Upma basically is a savory porridge of sorts. I never knew there were 2 versions of rawa upma. The one that was made in my house was dry and crumbly which is best had with banana and sugar. But in Hyderabad and Bangalore I got to taste another version. A smoother and softer upma. This is that version along with veggies.
The canteen people used to serve this upma with coconut chutney and sambhar. You can have your choice of veggies in this. Ideal recipe for kids lunch boxes or quick breakfast plan.INGREDIENTS:
Rava – 1 cup
Baby corn – 1 finely chopped
Fresh /frozen green peas – 2 tblspn
Tomato – 1 big finely chopped
Green chilly – 2-3
Urad dal – 1 teaspoon
Bengal gram – 1 teaspoon
Onion – 1 medium finely chopped
Mustard – 1 teaspoon
Curry Leaves – 1 stem
Asafoetida – ½ teaspoon
Oil – 2 tblspn
Salt to taste
- In a kadai roast rawa for 2-4 minutes. It is good to roast in 1 tblspn ghee as it makes the upma soft and adds extra flavour.
- In a pot keep 2 cups water to boil.
- Remove it to a plate and add oil in the same kadai.
- Once hot splutter mustard seeds.
- Add chopped onions and the dals and sauté for a minute.
- Add asafoetida and green chilly and curry leaves.
- Add the green peas and baby corn and sauté for another minute.
- Add the tomatoes and close the lid and let the veggies cook on low flame.
- Keep stirring in between.
- Once the tomatoes have wilted and the veggies cooked add the boiling water.
- Add salt in the water.
- Slowly add the rawa and mix continuously so no lumps are formed.
- Mix for another minute so the rawa is cooked. Switch off the flame. The result will be smooth rawa upma. (If you take the upma in a bowl or a plate and transfer it in another plate it should retain the bowl’s shape.)
Serve hot with coconut chutney and sambhar.