Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 15-20 minutes

Servings: 2

Ingredients

• 1/2 cup sooji rava
• 1 1/4 cup water
• 1/2 tsp salt
• 1 1/2 tsp gingelly oil
• 1 tsp ghee
• a pinch asafoetida
• Vegetables (potato, green peas, carrot, tomato, beans or any other non-watery vegetables as per taste)

For tempering:

• 1 tsp gingelly oil
• 1/2 tsp mustard
• 1/2 tsp black gram dal
• 1/2 tsp chana dal (optional)
• 1-2 green chillies (pepper powder can be the alternative)
• 1/2 inch ginger
• 2 sprigs curry leaves
• coriander leaves

Instructions

1. Take a pan. Put the rava into it.
2. Dry roast the rava on a slow flame till it attains brown colour

3. Keep it aside and let it cool.
4. Cut all the vegetables in fine pieces. Keep tomatoes separately.

5. Cook all of them except tomatoes in a separate pan on a slow flame until soft. Avoid adding water to the vegetables for cooking. Sprinkle water and lid the pan.
6. Keep it aside.
7. Take a pan and add 1 tsp oil, mustard seeds, black gram dal, chana dal. Heat it on slow flame.
8. Once the mustard seeds sputter and the dals are brown, add grated ginger, curry leaves and roast mildly.
9. Add tomatoes to this and heat on high flame for few seconds. Stir continuously. The tomatoes will break down.
10. Add water to this and let it boil.
11. The flame should be kept low. Now add the roasted rava slowly while stirring to avoid lumps. Add salt and asafoetida.
12. Mix it well and lid it so that the rava cooks till soft.
13. Add the other vegetables to the rava and mix well.
14. Add ghee and balance oil and mix.
15. Remove from flame.
16. Transfer it to a serving bowl.
17. Add coriander leaves as a garnish.
18. Serve hot with coconut chutney.

Notes

• A satisfying healthy breakfast
• Rava should be roasted on a slow flame