Rava & Wheat Flour Rolls Recipe – Spicy Garlic Chutney Steamed Snack

Last Updated on 2 months by Neha Deshmukh

Rava & Wheat Flour Rolls Recipe – Spicy Garlic Chutney Steamed Snack

Introduction

Oh, these rolls! They’re a little bit of sunshine on a plate, honestly. I first stumbled upon a version of this recipe from my aaji (grandmother) and have been tweaking it ever since. It’s the perfect blend of soft, savory, and spicy – a real crowd-pleaser, especially when you’re craving a satisfying snack. Plus, the aroma while steaming? Divine! This recipe combines the goodness of rava (semolina) and wheat flour, rolled with a fiery garlic chutney. Let’s get cooking!

Why You’ll Love This Recipe

These Rava & Wheat Flour Rolls are more than just a snack; they’re a little hug for your tastebuds. They’re relatively quick to make, perfect for a busy afternoon. The texture is wonderfully soft and fluffy, thanks to the steaming process. And that spicy garlic chutney? It takes everything to another level! They’re also surprisingly versatile – I’ll share a bunch of variations later on.

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 1 cup rava (suji)
• 3 tbsp wheat flour
• ?? cup curd (yogurt) – about ¾ cup, adjust as needed
• 1 tsp cumin seeds
• 2 green chillies, finely chopped
• 2 tbsp coriander leaves, chopped
• ?? tsp salt – about ½ tsp, to taste
• 2 cup water
• Oil – for roasting and tempering
• 2 tsp oil (for chutney)
• ?? cup garlic – about ½ cup, roughly 8-10 cloves
• ?? cup peanuts – about ½ cup
• 2 tbsp sesame seeds
• ?? cup coconut – about ½ cup, grated
• 1?? tbsp chilli powder – about 1 ½ tbsp, adjust to your spice preference
• ?? tsp salt (for chutney) – about ¼ tsp, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rava (Suji) – Types and Uses
Rava comes in different textures – fine, medium, and coarse. For this recipe, medium rava works best. It gives the rolls a lovely texture without being too grainy.

Wheat Flour – Choosing the Right Kind
All-purpose flour (maida) can be used, but I prefer whole wheat flour (atta) for a slightly nutty flavor and added health benefits.

Curd – Regional Variations & Substitutions
In India, curd (dahi) is a staple! Use plain, unsweetened yogurt. If you don’t have curd, you can substitute with buttermilk or even sour cream thinned with a little water.

Garlic – Varieties and Flavor Profiles
Indian garlic tends to be quite pungent. Adjust the amount based on your preference. You can also roast the garlic beforehand for a milder, sweeter flavor.

Peanuts – Roasting for Optimal Flavor
Roasting the peanuts really brings out their flavor. Don’t skip this step!

Sesame Seeds – Black vs. White Sesame
Both black and white sesame seeds work beautifully. Black sesame seeds have a slightly nuttier flavor.

Coconut – Fresh vs. Dried
Freshly grated coconut is always best, but unsweetened desiccated coconut works well in a pinch.

Chilli Powder – Spice Level & Regional Blends
Kashmiri chilli powder adds a beautiful color and mild heat. You can also use a blend of chilli powders to customize the spice level.

Oil – Selecting the Best Oil for Frying & Tempering
I prefer using groundnut oil or vegetable oil for tempering. It has a high smoke point and neutral flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare dry garlic chutney: Heat 2 tsp oil in a small pan. Roast the garlic, peanuts, sesame seeds, and coconut until golden brown and fragrant. Be careful not to burn them! Let it cool completely, then grind it with chilli powder and salt to a coarse paste. Set aside.
2. Make suji batter: In a large bowl, combine the rava, wheat flour, curd, cumin seeds, green chillies, coriander leaves, salt, and water. Mix well until you have a smooth batter. It should be similar in consistency to pancake batter.
3. Rest the batter: Cover the bowl and let the batter rest for at least 20 minutes. This allows the rava to absorb the water and gives the rolls a softer texture.
4. Steam the rolls: Grease a flat plate (thali) with a little oil. Pour the batter onto the plate and spread it evenly. Steam for about 3-5 minutes, or until the batter is cooked through. A toothpick inserted into the center should come out clean.
5. Assemble the rolls: Carefully remove the steamed batter from the plate. Spread the prepared garlic chutney evenly over the surface.

6. Roll and cut: Gently roll the batter into a tight log. Using a sharp knife, cut the roll into 1-inch strips.

7. Temper and Roast: Heat a little oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and chilli flakes. Once the mustard seeds splutter, lightly roast the rolls in the tempering for a minute or two.

8. Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overmix the batter. Overmixing can make the rolls tough.
• Make sure the plate is well-greased to prevent the batter from sticking.
• If you don’t have a steamer, you can use a large pot with a tight-fitting lid and a trivet.

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation (Using Alternative Flours): Replace the wheat flour with gluten-free flour like rice flour or sorghum flour.
• Spice Level Adjustment: Adjust the amount of chilli powder in the chutney to suit your preference.
• Festival Adaptations (Ganesh Chaturthi, Diwali): Add a pinch of turmeric to the batter for a festive golden color.

Serving Suggestions

These rolls are fantastic on their own, but they’re even better with a cup of hot chai! You can also serve them with a side of mint-coriander chutney or tamarind chutney.

Storage Instructions

Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a microwave or on a tawa (griddle).

FAQs

What is the best way to achieve a soft texture for the rolls?
Resting the batter is key! It allows the rava to absorb the water, resulting in a softer texture. Don’t overcook them while steaming either.

Can I make the batter ahead of time? If so, how long can it be stored?
Yes, you can make the batter ahead of time. Store it in the refrigerator for up to 24 hours. You might need to add a little water if it thickens.

What kind of chutney can I substitute if I don’t have the ingredients for the garlic chutney?
You can use any chutney you like! Mint-coriander chutney, tomato chutney, or even a simple peanut chutney would work well.

Is it possible to bake these rolls instead of steaming them?
While steaming is the traditional method, you can try baking them. Bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. The texture will be slightly different, though.

How can I adjust the spice level of the chutney to suit my preference?
Start with a small amount of chilli powder and add more gradually, tasting as you go. You can also remove the seeds from the green chillies to reduce the heat.