• For Sautéing Rava:
  • 1 ½ tbsp ghee
  • 1 cups/ 165 gms bombay rava/ sooji
• For Upma:
  • 3 tbsp oil (any refined oil)
  • 3/4 tsp mustard Seeds
  • 1 tbsp gota urad/ whole polished urad
  • 1 tbsp chana dal/ bengal gram
  • 8 no cashew nuts, cut into half
  • 1 tsp ginger, chopped
  • 1 medium onion, chopped
  • 1 medium fresh green chilli, chopped
  • 12-15 no curry leaves
  • 3 ½ cups water
  • Salt to taste
  • ¼ tsp sugar
  • 1 wedge of lime
  • 1 tbsp fresh coriander leaves with it’s tender stems, chopped
  • 1 tbsp ghee

Process:

● Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir continuously while stirring so that every grain of rava should coat with a ghee evenly. Remove from the flame and keep aside for later use.
● For Upma, heat oil in a same kadhai and splutter mustard seeds, followed by chana dal, gota urad and cashew nuts. Saute until they turn light brown.
● Now add ginger and cook for a minute until ginger releases its raw smell.
● Add onion, green chilli and curry leaves and saute until onion turn translucent.
● Add in water, salt, sugar and allow it to boil. When it starts boiling allow it to boil for a 2 minute. In this way all the flavors will infuse in water.
● Now at this stage add in prepared rava. Stir continuously while cooking to avoid any lumps.
● When almost all the water is absorbs reduce the flame (make sure it must have porridgey consistency) and cover with the lid for 1 minute.
● Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.
● Serve immediately.