Rava Bhakri and Rava Upma

For those who do not like Upma, but can do with a breakfast dish that is as simple to make - this is it.

Rava - 1 cup
Onions - 1 medium - chopped fine
Green chillies - 1 medium - chopped fine
Salt - to taste
Sugar - 1/2 tsp - if you like it slightly sweeter, add some more
Coconut scrapings - 3 tbsp
Jeera - 1 tbsp
Corriander - finely chopped.

Take the rava, add all other ingredients to it.
Add water and make a batter - that is not like chappati dough nor as liquidy as dosa batter.
Keep tawa on fire
Smear some oil ( for the first one)
Take the batter with your hand and place it on the tawa.
With your fingers smoothen it down to form a round dosa/roti. Ensure that the finger does not come in contact with the hot tawa ( ouch!)
Let it mildly brown on one side.
Turn and do the same for the other side.
And the bhakri is ready to eat.

As a kid, a blob of butter would be placed on top of the hot bhakri.
You could eat it with pickle, curry or whatever.

And for those who may like Upma - Serves 2-3

Ingredients
Bombay Rava - Semolina - 1 cup
Onions - 1 large - chop or slice
Green chilies - 3 - as per your spice tolerance - slice lengthwise
Bengal gram dal - 1/2 tsp
Black gram dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Ginger - 1/4 inch - finely chopped
Asafoetida - big pinch
Oil - 3-4 tbsp - substitute with ghee or mixture of ghee-oil for richer taste
Salt to taste
Curry leaves - generous number
Fried cashew - optional - few

Roast the rava till it shows signs of browning and emits a nice flavour ( you can do this with a dash or oil or dry roast)
Remove from heat and keep aside

Take a wok
Add the oil ( extra oil just adds to the taste - use wisely)
Put in the chana (bengal gm) dal and mustard. Wait till it splutters
Add the urad ( black gm) dal and wait for it to just begin to brown
Add the asafoetida and ginger, curry leaves, onions and green chilies.
Saute
Add water - 2 1/2 cups of water and salt to taste.- increase water if there are other vegetables added
Allow the onions to turn translucent
If the water evaporates a great deal, add a little more
Now slowly add the roasted semolina a little by little stirring all the time till the whole quantity is used up.
Wait till it comes together to a soft mass
Take off heat and serve hot with pickle.

Or as A does it - a bowl of rava, mix in a generous amount of pickle. Mix well. Put into a katori that will serve as a mould.  Unmould onto a plate.