Preparation Time: 5 mins
Cook Time: 10 mins
Ready In: 15 mins
Yields: 2 ServingsIngredients:
Sooji / Rava | 1 Cup |
Ginger | 1 inch |
Oil / Ghee | 2 tbsp |
Mustard | 1/4 tsp |
Red chillies | 2 |
Urad Dhal | 1/2 tsp |
Channa Dhal | 1/2 tsp |
Curry leaves | 4 to 6 |
Green Chillies | 2 |
Onions chopped | 1/2 cup |
Tomato chopped | 1/4 cup |
Salt | As needed |
Coriander Leaves | 2 stalks |
- Dry roast rava to golden colour. This can be done in batches allow it to cool down and can be stored in airtight container for about 15 days. Heat oil in the pan and add mustard, red chillies, urad dal, channa dal. Fry till channa dal turns golden colour.
- Add chopped onions,Green chillies, Ginger and curry leaves. Fry till onions turn translucent. Add tomatoes and fry till they turn mushy.Now add 2 cups of water, coriander leaves and salt. When water boils, reduce to low flame and add roasted rava slowly with continuously stirring. Stir continuously while adding rava, else it form lumps. Once the upma reaches desired consistency, switch off the stove.
Rava Upma | Kara bath | Sooji Upma | Vella rava upma
Tips:
Upma thickens after sometime.
Before switching off the stove, add 2 tsp of ghee for more flavour.
Adding tomatoes is optional.
Adjust red chilli and green chilli to your taste.
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