Semolina/Rava Twisters. Thinking about something to munch, try this at home and you'll love it. Easy to make, fun to eat. How to make this amazing tea time snack using Semolina.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous.
The word semolina also refers to a sweet dessert made from semolina and milk.
Indian Recipes using Rava like rava dhokla.
You can cook Semolina/Rava Twisters using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Semolina/Rava Twisters
- Prepare 1.5 cup of rava (semolina / Suji) fine.
- It's 1/2 tsp of Black pepper powder.
- Prepare 1/2 tsp of red chilli flakes.
- Prepare 1/2 tsp of chat masala.
- It's 1 tsp of Kasuri methi.
- It's 1/2 of salt.
- You need 2 tbsp of oil.
Semolina, also known as Rava or sooji, is a coarse flour that is made from Durum wheat and can vary in color from yellow to. Rava Idli is a popular south Indian dish. Today's home remedy - Rava Kanji - is more like a food supplement than a cure. It can also be used for those days when you are rushed in the mornings to make breakfast or stand in for those days when a.
Semolina/Rava Twisters step by step
- Let’s take tha rava in a bowl, add black pepper powder, red chilli flakes, chat masala, kasuri methi, salt, oil and mix well. Moist flour. Add half cup water, knead dough. (add little water if required). Knead it for 7 minutes and make a soft dough. Oil 1 tsp oil and grease well. Leave it for 20 minutes. Knead again..
- Take a small ball sized portion and roll cylindrical. Press on frok and roll gently..
- Now do the deep fry. Stir occasionally. Fry them on medium flame. Fry uniformly. Fry until they become golden & crisp. Drain off. Now rava twisters are ready..
Rava (Semolina) Ladoo recipe: Try this Rava (Semolina) Ladoo recipe, or contribute your own. Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Semolina/Suji/ Rava Ki Barfi: Barfi is an authentic Indian dessert which is served on every occasion. I tried this very easy to cook semolina barfi which can be stored for long unlike the khoya barfi.
