree adding about 1/2 cup of water.

4 & 5. Add this green pea paste, yogurt and salt to the bowl and mix well.

6. Next add about a cup of water or as much as needed and mix well. Cover and keep it aside for about 20 minutes.

* Stir the mixture after the resting period and add some more water if the mixture appears too thick.

* Grease the idli moulds with oil / ghee.

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

7. Add Eno's fruit salt to the batter just before making idlis and sprinkle a tbsp. of water over it and mix well. The mixture turns frothy at this point.
8. Immediately, ladle the batter into the idli moulds.

* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

* Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed.

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Saturday, September 7, 2019

Godhuma Sojjappalu / Cracked Wheat Halwa Appam

My final post of this week, which featured 'Sweet' series. Next week, I am onto savory snacks from the state of Gujarat. So far in the series,
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam

Sojjappalu is one of the sweets prepared as a neivedyam on festival days in Andhra Pradesh. The 'sojja' refers to the semolina halwa filling used in the appams. I sometimes prepare these for Varalakshmi Vratham, substituting with other fillings. I made the filling with cracked wheat halwa this time which was equally delicious. I made a small portion but this can be easily doubled. The cracked wheat halwa filling I prepared here is sweet to eat as it is but becomes a mildly sweet filling for appalu. If one prefers appalu on a sweeter side, then increase the sugar quantity and cook until the halwa thickens.

Somehow, I find the preparation of sojjappalu simple compared to the bobbatlu / poli recipe. An outer layer dough is prepared using all purpose flour and a sweet filling of halwa is prepared. The sweet halwa filling is encased in a dough disc, rolled into a palm sized one and are deep fried to golden brown. They are not rolled as thin as a poli and they puff up while getting fried. There is no need to worry in case if they don't puff up. They end up getting flattened once they cool down, just as pooris do. I usually pat them into a thick disc but this time, I rolled them thinner.

(1 cup = 240 ml)
Ingredients: (Yield - 5 to 6 appalu)
1/2 cup maida / all purpose flour + extra for dusting
A pinch of salt
1 tsp. oil
Oil / ghee to fry appalu

Ingredients for filling:
1/2 cup water
1/2 cup fine cracked wheat
1/2 cup sugar *
1/8 tsp. cardamom powder
1 tsp. ghee
* The filling is sweet to eat as it is but becomes a mildly sweet filling for appalu. If one prefers appalu on a sweet side, then increase the sugar quantity and cook until the halwa thickens.

Directions to prepare the outer covering:
* Combine flour, 1 tsp. oil and salt in a mixing bowl. Add water as needed and form a firm, pliable dough (I added about 2.5 to 3 tbsp. water.) Cover the dough and rest it for about 30 minutes or so.

Directions to prepare the sweet filling:
* Toast the cracked wheat on medium flame for a couple of minutes and keep it aside.

* Bring 1/2 cup water to a rolling boil in a pan.

* Add the cracked wheat to the hot water and stir well to combine. Lower the heat and cover the pan. Cook the cracked wheat for a couple of minutes.

* Add sugar, ghee and cardamom to the cracked wheat and continue to cook.

* The sugar melts and loosens the mixture. Cover and continue to cook.

* Turn off the stove when the mixture is well cooked and comes together as thick mass. If the mixture appears runny, cook further until the mixture thickens. Leave the mixture to cool.

Directions to prepare appalu:
* Divide the dough into 5/6 equal portions and roll them into smooth balls. Similarly, divide the stuffing into 5/6 equal portions and roll them into balls. Grease your palms with ghee if needed.

* Dust the work surface with flour if needed. Roll a dough ball into a thin circle of about 4 inches diameter. Place the stuffing at the center of the circle and bring the edges of the rolled dough together. Roll them into discs. Or grease your fingers if needed and pat into a circle of 1/4 inches thickness.

* Heat oil / ghee in a frying pan. Pinch a small portion of the dough and drop into the oil to check the readiness. If the dough sizzles and comes to the surface then the oil is ready to fry. Slide the rolled disc into the hot oil carefully from the side of the pan.

* Fry on low flame, flipping in between until the disc turns golden brown on both sides. Remove with a slotted spoon and drain on a plate covered with an absorbent towel. Repeat the steps with the remaining dough and the filling.

* The appalu puff up while frying but they get flattened once they cool down.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104

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Saturday, April 6, 2019

F for Fada ni Khichdi (Version 2) / Spicy Cracked Wheat & Moongdal Porridge

I did not need any planning for 'E' or 'F' recipes in the series since I had these dishes on my to do list for sometime now though I have another fada ni khichadi recipe on my blog. Fada ni khichadi is one more wholesome, nutritious and easy to prepare khichdi. As the name indicates it is prepared with fada, which means broken wheat. This one pot meal comes from the state of Gujarat and quite an easy one to put together as a quick lunch or brunch meal. It is almost 'dump and cook' kind of khichdi that needs no expertise in cooking.

Rice, millet or any other gluten free grain can replace the wheat if on a gluten-free diet. Any combination of mixed vegetables of one's own preference can be used but care need to be taken not to use those vegetables that turn mushy when cooked. The ghee definitely adds loads of flavor here and so don't skimp on it unless counting calories or is vegan. In that case, oil can be used instead of ghee. The khichdi nonetheless would taste delicious even with all the substitutions. I had tried another version earlier and remember liking it. The variations available online are almost the same and differ only in the kind of spice powders added. I tried the pav bhaji powder version, though authentic it may not be but loved it along with a bowl of sabudana papad (home made dried and oil toasted tapioca pearl wafers).

Ingredients: (Yield - 3 servings)
1/2 cup cracked wheat (I used fine one.)
6 tbsp. yellow moong dal / split and skinned green gram
1 to 2 tbsp. ghee
1 tsp. cumin seeds
1/4 tsp. peppercorns
2 cloves
1 inch cinnamon piece
1/2 tsp. ginger paste
1/2 tsp. green chili paste / 2 dried red chillies (I didn't use any.)
Few curry leaves (optional)
2 pinches of asafoetida powder
1/8 tsp. turmeric powder
1 onion, finely minced
3 cups chopped mixed vegetables (I used carrots, green beans, tomato and peas.)
Salt to taste
Chili powder as needed
1 tsp. pav bhaji masala (Optional. Can add garam masala instead.)

Directions:
* Rinse moong dal and cracked wheat with water and drain. Keep them aside.
* Heat ghee directly in a small pressure cooker. Add cumin seeds, peppercorns, cloves and cinnamon. When the cumin starts to brown, add ginger and chillies if using. Saute for about 30 seconds and add curry leaves and asafoetida.
* Add onions next and saute for a couple of minutes. Add the other vegetables now.
* Add moong dal, wheat, 3 cups water, turmeric, salt, chili powder and pav bhaji masala to the cooker.
* Cook for 3 whistles and switch off the stove. When the valve pressure is gone, remove the lid. Mix the khichdi well once and taste the seasonings.
* If the seasonings need any adjustment or extra water needs to be added for a thinner consistency, add them now and bring the khichdi to a boil once more or simmer for few minutes.
* Serve hot along with papad / plain yogurt.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

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Saturday, December 3, 2016

Vermicelli - Cracked Wheat Idli / Semya - Godhuma Rava Idli

Here is an idli idea using vermicelli and cracked wheat that needs no grinding and fermenting. These idli would be ready in less than an hour that includes the prep work and the steaming part. They would be great for any meal of the day and when served along with a sambhar would make a wholesome meal. Cracked wheat in the recipe can be replaced with semolina if preferred. I used the plate idli moulds here and cut the big idlis into triangles.

Ingredients:
1 cup vermicelli
1 cup fine cracked wheat
1.5 cup yogurt or 1 cup yogurt + 1/2 cup water
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. roasted chickpeas / chana dal
1 tsp. skinned black gram / urad dal
1 green chillie, finely chopped (optional)
Few curry leaves, roughly chopped (optional)
1/8 tsp. turmeric powder
1/4 cup peeled and grated carrot
2 tbsp. fresh / frozen peas
2 to 3 tbsp. fresh, shredded coconut
1 tbsp. toasted cashew pieces (optional)
1 to 2 tbsp. chopped cilantro
Salt to taste
1/4 tsp. baking soda / Eno's salt
1 tsp. ghee / oil to grease the idli plates
(I had added some toasted onions too.)

Method:
* Roast vermicelli and cracked wheat until golden brown and set aside to cool. This step can be done ahead in advance.
* Heat oil in a pan and add mustard seeds, chana dal and urad dal. When mustard seeds start to crackle and the dals turn gold brown, add green chillies, curry leaves, turmeric, carrot and peas. Saute for a minute and turn off the stove. Let it cool a bit.
* Add the roasted vermicelli, cracked wheat, coconut, cilantro, cashews, yogurt and salt to the pan and mix well to form a thick batter of idli consistency. (The amount of yogurt mentioned in the list should be sufficient for the right consistency of the batter. However if the batter seems to thick, add a little amount of water.)
* Allow the batter to rest for about 15 minutes and add baking soda / eno's salt to the batter just before steaming the idli and mix well.
* Pour the batter into greased idli plates and place them in a prepared idli cooker / steamer or a pressure cooker without the valve on.
* Steam them on medium flame until the idlis are cooked, about 20 minutes. Turn off the stove and leave them for about five minutes before demoulding the idlis.
* Serve them warm with chutney / sambhar.

This goes to Blogging marathon #71, under the theme 'One Ingredient - Three Courses'. Check here to find out what the other marathoners are cooking as part of the BM.

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Wednesday, May 4, 2016

Cracked Wheat Idli (Fermented Version)

I tried these cracked wheat idlis from Kalyani's place recently and we loved the new variation. I usually prepare the instant version and this one caught my attention because it is prepared along the similar lines as the traditional ones. However these are more filling and healthier over the regular rice idlis. We felt a side dish like sambhar would suit these idlis more than the chutney.

Ingredients:
2 cups fine cracked wheat *
1 cup black gram / urad dal
1 tsp. fenugreek seeds
Salt to taste
Ghee / oil to grease the idli moulds
For tempering:
1 tsp. oil, 1 tsp. mustard seeds, 1 tsp. black gram, Few curry leaves
* (I used 1 cup fine cracked wheat and 1 cup coarser variety. I ground the coarser variety with the black gram.)

Method:
* Soak black gram, fenugreek seeds about 3 to 4 hours. Also soak fine cracked wheat in water separately.
* Drain the soaked water. Grind black gram, fenugreek seeds, and half of cracked wheat to a fine, thick batter adding water only as much as needed. Add the remaining cracked wheat and salt to the ground batter and pulse a few times to combine.
* Allow the batter to ferment overnight.
* Next morning, heat oil for tempering and add mustard seeds, black gram and curry leaves. When mustard seeds start to pop, turn off the stove and add this tempering to the fermented batter. Mix well.
* Grease the idli moulds and pour the batter into moulds. Prepare the steamer and steam until done, for about 20 minutes.
* Serve with sambhar / chutney.

This is going to be a part of Blogging marathon #64 under the theme 'Wheat based Dishes' and check here to find out what other marathoners are cooking today.

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Tuesday, December 22, 2015

Recipe Index ~ Rice & Other Grains / One Pot Meals

Here is a list of main course dishes / one pot meals / quick meal ideas using rice and other grains. The recipes are all vegan / vegetarian / lacto - vegetarian and predominantly Indian.

BARLEY DISHES: