INGREDIENTS
1 cup bansi rava
1 teaspoon mustard seeds
A pinch of asafoetida
6-8 curry leaves
1 tomato chopped
1 tomato chopped
1 teaspoon split Bengal gram
1/2 cup finely chopped onion
3-5 green chilli cut into length wise
1/2 table spoon lemon juice
2 table spoon oil
1/2 tea spoon jeera
1/2 cup finely chopped onion
3-5 green chilli cut into length wise
1/2 table spoon lemon juice
2 table spoon oil
1/2 tea spoon jeera
1 teaspoon skinless split Black gram
1/2 cup grated coconut
salt to taste
salt to taste
METHOD
1. Fry the rava in a kadai until it reaches to light golden yellow colour.
1.
Heat the oil in a kadai, add the mustard seeds, when they
begin to splutter, add the asafoetida, curry leaves, jeera, split bengal and
black gram. Sauté till the split Bengal and black gram turn lightly browned.
2. Add onions and fry till golden brown and now
add green chillies and tomato, fry well. Now add 2 cups of water and salt to it and mix well. When the water started to boil, add
coconut , lemon juice and rava and cook it with a closed lid in a low flame. 
3. serve hot.
