Upma Making Tips
Ingredients:
1
cup rava (semolina)
4
Tbsp Oil
2
cups water
10
curry leaves
2
green chillies (whole)
3
red chillies (whole)
½
tsp black gram dal
½
tsp Bengal gram dal
1
medium-sized onion (chopped)
2
tbsp corn
⅓
tsp red chilli powder
1
tsp salt
1
tsp mustard seeds
¾
tsp sugar
Juice
of 2 lemons
Few
coriander leaves
Handful
of cashew nuts
Method:
1.
Dry-roast semolina (rava) till it simply begins to turn brown, then keep aside.
2.
In a large cooking pan, heat the cooking oil. Add mustard seeds and wait for
them to sputter. Then add curry leaves, slit green chillies, red chillies,
soaked channa dal and split urad dal.
3.
Add chopped onions and fry till they become slightly brown.
4.
Add some corn, salt, red chilli powder and then add the roast rava. Stir for
1-2 minutes to let the flavours combine.
5.
Then add double the water, and keep stirring properly to avoid lumps.
6.
The upma is done when all the water is absorbed by the rava. Add a bit of sugar
and lemon for a subtle sweet nonetheless lemony flavor.
7.
Garnish with fresh coriander leaves, spruce it up with a few cashew nuts for
that additional crunch, and you’re good to go.
