This is a breakfast that could be completed in 15 minutes provided you have roasted rava in hand readily. Roasting the rava before storing it in a container is a practice that I got from my mother. She made it a point to roast it as it not only prevented small worms and bugs forming in it while stored because of its raw smell but also saved ample time during morning as she was also working. I too followed it when I started cooking on my own.
After cutting open the packet put the rava in a kadai and dry roast it till the raw smell disappears in a slow flame. This will prevent the rava from changing color and also from burning it by sticking to the kadai. Keep stirring it often. After it cools down completely you can store it in an air tight container. This way the rava could be stored for a long time.