Who doesn't like to have healthy breakfast? Let’s make a famous south Indian
breakfast, Rava Upma. Rava is also called as suji in Hindi and cream of wheat
or semolina in English.
Upma
an extremely common yet lovable breakfast items all over India. One easily gets
upma in all the restaurants as breakfast. In fact, upma would be a regular
brerakfast in my growing up days. Upma is not only delicious but also a healthy breakfast option. You can make
it healthier by adding a lot of boiled veggies like carrot, beans, tomatoes and
peas.
It
is a quick preparation using common ingredients, and so it can be made without
much ado. It hardly takes 15-20 minutes, if you have roasted semolina ready. I
always roast semolina/rava/suji and then keep in an air tight container. This
way the semolina stays good for a longer time and doesnot become mouldy or
spoilt. Also the time spent is less when you make upma or rava sheera or suji
halwa.
I
just love the steaming hot upma served with some hot cup of coffee or chai; comfort breakfast on any cold winter mornings. This version of upma is how I
make it at home and adapted from my mom’s recipe.
Upma
is usually served with lime slices or lime pickle with coconut chutney. It can
also be had plain.
Step by step Rava
Upma recipe:
Prep
up the ingredients for upma- Finely chop 1 medium sized onion, 1 to 2 green
chilies, grate ½ inch ginger. Chop some coriander leaves. Take few curry
leaves, 8-10 cashew nuts, 1 tsp chana dal and 1 tsp urad dal.
Heat
a pan or kadhai first, add 1 cup rava or semolina.
Roast
the rava by stirring it often on low heat. The rava or suji grains should
become fragrant and look dry. Don’t brown the rava. Switch
off the flame and place the roasted rava in a plate and keep aside.
In
a pan, heat 2 tbsp. Ghee or Oil. I have used ghee (clarified butter). Add
1 tsp mustard seeds and let it crackle.
Then add ½ tsp cumin seeds. Add
1 tsp chana dal and 1 tsp urad dal.
Immediately
add cashew nuts and begin to fry. By the time, the cashew get golden, the dals
would also get golden.
Add
the finely chopped onions, dry red chili and chopped green chili. Saute the onions till the time they become
translucent.
Then
add and ginger and curry leaves. Saute for a minute.
Then
add 2.5 cups water to this mixture. [Make sure there is
extra hot water available, if necessary. Some variety of semolina requires more
water.]
Add salt as required. Then
add sugar. Sugar is optional and you can skip it. If you prefer slightly sweet taste
in the upma, you can add it.
Stir
well. On medium to high heat, boil the water.When
the water come to a rolling boil, lower the heat, then add the rava slowly, in
4-5 batches.
Once
you add the rava. Stir immediately. The rava grains absorb water and thus swell and get cooked.
If the upma looks too dry, add remaining ½ cup of water or as required.
Cover
and allow the rava upma to steam for 2 minutes on low flame. Once
the rava is cooked and upma is ready, switch off the flame.
Lastly
add chopped coriander leaves. Stir well.
Serve
upma hot with slice of lemon.
I sprinkle some sev on upma while serving.
Though, it is not the traditional way of serving upma. But we like this north
Indian style. You can serve upma with coconut chutney or lime pickle.
Below
is the printable version of this recipe.
Rava upma recipe
below:
Upma-
South Indian breakfast made with semolina.
AUTHOR:
Monali
RECIPE
TYPE: Breakfast
CUISINE:
Indian
SERVES:
2-3
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
SERVING SUGGESTION
Serve
upma with lime slices or lime pickle. It can also be served with coconut
chutney.
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