- 1 ½ tbsp ghee
- 1 cups/ 165 gms bombay rava/ sooji
- 3 tbsp oil (any refined oil)
- 1 tsp mustard Seeds
- 1 tbsp gota urad/ whole polished urad
- 1 tbsp chana dal/ bengal gram
- 8 no cashew nuts, cut into half
- 1 tbsp ginger, chopped
- 1 medium onion, chopped
- 1 medium fresh green chilli, chopped
- 12-15 no curry leaves
- 3 ½ cups water
- Salt to taste
- ¼ tsp sugar
- 1 wedge of lime
- 1 tbsp fresh coriander leaves with it’s tender stems, chopped
- 1 tbsp ghee
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- In a tadka pan, add ghee once the ghee is hot, add fenugreek seeds,
and small mustard seeds.
- Add curry leaves, button chillies and let it splutter well.
- Keep it aside for further use.
- Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on
low flame. Stir continuously while stirring so that every grain of
rava should coat with a ghee evenly. Remove from the flame and keep
aside for later use.
- For Upma, heat oil in a same kadhai and splutter mustard seeds,
followed by chana dal, gota urad and cashew nuts. Saute until they
turn light brown.
- Now add ginger and cook for a minute until ginger releases its raw
smell.
- Add onion, green chilli and curry leaves and saute until onion turn
translucence.
- Add in water, salt, sugar and allow it to boil. When it starts
boiling allow it it to boil for a 2 minute. In this way all the
flavors will infuse in water.
- Now at this stage add in prepared rava. Stir continuously while
cooking to avoid any lumps.
- When almost all the water is absorbs reduce the flame (make sure it
must have porridgey consistency) and cover with the lid for 1
minute.
- Remove the lid and sprinkle lime juice, coriander leaves and ghee.
Mix well.
- Serve immediately.
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