INGREDIENTS:
Semolina (Rava) - 1 cupWater - 21/2 cups
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 stem
Finely chopped fresh ginger - 1 tsp
Green chillies chopped - 3 nos
Chopped onion - 1 no
Salt to taste
METHOD:
Curry leaves - 1 stem
Finely chopped fresh ginger - 1 tsp
Green chillies chopped - 3 nos
Chopped onion - 1 no
Salt to taste
METHOD:
- In a thick bottom or non stick pan, heat the oil, splutter the mustard seeds, add the channa and urad dals and toast till golden brown.
- Add the curry leaves, green chillies, onion, and salt. Stir for a minute or so till the onion becomes soft.
- Add the water and wait for it to come to a boil.
- Lower the heat and add the semolina in a steady stream, all the while stirring in a circular movement to prevent the formation of lumps.
- Stir for another minute till the whole mix is bubbling.
- Keep stirring it continuously and reduce the heat once the water in it is completely absorbed by semolina and the dish has become little dry.
- Cover and simmer for a couple of more minutes till the semolina is cooked but the upma still looks moist.
- Mix thoroughly before serving with chutney, podi, pickle or Banana.
- My favorite way to have it is with sugar and Pappadam.
