Prep Time : 15 mins
Cook Time : 15 mins
Servings : 3 serves
Ingredients :
For Roasting Rava
For Roasting Rava
- 1 cup rava – finer range (sooji or cream of wheat or semolina)
- 2 tablespoons Ghee (clarified butter) or oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal (split and husked bengal gram)
- 1 teaspoon urad dal (split and husked black gram)
- 10 to 12 cashews – optional
- ⅓ cup finely chopped onions or 1 medium-sized onion
- 1 teaspoon chopped inexperienced chilli or 1 green chilli
- 1 teaspoon finely chopped ginger or 1 inch ginger
- 1 sprig curry leaves or 10 to 12 curry leaves
- 2.5 cups water
- salt as required
- 1 to two teaspoons sugar or add as required – optional
- 2 tablespoons chopped coriander leaves (cilantro)
Instructions :
Preparation
Preparation
- Finely chop 1 medium sized onion, 1 to two inexperienced chillies and 1 inch ginger and some coriander leaves.
- Also set apart the last ingredients.
- Roasting Rava
- Heat a pan or kadai first. Add rava or cream of wheat.
- Begin to roast the rava. Stir frequently whilst roasting the rava.
- The rava or sooji grains need to end up aromatic and begin to appear dry, separate and crisp. Don’t brown the rava.
- Switch off the flame and then add the roasted rava in a plate and hold aside.
- Frying And Sautéing
- In a pan, warmth ghee or oil. add the mustard seeds.
- When you hear the crackling sound of mustard seeds, it capability they are getting fried.
- Now add the cumin seeds alongside with chana dal and urad dal.
- Fry until they start to brown a bit or get gently golden
- Immediately add cashews and start to fry. By the time, the cashews get golden the lentils will additionally get golden.
- Now add the finely chopped onions. Saute the onions until they turn out to be translucent.
- Then add the chopped inexperienced chilly, ginger, curry leaves. Sauté for a few seconds. You can additionally add 1 dried crimson chilli at this step.
- Then add 2.5 cups water, sugar and salt as required. Mix properly and test the style of water. It must be a bit salty but now not too much.
- Sugar is non-compulsory and you can ignore it.
- On a medium to excessive flame, warmth the water and let it come to a rolling boiling.
- When the water comes to a rolling boil, decrease the flame to its lowest. Then add the rava in four to 5 batches with a spoon.
- Once you add the rava, combine and stir immediately. The whole batch of rava need to get blended with the water evenly. Then add the subsequent batch of roasted rava. Mix and stir again.
- This way hold on including and stirring the rava up to the ultimate batch.
- Quickly stir and combine well. The rava grains soak up water and as a consequence swell and get cooked.
- Cover and permit the rava upma to steam for two to three minutes on a low heat.
- Then swap off the flame. Here the rava is cooked and the upma is ready.
- Lastly add chopped coriander leaves. Mix again.
- Serve upma with coconut chutney or lime slices or lime pickle.