RAVA UPMA RECIPE | EASY BREAKFAST IDEAS

      One of my ever favourite is ‘Rava upma’! I can never get bored out of it. I was brought up eating rava upma a zillion times. We never complained. Be it for breakfast or for dinner, if mom makes, I will be the most happy to eat it. I eat it hot hot, straight out from the kadai as she makes. I used to miss it a lot when I went to hostel, so used to ask my mom to make upma when ever I visit for holidays. In contrast, no body likes upma in my in-laws place except my MIL. We sometimes find chance to make it and enjoy. But I have head not many of the people like upma in their families too. I don’t know what could be the reason. I can live with it. I wanted to post this basic recipe for long, especially for the ‘Bachelors recipes’ collection. But since I make only in the mornings, that too very rarely, I never find time to photograph this one. Yeah, sadly both Aj and Vj are not big fans of upma. So I make it rarely.  The other day, I was down with cold and to make it simple for breakfast, made rava upma and I clicked in the morning sun light. Though I don’t take coffee, its exception when I catch cold. I love to have hot coffee which gives some sort of relief for the cold. So had upma and filter coffee and I clicked so fast before it cools down. So excuse with the quality of the pictures.

Rava Upma recipe

Raks kitchen South Indian Breakfast

Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Rava/ semolina	1 cup
Water	2 & 1/4 cup*
Onion (Big)	1
Green chillies	4-5
Curry leaves	1 sprig
Coconut Oil	2 tsp
Salt	1 tsp + adjust

*Refer notes about water quantity.

To temper

Oil	1 tblsp
Mustard	3/4 tsp
Urad dal	1 tsp
Channa dal	1 tblsp
Curry leaves	1 sprig

Method

1. Heat a kadai/pan and dry roast rava in medium flame until a roasted smell of rava wafts. Don’t let it change colour, so keep the flame to medium always and keep roasting. The rava will become non sticky and free flowing if roasted correctly. Set aside.
2. Mean while, slit green chillies, slice onion length wise. In the same kadai, add oil and temper with the items given under ‘To temper’ table. Add green chillies, onion and fry till transparent without changing its colour.
3. Add water and salt, bring it to boil. Check for salt. Add the roasted rava in a srinkled way as well as stirring side by side.
4. Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.
5. Cook covered bringing the flame to low. After 5-6 minutes the upma should be done. Mix in between if needed. Garnish with coconut oil (optional).

Notes

• The water quantity depends upon the texture you want the upma to be. I like my upma to be not gooey and to be fluffy. So I even add only 2 cups sometimes and keep the flame in low and cook properly. If you want it more on a ‘lumpy’ side, add as much as 3 cups of water. Its your choice.
• You can add finely chopped ginger, carrots along with onions.
• You can add vegetables also, but I rather give a difference between upma and rava kichadi, so I make upma plain and enjoy the rava flavour fullest!
• This is very basic recipe and add you own ingredients to make it in your version. 
• If you want the upma on tangy side, you can add chopped tomatoes or squeeze lemon towards the end.

   I just love to eat it plain, with out any side, but if you want, you can try it with any chutney or tastes best with sugar! 

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