Rice rava upma

Making upma is the most tricky thing. If you don't roast the rava properly it will be gooy, sticky and makes the whole process into a sticky lump!

So trying with different grains, I many times have tried making upma with sooji rava, where the rava is roasted till mild golden brown before adding to hot water. 

Today I have made upma with rice idly rava. I generally use it for making kozhukattai. 

So here is the recipe 

Rice rava upma 

Ingredients 

1 cup rice rava/sooji rava/bansi rava roasted until light brownish or till it releases aroma

3 cups boiled water

One handful of shelled peas

1/2 onion chopped

1 green chilli chopped 

A small piece ginger chopped or grated

1/4 tsp turmeric 

1/2 tsp red chilli powder 

A few curry leaves 

Salt as required 

For the seasoning 

1 tbsp coconut oil / gingly oil

1/2 tsp mustard seeds 

1/2 tsp broken urad dal

1/2 tsp chana dal

1/2 tsp jeera(optional) 

2 broken red chillies 

Method 

*In a preheated kadai pour oil, add all ingredients mentioned 'for the seasoning' 

Allow mustard to splutter. 

*Now add green chillies, ginger, turmeric, onion and peas. Cook for a while, 

*Its time to add roasted rava and mix in, add curry leaves and further roast for 2 minutes. 

*Add boiled water, mix well, add salt. Mix well, reduce flame. Close the upma with lid. 

*Allow it to cook for about 10 minutes. Gently stir in between so that upma won't get stick to the bottom of the pan. 

* Once well cooked the upma with resemble like florets, without sticking and you can serve it from the pan. Hot steaming delicious upma with curd, pickle or eat it as it is. 

Notes

Measurements are very important for good upma, if you add less water the upma will be very dry and uncooked. 

*Roasting the rava is very important. 

*Keep every single ingredient ready before you start making upma.