Rava Kothu, a delicious deep fried sweet made from semolina balls. If you're hearing this name "Rava Kothu" for the first time, you might wondered what it is !!! Actually it's an another/easier version of the traditional sweet mundhiri kothu, a famous sweet from down south of Tamilnadu, made from green moong dal and jaggery. While we grew up, on every diwali days, either this rava kothu or mundhiri kothu would be one among the diwali sweet list. Compared to traditional mundhiri kothu, making of this rava kothu is bit easy and even beginners can try without any difficulties.
As far as i remember, this kothu was mostly prepared on diwali time only and for the following days of diwali, we used to have this kothu and murukku as snacks for our evening tea time after school. So to recreate the same combo, i made some pottukadalai murukku on the same day i had prepared this rava kothu. Indeed, it is a awesome combo to have on with some hot tea. Glad that i have prepared this combo after such a long time and nowadays no one prepare this kind of sweet in our family or close circle as far as i knew and it almost become extinct now!!!
Procedure
Notes:
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As far as i remember, this kothu was mostly prepared on diwali time only and for the following days of diwali, we used to have this kothu and murukku as snacks for our evening tea time after school. So to recreate the same combo, i made some pottukadalai murukku on the same day i had prepared this rava kothu. Indeed, it is a awesome combo to have on with some hot tea. Glad that i have prepared this combo after such a long time and nowadays no one prepare this kind of sweet in our family or close circle as far as i knew and it almost become extinct now!!!
Rava Munthiri Kothu
Preparation Time : 20 mins | Cooking Time : 20 mins | Makes : 15-18
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Rava - 1 cup
Sugar - 3/4 cup
Grated Coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Ghee - 1/2 tsp
Water - 1/3 cup
Oil - for frying
For Batter
Maida - 1/2 cup
Salt - 1/2 tsp
Water - as needed
Rava - 1 cup
Sugar - 3/4 cup
Grated Coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Ghee - 1/2 tsp
Water - 1/3 cup
Oil - for frying
For Batter
Maida - 1/2 cup
Salt - 1/2 tsp
Water - as needed
Heat a pan with ghee, add the rava and grated coconut and roast till it becomes aromatic and slightly change its color. Remove from heat and transfer into a plate.
In the same pan, add the sugar and water, let the sugar dissolve completely, then add the roasted rava and coconut.
Mix it well, switch off the flame and cover it with lid for 5 mins. Then open the lid and add the cardamom powder and mix it well.
Let it comes to hand bearable temperature and then start making balls from the rava mixture. Heat the oil in a kadai for frying.
For the outer outing, take the maida & salt in a bowl, mix it well and then slowly add the water and make it as thick and flowing batter.
Take a sooji ball, dip it in the maida batter and make sure that the batter coats well on all sides and drop it gently in the oil. Let it fry for few secs.
Then gently flip on the other sides and cook till both sides has light golden brown color, drain the rava kothu from the oil and place it on tissue paper.
Tada, Yummy Rava kothu is ready.
Related: How to make Kasi Halwa
- In our home, amma sometimes pulse the rava and coconut mixture once in a mixie for fine texture.
- Instead of making sugar syrup, in some places after roasting the rava and coconut mixture, they put everything(rava, coconut,sugar and cardamom) in the mixie jar and pulse until it smooth. Later to make balls either hot milk or water is used as needed. So it's such a versatile recipe, you can make changes as per your liking.
- If you want, you can add nuts and raisins into it.
- No need to check for any sugar consistency, once the sugar is dissolved, you can add the rava and coconut mixture.
- Here i have used raw sugar,so the color of the sugar is little brown, but you can use the ordinary white sugar too.
- It stays well for days in room temperature.
- Make sure that the maida batter coats well on the rava balls.
I have never heard of either version of this dessert. Very new to me. Sounds like a nice festive combo, perfect for Diwali.
ReplyDeleteYeah, it's so perfect for festive time.
DeleteI remember eating something similar to this... my dad's colleague who hails from Kasargod would get these for us, when he used to come back from vacation... so good to see a recipe for it, I am wondering what they were called, but we used to enjoy eating them, so delicious with chaai...
ReplyDeleteYeah,I knew the feeling of knowing the recipe of the dishes once we relished, Rafeeda.
DeleteWow! What a recipe this is. Never heard about it. It is rava laddu dipped in batter and fried. Super. Bookmarked.
ReplyDeleteSo wonderful to read about a traditional dish, never heard of this and its nice reading how it is prepared. We mostly have the chana dal puranam made with maida coating for deepavali, this is a great alternative.
ReplyDeleteMunthiri kothu is one of my fav, but never had the chance to have this rava kothu, thanks for sharing this interesting traditional sweet Sandhiya.
ReplyDeleteI remember having the mindhiri version....yours has turned out fabulous!!!
ReplyDeleteThis looks like sweet shakarpara recipe to me. Only difference is using semolina here. Surely a festive recipe with great taste.
ReplyDeleteIt is an interesting recipe. It is really sad that some of our traditional delicacies are getting extinct now. Thanks for sharing this recipe, though I'm hearing about it for the first time, still tempted to make it. Bokmarking
ReplyDeletewhat a treat - these look so good
ReplyDeleteNever hard of this rava munthiri, nice reading about a new dish. It would make a nice sweet snack.
ReplyDeleteIt's new to me. It is such a versatile recipe that no one can can come up with excuses to not make it.
ReplyDelete