Rava Upma Recipe

Ingredients

• 1 cup semolina
• 3 tablespoons ghee ((or cooking oil))
• 1/2 teaspoon mustard seeds
• 2 teaspoons chana dal ((split Bengal gram))
• 6 whole cashews (chopped)
• 1 small red onion (finely chopped)
• 3 to 4 green chillies (finely chopped (adjust to taste))
• 1/2 inch ginger (finely chopped or grated)
• 1 sprig curry leaves
• 3 cups water
• 1 tsp salt (or to taste)
• 2 tbsp chopped coriander leaves

Instructions

1. 1

   --- Dry roast the semolina: ---

2. 2

   Roast: In a large skillet or saucepan, dry roast the semolina (upma rava) on low to medium heat until it gives off a nutty aroma. Even if the package says "roasted," doing this step ensures freshness. Transfer to a wide plate to stop further cooking and avoid browning.

3. 3

   --- Prepare the seasoning: ---

4. 4

   tempering: Heat ghee or oil in a saucepan over medium heat. Swirl the pan to coat the sides. Add mustard seeds and let them splutter. Lower the heat and add channa dal and cashews. Sauté until they turn light golden brown.

5. 5

   --- Sauté the aromatics: ---

6. 6

   saute: Add the curry leaves, onions, green chillies, and ginger. Sauté for a minute until the onions turn pink and translucent, releasing their aroma.

7. 7

   --- Boil the water: ---

8. 8

   boil: Pour in 3 cups of water and increase the heat to bring it to a full rolling boil. Add salt to taste and stir in some chopped coriander leaves.

9. 9

   --- Incorporate the semolina: ---

10. 10

    mix: Reduce the heat to the lowest setting. Slowly sprinkle the roasted semolina into the simmering water, stirring continuously with a wooden spatula to prevent lumps. Keep stirring until the mixture thickens and all the water is absorbed.

11. 11

    --- Steam the upma: ---

12. 12

    cook: Cover the pan and let it steam on low heat for 2 minutes. Turn off the heat and keep it covered for another 8 to 10 minutes to allow the semolina to become soft. Do open in between and mix using a silicone spatula.

13. 13

    --- Serve: ---

14. 14

    serve: For a restaurant-style presentation, press the upma into a bowl and invert it onto a plate to serve. Enjoy warm with coconut chutney or fried eggs and for sweet option, sprinkle sugar and banana slices.