BY SIMMER TO SLIMMER
– 3 cups water – 2 tablespoons ghee or oil – 1/2 teaspoon mustard seeds – 1 sprig of curry leaves or kadipatta – 1 teaspoon urad dal – 1 teaspoon chana dal – 1 teaspoon cashew nuts chopped finely – 2 Indian or Thai green chilies – 1/2 cup chopped onions – 1 teaspoon grated ginger – 1 teaspoon sugar – 1.5 teaspoons salt or to taste – 1 cup sooji / rava semolina / Bombay rava – 1 tablespoon ghee optional – 1 tablespoon lime juice optional – 1 tablespoon finely chopped cilantro
BOIL WATER
In a saucepan, add 3 cups of water and let it come to boil.
Heat oil in a medium-sized wok kept over medium heat and then add mustard seeds.
START TEMPERING
ADD THE INGREDIENTS
As they begin to crackle, add curry leaves, urad dal, chana dal and cashews(if using). Fry them for a minute.
SAUTE ONIONS
Add grated ginger, chopped chilies, and onions. Fry the onions till they are translucent. Add salt and sugar. Mix well.
FRY THE RAVA
Reduce the heat to medium-low. Add sooji and mix well. Continue frying till it starts to change to a light golden brown color (in 6-8 minutes).
ADD HOT WATER
Add hot water carefully to the semolina mixture and mix well to make sure it is lump-free.
COVER AND COOK
Lower the gas to a simmer. Cover and cook for 2 minutes until all the water is absorbed Add ghee, lime juice and cilantro and mix them in.
SERVE IT HOT
Take the wok off the heat and serve upma hot as is or accompanied by chutney, pickle, or sambar.
– Roast the rava on medium-low heat till they turn aromatic. – Follow the right water ratio: Use a 1:3 ratio, i.e., for every cup of semolina, use 3 cups of water. If you prefer it more crumbly and dry, use 2.5 cups of water instead of 3. – Constant stirring: Reduce the gas to low, and constantly stir when introducing upma with water. – Bonus tip for flavor: When the rava is done cooking, add a tablespoon of ghee and chopped cilantro. Mix them well and take the upma off the heat immediately.
Bread upma
Sabudana khichdi
Soft Idlis
Poha
Egg bhurji
Masala chai
Aloo paratha