rava upma recipe

Ingredients

• 1 cup semolina (rava/sooji)

• 2 tbsp oil or ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1–2 green chilies, chopped

• 1 small onion, finely chopped (optional)

• 1 tsp ginger, grated

• 8–10 curry leaves

• 2 ½ cups water

• Salt, to taste

• Fresh coriander, chopped

• Lemon juice, optional

Optional additions:

• 2–3 tbsp roasted cashews or peanuts

• Vegetables like carrots, peas, beans (finely chopped)

Instructions

1. Dry roast rava in a pan on low flame for 3–4 minutes until slightly golden. Keep aside.

2. Heat oil or ghee in a pan. Add mustard seeds and cumin seeds. Let them splutter.

3. Add chopped green chilies, ginger, onions, and curry leaves. Sauté until onions turn translucent.

4. Add vegetables (if using) and cook for 2–3 minutes.

5. Add water and salt. Bring it to a boil.

6. Slowly add the roasted rava, stirring continuously to avoid lumps.

7. Cover and cook on low flame for 3–4 minutes until the rava absorbs the water and becomes soft.

8. Garnish with fresh coriander and a squeeze of lemon juice if desired.

Serving suggestion:

• Serve hot with coconut chutney or pickle on the side.