A simple healthy meal, and is a common breakfast in south Indian cuisine. This is also a popular recipe at religious functions. It is very easy to make. Rava is the coarse, purified wheat middlings of durum wheat. Rava is often added to batters, and is used to make sweet and savory dishes in India. There are various varieties of Rava available, I always use coarse roasted rava to make upma
Rava Upma (Uppitu)
Prep time:
Cook time:
Serves:
Rava Upma (Uppitu)
A simple healthy meal, and is a common breakfast in south Indian cuisine. This is also a popular recipe at religious functions. It is very easy to make. Rava is the coarse, purified wheat middlings of durum wheat. Rava is often added to batters, and is used to make sweet and savory dishes in India. There are various varieties of Rava available, I always use coarse roasted rava to make upma
Ingredients
For Upma
- 1 Cup Roasted Rava
- 3 Cups Water
- Salt To Taste
Flavoring ingredients (Tadka)
- 2 Tablespoons Cooking Oil
- 1 Tablespoon Ghee, (clarified butter)
- 1/2 Teaspoon Asafetida
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon Urad Dhal
- 4 to 6 Curry leaves
- 2 Green chillies, (depending on desired spice level)
- 1/2 Inch piece Ginger
Method
Making the Upma
- 1)
Heat oil in a non-stick/ ceramic saucepan and add the ‘flavoring ingredients’ and saute
- 2)
Once the mustard seeds splutter and the urad dhal turns golden brown, add the 3 cups of water and the salt and let it boil
- 3)
Taste the water to make sure you have enough salt
- 4)
Once the water starts to boil reduce the flame and slowly add the rava while stirring the water gently so it does not form lumps.
- 5)
Switch off the flame and cover the pot and let it cook for about 2 minutes.
- 6)
Serve Upma and garnish with ghee