Rawa/Semolina: 2 cups
Boiling Water: 1.5 cups
Ginger chopped: 1 tbsp
Onion Chopped: 1 small
Green Chillies finely chopped: 1 tsp
Coriander Leaves: 2 tbsp
Salt: as needed
Oil: to sprinkle while cooking
Boil water and add required salt to it.
Lower the flame and add the Rawa/Semolina in small quantities.
When it forms a dough, take off fire.
Now add the chopped onion, ginger, green chillies and coriander to it and make a smooth dough.
Make balls and roll the chapatis between two plastic sheets. Alternately, you can place the ball on a plastic sheet and make ada by patting with your fingers.
Cook the Rotis/Ada on a heated tawa.
Sprinkle oil while cooking on both sides.
Serve hot with any side dish of your choice.
I always make fresh Boondi for the raita. You can either make it fresh or use store bought Boondis.
Besan/Kadalamaav: 1 cup
Salt: as required
Chilly Powder: 1 tsp
Water: to make the batter
Oil: to deep fry
Mix all the ingredients except oil to make a semi-thick batter (dosa batter consistency)
Heat oil in a kadai.
Pour the batter through a slotted spoon into the oil. Make sure you slightly move the slotted spoon around the kadai so that the boondi doesnt stick together in the oil.
Fry till brown and drain on an absorbant paper.
Curd: 1 cup
Onion: 1/2 cup chopped
Green chillies: 1 tsp chopped
Coriander Leaves: 1 tsp chopped
Salt: as required.
Boondi: 4 tbsp
Mix everything just before serving.