Upma recipe | How to make Rava upma

By Swasthi's Recipes · 25 min

Ingredients

Instructions

1. Dry roast the rava in a pan over medium heat, stirring often, until crunchy and aromatic 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 ¼ cup hot water for 10 minutes, then drain and pat dry.
4. Heat the oil in a pan and add mustard seeds, cumin seeds, urad dal and chana dal, frying until the dal turns light golden. Add the cashews and fry until golden and aromatic. Stir in asafoetida, green chillies, ginger and curry leaves.
5. Sauté for a minute, then add the chopped onion and sauté until translucent. Add the mixed vegetables if using, then cover and cook until slightly tender.
6. Pour in the water with the salt, stir and taste; it should be slightly salty, adding more if needed. Bring to a rolling boil.
7. Lower the heat. Pour the rava in a slow stream into the boiling water with one hand while stirring it in with the other, working quickly. Stir once and break up any lumps.
8. Cover and cook on the lowest flame until all the water is absorbed, about 2 to 4 minutes depending on the pot. Add the ghee and stir briefly, then turn off the heat, cover and rest for 5 minutes.
9. Stir in the lemon juice, if using, and serve garnished with the fried peanuts.

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

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