Upittu Rava Upma Recipes

UPMA RECIPE 3 WAYS | SOOJI UPMA | RAVA UPMA | UPPITTU RECIPE

Steps:

• firstly, in a large kadai heat 2 tbsp oil. splutter ¾ tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves.
• add ½ onion, 1 inch ginger, 2 chilli and ½ tsp salt.
• saute until the onions soften slightly.
• further, add 3 cup water and 1 tsp sugar. get the water to a rolling boil.
• now keep stirring in one hand and add 1 cup rava slowly.
• make sure to keep stirring to prevent lump formation.
• cover and simmer for 2 minutes or until the rava absorb all the water.
• add 1 tsp ghee, ½ lemon juice and 2 tbsp coriander. mix well.
• finally, enjoy north karnataka style uppittu with coconut chutney.
• firstly, in a large kadai heat 2 tbsp oil. splutter ¾ tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves.
• add 2 tbsp cashew and fry until it turns crunchy.
• further add ½ onion, 2 chilli and saute until the onions soften slightly.
• also, add 2 tomato and saute for a minute.
• additionally, add 1 carrot, ½ capsicum, 5 beans, 3 tbsp peas and saute for a minute.
• now add ½ tsp turmeric, 2 tsp vangi bath masala and 1 tsp salt. saute on low flame until the spices turn aromatic.
• further, add 3 cup water and get the water to a rolling boil.
• now keep stirring in one hand and add 1 cup rava slowly.
• make sure to keep stirring to prevent lump formation.
• cover and simmer for 2 minutes or until the rava absorb all the water.
• add 1 tsp ghee and 2 tbsp coriander. mix well.
• finally, enjoy tomato uppittu with coconut chutney.
• firstly, in a large kadai heat 2 tbsp oil. splutter ¾ tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves.
• add 2 tbsp peanuts and fry until it turns crunchy.
• further add ½ onion, 2 chilli and saute until the onions soften slightly.
• additionally, add 1 carrot, ½ capsicum, 5 beans, 3 tbsp peas and saute for a minute.
• now add ½ tsp turmeric and 1 tsp salt. saute on low flame until the spices turn aromatic.
• further, add 3 cup of water and get the water to a rolling boil.
• now keep stirring in one hand and add 1 cup rava slowly.
• make sure to keep stirring to prevent lump formation.
• cover and simmer for 2 minutes or until the rava absorb all the water.
• add 1 tsp ghee and 2 tbsp coriander. mix well.
• finally, enjoy vegetable uppittu with coconut chutney.

UPITTU ( RAVA UPMA)

Steps:

• Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat) version.
• Roast, stirring occasionally until fragrant (about 7-8 minutes).
• Take out semolina and keep aside.
• After wiping off the hot pan to remove leftover semolina grains, add the oil.
• When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
• When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
• In the meantime, bring the 2 cups of water to boil and add salt to it.
• Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
• When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
• Pour boiling salted water over this mixture, give a quick stir and cover with lid.
• Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
• Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
• NOTE 1: Don't over-roast the semolina or it won't cook well.
• NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces) and/or 2 tablespoons coconut (grated fresh) along with the cilantro.
• NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.