Wednesday, November 20, 2013




 1 cup bansi rava

1 teaspoon mustard seeds

A pinch of asafoetida

6-8 curry leaves

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 teaspoon skinless split Black gram

1/2 cup grated coconut

salt to taste


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.