Rava upma
Time to cook
30 minutes
Difficulty
Easy
Serves
2
A popular South Indian breakfast dish made with semolina, vegetables, and spices.
Ingredients
Semolina
0.75 cup
Pure Cow Ghee
1.25 tbsp
Mustard Seeds
0.75 tsp
Cumin Seeds
0.5 tsp
Bengal Gram Lentil
0.75 tsp
Urad Dal
0.75 tsp
Cashew Nuts, Raw
8 cashews
Onion Raw
2.5 tbsp
Picador Chillies
0.75 tsp
Fresh Ginger
0.5 tsp
Curry Leaves
1 sprig
Water
1.75 cup
Salt
0.25 tsp
Coriander Leaves
1 tbsp
Step-by-step instructions to cook
Prep
Finely chop onion, green chilies, ginger, and some coriander leaves.
Roast the rava in a kadai until it becomes fragrant, dry, separate, and crisp. Keep it aside.
Cooking
Heat oil in a pan. Add mustard seeds and let them crackle.
Add cumin seeds (jeera), chana dal, and urad dal and fry until they turn lightly golden.
Immediately add cashews and continue frying until they become golden, along with the lentils.
Now, add finely chopped onions and sauté until they become translucent.
Then, add chopped green chili, ginger, curry leaves, and sauté for a few seconds.
Add water and salt as needed. Mix well and taste the water—it should be slightly salty but not overly so.
Heat the water on medium to high flame, bringing it to a rolling boil.
Add the roasted rava in 4 to 5 batches using a spoon, ensuring you mix and stir immediately each time.
Cover the pan and let the rava upma steam for 2 to 3 minutes on low heat.
After steaming, turn off the flame.
Finally, add chopped coriander leaves and give it a final mix. Serve hot.
Nutrition information
(per serving)
Carbs
19.7
Proteins
4.1
Fats
5.3
Fiber
1.3
143
kcal
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