Today I decided to make some rava upma. Upma or Uppittu or Uppumavu is a common South Indian, Maharashtrian, and Sri Lankan Tamils breakfast dish. It doesn’t take much time to prepare and is a comfort food. You can have with some coffee or tea and it makes for a yummy as well as a healthy breakfast option.
I don’t eat this often but today I was just craving it so much. You can always roast the rava (semolina/ sooji) and store it in an airtight container for later use. Although, I like to roast the rava only when I’ve to prepare this but that totally depends on you.
If you like this recipe and give it a try, don’t forget to send me pictures on my facebook page
Ingredients: {Serves: 1}
- Rava (Semolina/ Sooji)- 1/3 cup
- Onion (small)- 1 chopped
- Chana dal/ split and skinned bengal gram- 1/3 tsp
- Urad dal/ split and skinned black gram- 1/3 tsp
- Ginger- 1/2 tsp chopped
- Water- 2/3 + 1/2 cup
- Mustard seeds- 1/3 tsp
- Jeera/ cumin seeds- 1/4 tsp
- Curry leaves/ kadi patta- 4 to 6
- Cashew nuts/ kaju- 4 to 5
- Oil or ghee- 1/2 tbsp + 1 tsp
- Salt- as per your taste
- Lemon wedges- 2 (optional)
Method:
- Take a pan and add in rava/ semolina and roast it until it’s lightly golden brown. You will know it’s roasted when the particles of the rava will be dry, fragrant and start to separate. Do not over roast it.
- Then, keep the rava aside. In the same pan, heat oil, add in mustard seeds, once these start to crackle, add in cumin seeds/ jeera and fry it. Then, add in the chana and urad dals, then add in cashew nuts and fry them until brown on both the sides.
- Next add in onions and fry them until golden in colour. Add in chopped ginger (I used frozen one).
- After that add in curry leaves and fry them. Then, add in water, salt; mix it well and bring it to a bowl. Once the water is on a boil, lower the flame to the lowest and add in semolina in 3 batches.
- Add the first batch, stir it immediately, then the second and stir it again and finally the third batch and stir again. The rava will absorb the water and hence it will gradually cook. At first it might look like a lot of water but it will be all absorbed by the rava.
- Then, once most of the water is absorbed, cover the pan with a lid and steam the upma for 2 to 2.5 minutes on low. Turn off the flame. Squeeze some lemon juice to give it a hint of tanginess, I would highly recommend that because it enhances the taste so much.
- After that your delicious upma/ uppittu is ready to be served. Enjoy it as breakfast or lunch, whatever your heart desires 😉
Notes: (Must Read)
- If you want it be little gooey, add 1/2 cup more of water. I like it as it is, that is, clumpy and not so gooey so I add water as mentioned above in the recipe.
- You can add any vegetables of your choice after adding onions and even not add any at all. Your upma, your choice.
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