Rava Upma is a popular South Indian breakfast. This is perfect for bachelors because it is a quick and easy dish to make with simple ingredients. Here, I’ve paired it with sugar, but my hubby loves to pair it up with Sambar. I personally love it with hard-boiled eggs and sugar. It may sound odd but I tried it once at my relative’s home during my childhood, and I loved it!!! (maybe because I’m an Egg lover.)
- Rava / Semolina – 1 cup
- Water – 2 & 1/4 cup
- Onion – 1, sliced
- Ginger – 1 tsp, chopped
- Green chili – 2, slits
- Cashew nuts – 8 (optional)
- Coconut Oil – 1 tsp
- Salt – to taste
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tbsp
- Curry leaves – 1 sprig
- Coconut Oil – 2 tbsp
- Heat a pan and dry roast rava on a medium flame for 3-5 minutes by stirring often (make sure the rava does NOT turn brown). Once the rava becomes non-sticky, switch off the flame and keep it aside.
- Heat 2 tbsp of oil in a pan and add mustard seeds. Once it starts spluttering, add other items given under ‘To temper’. Then add onion, green chili, ginger, and sauté till the onion becomes translucent. Now add water and salt, and allow it to boil.
- Bring down the flame and add the roasted rava slowly by stirring continuously. Close the pan with a lid for 5-6 minutes, and then switch off the flame.
- Heat a tsp of oil in a pan, roast cashew nuts till it becomes golden brown and add it to the upma.
- If you want the upma to be mushy, add extra 1/4 cup of water.
- If you love to have it spicy, add 1 tsp pepper powder while adding salt.
- Add rava little by little and continuously stir in boiling water to avoid lumps.
- Make sure when roasting rava, the color should not change.