Prep Time: 15 min
Cooking Time: 20 min
Serves: 2 to 3
- Sooji / Rava / Semolina (dry roasted) - 1 cup
- Onions (roughly chopped) - 4 medium sized
- Tomatoes (roughly chopped) - 4 medium sized
- Green chillies (vertically slit) - 2 to 3
- Fresh tender ginger (finely chopped) - 1 tbsp
- Boiling hot water - 3 cups
- Salt - to taste
- Sesame oil - 3 to 4 tbsp
- Mustard seeds - 1 tsp
- Split urad dhal - 2 tsp
- Bengal gram dhal - 2 tsp
- Roasted, peeled peanuts - 2 tbsp
- Curry leaves - few
- Dry roast rava until light golden brown; set aside to cool.
- Heat oil in a wok/kadai in medium flame, add mustard seeds & let it splutter.
- Add rest of the seasoning ingredients; saute well for a min or two.
- Now add chopped onion, ginger, salt and green chillies; saute constantly in medium flame for about 5 to 7 min until light golden brown.
- Add chopped tomatoes, saute constantly in medium flame for about 3 min; cover & cook for 5 min until oil separates.
- Add the dry roasted rava & saute for 3 min along with all the ingredients.
- Stir in three cups of hot boiling water, close with lid & cook for 3 to 4 min in low flame.
- Adjust salt according to taste & combine well.
- Serve hot with coconut ~ roasted gram ~ coriander chutney or any coconut chutney of your choice.
- I always dry roast the rava until golden brown, allow to cool & store in air tight container for daily use; this method of storage contributes long shelf life to the rava.
- Using sesame/gingelly oil imparts exclusive flavor and taste to the recipe; can also use vegetable oil if desired.
- Adding three to four tablespoons of oil makes the recipe non sticky & non gooey.