Coimbatore Samba Wheat Rava Recipe – Authentic Tamil Nadu Breakfast

Last Updated on 2 months by Neha Deshmukh

Coimbatore Samba Wheat Rava Recipe – Authentic Tamil Nadu Breakfast

Hey everyone! If you’re looking for a comforting, flavorful breakfast that’s a little different from the usual, you have to try this Coimbatore Samba Wheat Rava. It’s a dish that instantly transports me back to my visits with family in Tamil Nadu – the aroma alone is enough to make my mouth water! It’s a staple in many Coimbatore homes, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This isn’t just another rava recipe. The samba wheat rava gives it a unique texture and a slightly nutty flavour. It’s quick to make – perfect for busy mornings – and incredibly satisfying. Plus, it’s a wonderful way to experience a truly authentic taste of South Indian cuisine. Trust me, once you try it, it’ll become a regular on your breakfast rotation!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 4 teaspoon peanut oil
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 0.5 teaspoon mustard seeds
• 2 green chillies, sliced
• 3 dried red chillies, broken
• 0.5 inch ginger, finely chopped
• 1 sprig curry leaves, finely chopped
• 3 onions, finely chopped (about 2 cups)
• 1.5 teaspoon salt
• 1 tomato, finely chopped
• 2 cups samba wheat rava
• 4 cups hot water
• 3 sprigs coriander leaves, finely chopped

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Samba Wheat Rava: This is the star! It’s a small, round variety of wheat rava, known for its quick cooking time and lovely texture. You can usually find it at Indian grocery stores, or online. It’s a healthier alternative to regular rava, being rich in fibre and nutrients.
• Peanut Oil: Traditionally, peanut oil is used in Coimbatore for its flavour. However, you can substitute with sesame oil for a slightly different, equally delicious taste.
• Dals for Flavour: Using both urad dal and chana dal adds a wonderful depth of flavour. Don’t skip either one!
• Chillies: I use a mix of green and dried red chillies for a balanced heat. The dried red chillies add a lovely smoky flavour. Adjust the quantity to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the peanut oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
2. Next, add the urad dal and chana dal. Sauté until they turn golden brown and fragrant. This usually takes a couple of minutes.
3. Now, toss in the sliced green chillies and broken dried red chillies. Stir for about 30 seconds, until the chillies release their aroma.
4. Add the finely chopped ginger and curry leaves. Sauté for another 30 seconds – the curry leaves will become wonderfully crispy.
5. Time for the onions! Add them to the pan along with the salt. Cook until they soften and turn a beautiful golden brown. This is where the base flavour really develops, so don’t rush it.
6. Add the chopped tomato and sauté for about a minute, until it softens slightly.
7. Pour in the hot water and bring the mixture to a boil.
8. Now, gently stir in the samba wheat rava, making sure there are no lumps. Mix thoroughly to combine everything.
9. Cover the pan and cook on medium heat for about 3 minutes. This allows the rava to absorb the water and cook through.
10. Finally, sprinkle in the chopped coriander leaves. Mix well, cover again, and simmer on low heat for another 2 minutes.
11. Remove from heat and let the rava rest for at least 10 minutes before serving. This resting time is crucial for the perfect texture!

Expert Tips

Want to make this recipe perfect? Here are a few things I’ve learned over the years:

• Texture is Key: The goal is a soft, fluffy rava, not mushy or dry. Adjust the amount of water slightly if needed – if it’s too dry, add a splash more water. If it’s too wet, cook for a minute or two longer.
• Tempering Spices: Don’t overcrowd the pan when tempering the spices. This will lower the oil temperature and prevent them from releasing their full flavour.
• Resting Time: Seriously, don’t skip the resting time! It allows the rava to fully absorb the flavours and achieve the perfect consistency.

Variations

• Vegan Adaptation: Simply skip the ghee when serving. It’s delicious even without it!
• Gluten-Free Confirmation: Samba wheat rava is naturally gluten-free, making this a great option for those with gluten sensitivities. Always double-check the packaging to ensure it’s processed in a gluten-free facility.
• Spice Level Adjustment: For a milder flavour, reduce the number of green and red chillies. For a spicier kick, add a pinch of chilli powder along with the chillies.
• Festival Adaptations: This dish is often made during special occasions and festivals in Tamil Nadu, especially as a simple, nourishing breakfast offering.

Serving Suggestions

In Coimbatore, this is traditionally served with a dollop of ghee, a ripe banana, and a side of cool, creamy curd. It’s a match made in heaven! You can also serve it with sambar or chutney for an even more complete meal. My kids love it with a sprinkle of roasted peanuts on top.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

Q: What is Samba Wheat Rava and where can I buy it?

A: Samba wheat rava is a small, round variety of wheat rava popular in South India. You can find it at most Indian grocery stores or online retailers.

Q: Can I use a different type of dal?

A: While urad and chana dal are traditional, you could experiment with toor dal in a pinch. However, the flavour profile will be slightly different.

Q: How do I adjust the spice level of this dish?

A: Easily! Reduce the number of green and red chillies for a milder flavour, or add a pinch of chilli powder for extra heat.

Q: Can this be made ahead of time?

A: You can prepare the base (tempering the spices and sautéing the onions and tomatoes) ahead of time. However, it’s best to add the rava and water just before serving for the best texture.

Q: What is the best way to serve this dish for a traditional breakfast?

A: Serve it warm with a generous dollop of ghee, a ripe banana, and a side of cool curd. It’s the authentic Coimbatore way!

Enjoy! I hope this recipe brings a little bit of Tamil Nadu sunshine into your kitchen. Let me know how it turns out in the comments below!