Rava adai

Take a deep pan add oil, when hot add the mustard and jeera seeds allow to crackel and add the red chillies, urad dal, channa dal roast till brown. Add water to tempering and bring to boil, when boiling add turmeric powder, salt and roasted rawa/semolina. Keep mixing continuously so that no lumps are formed. Cook till the rawa/semolina has absorbed water completly, turn of flame and allow this mixture to cool. Once this mixture is cool down make small balls out of this rawa/semolina mixture flatten between your plams to make thin adai/patties. Heat tawa, place four to five adai/patties on the tawa and smear 1tsp of oil around the adai/patties and cook till golden brown on both sides till crisp. Serve hot with Coconut chutney or Sauce of your choice.