Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Yummy Breakfast in 25 Minutes
Rava (semolina) paddu or rava guliappa is a South-Indian specialty and a popular breakfast dish. Whether they're served in the morning or evening, everyone loves these crunchy, flavorful, and delicious snacks. These paddus, or ball-shaped crispy pancakes, are a healthy choice for children to take to school with them in their lunchboxes.
|Prep time||Cook time||Ready in||Yields|
- 1 cup upma rava/medium fine wheat semolina
- 1/2 cup yogurt or thick curd
- 3/4 cup water
- 2 tbsp grated coconut
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp grated ginger
- 1 tsp split chickpeas/chana dal
- 1/2 tsp cumin
- 1 tsp green chilies, finely chopped
- 1 tsp curry leaves, finely chopped
- 1/2 tsp salt, to taste
- 2 tsp oil
- 2 tbsp coriander leaves, finely chopped
- In a mixing bowl, combine the upma rava, yogurt, water, and salt. Mix well to ensure there are no lumps in the batter.
- Set the batter aside for 20 minutes. During this time, the rava will absorb water and soak nicely.
- Add the grated coconut and finely chopped onions.
- Now it's time to make the seasoning. Heat some oil in a small pan, throw in the mustard seeds, and let them splutter. Add the split chickpea and cumin seeds and stir well. Add the grated ginger, chopped green chilies, and chopped curry leaves and sauté for 30 seconds.
- Transfer the seasoning to the bowl containing the batter. Add the finely chopped coriander leaves and thoroughly combine the contents. The paddu batter is now ready.
- The batter should have idli batter consistency. That means it should be thick and drop easily from the ladle.
- Heat a paddu/guliyappa pan and add 1/4 tsp oil to each of the depressions. Pour the batter to fill 3/4 of each of the depressions.
- Cover the pan and keep the heat on medium-high. Regulate the heat whenever required.
- Flip each of the paddus once the bottom part gets golden brown.
- Add a few drops of oil to the top. This is optional. There is no need to cover the pan. Using a generous amount of oil makes crunchy and very delicious paddus.
- Remove each of the paddus when the other side also gets golden brown.
- You should nicely roast the paddus to get a crunchy finish. Place them on a serving dish.
- Cooking a batch of the paddu may take about 4–5 minutes. Repeat the same process to make all of the paddus/guliappas.
- Serve 6–8 of them hot on a plate with coconut chutney or any other chutney or sauce. Enjoy eating this scrumptious breakfast!