Ingredients - Serves 4
- 1 cup semolina (bombay rava, sooji)
- ¼ cup onion, chopped
- 3 tbsp oil
- 1 tbsp chana dal (split chickpeas)
- ½ tbsp urad dal (black gram)
- ½ tsp mustard seeds
- 1-2 green chillies, chopped (adjust based on your spice/heat tolerance)
- 6-8 curry leaves
- 2 tbsp cashews, optional
- 3 cups water
- 1 tbsp ghee, optional
- Salt, to taste
Steps
- Heat oil in a saucepan. Fry the cashews, split chickpeas (chana dal) and black gram (urad dal) together till they start to brown
- Add mustard seeds, green chillies and curry leaves and fry till the mustard seeds splutter
- Add the onions and saute till they turn translucent
- Next, pour in the water, season with salt and bring to a boil
- Turn down the heat and add the semolina in small batches while stirring continuously to avoid forming any lumps
- Once all the semolina is mixed in, keep the heat low and cover and cook for 2 minutes
- Turn off the heat, add the ghee and let it cool slightly
- Serve warm with any chutney like {Allam Pachadi}, {Palli Pachadi} or stuff it in {Pesarattu} for a heavier breakfast
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By Sirisha Tadimalla on