INDIAN
Total Time
25 mins
4
– 1 ½ cup Rava / Semolina – 2 ½ cup Water – 1 Onion large thinly sliced – ¼ cup Carrot – ¼ cup Green peas – 2 tablespoon Oil / ghee – 1 teaspoon Mustard seeds – 2 teaspoon Kadalai paruppu / chana dal – 5 Green chilies – ½ inch Ginger grated – few Curry leaves few – ¼ teaspoon Asafetida – ½ cup Coconut grated – 2 tablespoon Lemon juice – Salt to taste
– In a wide pan, dry roast the rava / semolina until it is aromatic and just begins to change the color. Do not let it become brown. It just needs to slightly begin to change color. It takes about 5 to 7 minutes in low to medium flame. – Remove the roasted rava on a plate and in the same pan, heat the oil or ghee. I use a combination of both.
– Add the mustard seeds and chana dal and let it fry for few seconds. Add the asafetida, curry leaves, onions and green chilies and fry until the onions are translucent. Do not let the onions change color as it will alter the color of the Uppittu / Upma.
– The mixture will thicken very quickly after we add the rava. Keep the heat in low and cover the pan for couple of minutes to allow the rava to cook. If needed, sprinkle a little water to make sure that the semolina cooks well.