Upma is a classic South Indian breakfast dish renowned for its simplicity, nutritional value, and versatility. This savory semolina (rava) porridge is a staple in many households, offering a quick and satisfying start to the day. It’s also a great option for a light lunch or dinner. Its adaptability allows for endless variations, incorporating vegetables, spices, and lentils to suit individual preferences.
Rava Upma Recipe
This recipe provides a foundational approach to preparing Rava Upma. Feel free to adjust the ingredients and spices to tailor the dish to your own taste. The key to a good upma is to roast the rava properly, ensuring it’s lightly toasted and fragrant, but not burnt. This prevents the upma from becoming sticky or lumpy.
Ingredients:
- 1 cup Rava (Semolina)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Black Gram)
- 1 teaspoon Chana Dal (Split Chickpea Lentil)
- 1 sprig Curry Leaves
- 1 Green Chili, slit
- 1/2 inch Ginger, grated
- 1/4 cup Onion, finely chopped
- 1/4 cup Mixed Vegetables (Carrots, Peas, Beans – optional)
- 2 cups Water
- Salt to taste
- 2 tablespoons Fresh Coriander Leaves, chopped (for garnish)
- 1 tablespoon Lemon Juice (optional)
Instructions:
- Roast the Rava: Heat a pan over medium heat. Add the rava and dry roast it until it turns light golden and fragrant (about 5-7 minutes). Be careful not to burn it. Remove from the pan and set aside.
- Prepare the Tempering: In the same pan, heat the oil over medium heat. Add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Fry until they turn light golden brown.
- Add Aromatics: Add the curry leaves, green chili, and ginger. Sauté for a few seconds until fragrant.
- Sauté Vegetables: Add the chopped onion and sauté until translucent. If using mixed vegetables, add them now and sauté for a few minutes until slightly softened.
- Add Water and Salt: Pour in the water and add salt to taste. Bring the water to a rolling boil.
- Add Rava Slowly: Reduce the heat to low. Slowly add the roasted rava to the boiling water, stirring constantly to prevent lumps from forming.
- Cook and Cover: Continue to stir until the rava absorbs all the water and the upma thickens. Cover the pan and cook on low heat for another 2-3 minutes to allow the rava to cook completely.
- Garnish and Serve: Remove the pan from the heat. Fluff the upma with a fork. Stir in the chopped coriander leaves and lemon juice (if using).
- Serve Hot: Serve the upma hot, garnished with more coriander leaves. It pairs well with coconut chutney or sambar.
Enjoy this wholesome and flavorful Rava Upma! Experiment with different vegetables and spices to create your own signature version of this beloved dish. The addition of a pinch of asafoetida (hing) during the tempering can also enhance the flavor profile. Don’t be afraid to customize the recipe to your preferences – that’s the beauty of upma!
If you are searching about Upma Recipe | Rava Upma | How to make Rava Upma recipe - Navirundu you’ve visit to the right web. We have 1 Pictures about Upma Recipe | Rava Upma | How to make Rava Upma recipe - Navirundu like Upma Recipe | Rava Upma | How to make Rava Upma recipe - Navirundu and also Upma Recipe | Rava Upma | How to make Rava Upma recipe - Navirundu. Read more:
Upma Recipe | Rava Upma | How To Make Rava Upma Recipe - Navirundu
www.namscorner.comUpma Recipe | Rava Upma | How to make Rava Upma recipe - Navirundu
Upma recipe. upma recipe