Rava Pulihora | Broken Wheat Pulihora
Parveen has provided the step-by-step procedure to make this lovely Rava Pulihora. Simple and easy to make, try making this Rava Pulihora at home and don’t forget to share the recipe for this Rava Pulihora with your family and friends. The flavours in this dish are beautifully delicious and are one of the many reason as to why the Rava Pulihora is loved the world over. Simplicity, distinct flavours and a mouth-wateringly delicious aroma are some of the many things that the Rava Pulihora is known for. The Rava Pulihora will definitely make your mouth water and leave you asking for more, both in terms of cooking and eating! Super easy to make and super yummy to eat, this Rava Pulihora will make you a culinary star in the eyes of your family! So what are you waiting for? Go ahead and give the Rava Pulihora a try and be prepared to be surprised with the tasty magic that the Rava Pulihora is known all over the world for.
Ingredients (240 ml cup used)
- ½ cup broken wheat rava or rice rava
- 1 cup of water (1 ½ cups if you are using very coarse rava)
- Salt to taste
- 1 sprig of curry leaves
- ¼ tsp mustard
- ½ tsp cumin
- 1 tbsp. peanuts
- ¼ tsp channa dal and urad dal
- Pinch of hing
- 1 green chili slit
- little ginger grated
- Lemon juice as needed
- Pinch of turmeric
How to make the recipe
Dry roast rava lightly in a pan.
Bring water to boil in a heavy bottom pan, add salt and few drops of oil. Oil prevents rava from becoming sticky.
Pour in the rava to the boiling water with one hand slowly and stirring with the other to prevent lumps.
Cook on a low flame till no water is left.
Cover and cook on a very low flame for another 2 to 3 minutes. Off the heat. Keep covered for 5 mins. This way it remains soft. If using rice rava, cool it completely.
Heat oil in a pan, add the curry leaves, chili, ginger, mustard, jeera, dals, and peanuts. Fry till you get an aroma. Add hing and turmeric.
Add the cooked rava, lemon juice and mix well.
rava pulihora is ready to serve with pappu podi or curd.