Upma/ Upeet/ Rava dish

#Upma#lightnashta#matarupma#Upeet

#kandaupma#alltypesofupma#ravadishes

Ingredients: 1 cup rava/ sooji, 1 small onion chopped in slices, ¼ cup peas, 2 tsp mustard seeds, 1 tsp asafoetida, 1 green chilli chopped, 2 tsp of white urad dal/ lentils, 4-5 curry leaves , 1 tbsp ghee, 4- 5 cups water, salt to taste, ½ lemon juice, 1 tbsp chopped coriander

Preparation Time: 15 min

Recipe:

 

 

 

 

1.      Add the water to a cooking vessel and heat it to the boiling point.

2.      In the meantime, take a pan and heat it. Add ghee to it and heat for seasoning. Now add mustard seeds, urad dal, and asafoetida and wait till urad dal turns light golden. Now add curry leaves and green chilli. Sauté it and add onion and peas to this. Sauté well for 2-3 minutes at low gas. Then, turn the gas medium and sauté till onion turns light golden.

3.      Now add the rava to this and mix well. Sauté well at low gas for 3- 4 minutes. If the rava is parched properly, then it will not taste raw or stick to the teeth later. Turn the gas at medium flame and again sauté continuously for 3- 4 minutes.

4.      Now add water to this followed by salt to taste. Mix the mixture well. Turn the gas flame high. Be careful as the mixture starts popping. Check for half a minute. If the entire water is absorbed by rava and still you can see some uncooked granules, then add a cup of more water to it.

5.      Cover it with lid and keep on low gas to cook for 2 minutes.

6.      Add lemon juice. Mix well and serve it hot, garnished with coriander.

Tips: Have bhujiya sev along with it to make it more perfect! You can also do the steps 2, 3 and 4 and store the dry upma for 15 days. Add water as and when required.

 

To make it more healthy, use seasonal veggies. If corn is available, you can add boiled corn

 as well.