Preparation Time : 10 mins | Cooking Time : 20 Mins | Serves: 3-4
Rava | sooji 1 cup Water 2 – 2 and 1/2 cup Oil 1 tblsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Channa dal 1/4 tsp Onion 1 Green chili 1 Cashew nuts few (optional) Curry leaves few Salt as needed Ghee few drops (optional)
Method:
- Dry roast the rava in a pan keeping it in a low flame. Be careful not to change the colour and at the same time ensure it is roasted properly. If not roasted well upma will not turn out fluffy.
- Keep the roasted rava aside.
- Chop the onions finely and slit the green chili.
- In the same pan add oil and add in the mustard seeds, urad dal, channa dal, green chili,curry leaves and cashew nuts(if adding)
- When the dals turn golden brown add the finely chopped onions.
- When the onions turn pink add 2 cups of water to this. Add salt. Allow this to come to a rolling boil.
- Meanwhile keep 1/2 cup of hot water ready by the side. Generally for rava upma it takes 2 cups of water for 1 cup of rava but it differs from brand to brand. Some rava will absorb more water.
- So in the last if needed we can add this hot water.
- Lower the flame now and add the roasted rava to this and mix well without any lumps. If you keep the flame high and add rava it will form lumps.
- Once this is mixed well, you could make out whether it needs more water ot not. If you see sooji still not cooked add 1/4 cup of water, mix well and cover with a lid and keep it in low flame for 3 minutes.
- Take out the lid and mix well and fluff it up with a fork.
- Rava upma is ready to serve now.
- I love to eat with pickle with a hot cup of tea or coffee aside. Even with sugar also it will be very tasty.
- Roast the rava well without getting it burnt.
- You can add finely chopped or grated ginger while adding the onions.
- After adding rava ensure the flame is very low, to avoid getting lumps.
