29 July, 2020
Rava Upma
- 3 tbsp Ghee
- 1 cup Fine Rava
- 1 tsp Mustard Seeds
- 10-15 Curry Leaves
- 1 tsp Urad Dal
- 1 tsp Chana dal
- 8-10 Cashew Nuts (Halved)
- 1/2 cup Onion (Chopped)
- 2 tsp Green Chilli (Chopped)
- 1 tsp Ginger (Grated)
- 1/4 cup carrot (Chopped)
- 1/4 cup Peas
- 2.5 cup Hot water
- 1 tsp Sugar
- Salt to taste
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Coriander (Chopped)
Instructions
- Heat 1 tsp ghee in a pan.
- Add rava and fry until turns slightly brown.
- Remove the roasted rava on a plate and keep aside.
- Heat the remaining ghee in the same pan.
- Once the ghee is hot, add mustard seeds, curry leaves, urad dal, chana dal and cashew nuts and fry until they turn slightly browned.
- Add onion, green chilli and ginger and fry until onion turns pinkish in colour.
- Add carrots and peas and cook on high heat for 3-4 minutes.
- Now add hot water, salt, sugar and lemon juice and bring it to a boil.
- Add the roasted rava and mix well.
- Cover the pan and simmer the heat to low.
- Cook for 3-4 minutes on low heat until rava absorbed the water and is cooked.
- Remove the pan from heat and let the upma rest for 4-5 minutes.
- Fluff it with a soon and serve hot.
Notes
- Make sure that you roast the rava well before you make Upma.
- You can roast the rava in bulk and keep using it as required. It makes the process of making it much faster.
- Always roast the semolina on medium heat. High heat can burn it very quickly.
- Use ghee for roasting rava.
- Do add chana dal, urad dal, and cashew while making Upma because they grant a great texture to this soft snack.
- Secondly, the fresher the veggies, the tastier your Upma will turn out. You can add your choice of vegetables. In the below recipe I have added only peas and carrots but feel free to add corn, beans, cauliflower, etc.
- Stir continuously once you mix all the ingredients up because we do not want any lumps to remain in the Upma.
- Water to Suji ratio is very important, so keep that in mind.
