Quick Facts of Rawa (Semolina Fine)
In Northern and Western India, rawa is used to make halwa, kheer, upma, dhokla and is also added to bhatura and poori dough.
In South India, rawa is used to make various breakfast recipes like instant idli, quick rawa dosa, rawa uttapam, kesari, kichadi, Pongal and upma.
Rich source of Iron
- Helps in DNA synthesis
- Improves immunity and the support system
- Aids transporting of oxygen throughout the blood
Supports the digestive system
- Provides upto 7% of dietary fibres
- Improves optimal digestion and metabolism
- Fibre intake promotes regular bowel movements that may treat constipation
SATISFY YOUR SNACK ATTACK WITH TEEN PAN RAWA
A relishable traditional South Indian breakfast, rawa upma is made in the richness of ghee (or oil,) topped with cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger and additional herbs and spices. Sugar may be added for additional sweetness.
The step-by-step guide to the yummy-licious Rawa Upma
- Prepare the list of ingredients first. Take 1 cup of Kalantri Brothers Teen Pan Rawa , ⅓ cup finely chopped onions, 1 teaspoon chopped green chillies, 1 teaspoon finely chopped ginger and 2 tablespoons coriander leaves (cilantro). Also take 8 to 10 curry leaves, 10 to 12 cashews, 1 teaspoon chana dal and 1 teaspoon urad dal.
- Heat a Pan or kadai. Add 1 cup Teen Pan rawa.
- Begin to roast the Teen Pan rawa. It is important to stir in equivalent time intervals to keep the texture intact.
- Wait until the rawa grains should become fragrant and start to look dry, separate and crisp.
- Once the rawa looks dry and crisp, switch off the flame and put the roasted rawa aside.
Let’s now begin with frying and sautéing
- On a medium flame, heat a Pan. Add 2 tablespoons of ghee (clarified butter) or oil, 1 teaspoon of mustard seeds, ½ teaspoon cumin seeds along with 1 teaspoon chana dal (husked and split bengal gram) and 1 teaspoon urad dal (husked and split black gram). Stir until the chana dal and urad dal begin to appear brownish.
- Immediately add 10 to 12 cashews and begin to fry on a low to medium-low heat (adding cashew is an option).
- Now add the finely chopped onions and sauté them until they soften. Further, add the chopped green chillies, ginger and curry leaves and cook on a medium flame for a few seconds. Simultaneously, boil 2.5 cups of water in a separate utensil to be added in the next step.
- Once the boiling water is poured, add salt to taste and mix well.
- Then add 1 teaspoon sugar. Sugar is completely optional however the chef’s speciality suggests a sweeter taste. Sugar free sweeteners is an option for diabetic patients.
- Stir again on a medium to high flame and ensure that it is mixed well.
- Once the water reaches a rolling boiling condition, lower the flame. Then add the roasted Teen Pan rawa kept aside in 4 to 5 batches with a spoon. After each batch, ensure to stir and mix immediately for an even texture.
- The rawa will absorb water and start bloating.
- Cover the utensil and allow the Teen Pan Rawa upma to steam for 2 to 3 minutes on low flame and your rawa-licious upma is ready.
- Lastly, garnish it with chopped coriander and lemon juice for a tangy flavour!
ONION RAWA DOSA
Rawa Dosa is one of the easiest dosa to make since no grinding and no fermentation of the batter is required. To make this instant onion rawa dosa – follow this recipe and experience a new alternative for your same boring morning breakfast.
The step-by-step guide to the yummy-licious Onion Rawa Dosa
- Mix all the following ingredients in a utensil; Teen Pan Rawa, rice flour, all-purpose flour, onions, green chilies, ginger and crushed black pepper.
- Heat 1 tsp oil in a small frying Pan. Crackle the mustard seeds first. Then add the cumin and curry leaves. Sauté for a few seconds till the cumin browns.
- Add this tempering mixture along with the oil to the other ingredients. Add salt according to taste.
- Pour water or buttermilk and make a thin batter without any lumps. The batter should not be thick or of medium consistency. Ideally add about 2.25 cups of water to the batter. If the batter becomes too thin, then add some rice flour to slightly thicken it. Keep aside the dosa batter for 15 to 20 minutes.
- Now, heat the tava or the non-stick pan on a high flame and grease it using a small piece of paper napkin.
- With a ladle, pour the dosa batter. Start from the edges and move towards the centre. If there are any big gaps, then fill them lightly.
- Sprinkle ½ tsp oil from the top. This dosa takes a little longer time to cook than the regular dosa.
- Once the base becomes golden and crisp, flip and cook the other side on a low flame for 2 minutes. Fold the dosa and serve hot.
- Ensure that you keep stirring the batter as the rawa tends to settle down at the bottom. In case the batter becomes thick after a few dosas, then add some water and stir again.
Craving for an authentic Taste? Get the Teen Pan Rawa today! These were two of the many recipes you all can try.
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