Cookings By Maria

Rava Upma

• By admin_maria
• June 21, 2016
• No Comments

Rava upma,  a very popular traditional Indian breakfast. It’s healthy, tasty and fast to prepare recipe. Upma usually prepared in a slightly salty taste.  If you are preparing for kids at home, then add some sugar, they will love it. My preference with sweet taste in it, as what my mom used to cook for us during our childhood. Serve it warm, in any time of your day.

Serves 2-3 people

Ingredients :

• 1 Cup rava/ suji/ semolina
• 1 Tablespoon ghee (or little more)
• 1 teaspoon kadugu/ mustard seeds
• 2 Tablespoon ulunthu/ urad dhal
• 3 pcs dried chili
• 2 Stalk curry leaves
• A pinch of asafoetida powder (optional)
• 1 Medium size onion
• 1 cm ginger
• 1 Cup grated carrot
• 2 and 3/4 cup water
• 1/2 Tablespoon salt (or 3/4 tablespoon)
• 3 Tablespoon sugar (optional)

Let’s Cook Upma :

Prepare the ingredients as required.

Adding sugar in upma is optional, based on individual preferences.

Urad dhal to be soaked in water for 5 minutes. Dried chilies to be cut into small pieces.

Dice the onions finely. Carrots to be grated into tiny slices.

Dry roast the rava/semolina for about 5-6 minutes in a medium-low heat. Your will smell some nice flavor from  the roasted rava. It’s important to roast the rava well, in order to get a non sticky upma at the end of cooking. But also ensure not to over dry roast them as well . So keep in low heat, 5-6 minutes will do. It’s done. Off the heat and transfer them into a bowl.

In the same skillet, heat up the ghee then start sauteing the ingredients one by one. Mustard seeds, urad dhal, dried chilli and pinch of asafoetida powder. Once they begin to splutter, then add in the chopped onion, ginger and curry leaves. Saute the ingredients for about 1-2 minutes or till the onions turn to soft and translucent.

Add in the grated carrots and stir with sauteing ingredients for about 1-2 minute.

Then add in water (2 and 3/4 cups) and salt (between 1/2 to 3/4 tblespoon). In a medium heat, bring the mixture to boil. Taste check (salt). This watery mixture should taste a bit of extra saltiness. If yes, then it’s fine. It will be in right taste once cooked with rava.

In a low heat, gradually add in the roasted rava. Stir while adding the rava to avoid lumps being formed. It’s important to slowly add in the rava and at the same time keep stirring them.

When the rava is almost cooked, add in about 3 tblspoon sugar. Give a good mix all together. It will take about 3-4 minutes, for the rava to cook well. Stir occasionally.

You may close the skillet with a lid, for a while, the steam will cook the rava  little faster. Off the heat. Serve it hot or warm.