Ingredients with Measurements:
- 1 cup Rava (Semolina)
- 2 tbsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 Onion, finely chopped
- 1 Green chili, finely chopped
- 1 Carrot, finely chopped
- 1/4 cup Green peas
- 1/4 cup Cashews
- 2 cups Water
- Salt to taste
- Coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat a pan on medium heat and dry roast the rava until it turns light brown. Keep stirring continuously to avoid burning. Once done, transfer it to a plate and keep aside.
2. In the same pan, heat ghee and add mustard seeds and cumin seeds. Let them splutter.
3. Add chopped onions and green chili and sauté until onions turn translucent.
4. Add chopped carrot, green peas, and cashews. Mix well and cook for 2-3 minutes.
5. Add 2 cups of water and salt to taste. Mix well and let it come to a boil.
6. Once the water starts boiling, reduce the heat to low and slowly add the roasted rava while continuously stirring to avoid lumps.
7. Mix well and cover the pan with a lid. Let it cook for 5-7 minutes on low heat.
8. Once done, turn off the heat and let it sit for 2-3 minutes.
9. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for dry roasting rava
- Medium heat for sautéing vegetables
- Low heat for cooking upma
Serving size:
- Serves 2-3 people
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 6g
Substitutions for ingredients:
- Ghee can be substituted with oil or butter.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- You can add grated coconut or roasted peanuts for extra crunch and flavor.
- You can add some ginger-garlic paste for extra flavor.
- You can add some lemon juice for a tangy taste.
Tips and tricks:
- Keep stirring the rava while dry roasting to avoid burning.
- Use a non-stick pan for making upma to avoid sticking.
- Add water slowly while adding rava to avoid lumps.
Storage instructions:
- Rava upma can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a microwave or on a stove with a little water to make it moist again.
Presentation ideas:
- Serve in a bowl or plate with a side of coconut chutney or pickle.
Garnishes:
- Garnish with coriander leaves or grated coconut.
Pairings:
- Serve with coconut chutney, pickle, or yogurt.
Suggested side dishes:
- Coconut chutney, pickle, or yogurt.
Troubleshooting advice:
- If the upma is too dry, add a little water and mix well.
- If the upma is too lumpy, add more water and mix well.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
Food history:
- Rava upma is a popular South Indian breakfast dish that is made with semolina and vegetables.
Flavor profiles:
- Savory, slightly spicy, and nutty.
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian