Breakfast Recipe #1 : Dry Rava Upma

Hi guys,
I am that one person who hates upma that is soggy.
If you are like me, do try the recipe below to get super soft as well as dry upma.
Serves: 2 to 3
Ingredients:
Rava /Sooji /Semolina -2 cups
Peanuts -1/3 cup
Ghee -3 Tbsp + 1 Tsp
Water -3 cups
Salt -1/2 Tbsp


To temper:
Ghee -1 Tbsp
Mustard seeds -1/4 Tsp
Ginger -1 Tbsp (crushed)
Green chili -2
Onion -1 (big sized)
Curry leaves -2 sprig
Salt -1/4 Tsp
Coriander leaves -for garnishing

Method:
- Add rava to a pan and add 3 Tbsp of ghee and roast it until a nice aroma escapes and set aside.

2. Add peanuts to a pan and add 1 Tsp of ghee and roast well and set aside.

3. Let’s start with the tempering.
Add 1 Tbsp of ghee to a pan. Add mustard seeds, once it splutters add the crushed ginger.


4. Once the raw smell of the ginger fades, add green chilis and onion.


5. Add curry leaves and 1/4 Tsp of salt. Cook until the onions turn translucent.


6. To a pan, add 3 cups of water and 1/2 Tbsp of salt and bring it to a boil and set aside.
Tip: You can check the saltiness of water and adjust the required amount of salt, you want the recipe to be.
7. Meanwhile, simmer the flame, add the tempered ingredients, roasted peanuts, and coriander leaves to the roasted rava and mix well.


Tip: From now on be quick with the steps to avoid water evaporating out of the pan.
8. Add the hot water to the rava. Mix well and quickly close the pan with a lid.

9. After 2 1/2 minutes, open the lid and give a quick, good stir and break the lumps and close the lid.
10.Continue to cook the rava for another 2 1/2 minutes and switch of the flame. On opening the lid, break the lumps, add more fresh coriander leaves if required.
Close the lid, and let it rest for 5 minutes before serving.


Super soft and dry upma is ready now.
Serve it with sugar or pickle.
For a quick video tutorial, please visit link below,
Love,
Mommy Me.
Take care ❤
