Rava Upma

Name: Rava Upma
Yield: 2
Ingredients: 10 pieces cashews (roughly chopped); 1/2 tbsp chana dal (3g); 1/2 tsp cumin seeds (2g); 1 sprig curry leaves; 2 tsp ghee (10g); 1/2 in ginger (minced); 1.5 pieces green chili (slit); 1 pinch hing; 1 tsp lemon juice (to taste); 1/2 tsp mustard seeds (2g); 2 tbsp oil (30ml); 4 tbsp onion (chopped); 1 c rava (170g); 1/2 tsp salt (3g); 1 tsp urad dal; 3 c water (710ml)

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Indian semolina porridge cooked with spices and vegetables.

👥 2 servings 📖 https://www.indianhealthyrecipes.com/upma-recipe-how-to-make-upma/

🥘 Ingredients

Roast the Rava

rava (170g)
1 c

Aromatics

cashews (roughly chopped)
10 pieces
chana dal (3g)
1/2 tbsp
cumin seeds (2g)
1/2 tsp
curry leaves
1 sprig
ginger (minced)
1/2 in
green chili (slit)
1.5 pieces
hing
1 pinch
mustard seeds (2g)
1/2 tsp
oil (30ml)
2 tbsp
onion (chopped)
4 tbsp
urad dal
1 tsp

Steam

ghee (10g)
2 tsp
lemon juice (to taste)
1 tsp
rava
salt (3g)
1/2 tsp
water (710ml)
3 c

Roast the Rava

1

Add rava to a dry pan on medium heat. Dry roast, stirring often, until the rava becomes crunchy and aromatic. Do not let it brown.

rava: 1 c (170g)
2

Remove the roasted rava to a bowl and set aside to cool down.

Aromatics

1

Pour oil into the hot pan. Once the oil is hot, add mustard seeds and cumin seeds .

oil: 2 tbsp (30ml), mustard seeds: 1/2 tsp (2g), cumin seeds: 1/2 tsp (2g)
2

When the seeds begin to splutter, add urad dal and chana dal . Fry for ⏱️ 1 minute until light golden.

urad dal: 1 tsp, chana dal: 1/2 tbsp (3g)
3

Add cashews and fry until they turn golden and aromatic.

cashews: 10 pieces (roughly chopped)
4

Stir in hing , green chili , ginger , and curry leaves . Saute for ⏱️ 1 minute until the ginger is fragrant and the curry leaves are crisp.

hing: 1 pinch, green chili: 1.5 pieces (slit), ginger: 1/2 in (minced), curry leaves: 1 sprig
5

Add onion . Saute for ⏱️ 4 minutes until the onions turn transparent.

onion: 4 tbsp (chopped)

Steam

1

Pour water into the pan and add salt . Mix well and bring the liquid to a rolling boil on a medium to high flame.

water: 3 c (710ml), salt: 1/2 tsp (3g)
2

Once boiling, lower the heat to low. With one hand, pour the reserved rava in a slow, steady stream into the boiling water, while constantly stirring with the other hand to prevent any lumps from forming.

rava
3

Stir everything quickly to break up any remaining clumps. Cover the pan and cook on the lowest flame for ⏱️ 3 minutes until the water is completely absorbed.
4

Stir in ghee . Turn off the heat, cover the pan with a lid, and let the upma rest for ⏱️ 5 minutes before serving. Squeeze fresh lemon juice over the top just before eating.

ghee: 2 tsp (10g), lemon juice: 1 tsp (to taste)