RAVA UPMA/ रवा उपमा /सूजी उपमा
UPMA is basically a South Indian savoury breakfast but fondly eaten in almost the whole country. This healthy dish is cooked with thick rava or sooji granules. If the thick variety is not available then regular rava can be taken but this results in a sticky consistency. A thick variety makes a perfect and fluffy umpa.
A number of aromatics and whole spices lift the level of taste. Curry leaves and ginger add the freshness whereas split urad dal add the crunch. Fresh coconut make it super tasty. A number of seasonal vegetables make it tastier. An addition of a dollop of ghee at the final stage turns it to a heavenly dish making aromatic and fluffier. Umpa is cooked in other regions also with a few changes in the ingredients but still, this remains the most favourite of all
Prep time – 10 minutes
Cook time – 15 minutes
Course – Breakfast
Cuisine – South India
Author – Bharti Dhawan
INGREDIENTS REQUIRED•
• Thick rava/Moti Sooji/ Semolina- 1 cup
• Water – 2 and1/2 cup (the same cup by which the rava is measured)
• Oil – 1 tbsp
• Ghee – 1 tbsp
• finely chopped onions – 1 big
• Finely chopped carrots – 1 medium-sized
• Marar/Peas – 1/4 cup
• Fresh coconut (grated) – 1/4 cup
• Split urad dal – 2 tsp
• Grated ginger – 1 tsp
• Mustard seeds – 1 tsp
• Whole red chillies(dry) – 2 nos(chopped)
• Raw peanuts – 1/4 cup
• Salt – 2 tsp
HOW TO MAKE UPMA
1- Heat a heavy bottom kadahi and add rava/sooji. Dry roast it at very low flame until you feel the aroma and it gets a very light brown colour. Now transfer it to a plate
2- In the same kadahi, heat oil and add peanuts. Fry them golden and take out. Keep aside
3- In the same oil add mustard seeds. When they crackle, add urad dal. Fry it till golden and add curry leaves
4- Next, add chopped onions. Saute them and add carrots and peas/matar. cook them for a while and add grated ginger
5- Add salt and dry red chilly flakes. Mix and add the roasted rava. Mix with spatula and roast(bhunow) for 1 minute
6- Now add water, lemon juice, grated coconut. Cook everything until all come together. Now time to add ghee. Mix it into the cooked upma. Cover with the lid for 2 minutes to absorb all the flavours
HOW TO SERVE UPMA
7- Oil a bowl and transfer the cooked umpa. Press tightly with a spatula. Plating upma in this style keeps it soft and warm for long
8- Now run a knife along with the bowl to lose the upma and turn the bowl on a plate. Serve with grated coconut and fried peanuts
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