Heerekayi Palya Recipe – Karnataka Style Ridge Gourd Gravy For Roti, Rice

 

 Recently my neighbor from North Karnataka gave me some Jolada roti / Jowar roti , ridge gourd / Heerekai palya  (Kannada name )and brinjal / badanekayi chutney as side dish. I have tasted jolada roti oota in Kamat restaurant but this gravy and chutney recipes were new to me. It was so tasty and made me eat 3 rotis 😋. 

When I shared this picture in my Instagram feed, many of my friends and readers asked me to share the recipe of heerekayi palya. This afternoon I got the recipe from my neighbor and prepared it for our lunch. It came out so well. Its a very simple recipe with peanut and till seeds/ black sesame seeds masala as base for this gravy. Its very similar to Ennegai recipe prepared using brinjal which is the most popular side dish for Jolada roti. Some people call this heerekayi palya as stuffed ridge gourd palya / heerekayi ennagai palya in Kannada. But there is a small variation in this gravy. 

Friends, I bet no one could find that this gravy is prepared with ridge gourd. Its so flavorful and tastes great with jowar roti, rice and chapati. Do try it once. You will love it and start to make it often. Its so easy to prepare too ! Ok, lets see how to make North Karnataka style (Uttara Karnataka) heerekai palya recipe with step by step pictures.

Check out my other interesting Karnataka recipes.

Heerekai palya - North Karnataka style ridge gourd gravy

Heerekai palya - North Karnataka style ridge gourd gravy for jolada roti, rice and chapati.

Cuisine: Karnataka recipes

Category: side dish for jolada roti

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Ridge gourd - 1 (Long and big) Big onion - 1 (Big) Tomato - 1 (big) Salt & water - as needed To grind Roasted peanuts without skin - 1/4 cup Black till seeds powder or niger seeds powder -  1 tbsp (roasted sesame seeds powder) Green chilli - 3 (Use 2 for less spice) Coriander leaves - 2 tbsp Curry leaves - 10 Cumin seeds - 1/2 tsp Sambar powder - 1 tsp ( I used MTR sambar powder, refer notes) Turmeric powder = 1/4 tsp Coconut - 1 tbsp (optional) Cinnamon - 1 small piece Cloves - 1 To Temper Cooking oil - 3 tbsp Mustard seeds - 1 tsp Cumin seeds - 1/2 tsp Curry leaves - Few

HOW TO MAKE RIDGE GOURD GRAVY / HEEREKAYI PALYA

1. Wash and peel the ridges of ridge gourd & skin.
2. Chop into 2 inch size lengthy pieces. Set aside.
3. Grind all the ingredients given under “To grind” to a smooth paste adding water.
4. Heat oil in a kadai. Splutter mustard seeds, cumin seeds and curry leaves.
5. Saute onion, tomato and ridge gourd pieces till soft. Add the ground masala paste.
6. Saute till raw smell goes off. Add required water, cover and cook till ridge gourd is done.
7. Remove and serve hot with Jolada roti / Jowar roti, rice or chapathi !

HEEREKAI PALYA - STEP BY STEP PICTURES

Wash and peel the ridges and skin of ridge gourd. Do not remove the skin completely. But ridges should be removed and discarded. Chop the ridge gourd into 2 inch pieces in length. Wash and set aside. In a mixie jar take roasted peanuts (without skin), black sesame seeds powder(ellu podi, dry roast and powder it), green chilli, cumin seeds, coriander leaves, curry leaves, dry coconut, turmeric powder and sambar powder ( If you are not using Karnataka sambar powder, add 1 piece cinnamon and 1 clove along with usual sambar powder). Grind everything to a smooth paste adding required water. Set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and curry leaves. Add onion and saute till transparent. Add tomato, required salt and saute till mushy. Add ridge gourd pieces and saute till it becomes soft. Add ground masala paste. Saute till its raw smell goes off. Now add the required water, check for taste. Cover and cook for sometime. Open the lid and mix once or twice in the middle. Cook till ridge gourd is cooked completely but not mushy. It should retain its shape.  Adjust the consistency of gravy by adding water. Switch off the flame and serve hot with jolada roti, rice and chapathi. Enjoy !

Note

Adjust the quantity of green chilli based on your taste. Sesame seeds powder and peanut forms the base for this gravy. So do not skip it. You can use snake gourd, lady’s finger instead of ridge gourd. This gravy thickens over time. So you can add more water if needed and adjust the salt.

Yummy, Karnataka style ridge gourd gravy is ready to relish with jowar roti, rice !

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Muscoth Halwa Recipe – Halwa Without Ghee

Muscoth halwa / Muscat halwa is a popular halwa recipe in Mudalur near Tuticorin (Thoothukudi), Tamilnadu. It is also known as Mudalur halwa. AJJ bakery/ sweet shop is very famous for this halwa preparation. I got this recipe from a Tamil magazine where the sweet shop owner has given the recipe with measurements. I reduced the sugar quantity and tried it. I also watched Sutralaam suvaikalaam Youtube channel video for more details. This halwa is prepared using Maida milk / All purpose flour milk and coconut milk. It can be called as coconut milk halwa too. 

Highlight of this halwa is its made without adding a drop of ghee or oil. The oil releases from the coconut milk makes the halwa glossy and flavorful. If you are a big fan of coconut based recipes, you must try this halwa. It looks and tastes similar to Tirunelveli halwa. Patience is the only thing you need to make this halwa successfully. It needs a day for pre- preparation and an hour to cook.  But it tastes great with the nice flavor of coconut. You will love it ! 

For variations, you can use wheat flour instead of maida. But authentic, sweet shop recipe uses all purpose flour/ maida. But this halwa stays good for 2 to 3 days as we are using coconut milk. Use a good non-stick kadai for best results. If you have an iron kadai, you can use that as well.

Recently Kent appliances sent me a non-stick kadai (Kent Red plus with SS lid) for my review about the product. I have shared a picture of it in my Instagram feed as well. Kent by Kent Appliances is a kitchen appliance brand. It caters to the various needs of homemakers in the country. It has a varied product portfolio ranging from pressure cookers, non-stick cookware, hard anodized cookware, thermoware, mixer grinders to varied other electrical appliances and kitchen tools. The company has been at the forefront of innovation and has been the fastest growing company in the kitchen appliance space. 

When they sent me a kadai for review, I wanted to try some sweets with it because its easy to identify the final consistency. As this Muscoth halwa is without ghee, I felt it would be ideal for making in the new kadai. As expected, kadai was so good. I cooked this halwa for more than one hour still the kadai and its handle was heat resistant. Spatula is good and sturdy. Halwa came out beautifully without sticking to the pan. I loved the red outer coating which is my favorite color too. 

Above all this product has one year warranty. I started using this kadai in my regular cooking. So far so good ! Friends, if you are planning to buy this kadai, use CHITRAS5 coupon code for 5% discount (for purchasing through website only).
Check out their website, Facebook and Instagram page links below to see all their products.

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Note : This is not a paid post. 

Lets see how to make this yummy Muscoth halwa recipe with step by step pictures. I am happy to include this halwa in my halwa recipes collection.

Muscoth halwa recipe

Muscoth halwa / muscat halwa recipe - An yummy halwa recipe without using ghee

Cuisine: South Indian

Category: Sweet

Serves: 8 pieces

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Maida / all purpose flour - 1 cup Coconut milk - 4 cups using 1 big coconut Sugar - 2 cups ( 1.25 cups + 3/4 cup for caramel) Cashew nuts – 5 ( break into small pieces) Ghee - Few drops to grease the halwa plate

HOW TO MAKE MUSCOTH HALWA

1. To make Muscoth halwa, take maida in a wide bowl and make a smooth dough adding water.
2. Add 3 cups of water to the maida dough. Mix it well with your hands. Dough dissolves in water and you will get white colored milk.
3. Discard the gluten part and set the maida milk aside. Keep it covered and leave overnight.
4. The next morning, discard the water carefully and use the sedimented maida milk for making halwa.
5. In a kadai, add maida milk, coconut milk, 1.25 cups sugar and start cooking in medium flame.
6. In another small kadai, take 3/4 cup sugar and a tsp of ghee. Mix well and caramelize it in low flame.
7. Add to maida mixture , add cashew nuts and keep cooking for an hour. Remove when halwa starts to release oil in the sides of kadai.
8. Transfer the halwa to a ghee greased plate. Cut into pieces when warm. Serve and enjoy !
9. Tastes best the next day !

MUSCOTH HALWA RECIPE - STEP BY STEP PICTURES

In a wide bowl, take 1 cup of maida/ all purpose flour. Add water gradually and make a smooth dough. No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get white colored maida milk. Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now maida milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Maida milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with maida milk. Measure the sedimented maida milk. You will get around 1 cup. Keep it aside.    Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of maida milk, 4 cups of coconut milk, 1.25 cups of sugar. Mix well.  Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. In the mean time, keep a small kadai in another gas burner. Add 3/4 cup sugar and a tsp of ghee. Keep the flame very low. Mix well till sugar dissolves and changes the color to golden brown. Do not burn the sugar. Halwa tastes bitter. This process is called sugar caramelization. Switch off the flame and add the caramelized sugar to the halwa. Do it quickly. Mix well.  Color of halwa changes to golden brown. Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops , you need to proceed to the next step.  Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy !

Note

For healthy options, you can use wheat flour / atta instead of maida. You can skip cashew nuts. You can also reduce the quantity of coconut milk to two cups and make this halwa. But halwa won’t release oil. You can remove once it becomes non-sticky. Actual recipe called for fermenting maida milk overnight. But I saw many recipes that make the maida milk instantly. You can try that way too. Cardamom powder is not needed. If you wish, you can add it.

Friends, try this easy yummy Muscoth halwa and enjoy with family and friends.

It stays good only for 2 to 3 days because of coconut milk.

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7 Taste Uthappam / 5 Taste Uthappam Recipe – Many of you would have tasted this dosa variety in restaurants like Saravana bhavan and many restaurants in Tamil nadu. 

Basically uthappam is a soft, spongy dosa that looks round and small in size. You can make it with freshly ground fermented idli, dosa batter or with leftover idli batter. Both tastes great. Onion uthappam is the most common oothappam variety. But this 5 taste / 7 taste uthappam with 7 different toppings makes this simple dish much more interesting.

 Though I haven’t tasted this recipe in Chennai Saravana bhavan, I have tasted it in Salem Saravana bhavan – asai dosai and Sree Saravana bhavan restaurant in Krishnagiri. But both the restaurants served 5 taste uthappam with masala toppings like mushroom masala, paneer masala, Gobi masala, grated carrot and small onion. It was so filling that I wasn’t able to eat 3 uthappam.  

But the recipe I have shared here is very simple with light toppings. It won’t make you feel full at the same time its so appealing to eyes. Kids would love it for sure. Even we adults would be craving to eat it by seeing their colors.

 I have made this uthappam with the mini uthappam pan which I bought recently. I purchased it mainly for this recipe and to make pancakes for Raksha. If you are interested to buy this mini uthappam / pancake pan, please check THIS LINK in Amazon. There are many brands available in it.  If you don’t want this pan, you can make in dosa tawa itself.  You can make 3 to 4 per batch based on the size of your dosa tawa.

 I have used onion, carrot, capsicum, coriander leaves, tomato + crushed pepper, Idli podi / Gun powder, dry fruits and nuts toppings. You can skip any two and make 5 taste uthappam. For variations, you can use paneer bhurji, grated cheese, chocolate chips even finely cut apple for different and interesting toppings. 

Friends, do try this easy and colorful 7 taste uthappam recipe and share your feedback with me !

7 taste uthappam / 5 taste uthappam recipe

How to make easy and colorful 7 taste uthappam with idli dosa batter.

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Idli dosa batter - 1 cup Big onion - 1/2 no ( finely chopped) Colored Capsicum - 2 tbsp (finely chopped, I used green) Tomato - 1/2 no (-do-) Pepper powder - 1/4 tsp Coriander leaves - 2 tbsp (finely chopped) Carrot - 1 ( grated) Dry fruits and nuts - 2 tbsp ( I used cashews and dry grapes) Idli podi / Gun powder - as needed Cooking oil / Sesame oil /Ghee - to drizzle over dosa

HOW TO MAKE 7 TASTE UTHAPPAM RECIPE

1. Wash and chop all the vegetables finely. Grate carrot.
2. Take idli dosa batter and add little water if batter is too thick.
3. Heat a dosa pan or uthappam pan. Pour small ladleful of batter. Do not spread it.
4. Sprinkle the topping over each dosa. Drizzle oil around the dosa.
5. Cook in medium flame. Flip and cook the other side till toppings become golden in color.
6. Remove and serve hot with chutney or sambar !

7 TASTE UTHAPPAM - STEP BY STEP PICTURES

To make 7 taste or 5 taste uthappam, prepare the toppings by finely chopping onion, capsicum, cashew nuts, tomato, coriander leaves. Grate carrot and keep aside. Take 1 to 2 cups of idli dosa batter. You can use leftover idli dosa batter or with fresh fermented idli batter. If the batter is too thick add little water and bring to pouring consistency. Remember batter should not be too thin and watery. Heat a dosa tawa or mini uthappam pan (If you have it). Pour small ladles of batter in each hole. In dosa tawa, make 3 to 4 small sized thick dosa. Do not spread the batter. Place the toppings over each dosa. Put chopped small onion in one, tomato and sprinkle some pepper powder in the second, capsicum in third, grated carrot, chopped coriander leaves, dry fruits and nuts in the remaining uthappam. Lastly sprinkle idli podi over the 7th uthappam. Drizzle oil or ghee (for kids) around each dosa. Cook in medium flame and flip the dosa. Cook the toppings side patiently till each of them is cooked well and turns slight golden brown in color. You can remove carrot and coriander uthappam earlier than onion uthappam. Remove in a plate and serve hot with chutney and sambar ! Enjoy !

Note

For variations you can use grated cheese, grated paneer, chocolate chips and favorite fruits. To make 5 taste uthappam, skip any two toppings and make the remaining. Adding ghee gives the best taste. But you can use cooking oil or sesame oil for low calorie version. Coconut chutney or sambar is the best side dish for these uthappam.

Colorful, tasty 7 taste uthappam is ready ! Enjoy !

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How To Make Sprouts At Home – Moong Bean Sprouts – Green Gram Sprouts

Sprouts are nothing but germinated seeds that are high in nutrition. Some of the edible sprouts are alfalfa, broccoli, mung bean, green peas, chana and radish sprouts. Making sprouts at home is so easy. I make moong bean sprouts also known as green gram sprouts regularly for making sprouts salad for his lunch box, sprouted green gram kurma for roti and sometimes sprouts chaat in weekends. But I never thought of making a separate post for this until few of my readers asked me to make a detailed post on how to make sprouts at home.

As we all know, sprouting a legume increases its nutritional value. Sprouts are rich in protein, vitamins and minerals. Sprouts are more helpful for weight loss by keeping the tummy full for long time. It is always better to consume homemade sprouts than the store bought ones as its more healthy, fresh and hygienic. Tomorrow I will share a simple moong sprouts salad that aids in weight loss. Before that we will see how to make sprouts at home easily in simple steps. Lets see how to make green gram sprouts with step by step pics.

How to make sprouts at home

How to make green gram sprouts at home easily

Cuisine: Indian

Category: Health food

Serves: 2 cups

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green gram / Moong bean - 1 cup Water - to soak Cotton cloth / kerchief - 1

HOW TO MAKE SPROUTS

1. Wash the green gram and soak overnight in enough water.
2. The next morning drain the soaked water completely.
3. Take the soaked green gram in a clean cotton cloth.
4. Tie it and set aside for a day to two.
5. Green gram would germinate and gets sprouted. Store this in a box inside refrigerator.
6. Consume it within 2 to 3 days. You can make salad, gravy, rice and chaat with sprouts.

HOW TO MAKE SPROUTS AT HOME - STEP BY STEP PICTURES

Wash the green gram (moong bean) twice or thrice. Add enough water and soak it for 8 hours or over night. The next day morning drain all the soaked water from green gram. Keep the green gram in a clean cotton cloth. Tie the cloth and keep aside for one to two days. After one day, open the cloth and check whether the moong bean is germinated. If not keep it for one or two days more. You can even refrigerate and sprout it. Once its sprouted, transfer them to a clean container. Use whenever needed. It stays good for 2 to 3 days in refrigerator. Its always better to consume small sized sprouts. Do not consume if its over grown.

Note

You can use green peas, brown chana / kala chana, ragi/ finger millet and sprout it. But sprouting time may vary based on the legume.  Time duration for sprouts may differ based on the weather in your place.

Try this easy method of making sprouts and share your feedback with me.

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Besan Toast Recipe – How To Make Bread Besan Toast

Last week I prepared few easy, instant breakfast and dinner recipes with bread. This Bread besan toast is one among them. Its a super quick recipe that can be prepared under 10 minutes. We can make this bread toast in a dosa tawa or oven. Usually I make this besan toast for Sunday breakfast if I wake up late in the morning. I used besan and rice flour to make the toast crispy. You can use rava / semolina too. Its a simple bread toast recipe with less calories. You can do many variations in this recipe by adding grated carrot, cheese etc. This recipe would be helpful for bachelors, working women to make a quick breakfast, dinner or evening snack. Kids would love it with tomato ketchup. It tastes the best when served hot. Friends, do try this easy, yummy bread besan toast and share your feedback with me. Check out the video below !

Besan toast recipe - Bread besan toast in a tawa

Besan bread toast recipe in a dosa tawa

Cuisine: Indian

Category: Breakfast

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bread slices - 5 ( I used Milk bread ) Besan flour - 1 cup Rice flour or Semolina/ sooji - 2 tbsp Red chilli powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala powder - 1 tsp Salt & water - as needed Ajwain or cumin seeds - 1/2 tsp Big onion - 1 (finely chopped) Capsicum - 2 tbsp (-do-) Coriander leaves - 2 tbsp (-do-) Tomato - 1 (-do-) Cooking oil or butter or ghee - to toast the bread

HOW TO MAKE BESAN BREAD TOAST

1. Wash and chop onion, tomato, capsicum.
2. In a wide bowl, mix all the ingredients given above except cooking oil.
3. Add required water and make a smooth, thick batter.
4. Dip the bread slice in the besan batter. Heat dosa tawa adding oil or butter.
5. Put the bread slice and toast both sides by drizzling oil, ghee or butter.
6. Remove and enjoy hot with tomato ketchup.

BESAN TOAST RECIPE - STEP BY STEP PICTURES

Wash and chop the vegetables finely. In a wide bowl, mix besan flour, rice flour, cumin or ajwain, chopped vegetables, coriander leaves, salt, chilli powder, turmeric and garam masala powder. Add required water and mix well without any lumps. Batter should be slightly thick and spreadable. Take a bread slice ( you can cut the bread slice into 2 triangles and use it too) and dip in the batter. Apply batter on both sides of the bread. Heat a dosa tawa with butter or ghee. Keep the bread slice dipped in besan batter. Cook in low to medium flame on one side. Flip and cook the other side. Drizzle some cooking oil / butter or ghee all over the bread slice. Remove after cooking both the sides to golden brown. Serve hot with tomato ketchup. Tastes yummy !            Enjoy !

Note

For variations you can add 1 tsp of ginger garlic paste to the batter. You can also add grated carrot, boiled corn kernels to the batter. For kids, you can add some grated cheese while toasting the bread or garnish with grated cheese and serve it.

Try this easy, yummy, kids friendly besan toast recipe and enjoy !

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Rava Adai Recipe – Rava Kara Adai Dosa Recipe

My husband loves South Indian Adai recipe with lentils / dal and rice. So I try to make varieties of adai recipes at home.  Recently I came across this rava adai recipe without rice in Chitra Murali’s kitchen YouTube channel. This is not an instant version. Its prepared by soaking dals. Rava, 4 different dals and curd are the major ingredients. It came out very well. It was soft in the corners and crispy in the middle.  Sendhil loved it. He couldn’t find any difference between our regular adai with rice and this rava kara adai. I am happy with this recipe and planning to make it often. Friends, If you are looking for some healthy breakfast and dinner recipes without rice, this is the one. Do give a try and let me know how you liked it. Lets see how to make this yummy rava adai recipe with step by step pictures.

Rava adai recipe

Rava adai recipe - Sooji adai recipe with dal and semolina

Cuisine: South Indian

Category: Breakfast

Serves: 8

Prep time: 2 zhours

Cook time: 5 Minutes

Total time: 2h5 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bombay rava / Sooji / Semolina - 1/2 cup (unroasted) Curd - 1/4 cup Moong dal - 1/4 cup Toor dal - 1/4 cup Chana dal - 1/4 cup Urad dal - 1/4 cup Red chilli - 6 (I used 4) Hing/ asafetida - 1/2 tsp Big onion – 1 no (Chopped finely) Curry leaves - Few Ginger - 1 inch piece Salt & water - as needed Cooking oil - as needed

HOW TO MAKE RAVA ADAI

1. Wash and soak the dals together for 2 to 4 hours.
2. In a mixie jar, take red chilli, ginger, salt and hing. Grind coarsely.
3. Add soaked dals and grind to a slightly coarse paste. Set aside.
4. In a bowl take rava and curd. Add dal paste and mix well.
5. Add required water to make it thick but pourable batter. Add onion, hing, curry leaves. Mix well.
6. Heat dosa tawa. Spread a ladleful of batter. Drizzle oil and cook both the sides.
7. Remove and serve hot with chutney, jaggery and butter !

RAVA ADAI RECIPE - STEP BY STEP PICTURES

Wash and soak dals together for 2 to 4 hours. In a mixie jar take red chilli, ginger, salt and hing. Grind everything coarsely. Add soaked dals without water and grind to a slightly coarse paste. Set aside. In a wide bowl, take the rava/ semolina and curd. Mix well. Add the dal paste and mix everything together. Add finely chopped onion, hing, curry leaves and coconut bits (optional). Add some water if needed and make a batter which is thick but pourable and spreadable. Now you can make this adai instantly.  No resting time is needed.  Heat a dosa tawa. Pour a ladleful of batter and spread it slightly. Put a hole in the middle. Drizzle oil in the center and around the corners. Cover the dosa pan with a lid. Let it cook for a minute in medium flame. Open the lid and flip the adai. Cook the other side till golden brown. Remove and serve hot with chutney or jaggery and butter ! Enjoy !.

Note

For variations, you can reduce the quantity of curd to 1/4 cup. Adjust the quantity of red chilli as per your taste. You can also use rice rava instead of Bombay rava. You can skip or reduce the amount of curd. But curd helps to give a mild tanginess as we are making this adai instantly after grinding.

Try this easy, yummy rava adai recipe and enjoy !

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