I never get tired of making rava upma. It always helps me out when I am tired or want to feed my family really quick. It hardly takes 10 minutes and few ingredients to cook a tasty upma ( trust me, it is so tasty!) . A well made upma can even convert a 'upma hater' to an upma lover. I have proof at home. Raghu ( my hubby) was a hater of upma and used to call it 'Gypsum' as his hostel memories of upma means ' gooey tiffin'. It took a while for me to get him fall in love with tis dish, but I am so happy to share with you all that he adores upma now. Many add too many things in upma and actually spoil the taste. Upma is a delicate dish and needs a lot of attention while cooking . Right from roasting the rava right to adding the right amount of water, the making of upma can be tricky.
So, don't be judgemental and give this upma a try . You are sure to fall in love with it. There are so many varieties of upma and the one I am sharing today is Tamilnadu Home Style Upma.
Rava Upma :
Preparation time : 5 minutes
Cooking time : 10-15 minutes
Serves : 2
1 cup = 250 ml
Note : I haven't used onions, but you can use 1 finely chopped onions while tempering and when the onions turn pink, add water.
1 cup rava ( I used Bombay rava, lightly roasted and stored)
2.5 cups water ( for rava, adjust according to the variety of rava you are using)
salt to taste
For tempering :
1 teaspoon ghee/clarified butter
2 teaspoons oil ( I use sesame oil)
4-5 green chillies ( chopped)
1 teaspoon mustard seeds
1 teaspoon channa dal/bengal gram
1 teaspoon urad dal /husked and split black gram
1 sprig curry leaves ( roughly torn)
For garnish (optional):
1 teaspoon ghee
5-6 cashew nuts ( broken)
1. Heat a wide pan/wok/kadai with oil+ghee and temper with the ingredients given under 'for tempering'.
2. Once tempered, add water and required amount of salt for the upma.
Chef tip : I generally switch off the gas while adding water to avoid oil from spluttering. Once I add water, then I switch on the gas.
3. When the water starts to warm up, add the rava and keep stirring so that there are no lumps.
4. Cook over low flame for 5-6 minutes.
Chef tip: Adjust water quantity if required at this stage.
5. Close the pan with a lid and cook on low flame for another 5-6 minutes.
Chef tip : If you feel the upma is a little dry add a teaspoon of oil along the sides of the kadai.
6. Switch off.
7.The upma is ready to be served. You can garnish with hot ghee and cashew nuts if you like it more rich.
I served the upma with coconut chutney and filter coffee. But this upma tastes great with sugar too. Traditional dishes are always so delicious !
For more breakfast recipes, click here.
Happy Cooking !