 |
| Rava upma |
Ingredients:
|
Rava
(or) Suji |
1
Glass |
|
Water |
3
¼ Glass |
|
Onion |
2
no's |
|
Chilli
(Green) |
5
no's |
|
Chilli
(Red) |
2
no's |
|
Curry
Leaves |
As
required |
Tempering:
|
Oil |
5
to 6 Table Spoon |
|
Mustard |
1
Tea Spoon |
|
Urad
Dhal(Broken) |
1
1/2 Tea Spoon |
|
Cumin
Seeds(Jeera) |
1/2
Tea Spoon |
|
Cashew nut |
As
required |
· Take a Pan, add the Rava (or) suji on a low to medium flame, and roast it until it gets roasted smell, transfer it to a plate.
- Take a pan, Pour the oil and let it heat, then add the mustard, Urad dhal, Cashew nuts, Cumin Seeds, Fry all the lentils until they become golden.
- Then add the Chopped onion, green chilies, and red chilies, and saute until the onion turns golden brown or transparent, then add salt as required.
- Pour in 3 ¼ Glasses of water and stir well and the water as to be light salty.
- Allow the Water to boil highly, then add the Rava (or) suji at one time, and mix it well otherwise it become lumps.
- Add Salt now if it is required.
- Cover and Cook the Rava (or) Suji on low heat until the water is
absorbed.
- Add Curry Leaves to it and mix gently.
- Once the water is absorbed and tasted, check if Rava is cooked
properly. It should be soft, and it should not be sticky or mushy.
- Rava upma is ready, You Can Serve the Upma with Groundnut
Chutney or Country Sugar.
 |
| Rava upma |