Sooji Khicha | Sooji ke Papad | Sun Dried Recipes

Sooji Khicha
By Sandhya Khattri
May 29, 2013
Sooji Khicha, sun dried recipe for preserving semolina in form of papad. Easy to prepare, a light papad recipe goes well with dal chawal or simply with evening tea. Detailed instructions and ingredients required for the recipe are as follows:

Prep Time: 5 minutes
Cook time: 10 minutes
Total Time 4 days
Serves: 25-30papads approx
Ingredients
Sooji or semolina- 1 cup
water- 6 cups
salt -to taste
cumin seeds- 1/2 teaspoon
Instructions:

In a heavy bottomed pan, I am using pressure cooker, add sooji and water  mix well, leave it for 5-7 minutes so that sooji can soak enough water, mix well, place this pan on high flame for boiling, stirring continously till mixture starts boiling add salt to it, as  its color changes towards transparent. switch off the flame, let it cool for another 10-12 minutes

add cumin seeds to it, mix gently. Pour one table spoon mixture on plastic sheet make papad by spreading it in circular motion., repeat the process with the remaining mixture.
Sun dry it for 3 -4 days, at the end of the day one you will be able to turn papads, remaining 2 -3 days are required for proper drying.
You can deep fry them or microwave them too.
Notes: When preparing for the first time, always try with small quantity. consistency (thickness) of mixture is important for proper spreading of papads.
If mixture is not cooked properly and papads are not dried properly they will not rise while frying.
My entry to Akila's event.

Read more

RAWA IDLI

Rawa Idli is one of the easy and tasty south Indian delicacy that can be prepared in jiffy. This can be easily prepared at any time of day.

Ingredients required for this recipe are:
Semolina(sooji) : 2 cups
Curd : 1 and ½ cups
Eno fruit salt: 1 sachet
Water : as required
Salt : to taste.
For tempering:
Curry leaves: 8-10
Black mustard seeds: ½ teaspoon
Green chillies: 4 slit lengthwise
Oil: 1 tablespoon
Method: Place dry sooji in a micro safe bowl and Micro high for 1 minute, stir in between after 30 seconds, let it cool.
Grease microsafe idli stand with oil.
Add salt and curd to sooji, mix well and 1 table spoon of water if required check the consistency of batter. Heat oil in a pan add ingredients of tempering cook for 1 minute, pour this tempering to sooji and curd mixture, add eno fruit salt to batter mix gently. With the help of spoon pour mixture to greased idli moulds. Take ½ cup of water in microsafe idli steamer, MW high for 1& ½ minutes with lid, water will start boiling, remove steamer from MW place idli stand on steamer MW high for 1 and 1/2 minutes, reduce the power level to 60% MW for another 1 and 1/2minutes, remove at once from oven. Serve hot idlis with sambhar or chutney of your choice.
Points to remember:
If you are baking 4 idlis at a time then above given power levels are sufficient, but if you are steaming 8 idlis at a time, first MW high for 2 minutes and then 3 minutes on 60% power levels. Timing may be vary for 30 seconds depending the power level of your microwave.

Read more