A staple breakfast combo of coastal region which instead of asking did you also hate? I would like to ask why did you hate?😁 For me as a kid and grown up never liked for no particular reason as such. When I got married I and my husband decided we will never prepare it at home which I was so happy about. But within I once even thought will we be the last generation to have this item?🤔 Not sure if starting to cook made me like this or knowing the process of preparation, I developed taste for this combo and don’t hate it as much as before now.
Some like it only at function, some like only with some kurkuri side item such as mixture, chakkuli etc. Some like it only in restaurants- few people visit taj mahal restaurant in Mangalore just to eat this. Whatever might be the reason this surely is a simple to make and good for health breakfast combo. So if you don’t have any solid reason to hate it, consider trying to include it in your life🤗
Ingredients required-
For Rullav/Sajjige
- Bombay rava – 1cup
- Green chilly- 5-6
- Oil -10 tsp
- Mustard-1tsp
- Curry leaves -1 strand
- Chana dal – 1tsp
- Urad dal – 1tsp
- Grated coconut- about 5tsp
- Water – about 5 cup
- Salt to taste
For Phovu/ Avalakki
- Thin poha – 2 cups
- Grated coconut- 1/2cup
- Salt to taste
- Grated Jaggery – about 1/4 cup
- Sambar powder – about 3tsp
Method of preparation-
- Take a pan and add oil. You can reduce oil and add few tsp of ghee as well. Or can reduce the amount of oil if you don’t like it. The temple style rullav needs more oil for its softness and texture.
- Add mustard, urad dal, chana dal and curry leaves.
- Once mustard is spluttered add the rava and fry well on medium flame till aromatic.
- Once done add 4-5 cups of hot water while stirring continuously to avoid the lumps. Add salt.
- Allow it to cook for about 5min and keep stirring.
- Finally add fresh grated coconut and if required a tsp of sugar.
- For phovu mix grated coconut, jaggery, salt and sambar powder to prepare a choorna.
- Then add poha and gently mix it till flavors are absorbed. Don’t squeeze it much.