Rava Upma
Roasted semolina cooked with mustard seeds, curry leaves, vegetables and cashews. A South Indian breakfast in 20 minutes.
By Maa Di Rasoi ·
Rava Upma
Ingredients
- 1 cuprava (fine semolina)
- 2½ cuphot water
- 1onion, chopped
- ½ cupmixed vegetables (carrot, peas, beans)
- 1 tspmustard seeds
- 1 tspurad dal
- 10curry leaves
- 1green chilli, chopped
- 8cashews
- 2 tbspghee or oil
- ½lemon
- —Salt, to taste
Quantities scale from the tested 3-serving batch. Cooking times may change for large batches.
Method
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Dry-roast the rava on low heat for 5 minutes until fragrant but not coloured. Set aside.
Heat ghee; add mustard seeds, urad dal and cashews. When the dal turns golden, add curry leaves, chilli and onion.
Add the vegetables and cook 3 minutes. Pour in hot water with salt and bring to a boil.
Lower the heat and add the rava in a thin stream, stirring constantly to avoid lumps.
Cover and cook 2 minutes. Fluff, add lemon juice and serve hot.
Notes & substitutions
- The water must be boiling when the rava goes in, or it turns lumpy.
Diet & allergens
- Gluten (semolina)
- Tree nuts (cashew)
- Dairy (if using ghee)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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