Friday, November 30, 2012


1/2 cup  Bansi rava

1/2 cup Semiya

1 teaspoon mustard seeds
A pinch of asafoetida

6-8 curry leaves
1 teaspoon split Bengal gram

1 teaspoon skinless split Black gram

6-8 curry leaves
1/2 cup finely chopped onion
3 greenchilli cut into length wise
1/2 tablespoon ginger garlic paste
2 cups water
2 table spoon oil
1/2 tea spoon jeera
Salt to taste
coriander leaves for garnishing


1.  Fry  rava and semiya separately in kadai without oil only for a minute. Keep aside.
2.  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.
3.  Add onions and fry till golden brown and now add green chillies and fry well. Now add 2 cups of water and salt to it  and mix well. When the water started to boil, add rava and semiya to it slowly and stir well with other hand so as to prevent forming lumps. Close with a lid and let it boil for 5 minutes in a low flame and mix well.
4.    Serve hot by garnishing with coriander leaves.


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