In my growing up days, Rava Upma was very regularly made as breakfast in my house with a cup of hot tea. At least once a week it was in our menu. It is a nutritious, healthy and stomach filing meal which is quick to prepare. Roasted semolina tossed with sauteed onions, steamed with water and a drizzle of ghee for extra softness.
Cooking time: 20-25 mins
¾ cup coarse semolina (cream of wheat / rava)
2½ cup water
5-6 curry leaves
3-4 green chilies, vertically slit
1 onion, medium size, thinly sliced
2 tsp ghee (clarified butter)
1½ tsp salt, as per taste
2 tbsp canola or other vegetable oil, to saute
1. In a fry pan, dry roast the rava on medium heat until crunchy. Transfer to a bowl and keep aside to let it cool.
2. In the same fry pan, heat oil on medium heat. Add curry leaves and vertically slit green chilies. Let it sizzle a bit. Then add sliced onions. Saute on medium heat until they soften and turn pinkish.
3. On the side, keep 2 ½ cups water for boiling in a saucepan. Add ½ tsp salt to it and boil water until it reduces to 2 cups.
4. Add the roasted rava and 1 tsp salt to the fry pan. Mix well with the sauteed onions.
5. Reduce heat to medium-low and add the boiling water to the rava. Mix well. Cover with a lid and keep the heat on for 2 mins.
6. Add ghee to the upma and mix everything together. Turn off heat.
Serve hot and sprinkle sev (crispy gram noodles) on top of the Upma for the added crunch
spoonful O’ tips
1. Roasting the rava process can be skipped. But it is recommended so that it doesn’t get sticky after cooking.
2. Ghee adds softness to the upma but it is optional.