Mar 3, 2009

Rava Upma

This may sound easy to many of you.. But for me it was not... When I got married, I had no idea of how to make upma. I remember my mom making upma within 10 to 15 mts and bring it to me. I didn't bother to ask her how to prepare it when I was in college. But after marriage, there is no choice for us. We have to learn everything. This is something I learned from my MIL. I used to make upma before, like measuring rava and water and then adding it to tawa etc etc. It will be a mess as usual and it will come out like a paste :(. My MIL showed me the trick on how to make upma without measuring with cups...

Ingredients:-
  1. Sooji/Rava - 1 cup ***
  2. Water - 2 1/2 cups
  3. Semolina/vermicelli - 3 tbsp
  4. Salt to taste
  5. mustard seeds - 1/2 tsp
  6. Urad dhall - 1/2 tsp
  7. Channa dhall - 1/2 tsp
  8. Asafoetida powder - a pinch
  9. Green chillies - 1 or 2 (acc to taste)
  10. Ginger - 1/2 tsp finely chopped (acc to taste)
  11. Onion - 1/2 cup finely chopped
  12. Tomato - 1/2 cup finely chopped
  13. Lemon juice - 1 tsp (acc to taste0
  14. Curry leaves - few
  15. Coriander leaves - 2 tsp (chopped)
  16. Oil - 2 tsp
  17. ghee - 1 tsp (optional)
Take a pan, pre heat oil and ghee, splutter mustard seeds, add urad dhall, channa dhall and asafoetida powder and fry it till golden brown. Add green chillies and ginger and saute' for a minute. Now add the semolina/vermicelli to it and saute for another 2 mts. Add chopped onion and stir it till it becomes transparent. Add chopped tomato to the ingredients and mix it well. When everything is finely cooked, add the water, salt and let it boil for another 4 mts. Now add the rava/sooji to the water and stir it and make sure no lumps are formed in it.. Cover it with a lid till it fully cooked. Reduce the flame. When it is fully cooked, garnish it with fresh curry leaves and coriander leaves. Serve it hot with chutney.

*** - What I usually do is, I first add water in the tawa after seasoning. The quantity will be 1/2 or 3/4 of the tawa(according to the required quantity of upma). When it starts boiling, I will just add rava and the quantity of rava will be 3/4th of the water. So I usually don't measure water and rava. The 1/4th water will help the rava to cook.

13 comments:

A_and_N said...

One of our favorite tiffin items! And ghee is a MUST :)

Kitchen Flavours said...

Life saver to me. Whenever in hurry this comes handy.....Looks yum with that chuteny.

Shama Nagarajan said...

lovely upma vidhya...

Jennifer said...

Vidhya. Nice Recipe. Even for me, I only recently feel comfortable making upma with rava...I would not get the water to rava ratio right and the rava would not get soft. For me the trick was to pour and stir in rava little at a time. Other than rava upma, I like puffed rice upma and quinoa upma. There are so many varieties. What others do you like?

Asha said...

Beautiful color, love the thali!

DEESHA said...

its a fave esp when its HOT .. I too didnt know how to make upma properly

srikars kitchen said...

My fav.. nice entry..

Swapna Pravin said...

Comfort tiffin. Pravin likes this when seasoned with pattai. I normally prepare this weekends. Nice post...

Madhavi said...

First here and u do have greattt recipe collections. Keep it up dear !!!!

I love upma and urs looks yummmmmm!!!!


http://vegetarianmedley.blogspot.com/

Gita's Kitchen said...

I too had many disasters with upma when I got married... sometimes the upma would be still stuck to the pan itself and I had to scrape it out...this post brings back all those wonderful memories...

bavenk said...

the rava upma sounds easy to make, but all said and done after the water is poured comes the trouble. you said to close the lid after pouring in the water but then handling the stuff there onwards is the most difficult part cos if you just leave the lid on, the stuff catches on in the bottom and dries up and burns while the top is still wet. how do you handle that part ??? baven kuruvilla

Vidhya said...

Baven, you have to be careful before adding water and it wont dry up for sure. Try it and let me know...

Anonymous said...

i cook this quick dish often, but most of the times it becomes mushy