Sometimes we need a quick snack to satisfy a sudden craving or the advent of unexpected guests. Times like that call for snacks that can be made in a jiffy, like this one.
When I was looking for a recipe starting with the letter R in the Journey Through The Cuisines,where I am doing an A-Z recipe posts through the cuisine of Karnataka, this one was the easiest!
Rava / Rave [pronounced va-day], is another term for Sajjige[pronounced Sajji-gay] / Semolina/ White rava / Cream of wheat.
We had this as a part of our meal a couple of days back and since I had some left, we munched it along with our evening coffee as well.
Recipe Source - Hebber's Kitchen
Saajige / Rave[pronounced ra-vay] / Semolina - 1 cup
Mosaru /Thick yogurt - 1/2 cup
Thengin thuri /coconut- 1/8cup
Shunti / Ginger- 1" piece
Hasi menasinakaye / Green chilies- 2
Karibevu / Curry leaves- a few
Ingu / Asafoetida powder- a pinch
Uppu/salt - to taste
Yenay / Oil to deep fry
Grind together curry leaves, ginger, coconut and green chilies to a coarse paste. This step is optional. All these ingredients can be finely chopped and added to the batter. Since the kids don't like to bite into green chilies, I ground it along with the other ingredients.
Take the semolina in a bowl. Add yogurt, salt,ground paste, asafoetida powder and knead to a dough. If it is too sticky add more semolina.It the dough does not come together,add yogurt, spoon by spoon.Let it rest for 10 minutes.
Heat oil in a pan.Slightly grease a plastic sheet and your fingers and take out a small lemon sized ball of dough and pat it into a circle. Gently remove from sheet and drop in into the oil.Deep fry till golden brown on both sides. Repeat for the rest of the dough.
Rava Vade served with rose milk for the kids.
This post also goes to the A-Z Challenge
- It is important to control the temperature of the oil. If the oil is too hot, the out portion gets brown faster and is not cooked through.So keep going from medium to high between batches to ensure even frying.
- Once the vade cools down, store in an airtight container so that it remains crisp. Mine got over in 2 days and it was crisp till then.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Labels: Blogging Marathon, Party Snacks, Snack Bar, Step-by-step Pictorial Recipes