Rava Upma/Uppittu/Uppuma is a simple and easy to make South Indian tiffin.
INGREDIENTS:
- Bombay Rava – 1 Cup
- Oil – 2 table spoon
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Gram dhal – 2 tsp
- Chopped onions – 2
- Chopped green chillies – 4 or 5
- Ginger – 1 inch chopped
- Curry leaves
- Onions – 1 no.
- Salt to taste.
- Hing – 2 pinch
- Water – 2 cup
PREPARATION METHOD:
- For 1 cup Bombay rava – keep 2 cups of boiling water ready .
- In a vessel , heat (bare minimum) 2 tablespoon of oil, temper mustard seeds , 1 teaspoon urad dhal , 1 teaspoon gram dhal.
- Add chopped onions, chopped green chillies and chopped ginger chopped, curry leaves and fry till onions are transparent.
- Now add the (pre roasted )rava and continue to roast on a medium flame till the rava gets well heated.
- Now decrease the flame , add 1 3/4 cups boiling water, stirring well, add salt and hing.
- You will now know whether you need to add 1/4 cup more of water or not.
- Mix thoroughly in slow flame and wait till the entire water is absorbed and the rava is cooked.
- Mix once again and keep covered it for a few minutes.
- Now adding a teaspoon of ghee as topping to give a good flavor – this is optional.
NOTES AND TIPS:
- As soon as you buy rava , roast it dry on a pan on medium heat till very well roasted.
- This way, roasting to be done when you make upma is minimum.
- 1 cup of bombay rava needs 1 3/4 to 2 cups water.
- 1 cup wheat rava needs 2 3/4 to 3 cup.
- Don’t add cold water to hot rava because lumps are sure to form.
- Perfect upma requires correct amount of oil – in fact a tsp more makes the upma very soft and nice.
- That is why upma served in restaurants and weddings is so delicious as they are not bothered to be stingy about oil , because they want to give the best taste .