Rava Upma is a popular South Indian Breakfast which is also evening snacks for many. It is called Uppittu in the Karnataka Region.
Sooji (Rava/Semolina) – 1 cup
Water – 2 ½ cup
Carrot – 2 tbsp (finely chopped)
Beans – 6 Nos
Green Peas – 2 tbsp
Onion – 1 finely chopped
Grated Ginger- 1 tsp
Green Chilli – 2 sliced
Grated Coconut – 3 tbsp
Peanuts (Groundnut) – 2 tbsp
Cashew – 8 (Optional)
Ghee – 1 tsp + 1 tsp
Mustard seeds (Rai) – 1 tsp
Skinned Black Gram (Urad Dal) – 1 tsp
Bengal Gram (Chana Dal) – 1 tsp
Curry Leaves – 1 strand
Salt to taste
Cilantro – 2 tbsp (Finely chopped)
Chop the beans and carrot finely. Pressure cook Beans, Carrot and Green Peas for one whistle.
Roast the Rava in a pan on medium heat. Stir continuously and do not allow it to become brown. It takes about 5 minutes for Rava to become dry (like sand). Transfer to another vessel and allow it to cool.
In the same pan, heat a tsp of Ghee. Add Mustard seeds. When it crackles, add Black Gram, Bengal Gram, Cashew and Peanuts. Add Onion, Green Chilli, Ginger and Curry leaves. Sauté till Onion becomes translucent.
Add the pressure cooked vegetables. Sauté for a couple of minutes.
Add 2 ½ cup of water, coconut and salt. Allow to boil.
Add Rava in small quantities and keep mixing well to avoid formation of lumps.
Cover and cook on low heat for 3 to 4 minutes. Add a tsp of Ghee, mix well and stir cook for a minute. The consistency should be such that it is not watery or dry.
Rava Upma goes well with Coconut Chutney or Pickle. It can be served with Sugar also.
Note: Roast the Rava well, otherwise Rava Upma will become sticky.