Rava PADDU

Ingredients

  • 1 cup upma rava/sooji
  • 1/2 cup slightly sour yogurt
  • 1/2 - 3/4 cup water
  • 1 Tsp salt (adjust to taste)
  • 2 Tbsp thinly chopped fresh coconut (optional but recommended)
  • 2 Tbsp oil to roast paddus
  • Seasoning:
  • 1 Tbsp oil
  • 1 Tsp mustard
  • 1/2 Tsp cumin
  • 1/2 Tsp grated ginger
  • 1 Tsp chana dal
  • 1 Tsp finely chopped green chilies (reduce or skip if you are making it for the kids)
  • 1 Tsp chopped curry leaves

Method:

  • Mix 1/2 cup water, yogurt and salt and whisk it briskly to make a homogeneous liquid
  • Take the upma rava in a bowl and add the yogurt mixture to it.
  • Mix well to avoid any lumps.
  • Set aside for 20-30 minutes to give rava a chance to soak.
  • Add the chopped coconut & onions.
  • Make a seasoning of all the ingredients listed under seasoning
  • When mustard pops and the dal turns pink, switch off the stove.
  • Check the rava mix and adjust it to be of idli batter consistency (it should drop easily from the ladle but not flow) with additional water.
  • Add the prepared seasoning and give a mix.
  • Heat the paddu pan on medium heat, add a drop of oil into each of the cavities and drop the batter by spoonfuls.
  • Cover and cook for 3-4 minutes or until the bottom layer is golden brown
  • Flip them over and cook for a couple of minutes without covering.
  • Take them out and serve it with any chutney or sauce of choice.
  • This makes a great lunch box recipe since it tastes good when coo

Share this Recipe