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Rava Adai / Cream Of Wheat Pancake

Written By Srimathi Mani on Wednesday, May 22, 2013 | 9:05 PM


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. 


Gadgets:

Bowl
Ladle
Cutting Board
Knife
Iron Tawa
Spatula
Measuring Cups and Spoons
Pan

Ingredients:

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)


Preparation:

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.




5 comments:

  1. looks delicious...yummy with ghee

    ReplyDelete
  2. I tried to make this the other day, but there was no way at all that the batter would keep its batter consistency even until I had poured it into the pan - the rava just sunk to the bottom of the ladle in a matter of milliseconds and formed a gunky clump which I had an impossible time spreading out in the pan! The water then just sort of ran off to the sides and eventually evaporated. We ate it with a spoon, finally, and the taste was really delicious!!! So what may have gone wrong with that batter? They would taste even better if they looked like the beautiful picture you posted :-)

    ReplyDelete
  3. Hi Anonymous,

    I am sorry you had a tough time making the adai. I think it was pretty easy, because, I made it for dinner and lunch and they turned out fine. I think you added too much water. Please make a thick batter, if you make it watery it would run all over the place. Please, add water little by little so that you get a drop consistency. It is a thick batter so it will not run all over the pan. Just spread it out like a cake dressing and it will cook well. I hope that helps.

    ReplyDelete
  4. Hi, Try this different mix-to a portion of ravai, add coarsely ground black pepper, shredded cabbage and onion, with enough salt and make a thick mixture. Then pat it down on the tava after spreading oil. The adai tastes awesome and is equally easy in preparing. on Rava Adai / Cream Of Wheat Pancake. East West Melody

    ReplyDelete
    Replies
    1. Thank you for the new adai recipe. Will try it soon.

      Delete

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