In a heavy bottomed pan/cast iron pan, heat 1 tablespoon peanut oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1.5 teaspoon urad dal and 2 teaspoon chana dal. Fry until the dal turns golden brown.

Add ¼ teaspoon asafoetida, 1-2 green chillies finely chopped and 1” ginger piece finely chopped. Fry for a minute.

Now add 3 cups water and salt as needed. Cook on high or medium flame.

Within a few minutes, the water should come to a rolling boil. Reduce the heat to low.

Add 1 cup godhuma rava/wheat rava. Quickly mix it without any lumps. (I don’t roast the wheat rava normally)

Cook it covered on low flame for about 7-9 mins. The rava should look cooked and all water absorbed. Remove from heat.

Keep it covered and let it rest for 5-7 mins. Fluff it up gently.

Squeeze half a lemon on top before serving. This is optional.