Fluffy Rava Upma | Sooji Upma
Rava Upma: A simple, light, fluffy rava upma made with semolina, vegetables, and a few spices.
Servings4 people
INGREDIENTS ( 1 CUP = 240 ML )
- 1 cup fine rava sooji or semolina or cream of wheat
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 dry red chili
- 1 medium-sized onion chopped
- 10 to 12 curry leaves
- 1 cup mixed vegetables carrot, french beans, green peas, chopped
- Salt as required
- ⅓ tsp ground turmeric Haldi
- 1 large-sized tomato chopped
- ½ cup warm water
INSTRUCTIONS
ROASTING RAVA
- Heat a pan. Add rava. Roast the rava while stirring continuously until the grains look dry and crisp. Don't brown them.
- Turn off the flame and transfer the roasted rava in a plate and keep aside.
MAKING THE RAVA UPMA
- Heat oil in a pan. Add mustard seeds and dry red chili.
- Once the seeds start crackling, add chopped onions. Saute the onions until translucent.
- Then add vegetables followed by turmeric and salt. Stir to mix. Cover and cook for 2 minutes.
- Add chopped tomatoes and cook until the tomatoes turn mushy.
- At this point add roasted rava and stir to mix.
- Now simmer the flame, sprinkle a little warm water, stir immediately for a minute.
- Again add sprinkle a little water, stir again. Repeat the step until all the water is finished.
- Then cover the lid and cook for a minute. Stir if required. The rava should not stick to the bottom.
- Fluffy upma is ready to serve. Serve hot.
Notes
- Use a nonstick pan or thick bottomed pan. Else the rava may stick to the bottom.
- To make the rava upma fluffy and separate(danedar), the ratio of rava and water should be 1:½
- Cut the potato into small pieces if adding, to cook faster.
- The addition of dry red chili gives a smoky flavor to the upma.
- I like to use whole dry red chili. Go ahead and use broken dried red chili if you prefer.
- The addition of tomato enhances the taste. Hence don't skip it.
- Use ghee for a rich taste.
