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Monday, October 30, 2006

Rava Upma

Upma, (oop-maa), is one of my favorite breakfast/tiffin that can be a meal in itself.
I prefer making this with coarse sooji (or even with bulgur) as the dish turns out almost like tabbouleh - not sticky or lumpy but separate grains that are well cooked; but, upma can also be made with Farina or cream of Wheat; the water has to be adjusted for farina as it will get lumpy and sticky.

1 cup diced carrots
1 cup chopped cabbage
1/2 cup frozen or fresh peas
1/2 cup finely chopped frozen green beans
1 medium onion diced
2 green chilies chopped finely
2 Tbsp fresh grated ginger
2 cups coarse Sooji (Rava) - Coarse Semolina (wheat) - available in most indian stores
4-6 Tbsp ghee or butter, or canola oil
salt to taste
2-4 cups hot water (depends on the type of rava used)

for tempering:
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chana dal
1/2 tsp urad dal

  1. Tempering: Heat 2 Tbsp ghee/oil in a non-stick pan till it shimmers a bit, add the urad and chana dal; when the dals turn golden brown, add the mustard and cumin seeds; mustard seeds will spatter - have a screen lid handy
  2. As soon as spattering dies down a bit, add the ginger, chilies and onion, sautee till onions turn translucent
  3. Add the veggies, salt and sautee a bit more; then, add the sooji and toast it lightly;
  4. Add the water, turn heat down to medium low; cover the pan and let the veggies and sooji cook for about 8-10 mins; check once or twice to make sure there is enough moisture to complete the cooking - not necessary to stir if there is enough water
  5. When all the water is absorbed and sooji + veggies seem cooked, remove from heat stir in rest of the butter/ghee - i find ghee's flavor really brings out this otherwise simple dish
  6. Serve warm with indian pickles (achar) like mango pickle, or lime pickle etc. I like it as-is even without any pickle.

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  • At 6:58 AM, Anonymous Anonymous said…

    Hi I love upma but mine always turns out sticky , I always add double the amount of water.
    I would like to try your recipe , r u sure it is 2 cups water for 2 cups sooji and doesn't upma need to be dry roasted ?

  • At 8:12 AM, Blogger Sheela said…

    Hi Anonymous, this rava that i use is coarse wheat rava about the texture of rice (idli) rava. And yes, it is toasted in the pan (step 3), but not separately dry roasted.

    This recipe is not using fine rava, sometimes sold as farina or cream of wheat - the finer cream of wheat usually gets sticky and I don't use it for upma.

    Feel free to experiment with water and figure out what consistency you like...


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