Rawa Roti/Rawa Ada and Boondi Raita

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.

Boondi Raita:

I always make fresh Boondi for the raita. You can either make it fresh or use store bought Boondis.

For Boondi:

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

Assemble everything.

Mix everything just before serving.