When you are pressed for time and do not have a clue as to what to prepare for tiffin, breakfast or dinner, rava adai can be an easy option. This is a recipe that I had made a note of from a cooking book some time ago. I was not sure as to what to expect when I started mixing the ingredients, but as soon as I tasted it, instantly it became one of my favorites. The ease in preparing the adai and the taste, made me want to make it more often. This adai can be made in 15 minutes and might be a blessing if you have unexpected guests. I loved them without any chutney as I found them crunchy and tasty. The little bits of coconut created a nice texture.
Measuring Cups and Spoons
Makes 2 Adais
Roasted Rava/ Cream of Wheat/ Semolina – ½ cup
Grated Fresh Coconut – 2 tbsp
Sour Cream – 1 tsp
Cumin Seeds – ¼ tsp
Sugar – a pinch
Green Chillies – 1 sliced
Ginger – ½ inch grated
Curry Leaves – a few
Water – Enough to make a pancake type batter
Salt to taste
Asafoeida – a pinch
Oil – 2 tsp
Onions – 2 tbsp diced (option)
1. Dry roast the rava in a pan until the raw smell leaves.
2. In a bowl, mix together all the ingredients other than the roasted rava. Add ½ cup of water and mix well.
3. Add the roasted rava and some water enough to get to adai type batter consistency.
Note: I choose not to mention the water requirement because, when you mix the cream of wheat in liquid mix, it will start to absorb more water. So it is important to add water depending on the batter thickness.
4. Heat the iron tava on medium high. Add some oil and spread evenly with the spatula.
5. Add a ladle of the batter on the iron tawa and make a thick dosai/ pancake ( about 8 inches cirlces). Spoon a tsp of oil around the adai. Cook them until you see it getting toasted on one side.
6. Cook on the other side, and when done serve them hot.
Note: If you make the batter and set them aside, make sure to add more water before making the adai.