Top 20 Rava Recipes

420
Top 20 Rava Recipes 1
Top 20 Rava Recipes 1

Rava-known as sooji or suji is a commonly used ingredient in Indian cuisine. With Rava, you make various breakfast recipes like instant idli, Pongal, upma, uttapam, and dhokla. Rava ways are easy & ready to prepare and taste good.

1. Rava Upma

Firstly roast the sooji. Now roast it on medium flame & the string constantly might get parched. Roast until sooji becomes little brown color. Add oil to the pan, then add any vegetables. Vegetables have become tender-then add sooji into it. One cup of sooji adds three cups of water. Add salt & now let it cook for 3-4 minutes gets puffy. Upma is ready, then add coriander leaves into it and turn off-gas.

Rava Upma
Rava Upma

2. Rava Uttapam

Firstly, let us prepare suji batter before we start making ravauttapam. Put rava in a big bowl, add curd and mix the two thoroughly till all lumps disappear.  Now that the batter is ready- add salt, ginger, and green chilly & mix properly. Leave the batter aside for 10 minutes, allowing rava to ferment. So let start making uttapam. Let heat the pan & you can add vegetables according to your preference. The pan is heated, pour 1tsp oil in it and spread it evenly. Put a little bit of rie followed by two spoons of batter and spread the batter thickly. Add your vegetables and pour a little bit of oil on top. Now turn it over and cook uttapam till it’s lightly brown on the other side. Uttapam is ready- garnish with some green coriander.

Rava Uttapam

3. Rava Idli

Firstly, let us prepare rava batter before we start making rava idli. Put rava in a big bowl, add curd and mix the two thoroughly till all lumps disappear.  Leave the batter aside for 10 minutes, allowing rava to ferment. 2 spoons of batter and spread the batter thickly on an idli stand and steam for 10 minutes. Rava idli served with some coconut chutney and sambar.

Rava Idli

4. Rava Pongal

So I have rava and cooked moong dal here. Along with this, keep boiling water ready at the side. Pongal will be ready shortly. It recommended using ghee for Pongal. Heat the pan then & add curry leaves, add rava. Let the rava mix with the ghee and roast well. I was supposed to do this when adding the initial seasoning itself. Cashew must encounter every spoonful of Pongal. Fry cashew till it turns golden brown, then add it to the pan and mix the fried cashew nuts with rava. Add salt, ginger, green chilli, and mix properly. One cup of rava, add three cups of water & now let it cook for 3-4 minutes to puffy. Pongal is ready, then add coriander leaves into it and turn off-gas.

Rava Pongal 1

5. Rava Toast

Firstly, let us prepare suji batter before we start making rava toast. Put rava in a big bowl, add curd and mix the two thoroughly till all lumps disappear.  Now that the batter is ready-add salt, ginger, green chilli, add vegetables you like and mix properly. Leave the batter aside for 10 minutes, allowing rava to ferment. Two spoons of batter and spread the butter on bread thickly & cook. Now turn it over and cook rava toast till lightly brown on the other side. And the Sooji toast is ready-serve with some green coriander chutney.

Rava Toast

6. Rava Khichdi

Heat the pan, add curry leaves then & add rava. Let the rava mix with the ghee and roast well. Stir constantly and roast until it gets brown. I was supposed to do this when adding the initial seasoning itself. Then add salt, ginger, green chili, add vegetables you like & mix properly and add water. Now let it cook for 3-4 whistle to puffy.

Rava Khichdi

7. Rava Vada

For Rava vada, soak urad dal and moong dal in water overnight. The next day, crush them into a fine paste using as little water as possible. Powder the Rava & add this to the mixture. Then add chopped coconut pieces, curry leaves, green chili & salt to the mix and form a batter. Make small dumplings of the batter& deep fry.

Rava Vada

8. Rava Dhokla

Put rava in a big bowl, add curd and mix the two thoroughly till all lumps disappear. The batter must be similar to the mix used for making idli. The batter is ready-keep for 10 minutes for rava to puff up. To make dhokla take any such vessel & the batter container fits in well. Then the batter is puffed up, add ¾ tsp salt, ¾ tsp sugar, add 1tsp Eno fruit salt and mix well. Put the batter in the vessel, tap, and make it even. Cover & cook for 15-20 minutes. Dhokla is ready- Let add the tempering to it.

Rava Dhokla

9. Rava Chilla

Firstly, let us prepare suji batter before we start making rava uttapam. Put rava in a big bowl, add curd and mix the two thoroughly till all lumps disappear.  Now that the batter is ready-add salt, ginger, green chili and mix properly. Leave the batter aside for 10 minutes, allowing the rava to ferment. So let start making uttapam. Let heat the pan & you can add vegetables according to your preference. The pan is heated, pour 1tsp oil in it and spread it evenly. Put a little bit of rice followed by two spoons of batter and spread the batter thickly. Add your vegetables and pour a little bit of oil on top.

Rava Chilla

10. Rava Dosa

Firstly, soak the rava for 15-20 minutes. In a bowl, add soaked rava, coriander leaves, and cumin seeds, add salt, Eno into it & mix well. Add oil to a flat pan and spread the batter thickly. Serve with coconut chutney.

Rava Dosa

11. Rava Kesari

Rava Kesari form is a Popular and succulent south Indian sweet made from rava, sugar, ghee saffron, and dry fruits.

Rava Kesari

12. Sooji Halwa

In a pan, add ghee & fry the dry fruits. Add sooji and roast until it gets golden brown. One cup of sooji adds three cups of water. Add salt & now let it cook for 3-4 minutes to puffy.

Sooji Halwa

13. Sooji Ladoo

Firstly roast the sooji. Now roast it on medium flame & the string constantly might get parched. Roast until sooji becomes little brown color. In a pan, add ghee & fry the dry fruits. Add powder sugar and cinnamon powder. Make small dumplings of the mixture.

Sooji Ladoo

14. Sooji Kheer

In a pan, add ghee & fry the dry fruits. Add sooji and roast until it gets golden brown. Then add milk and stir constantly-One boiled is done, then add sugar. Sooji kheer prepared, serve hot.

Sooji Kheer

15. Maddur Vada

Soak urad dal and moong dal in hot water overnight. The next day, crush them into a fine paste using as little water as possible. Powder the Rava & add this to the mixture. Then add chopped coconut pieces, curry leaves, green chili & and salt to the mix and form a batter. with your hand Make small dumplings of the batter and deep fry.

Maddur Vada

16. Rava Cake

Take a bowl- add butter, brown sugar mix properly in a cream texture. Add rava, maida, salt, & baking soda, vanilla extract into it. Add some raisins & choco bits and Bake for 10 minutes for @ 190 C.

Rava Cake

17. Tomato Upma

Firstly roast the sooji. Now roast it on medium flame & string constantly might get parched. Roast until sooji becomes little brown color. Add oil to the pan- then add any vegetables as per the availability. Vegetables have become tender, then add sooji into it. One cup of sooji adds three cups of water. Add salt & now let it cook for 3-4 minutes gets puffy. Upma is ready, then add coriander leaves into it and turn off-gas.

Tomato Upma

18. Rava Dahi Vada

For vada, soak urad dal and moong dal in water overnight. The next day, crush them into a fine paste using as little water as possible. Powder the Rava and add this to the mixture. Add chopped coconut pieces, curry leaves, green chili, and salt to the mix and form a batter.  With finger make small dumplings of the batter and deep fry. Then Take out the vadas and squeeze the water from them, top with curd, chutneys, red chilies powder & serve.

Rava Dahi Vada

19. Onion Rava Dosa

Firstly, soak the rava for 15-20 minutes. In a bowl, add soaked rava, onion, add salt, Eno into it & mix well. Add oil to a flat pan and spread the batter thickly. Serve with coconut chutney.

Onion Rava Dosa

20. Khaman Dhokla

Put rava in a big bowl, add curd, and mix the two thoroughly till all lumps disappear. The batter is ready-keep for 10 minutes for rava to puff up. To make dhokla take any such vessel & the batter container fits in well.  Then the batter is puffed up, add ¾ tsp salt, ¾ tsp sugar, add 1tsp Eno fruit salt and mix well. Put the batter in the vessel, tap, and make it even. Cover & cook for 15-20 minutes. Khaman Dhokla is ready-let add the tempering to it.

Khaman Dhokla