Bombay Rava Recipe – Easy Roasted Sooji Dal Snack

Last Updated on 4 months by Neha Deshmukh

Bombay Rava Recipe – Easy Roasted Sooji Dal Snack

Hey everyone! Today I’m sharing a recipe that’s been a staple in my family for ages – Bombay Rava. It’s a super simple, incredibly tasty roasted sooji snack that’s perfect for tea time, a quick bite, or even to pack for travel. Honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen, and it always turns out well. Let’s get started!

Why You’ll Love This Recipe

This Bombay Rava is seriously addictive! It’s crunchy, flavorful, and comes together in under 20 minutes. Plus, it uses ingredients you probably already have in your pantry. It’s a fantastic way to use up leftover rava and a brilliant alternative to store-bought snacks. You’ll love how easy it is to customize the spice level too!

Ingredients

Here’s what you’ll need to make this delightful snack:

• 3 cups Sooji/Bombay Rava
• 4 tbsp Cooking oil or Ghee
• 1 tbsp Mustard seeds
• 2 tbsp Urad dal
• 2 tbsp Chana dal
• 10 nos Cashew nuts (chopped)
• 1.5 tsp Cumin seeds/Jeera
• 6 nos Green chillies (chopped)
• Small finger-sized Ginger (chopped)
• a handful Curry leaves
• 1 tbsp (heaped) Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Sooji/Bombay Rava: Make sure you’re using good quality rava. It really impacts the texture.
• Ghee vs. Oil: Ghee adds a lovely richness and aroma, but oil works just fine if you prefer. I sometimes use a mix of both!
• Dals: Don’t skip the dals! They add a wonderful nutty flavor and crunch.
• Green Chillies: Adjust the number of green chillies based on your spice preference. I like to use a mix of green and red chillies for a bit of colour.
• Curry Leaves: Fresh curry leaves are essential for that authentic flavour.

Sooji/Bombay Rava Varieties

Did you know there are different types of rava? You can use fine, medium, or coarse rava for this recipe. I prefer medium rava as it gives the perfect texture, but fine rava works well if that’s all you have.

The Importance of Ghee vs. Oil

Ghee lends a beautiful, nutty flavour that’s traditional in Indian cooking. It also helps with browning and adds a lovely aroma. Oil is a perfectly acceptable substitute, especially if you’re looking for a lighter option.

Understanding Dal Proportions

The combination of urad dal and chana dal is key to the flavour profile. Urad dal adds a slightly earthy note, while chana dal provides a subtle sweetness. Feel free to experiment with the ratios slightly, but I find this 2:2 split works best.

Regional Variations in Spice Levels

Spice levels in Indian snacks vary hugely depending on the region! Some families love it fiery hot, while others prefer a milder flavour. This recipe is a great base – you can easily adjust the chillies and even add a pinch of red chilli powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil or ghee in a pan. Add mustard seeds, urad dal, chana dal, and cashews. Sauté until golden. You’ll know it’s ready when the mustard seeds start to pop and the dals turn a lovely golden brown.
2. Add chopped green chillies, ginger, and curry leaves. Sauté until fragrant and dals are fully roasted. This step fills your kitchen with the most amazing aroma!
3. Remove the roasted mixture and set aside. Don’t skip this step – it prevents the rava from burning.
4. In the same pan, roast rava over medium heat for 5-6 minutes until aromatic. Stir constantly to ensure it doesn’t stick or burn.
5. Combine roasted rava with the dal mixture and salt. Mix well. Make sure everything is evenly coated.
6. Cool completely and store in an airtight container. Refrigerate for longer shelf life. Trust me, it’s hard to resist eating it all straight away!

Expert Tips

Here are a few things I’ve learned over the years:

• Roasting the Rava to Perfection: The key is to roast the rava on medium heat and stir constantly. You want it to be lightly golden and fragrant, not burnt.
• Achieving the Right Texture: Don’t overcook the rava. It should be slightly crunchy, not hard.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Bombay Rava: Simply substitute the ghee with any vegetable oil.
• 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.
• Spice Level Adjustments: For mild, use 2-3 green chillies. For medium, stick to the recipe. For spicy, add 4-5 green chillies and a pinch of red chilli powder. My friend, Priya, loves to add a dash of asafoetida (hing) for extra flavour!
• Festival Adaptations: This is a popular snack during Diwali and Janmashtami. You can add a sprinkle of grated coconut for a festive touch.

Serving Suggestions

Bombay Rava is delicious on its own with a cup of chai. It’s also great as a topping for yogurt or as a side dish with dal and rice. My kids love it as a snack after school!

Storage Instructions

Store Bombay Rava in an airtight container at room temperature for up to a week. For longer storage, refrigerate it. It might lose a little of its crunch in the fridge, but it will still taste amazing.

FAQs

Let’s answer some common questions:

What is the best way to store Bombay Rava to keep it crispy?

An airtight container is key! Make sure the rava is completely cool before storing it.

Can I use a different type of dal in this recipe?

You can experiment with toor dal or moong dal, but the flavour will be slightly different.

How can I adjust the spice level of this snack?

Adjust the number of green chillies or add a pinch of red chilli powder.

Is it possible to make this recipe ahead of time?

Absolutely! You can make it a day or two in advance and store it in an airtight container.

What is the ideal consistency for roasting the rava?

The rava should be lightly golden and fragrant, with a slightly crunchy texture.