Dry roast rava Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion, carrot, peas, sweet corn and capsicum sauté till light brown colour then add green chilli and curry leaves and sauté gently.

Add beetroot juice and salt. When boils add roasted rava slowly and stir simultaneously so that there will be no lumps.
Mix well and cook for 2 minutes cut off heat

Add lemon juice. Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot with coconut chutney