This well-known South Indian breakfast dish is made from rava (Semolina) – which is a great substitute for rice, it is made from drum wheat, similar to couscous. It has a low glycaemic index (GI) and is a brilliant food for diabetics.
Growing up, I used to have this with Sambhar or some kind of chutney – when I was really little, my Amma used to mix it with sugar (yummy). So the point is, you can have it on its own.
Even my fussy little two-year-old cannot reject the soft grainy texture of the rava mixed with onions, chillies and peas.
So what’ll you need?
1 cup Rava (Semolina)
1 small onion, chopped
1 green chilli, finely chopped
½ inch ginger piece, grated
2 cups water
1 tbsp Ghee (optional) – mix in at the end for flavour
½ tsp Mustard Seeds
1 tsp Urad Dal
A handful of dried or fresh curry leaves
2 tsp vegetable oil
In a frying pan or heavy bottomed pan, dry roast the rava until the raw smell goes but not so it is discoloured (it’ll take a couple of minutes and be hot to the touch). Set aside. If using Roasted Rava, you can skip this step. (See Tip below).
In the same pan, heat oil on a medium flame and add the mustard. Wait until it splutters then add the urad dal and dried curry leaves. Fry for 30 seconds or until the Dal turns a dark shade of pink.
Now add the chopped onion, chillies and ginger. Fry for a couple of minutes until the onion turns translucent.
Now add the roasted rava and peas. Turn off the heat. Mix all the ingredients with a spatula and then add the water. Keep mixing until rava turns into a porridge like consistency.
Stir in the Ghee if using. (Ignore step for Vegan recipe)
Serve with Sambhar or Chutney.
Tip: If you love this, which I think you will, you can do what I do and roast rava in batches and store it in an air tight container ready for next time!