The famous South Indian breakfast. It's quick to make, light on the stomach and relished by all.
There are various recipes for making upma.
I am sharing the way it's made at my husband's place.
You can add veggies like carrot, green peas, cauliflower to it. But if you don't have any of the vegetables, no worries , it tastes equally yumm just with onions.
I love to garnish it with grated coconut along with chopped coriander. Today forgot to do so while clicking the picture.
Use thicker grain rava and not chiroti rava.
Rava 1 cup
Water 3 cups
Oil 2 tbsp
Onion 1 medium chopped roughly
Red chili 2 broken into pieces
Vegetables 1 cup
Mustard seeds 1 tsp
Urad dal 2 tsp
Chana dal 2 tsp
Green chli 1 chopped finely
Curry leaves 1 sprig
Peanuts 1 tbsp
Lemon juice 2 tsp
Salt to taste
Chopped coriander 2 tbsp
Grated coconut 2 tbsp
Dry roast rava on low heat, stirring all the time.
This is quite crucial as we don't want the rava to change color but just the raw smell to go.
Remove it a plate.
Chop the onion coarsely.
Chop carrot and cauliflower into small pieces.
Today I didn't have carrot so I have used only green peas and cauliflower.
Heat oil in the same pan.
Fry cashew nuts and peanuts until golden.
Remove on a plate.
Add mustard seeds.
Once these crackle, add both the dals, curry leaves, very finely chopped green chili, red chili, ginger and cloves.
Saute for 30 seconds.
Fry for a minute or so.
Now add veggies.
Saute till they turn al dente.
Add water, salt and lemon juice.
Bring it to a boil.
Taste the water, it should taste saltier than you like, if not add some more salt.
Now add rava, little by little.
Keep stirring all the time.
Add sugar if using.
Once the mixture thickens but is not yet dry, add ghee, mix it well .
Switch off the gas and leave it covered for 5 minutes..
You will see that all the water has been absorbed by the rava.
Mix it well to break up the lumps.
Serve it warm, garnished with cashew nuts, peanuts, chopped coriander and grated coconut.