Bulgur Wheat is a natural whole grain food in that no chemicals or additives are used in processing the product. Many of the wheat's naturally occurring vitamins and minerals permeate the kernel during cooking thus maintaining more nutritive content than other forms of processed wheat products.
Bulgur wheat consists of wheat kernels that have been steamed, dried and crushed. It has a tender, chewy texture and comes in coarse, medium and fine grinds. It is very versatile, quite delicious and filling - all while being low in fat and packed with nutrients. Besides having a wide range of "B" vitamins, grains provide iron, calcium, phosphorous, potassium, magnesium and zinc.It is high in fiber and carbohydrate.
It is has been shown that it reduces the risk of High Cholestrol, High Blood Pressure and Other Cardiovascular diseases. It is also good for diabetic patients. And moreover children love the taste of bulgur wheat -- it's a nutritious way to build healthy bodies!
Since bulgur is healthy and very commonly available here, I cook many dishes using it. So here I am posting a recipe of Instant Bulgur Rava Idli. Talking about Rava Idlis, it one of the favourite dishes which my whole family relishes. Two months back when my mother visited me, she said, we can make Rava Idlis from Bulgur also and made it one day. It was very easy to prepare it and very tasty.
Here is the recipe she gave me.
Instant Bulgur Rava Idli
Bulgur - 2 cups
Curry leaves finely chopped - 1 tb.sp (Optional)
Coriander leaves finely chopped - 1 tb.sp (Optional)
Mustard seeds - 1/2 t.sp
Urad dal - 1/2 t.sp
Channa dal - 1 t.sp
Cashews broken into pieces - 1 1/2 (Optional)
Oil / ghee - 5 tb.sp
Soda bicarb - 1 t.sp
Salt - 1 1/2 t.sp
Grated fresh coconut - 2 tb.sp (Optional)
Sour curd - 2 cup
Green Chillies - 10 (make a paste of it)
Choose as far as possible fine bulgur rava. But then any variety is ok, since you have to put in the mixer.
Dry roast the bulgur rava on a medium heat, till you get the aroma of the wheat. It comes slightly brownish. Let it cool. Then put it in the mixer and grind it, so that you get a texture like our semolina rava. Now you can store this as long as you want in an air-tight box.
When you want to make Rava Idlis take 2 full cups of this rava. Heat a pan with some oil. Add the seasoning i.e. mustard seeds, urad dal, channa dal, cashewnuts, curry leaves and fry till light brown. Remove from fire and add it to the bulgur rava.Pour remaining oil and mix lightly. Beat curds lightly, add rava mixture, salt, coriander, green chilli paste and coconut and mix gently. Keep aside for 10-15. If the batter is too dry add some more curds. DO NOT make the mixture too thin.When you put the batter in the moulds, it should hold without spreading fast. Steam in an idli cooker or a normal cooker without the whistle for about 10 minutes. Check by inserting a skewer.It should come out clean.
Serve hot with a chutney/sambhar. Select a chutney which is little spicy and not blunt. For example Tomato Chutney, Onion chutney, Garlic Chutney etc.
Normally when I cook idlis I also cook mini idlis for my children. So here is a snap of the mini bulgur rava idlis.
And this one is the Rava Idli garnished with Carrots
And this post is going to
WBB : "Grains in my breakfast" . WBB is an event started by Nandita of Saffron Trail and is now guest hosted every month with a breakfast related theme. Hosted this month by Aparna of My Diverse Kitchen
To the event "JFI – Whole Grains" hosted by Suganya of Tasty Palettes . JFI - Jihva for Ingredients is an event initially started by Indira of Mahanandi .