Upma Recipe | Rava Upma

Ingredients

• Cream of wheat

  Cereals, regular (10 minute), cooked with water, without salt

  1 cup or 251g

• Sesame butter

  Seeds, tahini, from raw and stone ground kernels

  2 tbsp or 30g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 tsp or 4g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 tsp or 4g

• Cashews

  Raw, Organic - Sage Valley

  1.1kg

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Chilli Dip

  Marks & Spencer

  100g

• Ginger

  Spices, ground

  1 tsp or 2g

• Curry paste

  100g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preparation
2. Finely chop 1 medium sized onion, 1 to 2 green chillies and 1 inch ginger and some coriander leaves.
3. Also set aside the remaining ingredients.
4. Roasting rava
5. Heat a pan or kadai first. Add rava or cream of wheat.
6. Begin to roast the rava. Stir often while roasting the rava.
7. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don't brown the rava.
8. Switch off the flame and then add the roasted rava in a plate and keep aside.
9. Frying and sauteing
10. In a pan, heat ghee or oil. add the mustard seeds.
11. When you hear the crackling sound of mustard seeds, it means they are getting fried.
12. Now add the cumin seeds along with chana dal and urad dal.
13. Fry till they begin to brown a bit or get lightly golden
14. Immediately add cashews and begin to fry. By the time, the cashews get golden the lentils will also get golden.
15. Now add the finely chopped onions. Saute the onions till they become translucent.
16. Then add the chopped green chilly, ginger, curry leaves. Saute for a few seconds. You can also add 1 dried red chilli at this step.
17. Boiling water
18. Then add 2.5 cups water, sugar and salt as required. Mix well and check the taste of water. It should be a bit salty but not too much.
19. Sugar is optional and you can skip it.
20. On a medium to high flame, heat the water and let it come to a rolling boiling.
21. Making upma
22. When the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon.
23. Once you add the rava, mix and stir immediately. The entire batch of rava should get mixed with the water evenly. Then add the next batch of roasted rava. Mix and stir again.
24. This way keep on adding and stirring the rava up to the last batch.
25. Quickly stir and mix well. The rava grains absorb water and thus swell and get cooked.
26. Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
27. Then switch off the flame. Here the rava is cooked and the upma is ready.
28. Lastly add chopped coriander leaves. Mix again.
29. Serve upma with coconut chutney or lime slices or lime pickle.
30. Recipe by: Dassana Amit (source: https://www.vegrecipesofindia.com/upma-savoury-south-indian-breakfast-recipe-made-with-semolina/)