How to Make Super Quick Homemade Rava Upma
Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Perfect Rava Upma. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Rava Upma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rava Upma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can cook Rava Upma using 13 ingredients and 6 steps. Here is how you can achieve that.
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Upma is a savory porridge made from semolina also called rava in South India and sooji in Northern parts of India
Upma is known by many different names across the country. It is called 'Kharabhat' and 'Uppittu' in Kannada, 'Uppumavu' in Tamil, 'Uppindi' in Telugu, and in Marathi it is called 'Uppeet' but the most commonly used name is
"Upma" .
This soft, moist, and melts-in-your-mouth Upma is often served as breakfast or snack, you can pack it for school/office lunch too. It makes for a filling meal .
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Ingredients and spices that need to be Make ready to make Rava Upma:
- 1 cup semolina/rava
- 1 tbsp+ 2tbsp ghee or oil
- 1 tbsp chana daal (chickpea yellow lentils)
- 1 tbsp urad daal ( split black gram
- 8-10 Cashews, cut into halves
- 1 tsp green chilli, chopped
- 1 tsp ginger finely chopped or grated
- 10-15 curry leaves
- 1/3 cup chopped onion
- 1/4 cup chopped french beans (optional)
- 1 salt or to taste
- 1/2 tsp lemon juice
- 3+ 1/4cup water
Steps to make Rava Upma
- Heat 1tbsp ghee in a pan, keep the flame on low.
Add semolina and roast until semolina become fragrant and start to look dry, separate and crisp. Don’t brown the rava.
Stir often while roasting.
Once roasted well, turn off the flame and put the roasted semolina on a plate and set aside.
- Again heat 2tbsp ghee in a pan, turn the flame on low.
Add chana daal and urad daal, fry for a minute then add cashews. Stirring often fry until everything begin to brown a bit.
Now add ginger, chilli and curry leaves fry for a minute.
- Further, add onion and French beans, stir often and cook until onion turns translucent.
Then add water.
- Heat the water and let it come to a rolling boiling. Then add the semolina little by little, stir and mix well so that the roasted semolina gets mixed evenly with the water.
- Now add salt to taste and lemon juice. Quickly stir and mix very well. The semolina grains will absorb water, swell and get cooked.
Cover and allow the rava upma to steam for 1-2 minutes on a low heat. Turn of flame.
Rava Upma is ready.
- Serve hot a slice of lemon or coconut chutney or chilli pickle.
Enjoy 😊
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