|1.||Local rava (medium rava) 1 cup|
|2.||Oil 3 tablespoons|
|3.||Mustard 1/4 teaspoon|
|4.||Channa dal 1/2 teaspoon|
|5.||Urad dal 1/2 teaspoon|
|6.||Cumin seeds 1/2 teaspoon|
|8.||Green chilies 2-3 or to taste|
|10.||Water 2 cups|
|11.||Curry leaves 8-10|
|12.||Salt to taste|
|13.||Lemon juice to taste|
|14.||Garnishing: coriander leaves and coconut gratings|
the onions and green chillies.
the rava without any oil until the rava becomes light brown or until
smell the aroma. Keep the rava aside.
oil in a thick-bottom kadai / wok.
channa dal, urad dal and cumin seeds when mustard begin to
Fry till the dals turn to golden-brown.
chopped onion, chillies and curry leaves.
Fry till the onion becomes soft.
turmeric, water and salt.
roasted rava slowly, when the water begins to boil, and stir it
the flame low. Mix the rava and the seasoning thoroughly.
Cover the kadai with a plate. Cook for 3-4 minutes.
the plate and see if the water is absorbed fully. If it is absorbed
completely, mix again. Cover with a plate.
If the water is not absorbed fully, cook for few more minutes. Check again.
|11.||Cook for two more minutes. Switch off the stove.|
for another 4-5 minutes. Mix the rava upma with lemon juice.
Garnish with chopped coriander leaves and coconut gratings.
Rava upma is ready.
|TIPS||How to make Upma|
|1.||If you want smooth, paste-type rava upma add more water.|
|2.||One of the important points you have to keep in mind in the steps on how to make upma is that you should not mix too many times while the rava upma is cooking. Why? It becomes little sticky.|
|3.||If the water is roll-boiling, add the rava slowly in circular movements. There is no need to stir until the water is absorbed completely.|