Rava Roti or Sooji Roti is completely a different recipe for me. Usually we make upma, idli and dosai out of semolina. I came across this recipe in a cookbook and want to give a try. The recipe tasted different and it can be made in a jiffy. I loved this recipe and ‘K’ too. We had this with tomato ketchup but I felt something that is very spicy will go best with this roti.
INGREDIENTS
Sooji – 1 cup
Water – 1 cup
Curd – 2 tbsp
For tempering
Oil – 2 tbsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Curry leaves – few
Cilantro – few
Green chillies – 2
Salt – As required
- Measure and roast the sooji in the pan and keep it aside.
- In a kadai, add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal.
- Add water, salt and allow it to boil.
- When they start to boil, add sooji and mix without forming any lumps.
- continuously stir so that they do not stick to the bottom.
- Turn off the stove and allow it to cool for 5 minutes.
- Add curd, green chillies, cilantro and curry leaves to the rava mixture.
- Knead it well to make a dough.
- Make small balls and press it with the hands to make roti. Dont make it into a very thin roti.
- Now heat the tawa, place the roti and drizzle some oil. Cook it on both the sides.
- Serve it with tomato sauce or any spicy chutney.
Note: You can also use onions.
Instead of adding the curry leaves, chillies and onions as such, you can grind them and mix with the dough.
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