Ingredients
| Quantity | Measure | Ingredient Name | Description |
|---|---|---|---|
| 2 | Teacup | Rava/Soji/"Semolina" | |
| 3 | Teacup | Water | |
| 2 | Small | Onions | |
| 5 | Medium | Chillies Green | |
| 1 | Teaspoon | Lemon Juice | |
| 2-3 | Teaspoon | Sugar | |
| As Required | Salt | to taste | |
| 3 | Teaspoon | Cooking Oil | |
| 2 | Teaspoon | Mustard Seed | |
| 1/2 | Teaspoon | Asafetida (Hing) | |
| 2 | Teaspoon | Turmeric Powder | |
| 1/2 | Teacup | Coconut - Grated /Desiccated | |
| 1/2 | Teacup | Coriander Leaves (Kothmeer) | finely chopped |
Method
Roast rava on medium flame till golden brown. (for 10 to 15 minutes)
2. Chop onions into thin vertical pieces. Chop green chilies. Chop coriander leaves.
3. Heat oil in a pan.
4. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, onion pieces and green chilies.
5. In another pan, heat 3 cups water. Allow it to boil.
6. When onion pieces turn translucent, add roasted rava.
7. Mix and add boiling water to it. Add salt, sugar, lemon juice and keep stirring. Remove the lumps.
8. Now cover the pan and cook for 7-8 minutes. Remove lid and garnish with coconut and coriander leaves. Serve hot.
Variation: Sheera can be experimented with curry leaves, chopped tomatoes, green peas, or peanuts instead of just onions. Try mango pickle as an accompaniment.
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