Last Updated on 3 years ago

Rava/sooji thalipeeth is something that I have heard of recently. It’s a mixture of rava/sooji with onions, coconut and green chillies made in small flatbreads.

Rava Thalipeeth

It’s a part of Goan cuisine, a total life saver when you have nothing to make but have to serve breakfast and pack tiffin at 7 am. Thankfully the younger one loves them and the elder one keeps complaining that I never leave any for her. Though a breakfast dish I prefer it for my lunch. Simple easy and healthy.

The other names of Rava are rava/sooji or suji, semolina, cream of wheat.

How is semolina made?

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, andcouscous.^[1] The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize.

Suji is known to help reduce weight as it takes a longer time to digest and keeps your energy level up, helps in keeping your heart fitter and boosts your iron levels. Semolina also contains enough minerals to keep your bones and nervous system in good shape. Need more reasons to include semolina in your diet and reap the health benefits? Do not think so.

The only time you should avoid rava is if you are gluten intolerant.

Anyway coming to today’s recipe it’s from the cookbook Potpuja by Usha Vaman Bale gifted to me by my friend Prashanti and her daughter Rucha. It is a treasure trove of Goan recipes.

Rava Thalipeeth is a mixture of rava/sooji with onions, coconut and green chillies made in small flatbreads.

Rava che Bhakri

Rava/Sooji thalipeeth/Rava chi Bhakari

Ingredients:

2 cups Rava
¼ Inch ginger, grated (I do not use)
3 teaspoons Sugar (optional)
1 cup Coconut, grated
2-3 Green chillies chopped fine
2-3 Onions, finely chopped
Salt to taste
1cupwater (approx)
Oil or ghee to grease
Butter to serve

Method:

Crush and mix the coconut, onions, chillies, ginger, salt and sugar(if using).
Add rava.
Add water and make a dough. The dough should be loose and like cake batter.
After about 5-10 minutes the mixture will turn drier.
Grease with oil or ghee a non-stick tava/skillet and pat a tennis ball sized ball of the dough with your fingers on the tava/skillet.
Make then as thin as possible.
Cook covered till one side get small brown specks.
Flip and cook the other side.
Serve with butter. Homemade butter tastes better and is also good for health.
For the others, either you can wait for the pan to cool or like me oil a piece of foil and pat the thalipeeth on it.
Transfer to the tava/skillet with the thalipeeth facing the tava/skillet . After a few minutes the foil peels off. Then reuse the foil.
Cook the thalipeeth as above.