Thursday, April 8, 2010

Semolina / Rava Pathiri

We often make pathiri with rice and am sure thats now become very common dish of every Kerala household.. right? Now, we'll try the same with semolina or rava and trust me, thats really tasty.. and very simple too..

Rava : 1 cup
Water : 2 cups
Ghee : 2 tbspn
Salt : as required
Grated coconut : 1 cup
A little rice flour : to sprinkle over.
A little oil to grease the chappathi presser.
  • Boil water with grated coconut and salt required. Adding a little more salt than required would be advised since adding rava would reduce the salinity. Once completely boiled, add rava gradually, stirring continuously.
  • Stir under low flame, until the water content completely evaporates. Add a little ghee, if required, for softness.
  • Switch off the flame, keep aside to cool.
  • Knead the dough thoroughly adding some ghee so that no lumps are left. Then, make small balls out of it.
  • Take a chappathi/poori  presser and coat both sides with a little oil. Press each of those tiny balls which would resemble a poori. You may also roll them out into small rounds on a chappathi board by adding rice flour occasionally so that they do not stick to the board.
  • Heat a tawa and put the pathiri on it turning it occasionally until it gets cooked. In between u may brush the tawa with a little oil in case the pathiri gets sticked to it. You may add ghee if required for the richness.
Note : You can even make this without adding grated coconut which wud give u plain rava  pathiri. 

This goes well with chicken curry, beef ularthiyathu, mutton pepper fry, etc..Try out na, for a change!

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