- In a mixing bowl, combine semolina, chopped onion, capsicum, carrot, green chili, red chili powder, yogurt (curd), cream, milk, coriander leaves, and salt.
- Mix into a thick batter using milk and/or cream. Add water sparingly, if needed, to adjust the consistency.
- Spread the batter thickly on one side of each bread slice.
- Heat a griddle or tawa and drizzle with oil, ghee, or butter. Place the bread, batter-side down, on the hot surface.
- Cook on a low-to-medium flame until golden brown and crisp. Flip and toast the other side lightly.
- Serve immediately with tomato ketchup or chutney.
- Calories:180 kcal25%
- Energy:753 kJ22%
- Protein:5 g28%
- Carbohydrates:22 mg40%
- Sugar:3 mg8%
- Salt:220 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Rava Bread Recipe – Easy Semolina Toast with Veggies
Introduction
Oh, Rava Bread! This one holds a special place in my heart. I first stumbled upon this delightful snack years ago at a local street food stall, and I was instantly hooked. It’s the perfect blend of textures – crispy on the outside, soft and flavorful on the inside. Plus, it’s a fantastic way to sneak in some veggies! It’s quick, easy, and always a crowd-pleaser. Let’s get cooking, shall we?
Why You’ll Love This Recipe
This Rava Bread isn’t just tasty; it’s incredibly versatile. It’s a brilliant way to use up leftover bread and veggies. It’s also a fantastic breakfast or snack option that’s a little different from the usual. And honestly, who doesn’t love a good crispy, savory bite?
Ingredients
Here’s what you’ll need to whip up this deliciousness:
- 1 cup Rava (Semolina/Sooji) – about 150g
- 4 Bread slices
- 1 cup Onion, finely chopped – about 120g
- 1 cup Capsicum (Bell Pepper), finely chopped – about 150g
- 3 tablespoons Carrot, grated – about 30g
- 1 Green chilli, finely chopped (adjust to taste)
- 1 teaspoon Red chilli powder (adjust to taste) – about 5g
- 2 tablespoons Curd (plain yogurt) – about 30g
- 2 tablespoons Cream
- ¾ cup Milk – about 180ml (you might need a little more or less)
- 2 tablespoons Coriander leaves, chopped – about 10g
- Salt to taste
- Oil/Ghee/Butter for cooking
Ingredient Notes
Let’s talk ingredients! A few little tips from my kitchen to yours:
- Rava (Semolina/Sooji): Types and Toasting Tips – You can use fine or coarse rava. I prefer fine for a smoother texture, but coarse gives a nice bite. Lightly toasting the rava in a dry pan for a few minutes before using it enhances its nutty flavor.
- Regional Variations in Vegetable Choices: Feel free to get creative with your veggies! Peas, potatoes, or even spinach work beautifully. My aunt always adds a sprinkle of pomegranate seeds for a sweet and tangy twist.
- The Role of Curd and Cream in Texture: The curd and cream are key to a soft and slightly tangy batter. Don’t skip them! They also help bind everything together.
- Oil/Ghee/Butter: Choosing the Right Fat for Flavor: Ghee adds a lovely traditional flavor, butter gives richness, and oil is a lighter option. I often use a mix of ghee and butter – best of both worlds!
Step-By-Step Instructions
Alright, let’s get down to business!
- In a mixing bowl, combine the rava, chopped onion, capsicum, grated carrot, green chilli, red chilli powder, curd, cream, milk, coriander leaves, and salt.
- Mix everything well into a thick batter. Add milk sparingly if needed to adjust the consistency. You want it to be thick enough to spread easily, but not too runny.
- Spread the batter generously on one side of each bread slice. Make sure to cover the entire surface!
- Heat a griddle or tawa (flat pan) over low-medium heat. Drizzle with a little oil, ghee, or butter.
- Place the bread, batter-side down, onto the hot surface.
- Cook for about 3-4 minutes, or until golden brown and crispy. Flip carefully and toast the other side lightly for another minute or so.
- Serve immediately with your favorite chutney or ketchup.
Expert Tips
A few little secrets to make your Rava Bread truly shine:
- Achieving the Perfect Crispness: Low to medium heat is your friend! Cooking it too quickly will result in a burnt exterior and a soggy interior.
- Adjusting Spice Levels: Don’t be afraid to adjust the amount of green chilli and red chilli powder to suit your taste.
- Troubleshooting Batter Consistency: If the batter is too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, add a little more rava.
Variations
Let’s get creative!
- Vegan Rava Bread: Substitute the curd and cream with plant-based yogurt and cream alternatives.
- Gluten-Free Rava Bread (Using Gluten-Free Bread): Simply use your favorite gluten-free bread slices.
- Spice Level Adjustments (Mild, Medium, Spicy): Reduce or omit the green chilli and red chilli powder for a milder flavor. Add a pinch of cayenne pepper for extra heat!
- Festival Adaptations (Breakfast/Snack Options): This is a popular breakfast item during festivals like Ganesh Chaturthi. You can also serve it as a savory snack during Diwali.
Serving Suggestions
Rava Bread is delicious on its own, but it’s even better with a side of something yummy!
- Tomato ketchup is a classic pairing.
- Mint-coriander chutney adds a refreshing touch.
- Sweet tamarind chutney provides a delightful sweet and tangy contrast.
- A dollop of plain yogurt cools down the spice.
Storage Instructions
Rava Bread is best enjoyed fresh. However, if you have leftovers, you can store them 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 crispness.
FAQs
Got questions? I’ve got answers!
- What type of rava works best for this recipe? Fine rava is generally preferred for a smoother texture, but coarse rava works well too if you like a bit of bite.
- 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 milk to loosen it up before spreading.
- How can I make this recipe healthier? Use whole wheat bread, add more veggies, and use minimal oil for cooking.
- What chutneys or dips pair well with Rava Bread? Mint-coriander chutney, tomato ketchup, and sweet tamarind chutney are all excellent choices.
- Is this recipe suitable for kids? How can I adjust the spice level? Absolutely! Omit the green chilli and reduce the red chilli powder for a kid-friendly version.