We can never get enough of those puris and sabzi plates that instantly quench the urge for finger-licking spicy and oil-nourished Indian food. Even our sufficient knowledge about the unhealthy effects of deep-fried and maida-based food items fails to deter us from indulging in this treat sometimes. But what if there exists an ingenious substitute? How about transitioning to a healthier puri alternative, that does not make one feel as guilty as its other counterparts? Brings to focus, the Rava pooris of Karnataka, which are made of Rava or semolina. These puris are traditionally made throughout Karnataka and eaten with the staple Vegetable Kurma. At any point, these puris kneaded quite easily and tidily are a great option in terms of preparation, health and taste.
All About Rava Or Semolina
Rava is also known as sooji in India, while we call it semolina in English. Is there a difference between them or are they all the same? Well, they all refer to the same thing, that is a coarse flour made of Durum wheat. The quality, graininess and colour of semolina depend on the quality of wheat. Semolina is an Italian word meaning the hard grain left after milling of flour which is used in Italy for making pasta and puddings. While in India sooji or rava are used for a variety of items from sooji ka halwa in North India to South India’s staple idlis and upmas.
The semolina is rich in protein and fibre, without unsaturated fats, and gives a feeling of full appetite. Besides, it is also loaded in thiamine and folate, which have numerous health benefits. Rava or Sooji is used to make Sooji Uppitu, Kesari Bath, Khichdi, Rava Ubbu Rotti and Rava pooris in Karnataka. The Rava Pooris are made of Chiroti Rava which is a finer variety of semolina and are made from grinding husked wheat. It is also called Bansi Rava and is also used to make Rava Dosa, Rava Idli, and Upma.
Ingredients:
- 1 cup fine rava or chiroti rava
- 1 tsp oil
- ¾ tsp salt
- Water as needed
Method:
- In a bowl, take semolina, drizzle oil and add salt. Mix everything well until all the ingredients look crumbly.
- Add water and start kneading it into a dough. Add more water if needed.
- Knead the rava into a slightly loose dough.
- Let it rest for 20 minutes.
- After 20 minutes, the doubt will tighten. Punch the dough a little bit and knead for 3-4 minutes more to get a soft and pliable dough.
- Take lemon-sized balls of this dough, and make them into perfectly round balls.
- Spread a drop of oil over the ball and roll out into small puris having the thickness of a chapati.
- Deep fry in hot oil. Turn the sides when it puffs up from one side.
These Rava puris could taste like crispier, richer and bigger versions of the Puris of Pani Puri. Add them to your breakfast menu and enjoy them with the dry sabzi of your choice. These are easier to knead than a maida or wheat flour puri too.
