Rava Upma

Ingredients:

Grate ginger and curry leaves finely.
Slit green chillies (alternatively you can chop green chillies also finely. Keep them aside.
Heat a pan. Add the 1 tbsp ghee to it.
Add the rava to this pan. Roast rava in medium flame till you get nice aroma. Ensure sooji/rava is not burnt. Once done, transfer roasted rava to a plate.
Again heat the same pan/kadai adding oil, mustard seeds,urad dal and the slit green chillies.
Once mustard seeds splutter and black gram lentil turns slightly brown, add hing.
Then add chopped ginger and curry leaves. Saute for a while. Now add 4 cups of water. Rava to water ratio is 1:2. Let it boil.
When it starts boiling, lower the flame. Add sugar, salt. Gradually transfer the roasted rava in to seasoned boiling water.
Keep stirring so that lumps are not formed.
Add the lemon juice.
Let it cook in simmer for 2 minutes and switch off.

Rava upama/uppittu is ready. Serve it hot topped with ghee.

As per sooji/rava that I use, rava to water ratio is 1:2 cup. Based on the quality of sooji it may vary.
My family likes fluffy upama so the above mentioned water gives same textured upama. If you need gooey upama, you can increase water up to 3 cups.
Do not skip ginger and curry leaves because they are the only ingredients to give flavor to this basic upama.
You can add green chillies too to the seasoning along with ginger and curry leaves. Adding chillies like this will increase spiciness. So I have added later to the boiling water.