Raosted rava, cooked with finely chopped capsicum and grated carrot…smeared with a garden-fresh coriander…makes a filling breakfast.
“Uppittu, coffee” is a staple breakfast of most south Indians :)..
- Roasted Rava: 2 cups
- Water: 4 cups (1:2 ratio)
- Channa dal, urad dal, oil, mustard seeds: 1 table spoon
- Green chillies: 2 (I serve my two dd too :), so I use less. You can change it as per your taste)
- Curry leaves: 7-8
- Coriander leaves: 1 small bunch finely chopped
- capsicum: 1 small finely chopped
- grated coconut: half cup
- Carrot: 1 : grated.
- Salt to taste
- In a pan, add the “roasted” rava. Dry roast it for about 2 minutes. You can use the unroasted rava as well. You need to roast it for more time. For about 10 minutes till the color of the rava changes to “slight-ish” brown.
- In another pan, heat oil. When the oil heats, add mustard seeds. Let it splutter.
- Now roast the channa dal, urad dal for about 2 minutes in medium flame.
- Add chopped green chillies, curry leaves, capsicum and grated carrot.
- Roast till the raw smell of the carrot leaves.
- Now add grated coconut.
- Add 4 cups of water. Get it to boil.
- When water starts boiling, add the roasted rava, in small bits. Don’t pour the entire contents, else it will form lumps.
- Cook for 5 minutes on low flame.
- Garnish with coriander and serve hot.
- Roast the rava on low flame only. Else it will turn brown very fast
- While adding rava to the water (step 8), add slowly. DO NOT add all at once.
- Cook on low flame so that the rava gets cooked thoroughly in water.