- Ghee - 1 tbsp
- Upma rava/sooji/semolina - 2 cups
- Ginger (grated) - 1" x 0.5" piece
- Green chillies- 2 nos. slit into pieces
- Salt- 2 teaspoon or to taste
- Lemon - half or 2 teaspoon lemon juice
- Sugar- 2 teaspoon
- Coconut oil/Cooking oil - 6 to 7 teaspoon
- Mustard seeds- 1.5 teaspoon
- Split black gram lentil (urad dal)- 1 teaspoon
- Bengal gram lentil- 1 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- 2 strands
- 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.
Recipe from udupi-recipes.com