Thick Rava Crispy Rottis

Ingredients :

Thick Rava ( thoru rulavu ) – 2 cup

Wheat flour – 2 cup

Green chillies – 7 to 8 ( Finely chopped )

Red chilly powder – 2 tbsp

Curry leaves – ½ cup ( Finely chopped )

Grated coconut – 2 tbsp

Mustard seeds – 1 tsp

Asafoetida – 1tsp ( diluted in 1 ½ tsp water )

Salt – To taste

Oil – 2 cup + 1 tsp

Method :

In a mixing bowl , add green chilly pieces + red chilly powder + salt + chopped curry leaves + grated coconut + Diluted asafoetida . Smash and mix evenly . Then , add thick rava and wheat flour. Meanwhile , in a seasoning laddle , add 1 tsp oil and mustard seeds. When it begins to crackle , add the seasoning to the mixing bowl which contains thick rava, wheat flour and other ingredients . Mix them and prepare a dough ( like poori dough ) by adding water as required . Make lemon sized balls of the prepared dough . Then prepare rottis ( poori ) from the dough balls.

In a deep bottomed kadai , heat oil . Finally , deep fry the rottis.

Serve as snack with tea or coffee .


This recipe is submitted for Winter Carnival event @ Tickling Palates.

Rajma Masala

Ingredients :

Rajma – 1 cup

Tomato – 2 small

Onion –1 big ( chopped into thin 1 inch pieces )

Red chilly – 2

Red chilly powder – 1 tbsp

Turmeric powder – ½ tsp

Coriander powder – ¾ tsp

Asafoetida ( Hing ) powder – ½ tsp

Garam masala powder – ½ tsp

Ginger – Garlic paste – 2 tsp

Bay leaf – 1

Cumin ( Jeera ) – ½ tsp

Salt – To taste

Butter – 2 tbsp or Oil – 2 tsp

Lemon juice – 1 tbsp

Coriander leaves – little ( finely chopped )

Method :

Wash and soak rajma overnight . Pressure cook until soft . ( Do not drain the water. It is to be added while cooking ) .

Prepare a fine paste of tomato + red chilly . Keep aside .

Heat butter or oil in a thick bottomed kadai . Add jeera , bayleaf , asafoetida and allow to crackle . Add onion pieces and saute till golden browned . Add ginger-garlic paste and fry. Add the ground paste to it and cook until oil seperates .

Add turmeric powder , coriander powder , red chilly powder , garam masala powder and salt . Mix evenly. Add 1 cup of water and cook covered for 3 minutes . Add cooked rajma alongwith the stock. Mix evenly . Cook on low flame for 5 minutes . When masala gets thick consistency , remove kadai from flame .

Add lemon juice and mix evenly .

Garnish with chopped coriander leaves .

Serve hot with chapatis / naan / white rice .

Sweet for 1st Anniversary of my blog