Rawa - 1 kg
Mustard seeds - 2 tbsp
Urad Dal - 6 tbsp
Channa Dal - 8 tbsp
Cashew Nut - 24 nos
Turmeric powder - 1 tsp
Red Chillies - 8 nos
Asafodeita - 2 tbsp
Ghee - 6 tbsp
Oil - 4 tbsp
Method:
Fry Rawa in a dry pan and let it cool.
Add ghee and oil to the pan and add mustard seeds when it splutters add Urad dal, channa dal and cashew nuts. When the dals start turning golden brown in colour add the red chillies. Reduce the flame to medium and add the rawa and fry well. Remove from flame and add asafodeita and mix well. Store in airtight container.
Can be used to make rawa idly, rawa upma or rawa dosa whenever needed.
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