Rava Uppit (Upma) Recipe
|1 cup fine rava (or sooji)
1 medium sized onion
1 green chilly
2 tablespoons chopped coriander leaves
2 tablespoons oil
Salt as required
2.5 cups water
|For Tadka –
· 1 teaspoon mustard seeds
· 1 teaspoon chana dal
· 1 teaspoon urad dal
· 10 to 12 curry leaves
· 1⁄2 inch ginger grated or chopped finely
|Chop onion finely.
Slit green chilly lengthwise.
Chop 1/2-inch ginger.
Wash and chop coriander leaves.
|Heat a pan and dry roast rava until it turns slightly brown and becomes fragrant. Don’t over roast it. Transfer to a plate.
|For Tadka – In a pan, heat 2 tbsp ghee or oil.
· Add 1 tsp mustard seeds and keep the pan covered till the mustard pops.
· Add 1 tsp chana dal and 1 tsp urad dal and fry till they are brown.
· Add two dry red chilies and the curry leaves and roast them.
|Next add the finely chopped onions. Sauté the onions till they become translucent.|
|Add the chopped green chilly, ginger, curry leaves. Sauté for a minute.|
|Add 1 tsp of lemon juice and 2 cups water to this mixture. Add salt as required.
|On a medium to high flame, heat the water and let it come to a to a boil.
Lower the flame to its lowest and slowly add the roasted rava.
Make sure it doesn’t form clumps. Use a fork to stir as you pour the rava.
|Cover and allow the rava uppit to steam for 4 to 5 minutes on low flame.
|Switch off the flame. Add about 2 tbsp chopped coriander leaves and stir well.
|Serve uppit with coconut chutney or lime slices or lime pickle.|
Enjoy the Rava Uppit!