Rava Upma
Ingredients
- Rava/Semolina - 1 cup
- Onion - 1 big chopped
- Green chilly - 2 to 3 chopped
- Ginger - 1" piece grated
- Curry leaves - few
- Water - 2 ½ cup
- Salt - to taste
- Oil - 1 tbsp
- Ghee - 1 tsp optional
- Coriander leaves - to garnish
To temper
- Mustard seeds - 1 tsp
- Urad dal - 1 tsp
- Whole dry red chillies - 2
- Asafoetida/Hing - 1/4 tsp
Instructions
- Dry roast the rava till its turns lightly brown and set aside.
- Heat oil and add mustard seeds. When it pops add urad dal, asafoetida and red chillies. Fry till the dal turns golden.
- Add onions, green chillies, ginger and curry leaves. Fry till onions become soft.
- Add salt, water and bring to boil. Then reduce the flame to low and slowly add the roasted rava and mix well, making sure there are no lumps.
- Close and cook in low flame for 5 minutes or till all the water is absorbed. Then add ghee, mix well and stir for another 2-3 minutes. Garnish with coriander leaves.
Notes
- If you want a bit gooey upma, then add 3 cups of water.
- I add tomatoes at times, which gives a tangy taste to the upma. Alternatively, you can squeeze some lemon at the end.
- Adding ghee at the end gives a nice flavor to upma.
- You can also add in some vegetables like peas, carrots, beans etc after frying the onions.
- You may add some chana dal also while tempering.