My paternal grandmother passed on this traditional recipe to me. This tea-time favourite of kids, tastes best with coconut chutney or jaggery.
What you need:
Raw Rice: One cup
Toor dal: Two Tbsp
Grated coconut: One cup
Chopped carrot and cabbage: Quarter cup each
Ginger: One inch
Oil and mustard seeds: One Tsp each
Asafoetida powder: Two pinches
Water: Two cups
Cashew nuts and curry leaves: Few
Green chillies and salt: To taste
Cooking instructions:
Grind raw rice and toor dal just like rawa in mixer and set aside. Grind green chillies and finely chopped ginger into paste.
Heat oil in a pan and splutter mustard seeds. Then add water and salt. Let the water boil and gradually empty the ginger paste, carrot, cabbage, coconut, cashew nuts and asafoetida powder into the pan. Simmer flame and add the rice rawa in small quantities while stirring constantly.
Cool the mixture and make into oval shapes. Steam cook in a pressure pan. Wait for three whistles. Serve hot or tepid.
Homemaker Renuka Murali likes experimenting across cuisines. An avid reader, internet browsing and crothcet work are her chief interests.
