Bombay Rava Bread Recipe – Quick & Easy Vegetable Toast

Last Updated on 3 months by Neha Deshmukh

Bombay Rava Bread Recipe – Quick & Easy Vegetable Toast

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks – especially ones that sneak in a few veggies. This Bombay Rava Bread is a total lifesaver. I first stumbled upon this recipe years ago when I was craving something savory and satisfying, and it’s been a family favorite ever since. It’s basically a supercharged version of toast, packed with flavor and a lovely crispy texture. Let’s get cooking!

Why You’ll Love This Recipe

This Bombay Rava Bread is seriously the best of both worlds. It’s incredibly easy to whip up – perfect for busy weeknights or a quick breakfast. Plus, it’s a fantastic way to use up leftover veggies. But honestly, the best part is the delightful crunch you get with every bite! It’s a little bit savory, a little bit sweet, and totally addictive.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup Bombay Rava (Semolina)
• 1 cup Curd (Yogurt)
• 1 Green Chilli, finely chopped
• ½ – ¾ cup Water (adjust as needed)
• 2 tbsp Onions, finely chopped
• 2 tbsp Tomato, finely chopped
• 3 tbsp Capsicum (Bell Pepper), finely chopped
• 2 tbsp Carrot, finely chopped
• 1 tbsp Coriander (Cilantro), chopped
• 1 tsp Sugar
• Salt to taste
• 4 Bread Slices
• 4 tsp Green Chutney
• 2 tsp Butter

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Bombay Rava (Semolina) – Types and Uses

Bombay Rava, also known as fine semolina, is key here. It gives the bread that lovely crispy texture. You can find it at most Indian grocery stores. Don’t confuse it with coarse semolina (sooji) – that won’t give you the same result! Roughly 1 cup of Bombay Rava is about 150 grams.

Curd – Choosing the Right Consistency

I prefer using slightly thick curd (yogurt) for this recipe. It helps bind the batter beautifully. If your curd is too runny, you can strain it through a muslin cloth for about 30 minutes to remove excess water. About 1 cup of curd is around 240 grams.

Green Chilli – Adjusting the Spice Level

One green chilli adds a nice little kick, but feel free to adjust the amount based on your spice preference. Remove the seeds for a milder flavor.

Vegetable Variations – Regional Preferences

This is where you can really get creative! I’ve listed my go-to veggies, but feel free to add whatever you have on hand. Finely chopped potatoes, peas, or even spinach work wonderfully. My friend’s mom always adds a little grated beetroot for a pop of color!

Water – Achieving the Perfect Batter Consistency

The amount of water you need will depend on the thickness of your curd. Start with ½ cup and add more, a tablespoon at a time, until you achieve a smooth, flowing batter – similar to pancake batter.

Green Chutney – Homemade vs. Store-Bought

While homemade green chutney is always best (my grandmother’s recipe is legendary!), a good quality store-bought chutney will work in a pinch. It adds a lovely freshness and zing to the toast.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a bowl, combine the Bombay Rava, curd, and water. Give it a good mix until everything is well combined.
2. Now, add the chopped onions, tomato, capsicum, carrot, green chilli, sugar, and salt. Mix it all up nicely.
3. Let the batter rest for 10-15 minutes. This allows the rava to soften and absorb the moisture, resulting in a better texture.
4. Spread a teaspoon of green chutney evenly on each bread slice.
5. Dip each bread slice, chutney-side up, into the rava batter, coating it well on one side.
6. Heat a griddle or frying pan over medium heat. Add a little butter to the griddle.
7. Place the batter-coated bread slices, batter-side down, onto the hot griddle.
8. Cook for 2-3 minutes, or until golden brown and crispy. While it’s cooking, spread a little butter on the exposed bread side.
9. Flip the bread and cook the buttered side for another 1-2 minutes, until golden brown.
10. Cut diagonally and serve hot!

Expert Tips

• Don’t overcrowd the griddle. Cook the bread slices in batches to ensure even cooking.
• For extra crispiness, you can sprinkle a little more rava on top of the batter-coated bread before cooking.
• If the batter is too thick, add a splash of water. If it’s too thin, add a tablespoon of rava.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like almond or soy yogurt) and use vegan butter.
• Gluten-Free Adaptation (Bread Options): Use your favorite gluten-free bread slices. There are some fantastic options available these days!
• Spice Level Adjustment: Add a pinch of red chilli powder to the batter for an extra fiery kick.
• Festival Adaptation (Breakfast/Snack Options): This makes a fantastic addition to a festive breakfast spread or as a savory snack during Diwali or Holi.

Serving Suggestions

Serve this Bombay Rava Bread hot off the griddle with a cup of chai or your favorite chutney. It’s also delicious with a side of yogurt or a simple salad.

Storage Instructions

This is best enjoyed fresh, but you can store leftover bread in an airtight container in the refrigerator for up to a day. Reheat in a toaster or on a griddle to restore some of the crispiness.

FAQs

What type of rava works best for this recipe?

Definitely Bombay Rava (fine semolina)! It’s the key to that perfect crispy texture.

Can I prepare the batter ahead of time?

Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.

How can I make the rava bread crispier?

Make sure your griddle is hot enough and don’t overcrowd it. Sprinkling a little extra rava on top before cooking also helps.

What other vegetables can I add to the batter?

Get creative! Potatoes, peas, spinach, beetroot – anything goes!

Is green chutney essential for this recipe?

Not essential, but it adds a lovely flavor. You could substitute it with mint chutney or even a little tomato ketchup.

Can I use a different oil or ghee instead of butter?

You can, but butter adds a richness and flavor that’s hard to beat. Ghee is also a great option for a traditional touch.