Upma recipe with simple step-by-step instructions and videos for beginners. Also known as Rava Upma, it is one of the easiest made with semolina, spices, curry leaves and nuts. It is a staple and daily instant meal made in South Indian homes, restaurants and tiffin centers. Whether you are a beginner or an experienced cook, this recipe will help you make the best at home.
A well-made upma is delicious, non-sticky and crisp, with ginger, curry leaves, green chillies, mustard, cumin and roasted lentils enhancing the taste. Making this delicious dish is no rocket science and is the simplest you can lick within 20 minutes.
Requirement
Ingredients (1 cup – 240ml )
Rava/Sooji /Semolina – 1 cup (coarse variety)
Water – 2.5 cups
Salt – as needed
Big onion – 1 no
Green chilli – 3 nos
Curry leaves – few
Ginger – 1 inch piece
Cooking oil – 2 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tbsp
Chana dal – 1 tbsp
Coconut oil – 1 tbsp
Method :
Dry roast 1 cup of rava in a wide kadai in medium flame for 5 minutes. Remove in a plate. Heat oil in the kadai and season mustard, urad dal, chana dal. Let mustard seeds splutter and dals turn golden in color. Then add sliced onions, slitted green chillies, curry leaves, chopped ginger bits. Add finely chopped tomato, carrot, potato and a handful of peas if you wish. Saute for few minutes. Then add 2.5 cups water & required salt. Close the kadai with a lid and keep the flame high. After the water comes to a roll boil, simmer the flame completely. Add the roasted rava in one hand and mix the water using a ladle in other hand. Add the rava slowly and gradually. Mix it carefully without lumps. Once all the water is absorbed by the rava, close the kadai with a lid and cook in medium flame for 3-4 minutes. Open the lid and mix well. Close the kadai again and cook for 2 minutes. Lastly add the coconut oil , mix well and serve hot with chutney or sugar ! You can skip tomato and add lemon juice at the end after switching off the flame.
thank you big blooger. for this post.