Upma is a traditional South Indian Breakfast recipe which is prepared easily with rava as the main ingredient. This Upma can be prepared either plain or with vegetables. This can be prepared either fluffy or gooey according to your taste and preference.
My hubby and daughter are not a big fan of Upma. So I used to make this only occasionally. There are many varieties of upma such as rice upma, whole wheat upma, aval upma, vermicelli upma. Out of all, suji upma is most popular with most variations. Usually, we use Bombay rava to make this upma. Rava is roasted in ghee until a nice aroma turns. Then temper with mustard seed, chana dal, cashews, green chilis, garlic, onions, curry leaves. Add ample water, salt, when water starts to boil add rava and mix it thoroughly until cooked well. Garnish with coriander leaves. Serve Upma hot. In hotels, Upma is served along with Coconut Chutney and Tiffin Sambar. But I like to have it with sugar. Now let us see how to prepare this recipe.
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- 1 Cup Rava/Sooji/Samolina
- 1 Onion
- 2.5 cup Water
- 4 Green chilies
- 2 Garlic pods
- 1 strand Curry leaves
- 1 tbsp Coriander leaves
- salt to taste
- 1 tsp Ghee
- 2 tbsp oil
- 1 tsp Mustard /kadugu
- 1 tbsp Chana dal/kadalai paruppu
- 10 Cashews
- Chop onion, slit green chilies, chop garlic and set aside. In a pan add ghee, rava, and roast till nice aroma turns. Transfer to a plate. In the same pan add oil, once the oil gets heated add ingredients under "To Temper". Let them crackle and cashews turn golden brown.
- Now add curry leaves, green chilies, garlic and saute for a minute. Then add onion and saute till onion turns translucent.
- Then add water, required salt and bring it to boil. Then add rava little by little and mix thoroughly without any lumps.
- Once it absorbs all water, close lid and let it cook for 4-5 minutes. Then open lid, give it a mix and garnish with coriander leaves. Serve hot with coffee/tea.
- If you want fluffy upma, add 2 and 1/2 cups of water or else if you like it gooey in consistency add up to 3 or 31/4 cups of water according to the needs.
- I just made only half the quantity of the ingredients specified above.
- You can even add any vegetables of your choice if you don't like to have it plain.
- Always roast rava before using it in the upma. If roasted it will not form lumps.
Delicious and healthy Upma is ready to serve.
You might also like Mango Rava Kesari, Rava Sweet Paniyaram, Rava Ladoo.
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