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Rasoishop, a brand recognized for its feat of innovations, transforms your conventional kitchen into a gourmet kitchen. Rasoishop introduces a Stainless Steel Multi Kadai that comes with essential accessories. Use this multi-purpose Kadai, not only to prepare your regular dishes but also steam fluffy idlis, dhoklas, idiyappam and patrons in it. Deep fry, saute, roast and prepare curries and popular Kauai recipes like Chicken and Paneer Kadai. It is Induction compatible and is metal spoon friendly. It comes with 2 Idli plates, 1 Dhokla plate, and 1 Patra Plate. It has an Stainless steel lid to perfectly seat on the kadhai to trap moisture and enable efficient cooking and steaming. With its multiple accessories, you have an all-rounder in your kitchen, taking up minimum storage space. It is particularly durable with its Stainless steel body, giving you a great cooking experience with its uniform heating efficiency. It has a non-toxic cooking surface and a non-staining surface, making it easy to clean and maintain.
Here’s how you can use this Softel Stainless steel Multi Kadai
1. To Prepare Steamed Dhokla.
Ingredients of Steamed Dhokla
- 1 cup gram flour (besan)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon refined oil
- 1 teaspoon mustard seeds
- 3/4 cup water
- 1 tablespoon lemon juice
- 3/4 teaspoon baking soda
- 15 curry leaves
- 4 sliced green chilli
- 1 teaspoon coconut powder
- 1 handful coriander leaves
How to Make Steamed Dhokla
In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency. In a glass add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture. Grease the steaming tin with 2 drops of oil and pour the mixture into it. Steam for about 15-20 minutes or till cooked. In a pan, add oil, mustard seeds, curry leaves and red chilies. Let it splutter. Pour the tadka over the prepared dhokla. Cut into pieces and serve.2. To Prepare Patra
Ingredients Of Patra
How to Make Steamed Patra
Chop the Coriander and Grate the Coconut. Cut off the thick veins and wash the leaves and keep aside. In a bowl mix all the mentioned ingredients and make a thick batter. Place a leaf on the table and spread a thin layer of the batter on top, place another leaf on top, repeat applying the batter. Steam the rolls for 30 minutes and on a plate cut them into 1 cm thick slices. Heat the oil and add the mustard seeds, when they crackle add sesame, coriander leaves, and coconut. Pour this tempering on the sliced Patra. Serve warm.
3. To Prepare Rava Idli.
Ingredients of Rava Idli.
- 1 cup Rava /semolina/suji, coarse
- 1 cup curd/yogurt
- 1/2 tsp salt
- 1/4 cup water
- 1/4 tsp Eno fruit salt or pinch of baking soda
Instructions.
Firstly,in a large pan roast 1 cup rava for 5 minutes or till it turns aromatic.Allow it to cool completely,and transfer roasted rava to a mixing bowl.Add in 1 cup curd,½ tsp salt and combine well without forming any lumps.Allow to rest for 20 minutes or till rava/sooji absorbs water.Again add ¼ cup water or as required to prepare idli batter consistency.Just before steaming the idlis, add in ¼ tsp eno fruit salt or pinch of baking soda and give a gentle mix.Pour the batter immediately onto greased idli plate.Steam them on medium flame for 15 minutes or till the idli are cooked completely.Finally, serve soft sooji idli or plain rava idli along with chutney and sambar.
