Kokan Horse gram (Kulith)

Roasted organic red rice rava recipes

1. Approximately 12 to 15 idli’s in an idli stand

Red rice rava 1 1/2 cups.
Salt 1 tablespoon

Soak Urad dal for at least 5 hours

Wash after 5 hours and keep it in the refrigerator for at least 2 hours. Drain but retain the cool water for grinding the batter. Adding ice cool water while grinding to prevent the heating of the better and allows it to become fluffy and soft. Do not run the mixie continuously. Stop, add cool water and repeat till it is ground to a soft and fine consistency. If your mixie has a whisper mode, add some ice cold water and whip for a minute till you get a smooth and fluffy batter. Remove the udad dal batter into a bowl. Add the red rice rawa and salt and mix well. Keep it covered overnight for fermenting. Pour gently on to idli stand/bowls(vati) and steam. Serve hot with chutney and/ or sambar.

  2) Pundi/steamed rice dumplings

Any cooking oil 1 tbsp. Mustard seeds 1 tbsp. Urad dal 1 tbsp
Chana dal 1 tbsp
Dry Red/ Fresh green chillies 2-3
Curry leaves 4-5 Asafoetida A pinch Grated fresh coconut 2 tbsp.
Red rice rava 3 cups Salt to taste
Water 3 cups

Heat oil in a kadai; when oil is hot enough, add the mustard seeds. When it splitters add the urad dal and chana dal.
As they turn golden, add in the chillies and curry leaves followed by A pinch of asafoetida. Add in the three cups of water and salt bring to a boil. Reduce the heat to a simmer and gently stir in the Red Rice Rava. Make sure no lumps are formed. Keep steering. In around 5 minutes the water is absorbed. Sprinkle the coconut and mix well. Let it cook for a minute. Remove the cooked mixture on to a large plate and spread it out. When it cools enough to hold, shape the mixture into balls for ovals. This mixture will approximately yield 15 medium size balls. Steam for 10 minutes in any wide steamer.

Serve hot with any chutney or grated/ liquid jaggery, vegetable stew/ curry

3) Khars Kadabu/ Spicy dumplings.

Any cooking oil 1 tbsp, Mustard seeds 1 tbsp Udad daal 1 tbsp
Chana dal 1 tbsp
Dry Red/ Fresh green chillies 2-3
Curry leaves 4-5 Asafoetida A pinch Grated vegetable (Red pumpkin/ Cucumber/ Carrot) 3 cups
Red Rice Rava 1 cup Salt to taste
Water 3 cups

Heat oil in a kadai, when oil is hot enough,
Add the mustard seeds. When it splutters add the urad dal and chana dal.
As they turn golden add in the chillies and curry leaves followed by A pinch of asafoetida.
Add the grated vegetable of your choice and gently saute it for 5 minutes. At the water, add the salt and bring to a boil. Reduce the heat to a sim and gently stir in the red rice rava. Make sure no lumps are formed. Keep steering.
In around 5 minutes the water is absorbed. Let it cook for 1 minute. Remove from heat and use a ladle to gently place the cooked mixture in idli stand or small Steel bowls (vati).
Steam for 10 minutes in any wide steamer. Leave it to cool for 5 minutes and gently turn them over in a plate. Serve hot with any chutney, ghee or butter.

Sweet dumplings/Sihi Kadabu.

Ghee 1 tbsp
Dried coconut/Copra 2 tbsp Finel chopped.
Grated Vegetables (Red pumpkin/ Cucumber/ Carrot) 3cups, Jaggery Grated/ liquid 4 tbsp, Red Rice Rava 1 cup

Heat ghee in a kadhai. When it is hot enough, add the chopped dried coconut. Roast till golden brown.
Add the grated vegetable of your choice, add jaggery and gently saute it for 5 minutes. At the water, salt and bring to a boil. Reduce the heat to a sim and gently steer in the Red Rice Rava. Make sure no lumps are formed. Keep steering.
In around 5 min the water is absorbed. Let it cook for 1 min. Remove from heat and use a ladder to gently place the cooked mixture in idli stand or small steel bowls (vati). Steam for 10 minutes in any wide steamer.
Leave it to cool for 5 minutes and gently turn them over in a plate. Serve hot with ghee or butter