Rava Toast, Sooji Toast, Tiffin Recipe
by Tarla Dalal
Added to 133 cookbooks
This recipe has been viewed 67224 times
Semolina always lends a nice grainy texture to a dish, and when toasted it gives out a wonderful aroma and a rich flavour. This Rava Toast capitalises on these wonderful qualities of semolina.
A mixture of semolina with finely chopped veggies is used as a topping on wheat bread slices, and the whole arrangement is toasted till perfectly crisp. A dash of curds lends a bit of tang to the recipe, and also helps roasting, while a sprinkling of chilli powder adds some spice to this tiffin treat, which stays good in the dabba for over 4 hours. Also do pack some Shakkar Para in another tiffin to munch in the short break or on the way back home.
- Combine all ingredients in a deep bowl and mix well.
- Divide the mixture into 4 equal portions and keep aside.
- Place all the bread slices on a clean, dry surface and spread a portion of the topping evenly over it.
- Heat a non-stick tava (griddle) and grease it with little oil. Place 2 open toasts on it with the topping side facing downwards and cook it on a medium flame using a little oil, till the topping turns golden brown in colour.
- Turnover and cook on the other side till they turn golden brown in colour.
- Cut each toasts diagonally into 2 equal pieces.
- Repeat steps 2 to 4 to cook 2 more toasts.
- Serve immediately or cool completely and pack in a tiffin box.
Nutrient values per serving
|Vitamin A||146.9 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||15.7 mg|
|Folic Acid||2.9 mcg|
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