Authentic Rava Recipe – Cashew & Curry Leaf Tadka for Crispy Texture

Last Updated on 2 months by Neha Deshmukh

Authentic Rava Recipe – Cashew & Curry Leaf Tadka for Crispy Texture

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a wonderfully fragrant and crispy Rava (Semolina) recipe with a delightful cashew and curry leaf tadka. It’s perfect as a quick breakfast, a light snack, or even as a side dish with your favorite sambar. Honestly, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This Rava recipe isn’t just about taste; it’s about texture. The tadka – that beautiful tempering of spices – infuses the rava with incredible flavor, while the cashews add a lovely crunch. It’s surprisingly easy to make, and the aroma that fills your kitchen while it’s roasting is just heavenly. Plus, it keeps well, so you can enjoy it for days!

Ingredients

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

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• Few curry leaves (about 10-12)
• 1 dried red chilli
• Pinch of hing (asafoetida)
• 2 green chillies, chopped
• 2 inch ginger, chopped
• 10 cashews
• 4 cup rava (semolina) – about 300g
• 1 tbsp salt (or to taste)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Rava/Semolina: I prefer using fine rava for this recipe, as it gets extra crispy. You can use coarse rava too, but the texture will be slightly different.
• Hing (Asafoetida): A little goes a long way! Make sure your hing is fresh – it loses its potency over time. It adds a unique savory depth that you won’t get from anything else. You can find it at most Indian grocery stores, or online.
• Curry Leaves: Fresh curry leaves are essential. Dried ones just don’t have the same vibrant flavor. If you grow your own, even better! They really elevate the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Next, add the urad dal and chana dal. Sauté them until they turn golden brown, about a minute or two.
3. Now, toss in the curry leaves and dried red chilli. Fry for just a few seconds until the curry leaves become fragrant and slightly crisp. Be careful not to burn them!
4. Add a pinch of hing (asafoetida) – it will sizzle and release its aroma. Quickly add the chopped green chillies and ginger. Roast for another 2 minutes, stirring constantly.
5. Add the cashews and roast for another minute until they turn lightly golden.
6. Reduce the heat to low. Add the rava (semolina) and start roasting. This is the most important part! Keep stirring constantly to prevent burning.
7. Roast the rava for 8-10 minutes, or until it becomes fragrant and slightly golden. You’ll notice a lovely nutty aroma.
8. Finally, season with salt and mix well. Make sure everything is evenly distributed.
9. Remove from heat and let it cool completely before storing.

Expert Tips

• Low and Slow: Roasting the rava on low heat is key to getting that perfect crispy texture without burning it. Patience is your friend here!
• Constant Stirring: Seriously, don’t stop stirring! It prevents the rava from sticking and ensures even roasting.
• Cool Completely: Let the rava cool completely before storing it. This prevents it from becoming soggy.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustments: If you like things spicy, add another green chilli or a pinch of red chilli powder while roasting the rava. My friend, Priya, always adds a dash of cayenne pepper!
• Gluten-Free Considerations: Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Regional Tadka Variations: In some parts of South India, people add finely chopped onions to the tadka. My grandmother used to add a sprinkle of turmeric powder for a beautiful color and extra health benefits.

Serving Suggestions

This Rava recipe is delicious on its own as a snack. But it also pairs beautifully with:

• Sambar
• Coconut chutney
• Yogurt
• A cup of hot chai!

Storage Instructions

Store the cooled Rava in an airtight container at room temperature for up to 1 month. It stays wonderfully crisp if stored properly.

FAQs

Let’s answer some common questions:

• What type of oil is best for this recipe? You can use any neutral-flavored oil like sunflower oil, vegetable oil, or even coconut oil. I personally prefer sunflower oil.
• Can I make this ahead of time? Absolutely! This is a great recipe to make ahead of time. It actually tastes even better the next day.
• How do I know when the rava is perfectly roasted? The rava should be fragrant, slightly golden, and feel dry to the touch. It shouldn’t stick to the bottom of the kadai.
• What is hing and where can I find it? Hing, also known as asafoetida, is a resin with a pungent smell. It adds a unique savory flavor to Indian dishes. You can find it at most Indian grocery stores or online.
• Can I use a different type of dal? While urad and chana dal are traditional, you can experiment with toor dal (split pigeon peas) if you like.