Upma Recipe (Fluffy & Non-sticky)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Dry-roast the rava on medium heat, stirring often, until crunchy and fragrant without browning. Transfer to a bowl to cool.
2. Optional: fry the peanuts in 1 teaspoon oil until golden and crunchy, then set aside for garnish.
3. Optional: if you want softer dal, soak it in 1/4 cup hot water for 10 minutes, then drain and pat dry.
4. Heat the oil in the pan and add the mustard seeds, cumin seeds, urad dal and chana dal. Fry until the dal turns light golden. Add the cashews and fry until golden and fragrant. Stir in the asafoetida, green chilies, ginger and curry leaves.
5. Add the chopped onion and sauté until translucent. Add the mixed vegetables if using, then stir and cook covered until slightly tender.
6. Pour in the water with the salt, taste it (it should be slightly salty), add more salt if needed, and bring to a rolling boil.
7. Lower the heat. Pour the rava slowly into the boiling water with one hand while stirring it in with the other, working quickly. Stir once to break up any lumps.
8. Cover and cook on the lowest heat until all the water is absorbed, about 2 to 4 minutes depending on the pot. Stir in the ghee, turn off the heat, cover and rest for 5 minutes.
9. Stir in the lemon juice if using and serve plain or with the garnishes.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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OnionGingerLemonCashewPeanutUrad dalSemolinaMixed vegetables