This receipe's name is a mystery, no way connected to the name and the food. The name is followed for generations and it is passed to our generation. If you search with the name sojji, you will get the recipe of rava sojji uppuma or sojji appam from kerala and not this recipe. The readers if you are aware of this recipe in your family, kindly send me the name you followed to this recipe.
Regarding this recipe, its a easy and a pakka indian flavoured recipe with simple ingredients available at home and you can choose this recipe for your breakfast or evening tiffen.
Ingredients:
1. Raw rice - 1 cup
2. moong dhal - 1/2 cup
3. Water - 2 1/2 cups
4. Salt - as required
5.Oil - for cooking
Seasoning:
1. Red chillies - 4-5 or according to your taste buds
2. Mustard seeds - 1 tsp
3. Urud dhal - 1 tsp
4. Channa dhal - 1 tsp
5. Curry leaves - 1 twig
6. Jeera - 1 tsp
Method:
1. Clean and wash the rice and dhal and dry it out without any water. You can even make this process a day b.fore and keep it ready.
2. Heat a pan, add a tablespoon of oil. First add moong dhal, fry it to golden brown. Add rice, and fry for 2 minutes. Do all the frying in a slow flame.
3. Heat oil in a pressure cooker or a wide, thick bottom wok. Add mustard seeds, jeera, urud dhal and channa dhal. Once they got fried, add red chillies and curry leaves.
4. Add 2 1/2 cups of water to the vessel. Once they started to boil add salt, fried moong dhal and rice.
5. Mix it then and there to avoid sticking to the pan.
6. serve it hot with channa dhal chutney.
Regarding this recipe, its a easy and a pakka indian flavoured recipe with simple ingredients available at home and you can choose this recipe for your breakfast or evening tiffen.
Ingredients:
1. Raw rice - 1 cup
2. moong dhal - 1/2 cup
3. Water - 2 1/2 cups
4. Salt - as required
5.Oil - for cooking
Seasoning:
1. Red chillies - 4-5 or according to your taste buds
2. Mustard seeds - 1 tsp
3. Urud dhal - 1 tsp
4. Channa dhal - 1 tsp
5. Curry leaves - 1 twig
6. Jeera - 1 tsp
Method:
1. Clean and wash the rice and dhal and dry it out without any water. You can even make this process a day b.fore and keep it ready.
2. Heat a pan, add a tablespoon of oil. First add moong dhal, fry it to golden brown. Add rice, and fry for 2 minutes. Do all the frying in a slow flame.
3. Heat oil in a pressure cooker or a wide, thick bottom wok. Add mustard seeds, jeera, urud dhal and channa dhal. Once they got fried, add red chillies and curry leaves.
4. Add 2 1/2 cups of water to the vessel. Once they started to boil add salt, fried moong dhal and rice.
5. Mix it then and there to avoid sticking to the pan.
6. serve it hot with channa dhal chutney.
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