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Friday, August 23, 2013

Rava Upma

This is an easy breakfast idea, specially when you're in no mood of cooking anything elaborate. I actually never liked upma before when I was a child, but I think I really started liking it after I ate my mom in law's upma. Rava upma with banana is a very good combination & if there's papad too, then I'm very happy. The only thing I wished she would avoid was too much of mustard (she's quite a fan of this & happens to put lots of it in most of her dishes, and I waste my time picking it & keeping it aside in my plate ). There are different kinds of upma, but the ones I've tried are with rava/sooji, semiya/vermicelli and bread. I use this basic recipe while cooking semiya or bread upma too. On to it...

  1. Rava/Sooji/Semolina - roasted - 1 cup
  2. Onion - chopped - 1
  3. Carrot - chopped - 1
  4. Green chilly - chopped - 1 or 2
  5. Ginger - chopped - 1/2 tsp
  6. Curry leaves - few
  7. Mustard seeds - 1/2 tsp
  8. Urad dal - 1/4 tsp
  9. Coconut oil - 2 tbsp
  10. Water - 1 and half - 2 cups
  11. Salt - as required


Heat oil in a pan, put mustard, urad dal and let it crackle. Then add curry leaves, chopped ginger, green chilly, onion & carrot and saute till the onions turn pink. Add salt and water. When the water boils, reduce the flame a little and add the rava into it. Keep stirring with the laddle as you add the rava to avoid it sticking in the pan. Stir for 2 - 3 mins and mix well till it gets cooked and there are no lumps. 

Note : a) If the quantity of water used is more, then big lumps may get formed while cooking the upma. So   use little water - a cup and a half - while boiling, and then add water later if necessary while you're stirring.
            b) You can also add other vegetables like peas, beans, etc for a healthy wholesome breakfast.

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