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Sanja is a very easy and simple recipe. This can be a good breakfast to evening snack option. It is not upma but much similar to it as both are made from rava or sooji. Do try this delicious recipe and drop a comment for me. You also can like, share and subscribe.
Sanja - Marathi Recipe
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Nutrition facts:
200 Calories
20 grams Fat
Rating: 3.0/5
( 2 Votes )
Ingredients
- 1/2 cup Rava / Sooji
- 1 cup finely chopped Onion
- Coriander leaves
- Curry leaves
- 1/2 tsp Cumin seeds
- 1/2 tsp Mustard seeds
- 1/2 tsp grated Ginger
- A pinch of Sugar (Optional)
- Salt to taste
- 1/4 tsp Turmeric powder
- A pinch of Hing / Asafetida
- Raw Peanuts
- 1~2 chopped Green chillies
- 1 tsp Ghee
- 2 tbsp Oil
- 1/2 cup + 1 or 2 tbsp Hot water
- 1 tbsp Curd (Optional)
Instructions
- Heat up a pan on medium heat.
- Add ghee and rava. You can use fine or coarse rava too.
- You can use oil instead of rava too.
- Roast rava on medium heat for about 4-5 minutes.
- Do not roast rava longer. No need to change the color of rava.
- Take it off the gas and keep it aside.
- In a pan, heat up oil.
- Add peanuts and roast on medium heat until these turn light brown or reddish.
- Take the peanuts out into a bowl.
- If you don’t like fried peanuts then you can use roasted ones.
- In the same pan add mustard seeds and let them pop up.
- Add cumin seeds and let them splutter.
- Add onion, curry leaves and green chillies.
- Mix well and fry until onion turns little soft.
- When onion begins to turn soft add ginger and mix well.
- Add turmeric powder and mix well.
- Fry for about a minute or so.
- Add roasted rava and mix well.
- Add a little hot water at a time and mix well.
- Add curd, salt and sugar.
- Adding sugar and curd is optional. You can skip it.
- Mix everything well together.
- Cover and steam sanja on very low heat for about 8-10 minutes.
- Take off the lid and add coriander leaves.
- Mix well and sanja is already.
- While serving, add roasted peanuts on it.
- You can add fresh shredded coconut, shev and a slice of lemon also with sanja while serving.
Notes
- Try to use steel or hard anodized pan or skillet to roast rava and not non-stick pan. As rava has a little coarse texture there is possibility that the coating may come off.
- If you add cold water in hot rava then it gets sticky texture and rava doesn’t puff well. To avoid that add hot water in hot rava.
Recipe Video
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