The much-loved, often-made, south Indian breakfast has recently become the toast of the culinary world. Though it often gets upstaged by the medu vada (who doesn't love fried food) and idli, it is made often as breakfast for its ease of cooking and simple ingredients. The veggies I have added are kind of what I had in hand, but feel free to add other vegetables like bell peppers as well. The rava used is the thick / coarse variety.
1 cup semolina / cream of wheat / rava / sooji
1 small onion finely diced
3/4 cup assorted fresh chopped vegetables (peas, carrots, tomatoes)
1 1/2 tablespoons ghee
1 teaspoon mustard seeds / raee
1 teaspoon cumin seeds / jeera
1 inch knob of ginger finely chopped
2 green chilies
8-10 curry leaves
1/2 cup buttermilk (optional)
Coriander for garnish
Heat a thick bottomed pan. When hot, dry roast the rava till slightly browned / beige in color. Remove from heat and keep aside.
In the same pan, heat the ghee. Add the raee, jeera, chilies, ginger, curry leaves and onions. Saute on medium heat till onions are translucent. Next add the peas and carrots and cook for about 5 minutes till they have softened / fork tender. Next add the tomatoes and cook for a minute or so. Finally add the rava, 1 teaspoon salt and buttermilk along with 1/2 cup of water (if using only water add 1 cup of water). The rava will quickly absorb this water. Next add about a 1/4 cup and wait for the rava to absorb it. Add a little more water if the rava is dry and can still absorb water, else it will be come soggy. Check for salt and adjust.
Serve hot garnished with some chopped coriander and a side of coconut chutney. My husband also likes to add some spicy sev on top for crunch. If you are making this for company or if you like it richer, you can add some cashew nuts sauteed in ghee as well. Enjoy!