March 21, 2013

Watermelon rind dosa recipe - Kalingad dosa recipe

Watermelon dosa or dosai recipe - i am a big fan of all varieties of dosa. This is a delicious dosa made with the batter of watermelon rind, raw rice and coconut.  It is perfect for  either breakfast or in the evening for after school snack. This is similar to cucumber dosa. 

I always add coconut to such dosa. It gives rich tate to the dosa.. After making juice from the red portion of the watermelon, the remaining white portion is used to make dosa. If you are making dosa using watermelon rind, peel the skin and use the white part.

Preparation time - 4 hours
Cooking time - 45 minutes
Yields - 12 dosas. 

Ingredients 
  • 2 cups raw rice
  • 3 cups chopped watermelon rind / kalingad
  • 1/2 cup grated fresh coconut
  • Oil as required
  • Salt to taste

Method 
    1. Wash the watermelon rind,  peel the green part and chop the white  portion of it.
    2. Cut the watermelon rind into small pieces.
    3. Wash and soak the raw rice for 3-4 hours.
    4. Grind the raw rice, coconut and the rinds into a smooth batter. The batter should be of pouring consistency and not very thin. ( The rind contains water. Use little water if required only.) 
    5. Pour this batter in a vessel. Add salt and mix well.
    6. Heat a pan on a  medium flame. Pour some oil on it. Rub the oil with a slice of potato. 
    7. Pour two ladleful of  batter over the hot pan.  Pat the  batter with back of the ladle to form a round dosa. 
    8. Cook covered on low flame  for  3-4  minutes.
    9. Then flip  the dosa and cook it for  2 - 3 minutes.
    10. Remove the dosa from the pan and place it on a plate. 
    11. Serve watermelon rind dosa hot with chutney.

    March 20, 2013

    Watermelon Juice recipe - Kalingad juice

    Watermelon juice recipe - Summer has started here. It is very hot both inside and outside the house. We feel like drinking  more liquid than eating. In such a situation we rely on fresh fruit juices rather than anything else. The juice made with fresh watermelon and little sugar is an ideal drink to refresh and quench the thirst. I made this juice without any added water in it. 

    Preparation time - 10 minutes
    Cooking time - 0 minutes
    Yield - Serves 2

    Ingredients 
    • 1/2  watermelon / Kalingad
    • 2 tsp sugar
    • A pinch of salt (optional)
    • A pinch of pepper powder (optional)

    Method 
    1. Wash and  pat dry the watermelon. Keep it  in the fridge for about 3-4 hours.
    2. While making juice, remove it from the fridge and cut it into halves.
    3. Take one  portion of the watermelon and  cut it into large sized  pieces.
    4. Remove the seeds and chop the red portion of the watermelon. Put the chopped red portion into a mixer.  Grind it into a smooth juice.
    5. Strain the juice using a strainer. Remove the coarse watermelon paste stored in the strainer,.
    6. put it in the same mixer jar, using little juice, grind the coarse paste again and mix it with the strained juice.
    7. Now  add 2 tsp of  sugar and  mix well. 
    8. Pour the watermelon juice in glasses. 
    9. Sprinkle a pinch of salt and pepper powder if you like it. 

    March 18, 2013

    Badam kheer recipe - Almond kheer recipe

    Badam kheer recipe -  Almond kheer is a delicious and popular Indian dessert made with almonds, milk, sugar, saffron and rice flour. The rice flour is used in the kheer to get the desired taste and texture. The addition of saffron make the kheer colourful and flavorful.  I make such creamy kheer on special occasions and festivals or when we feel like eating it. I had prepared this kheer on women's day to celebrate the occasion. 

    Preparation time -15 minutes
    Cooking time  - 15 minutes
    Yield - serves 2 

    Ingredients 

    • 4 cups skimmed milk
    • 1+1/2  cup almonds / badam
    • 4 tbsp sugar or as required
    • 2 tbsp rice flour  (2 tbsp paste of ground rice)
    • 18-20 saffron strands + 2 tbsp warm milk
    • 7-8 cardamoms, powdered
    • 4 tsp chopped pistachios and almonds

    Method 
    1. Soak the almonds in sufficient water for about 3-4 hours. Drain and peel them.
    2. Chop them into small pieces. (Keep 2 tsp chopped almonds aside for garnishing)
    3. Grind the almonds to a smooth paste using little water.Strain this  paste through a soup strainer.
    4. Remove and grind again the coarse paste stored in the strainer to a smooth paste using little water. Repeat the process for 2-3 times. 
    5. In another bowl, make a lump free smooth paste of the rice flour using 4 tbsp of water. Keep it aside
    6. Pour the milk in a pan, heat the milk and bring it to boil.When the milk boils, add the almond paste and sugar, mix well and cook for 5  minutes.
    7. Now add the  rice flour paste and cook for 3-4 minutes. Stir continuously so that the rice flour should not  stick to the bottom.
    8. Simmer  till the kheer slightly thickens.  Remove from the flame.In a small bowl, add warm milk and dissolve the saffron strands for 3-4 minutes.
    9. Add the saffron strands along with milk  and cardamom powder to the kheer. Mix well. 
    10. Garnish with chopped pistachios and almonds. Serve hot or cold

    March 15, 2013

    Bhindi masala recipe - Ladies finger sabzi

    Bhindi masala recipe - Ladies finger or bhindi is one of my favorite vegetables. This is a perishable vegetable and it should be used when it is fresh. Even in the refrigerator the ladies finger gets spoiled quickly. I buy okras in small quantity and love to make either bhindi masala, bhindi sambar, kadai bhindi, bhindi raita, bharli bhindi or bhende sukke. In this dish the ladies finger gets flavor from the mustard seeds, curry leaves, asafoetida, coriander seeds powder and chilly powder. Fresh coocnut adds an extra taste to the dish.You can make this dish to pack in the lunch box with some soft chapati. This is a very eays recipe that you can make quickly within few minutes.

    Preparation time - 10 minutes
    Cooking time - 10 minutes
    Yield - serves 2 

    Ingredients 

    • 35 small sized lady's finger / okra / bhindi
    • 1 medium sized onion, chopped
    • 1/4 cup fresh coconut
    • 1/2  tsp amchur powder
    • 1 green chilly, finely chopped
    • 1 +1/2  tsp red chilli powder
    • 1 tsp coriander seeds powder
    • 1/2  tsp turmeric powder
    • 2 tbsp oil
    • Salt to taste

    For the tempering
    • 1/2  tsp mustard seeds
    • A pinch of asafoetida / hing
    • 10 curry leaves

    Method 
    1. Wash the Bhindi well. Pat dry with a clean kitchen towel.Remove the stalk and tip of each bhindi. Cut bhindi into thin round  Chop onions finely and grate fresh coconut and keep them aside.
    2. Heat oil in a pan and add the seasonings. When they start spluttering, add the green chilli and onions. Saute for 3-4 minutes. Add bhindi and  stir fry for 3-4 minutes.
    3. Add coriander seeds powder, turmeric powder, amchur powder, chilly powder and salt. Stir fry for about 15 minutes till the bhindi become unsticky and unslimy. 
    4. Add oil if required. Allow them to cook on low flame till the bhindi are nicely fried and become unslimy. Stir in between. 
    5. Do not cover the  lid till bhindi  become unslimy. Check for the sliminess. At this point (after 15 minutes) bhindi become unsticky and unslimy. 
    6. Now sprinkle little water over the bhindi. Mix them well and cook covered till the bhindi become soft.
    7. Add the coconut, mix well and further cook for 2 minutes. Remove from the flame. Serve hot with chapatis /phulkas  or rice and curry.

    Bhindi masala - step by step pictures


    1.  Wash the Bhindi well. Pat to dry with a clean kitchen towel.Remove the stalk and tip of each bhindi.

    2.  Cut bhindi into thin round slices as shown in the picture below.
     
    3.  Chop onions finely and grate fresh coconut and keep them aside.
    Heat oil in a pan and add the seasonings. 

    4.  When they start spluttering, add the green chilli and onions. Saute for 3-4 minutes. Add bhindi and  stir fry for 3-4 minutes.

    5.  Add coriander seeds powder, turmeric powder, amchur powder, chilly powder and salt. 

    6.  Saute for about 15 minutes till the bhindi become unsticky and unslimy. 

    7.  Add oil if required. Allow them to cook on low flame till the bhindi are nicely fried and become unslimy. Stir in between. 

    8.  Do not cover the  lid till bhindi  become unslimy. Check for the sliminess. At this point (after 15 minutes) bhindi become unsticky and unslimy. 

    9.  Now sprinkle little water over the bhindi. Mix them well and cook covered till the bhindi become soft.
    10.  Add the coconut, mix well and further cook for 2 minutes. Remove from the flame. Serve the bhindi masala hot with chapatis, phulkas  or rice and curry.

    March 11, 2013

    Chikoo milkshake recipe - Sapodilla milkshake

    Chickoo milkshake in serving glasses
    Chikoo milkshake recipe - This is the most easiest and filling drink that you can blend within two minutes This is absolutely a delicious drink that you can enjoy at any time. This protein packed drink provides energy during active hours specially  in the morning. Chikoo is a seasonal fruit hardly available for few months. Nowadays dried chikoo chips and powder are available in the grocery store. But nothing can beat the taste of fresh luscious chikoo. It is a very sweet fruit that even you don't need to add sugar to the milkshake. Try out this chikoo milkshake and enjoy.

    Preparation time 10 minutes
    Serves 4 glasses 

    Ingredients 

    • 5 large sized chikoos / sapodilla
    • 2 cups milk, boiled, chilled
    • 4 tsp sugar (optional)

    Method
    1. Wash, peel, cut and remove the seeds of the chikoos. 
    2. Blend the chikoos, milk and sugar together through a mixer.
    3. Make the medium thick milkshake of  pouring consistency. 
    4. Pour in the glasses.  Serve the chikoo milkshake chilled.

    Chikoo milkshake - step by step pictures

    1.  Wash the chikoos and pat to dry.
    wash the chickoos
    2.  Peel, cut and remove the seeds of the chikoos.
     peel and cut the chickoos
    3.  Put the chikoo, milk and sugar in a mixer jar.
    put chickoo, milk and sugar in a mixer jar
    4.  Blend it to a smooth paste.
    blend it to a smooth paste 
    5.  Pour in serving glasses and serve the chikoo milkshake chilled.
    Chickoo milkshake is ready to serve

    March 10, 2013

    Muga mole randayi recipe - Molake hesarukalu palya recipe - Sprouted green gram palya

     Muga mole randayi in a serving bowl
    Muga mole randayi recipe - Muga mole randayi is one of the famous and common sabzi varieties of Karnataka and every house hold has its own version to prepare it. Muga mole literally means sprouted green grams and randayi means thick coconut based sabzi which is also known as palya in kannada.The sprouted green grams and raw banana combination is awesome and it is my favorite too. This palya is perfect with hot chapati, phulka, rice rotti and stemed rice.It is very flavorful with the addition of freshly ground masla. The  spices in the masala adds inviting aroma and the chilly powder adds taste and the coconut gives a thick consistency to the palya. For a variation you can use potato in the place of plantain and that combination also tastes great. 

    Preparation time - 20 minutes
    Cooking time - 30 minutes
    Yield - serves 2

    Ingredients 

    • 1 cup sprouted green grams
    • 2 raw bananas
    • 1/2 tsp turmeric powder
    • 4 - 5 curry leaves
    • salt to taste

    Grind to paste
    • 1/4 tsp split black gram dal / udad dal
    • 10 fenugreek seeds / methi dana
    • 5 dry red chillies  (byadagi)
    • 2 cloves / lavang
    • 1/4" cinnamon / dalchini
    • 3/4  tsp coriander seeds
    • pinch of cumin seeds
    • 1/2 cup coconut

    For the tempering
    • 2 tsp oil
    • 1/4  tsp mustard seeds
    • 5-6 curry leaves

    Method 
    1. Soak sprouted green grams in sufficient water for about 6-7 hours. The husks float on the water. Remove the floated husks and rub gently with your fingertips to remove the remaining husks. Now rinse them and drain the water. Keep them aside. 
    2. Wash, peel and cut raw bananas in to medium sized cubes and put them in sufficient water. Keep it aside.
    3. Heat little oil in a pan, fry the split black gram dals, fenugreek seeds and red chillies separately.
    4. Mix together the cloves, cinnamon, coriander seeds and cumin seeds,  fry till they become golden brown.
    5. Grind together the coconut, chillies and fried spices to a smooth paste. Use little water. Keep it aside.
    6. Boil 3 cups of water in a pan, add the sprouted green grams, cover a lid  and cook them on a low flame. When they are half cooked, add raw banana cubes. Cover a lid and cook till they become soft.
    7. Now remove the lid, add 4-5 curry leaves, the coconut masala paste, turmeric powder and salt.  Add water if required. Bring it to boil. 
    8. Simmer it on a low flame to get the desired consistency of the sabzi / palya. Heat oil in a small pan, add mustard seeds.
    9. When they splutter, add curry leaves and saute for a few seconds. Pour this seasoning over the hot curry. Mix well and serve the muga mole randayi hot.
     Muga mole randayi - step by step pictures

    1.  Wash the raw banana and peel it.
    plantain to make  Muga mole randayi
    2.  Cut the plantain into medium sized pieces. Remove the husk of sprouted green grams. 

    3.  Boil the plantain pieces and husked sprouted green grams together in a large vessel till they become soft.
    boiled plantain and sprouted green grams
    4.  Fry the spices mentioned under "grind to paste"  fry urad dal and red chillies separately. 
    fried spices and chillies
    5.  Put the above prepared grind to paste ingredients in a mixer jar and blend it to a smooth paste using required water.
    ground masala paste
    6.  Put the ground masala in a large vessel. Add the boiled sprouted green grams and plantains. Add salt and sufficient water to make a thick consistency palya. 

    7.  Bring it to boil and simmer till you get the desired consistency. Make a tempering with the ingredients mentioned under "for the tempering"  and pour it on the hot palya. Mix well. You can add some chopped cilantro to it.
    boil masala and sproted green grams, plantain to make palya
    8.  Serve the muga mole randayi hot with chapati, rice rotti or steamed rice.
    muga mole randayi is ready to serve

    March 7, 2013

    Gajar onion kosambari recipe - Carrot onion koshimbir

    gajar onion kosambari in a serving plate
    Gajar onion kosambari recipe - Here is an easy and healthy kaosambari recipe of Karnantaka for you all. Just put together all the ingredients and delicious kosambari gets ready within few minutes. This kosambari is made with grated carrots and finely chopped onions along with paste prepared with fresh coconut, yogurt, green chillies and coriander leaves. 

    This is a delicious dish which gets flavor from cilantro. This is known as koshimbir in marathi and it goes great with pulao, spicy rice and biryani. Kosambari or raita being made in yogurt helps in digestion and the raw vegetables provide vitamins and minerals to our body. So eating kosambari is beneficial to health. Try out this healthy kosambari to treat your family.

    Preparation time - 10 minutes
    Cooking time - 5 minutes
    Yield - serves 2

    Ingredients 
    • 1/2 cup grated coconut
    • 1/4 cup chopped coriander leaves
    • 2 green chillies
    • 2 carrots
    • 1 mediun sized onion
    • 1/4 cup thick curd / yogurt 
    • Salt as required

    For the tempering
    • 1/4  tsp mustard seeds.
    • 4 - 5  curry leaves
    • 2 tsp oil

    Method 
    1. Wash, peel and grate the carrots, chop the onions roughly. 
    2. Grate the coconut, chop coriander leaves and green chillies.
    3. Put coconut, coriander leaves, green chillies and curd  in a mixer.Grind them to a coarse paste. Do not use water.
    4. Mix  together the onions, carrots, coconut paste and salt in  a bowl.  Mix well till all the ingredients combine well.  
    5. Heat oil in a small pan, add mustard seeds. Allow it to splutter. 
    6. Add the curry leaves. Fry for a few seconds. Pour the seasoning over the salad. Mix well and serve.
    Gajar onion kosambari - step by step pictures

    1.  Wash, peel and grate the carrots, chop the onions roughly. Set aside.
    grated carrots and chopped onions
    2.  Grate the coconut, chop coriander leaves and green chillies.

    3.  Put coconut, coriander leaves, green chillies and curd  in a mixer.
    blend cilantro, green chilli, coconut and yogurt
    4.  Grind them to a coarse paste without using any water.
    paste prepared to make kosambari
    5.  Mix  together the onions, carrots, coconut paste and salt in  a bowl.  Mix well till all the ingredients combine well.  

    6.  Heat oil in a small pan, add mustard seeds, allow them to splutter. Add curry leaves, fry for a few seconds. 

    7.  Pour the tempering over the gajar onion kosambari.  Mix well and serve with pulao, spicy rice or biryani.
    mix all the ingredients and pour tempering on it.

    March 6, 2013

    Gajar pulav recipe - Carrot pulao recipe - Carrot rice

    gajar pulao in a pan
    Gajar pulav recipe - Gajar pulao is a healthy one pot meal made with carrots and rice. Carrot, as you all know is loaded with essential nutrients which helps to keep us healthy. These type of pulao can be served with a bowl of raita, papad and pickles. Earlier, I had posted few other pulao recipes which can be prepared easily in pressure cooker. Most of the time I make pulao in cooker, but here I have precooked the rice, then made a tempering with onion, whole spices and other ingredients. I have tried both methods. and pulao tastes equally good.

    Preparation time - 15 minutes
    Cooking time - 25 minutes
    Yield - serves 3

    Ingredients 
    • 2 large sized onions, thinly sliced
    • 6 cloves / lavang
    • 1" cinnamon / dalchini, cut into small pieces
    • 7-8 black peppers, crushed
    • 1 bay leaf
    • 1/2 tsp ginger paste (or  1/2" ginger, chopped )
    • 1/2  tsp garlic paste (or 4 garlic flakes, chopped )
    • 1 tsp chilli powder
    • 3/4 tsp turmeric powder
    • 1/2  tsp garam masala
    • 2 cups grated carrots / delhi gajar
    • 2 green cardamoms, slit from one side
    • 1/4 cup chopped coriander leaves
    • 1 tbsp ghee or as required
    • 1 tbsp lemon juice
    • Salt to taste
    For the rice 
    • 1 cup basmati rice
    • 1 cardamom, slit from one side
    • 1 cloves / lavang
    • 1/4" cinnamon
    • 1/2  tsp turmeric powder
    • 2 cups water
    • A pinch of salt.
    Method 
    1. Wash the rice and drain water. Keep it aside for about 5 minutes. Put the rice in a heavy bottomed vessel.
    2. Add cardamom, cloves, cinnamon, turmeric powder, 2 cups of water and salt. 
    3. Cook till it  the rice is done.Do not cook it too soft. 
    4. Spread the cooked rice on a flat plate. Separate the rice grains with a fork.
    5. Wash, peel and grate the carrots. Thinly slice the onions and set aside.
    6. Heat ghee in a pan, add cloves, cinnamon, bay leaf, peppers and saute for  few seconds.
    7. Add onions and fry till they become golden brown in colour. Add the ginger and garlic paste. Fry till the raw smell goes. 
    8. Add the chilli powder, garam masala and turmeric powder. Saute for few seconds.
    9. Add the grated carrots and saute for  3-4 minutes. Add the cardamoms and salt. Mix well. 
    10. Cook covered  on low flame till the carrots become soft. Stir in between. 
    11. When carrots become soft, add cooked rice and mix.
    12. Cook covered on a low flame for about 5 minutes and then remove from the flame. Then add the lemon juice and mix well. 
    13. Garnish with coriander leaves. Serve the carrot rice hot with raita, papad and pickle
    Gajar pulao ready to serve

    March 5, 2013

    Ukadiche Modak recipe - Rice flour dumplings with coconut jaggery filling - Naivedya recipe

    Ukadiche Modak recipe - Ukadiche Modak is an essential Naivedya or Prasad which is prepared to offer Lord Ganesh during Ganesh Chaturthi festival or Sankashti Chaturthi day. Today I am sharing with you all a traditional, authentic Ukadiche modak of Maharashtra. Modak is steamed rice flour dumplings filled with coconut and jaggery mixture. It has an inviting flavour and sweet taste. This lovely modak is so soft and delicious too, try this modak and taste it. It is one of my favorite sweets and I like the preparation. It is a very simple dessert that you can make it easily and it doesn't need any practice. Modak moulds both in steel and plastic is available in the utensil's shop, and I'll post modak using mould recipe in due course. 

    Preparation time - 15 minutes
    Cooking time - 20 minutes
    Makes - 5 modaks

    Ingredients 

    For the dough 
    • 1 cup rice flour
    • 1 cup water
    • 1/2   tsp ghee
    • a pinch of salt

    For the filling 
    • 1 cup grated fresh coconut
    • 1/2 cup jaggery powder
    • 2 - 3 cardamoms, powdered
    • 3 -4  cashew nuts, chopped  and toasted (optional)

    Method 

    For the filling 
    1.  Combine together the coconut, Jaggery, and cashew nuts. Heat this coconut mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 

    2.  Stir it for 2 minutes and remove from the flame. Do not cook it too long. It becomes sticky. Allow it to cool and add the cardamom powder. Mix well.
    For the dough 
    1.  Boil 1 cup of water in a vessel.  Add ghee, salt and the rice flour, stir continuously and mix well. 

    2.  Cook it over a low flame for 2-3 minutes. Remove from the flame, cover with lid and keep it aside. 
    3.  When it cools, grease the palm of your hand and knead the steamed rice flour into a smooth dough. Sprinkle some water if required. Cover the dough with a moist cloth. Keep it aside for 15 minutes.
    Making the modaks 
    1.  Divide the dough into  5 equal portions  and shape them into balls.
    2.  Grease the palms of your hands and press the round ball with your fingers to make a small bowl as shown in the picture below.
    3.  Divide the coconut jaggery mixture / hoorna into 5 equal portions and place 1 portion of the hoorna in the center of the dough bowl. Fold and press the edges of  the dough bowl as shown in the picture below.
    4.  Join the folded edges together to form the dough bowl into a modak shape as shown in the picture below. Pinch off  any  extra dough on the top.
    Steaming the modaks
    1.  Heat sufficient water in a steamer or modak patra. Spread a thin cloth on the steamer plate and place the modaks on this plate. Cover with a lid and steam the modaks over a medium flame for about 15 minutes.
    2.  Open the lid and place the steamed modaks on a flat plate.


    March 1, 2013

    Shyavige uppittu recipe - Sevai upma - Vermicelli upma

    sevai upma in a serving plate
    Shyavige uppittu recipe  - Shyavige uppittu, popularly known as sevai upma is a  best way to use some vegetables and vermicelli together. Mostly, I make vermicelli kheer in combination with sago, but upma with sevai also tastes equally good. If you make upma for breakfast, you can roast the vermicelli well in advance at night. Also you can chop the carrots and place it in the refrigerator for the further use. It looks so attractive with carrot and green peas and can be a pleaser for kids. I made it yesterday for breakfast and make often at least once in a fortnight. I also make upma with semolina and oats. Sevai upma  is so simple to prepare that you can try for evening  teatime snack. 

    Preparation time - 15 minutes
    Cooking time - 15 minutes
    Yield - serves 2

    Ingredients 
    • 1 cup vermicelli / semiya / sevai
    • 2 tbsp split black gram / urad dal
    • 1 tbsp thick semolina / rava
    • A  fistful of peanuts
    • 1 tbsp ghee
    • 1/4 tsp mustard seeds
    • 1/2 tsp turmeric powder
    • 1 tsp sugar
    • 1 tbsp lemon juice
    • Salt to taste
    Vegetables needed 
    • 2 green chillies, finely chopped
    • A fistful of chopped coriander leaves
    • 1 large sized onion, finely chopped
    • 1/2 cup green peas / matar
    • 1/2 cup chopped carrots
    • 10-12 curry leaves
    Method 
    1. Wash and peel the carrots. Cut them into small even sized cubes.
    2. Chop the onion, green chillies and coriander leaves separately.  Keep them aside.
    3. Heat a pan over a medium  flame. Add  the vermicelli  and dry roast till they become golden brown. Remove and keep them aside.
    4. In the same pan, dry roast semolina  and keep it aside.
    5. Wash and soak split black grams  for about 20 minutes. Cook them  in a little water till they become soft. Drain water and keep it aside.
    6. Heat ghee in a pan, add the  mustard seeds to it. When they splutter add the curry leaves and saute for few seconds. Add the green chillies and saute for a minute.
    7. Add the onions and saute for 3-4 minutes. 
    8. Add the cooked split black grams and saute for a minute.
    9. Add the carrots, green peas and peanuts. Saute for 3-4 minutes. Add turmeric powder and mix well. Cook covered on low flame for 3-4 minutes. 
    10. Add 2 cups of hot water, 1 tsp sugar and salt. Mix well. 
    11. Add the roasted vermicelli and mix well.
    12. Cook covered till the vermicelli become soft.  Stir in between.
    13. Remove the lid and add roasted rava. Mix well.
    14. Open the lid and cook  it on a low flame for 4-5 minutes.
    15. Remove from the flame. Add lemon juice. Serve the shyavige uppittu hot.
    Shyavige uppittu ready to serve
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