RAVA UPMA

Upma or uppittu is a SOUTH CUISINE CUISINE, It is cooked as a thick porridge from dry roasted rice flour, Various seasoning vegetables are also added during the cooking of upma, It is served as a main course in breakfast in the parts of INDIA. It has many benefits like it provides protein, vitamin B and iron , adding veggies to the upma not only makes it tastier but also healthier .

INGREDIENTS-

  1. 1 CUP RAVA OR SUJI
  2. 2 TBSP OIL AND GHEE
  3. 1/2 TSP MUSTARD SEEDS
  4. 1/2 TSP CUMIN SEEDS
  5. 1-1/2 TSP URAD DAL
  6. 1-1/2 TSP CHANNA DAL
  7. 2 TBSP PEANUTS
  8. 8 CASHEW
  9. 1 SPRING CURRY LEAVES
  10. 1 PINCH HING POWDER (OPTIONAL)
  11. 1 SMALL ONION
  12. 2 GREEN CHILLI SLIT
  13. 1/2 TO 3/4 TSP GINGER
  14. 2-2/3 CUP WATER
  15. SALT ACC TO TASTE.
  16. LEMON JUICE (OPNL)
  17. 2 TSP GHEE

RECIPE-

  1. DRY ROAST THE RAVA ON LOW MEDIUM FLAME UNTIL IT GETS CRUNCHY.
  2. CHOP THE VEGETABLES AND KEEP ASIDE.
  3. ADD OIL YO HOT PAN.
  4. ADD MUSTARD, CUMIN, URAD DAL , PEANUTS AND CASHEW FRY THEM UNTIL IT TURNS GOLDEN AND AROMATIC.
  5. ALSO ADD HING, GREEN CHILIES , GINGER AND CURRY LEAVES AND THEN SAUTE FOR A MINUTE.
  6. ADD AND FRY ONIONS UNTIL IT TURNS TRANSPARENT.
  7. POUR WATER AND SALT AS NEEDED AND MIX AND POUR SALT ACCORDING TO TASTE.
  8. BRING WATER TO ROLLING BOIL.
  9. SET THE FLAME IN MEDIUM, THEN POUR RAVA IN A STREAM TO BOILING WATER, STIR THE RAVA IN WATER WITH OTHER HAND.
  10. STIR IT SO THAT IT GETS NO LUMPS.
  11. COVER AND COOK IT UNTIL THE WATER GETS EVAPORATED.
  12. OPEN THE LID AFTER 2-3 MINS, AND STIR ONCE ADD GHEE FOR TASTE AND GIVE A QUICK STIR.
  13. SWITCH THE FLAME AND COVER IT AGAIN AND KEEP ASIDE FOR 5 MINS.
  14. SERVE THE RAVA UPMA PLAIN OR WITH SPICED PODI, CHUTNEY , PICKLE OR CURD.

-@ HUNGERPOINT_07

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