Friday, July 19, 2013

Rava Upma Recipe | Sooji(Semolina) Upma | Easy Breakfast Ideas

When I was a kid I used to run away if I saw rava upma as a breakfast. My mom makes it once in a while and whenever she makes upma I fight with her. But during hostel days, hunger forced me to eat the upma. And, then I realized the taste behind upma and started liking it. I don't get a chance to prepare upma after marriage since Jany hates it completely. So whenever we go to my mom's place I have rava upma. These pics are clicked during my last visit to hometown.
Final Pictures updated on 6th June 2016
Ingredients:
Rava (Semolina) - 1 cup 
Water - 2 cups
Onion - 1  
Green Chilli - 2
Grated Coconut - 1/4 cup 
Salt - as required
For tempering: 
Oil - 1 tsp 
Ghee - 1 tsp(Optional)
Mustard - 1/2 tsp
Curry leaves - as required 
Method:
1. Dry roast the rava and take care not to burn the rava.
2. In a pan add the oil. Once it is hot, allow the mustard seeds to crackle. Then add the curry leaves followed by onions. Once the onions turn light pink, add the grated coconut, green chilli and give a quick stir. 
3. Add 2 cups of water and required salt. Once it boils add the rava and mix continuously. Cook in medium flame, since it will splutter at this stage. While adding rava, don't pour it to the centre. Spread the rava in the pan uniformly and stir in between to avoid lumps. If required sprinkle water.
4. Cook the Rava stirring it till the water is absorbed completely. Close with the lid until you serve. Serve it with Banana and sugar. You can also serve it with coconut chutney.

Points to remember:
  • The amount of water purely depends on the texture of the upma. I prefer the upma to be free flowing without lumps. So I used only 2 cups. If you prefer it like kitchedi consistency, then you can add up to 3 cups of water.
  • I prefer adding coconut at the beginning since it will mix with the rava completely. You can sprinkle the coconut at the end or even skip the coconut.
  • While tempering you can add a tbsp of ghee for better and rich flavour.
  • You can also add cooked carrotbeans and peas. But I prefer without veggies to differentiate between kitchedi and Rava upma. Will try and post the Rava kichedi soon...
Warm Regards,
Happy's Cook - Divya


1 comment :

  1. very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards, upma recipe

    ReplyDelete

Month's Popular Posts