SOOJI Upma /MUMBAI UPMA / RAVA UPMA

                                                            UPMA RECIPE / SOOJI KA UPMA / RAVA UPMA /UPPITTU

A popular and easy breakfast recipe from south india and western india, cooked with dry roasted semolina / sooji. it can be prepared with several variations and hence it is known with different names like, uppumavu, uppuma, uppindi, uppeet etc

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtrian, Gujarat, Odia and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.

Upma should be your go-to breakfast meal if you wish to lose weight quickly. A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps you have a balanced diet. Upma is prepared using semolina and it is full of iron.

INGREDIENTS

• Rawa / bombay rava [ not fine ] – 1 cup
• Ghee – 1 tbsp
• Ghee + oil – 2 tbsp
• Cashew few broken
• Very finely chopped onion – 1 small
• Grated ginger – 1 tsp
• Chopped green chilli – 2 or as per taste
• Mustard seeds + urad dal – 1 tsp
• Curry leaves – few
• Salt as to taste
• Sugar – 1 tsp [ optional ]
• Water as required – 4 cup water

METHOD – 1

Heat 1 tbsp ghee and add the rava .

 Stir and fry  on low flame for 7 to 8  minutes. Remove and keep aside to cool.

In the same pan , heat 2 tbsp ghee / oil .

Add mustard +  urad dal and let it splutter .

Add chilli + curry leaves + ginger .

Add onion and stir fry till translucent .

Now pour 3 ½  cups water + salt + sugar , mix well and bring to a  boil.

Keeping the flame on low, start adding roasted rava slowly, stirring continuously in another hand –  [ this helps to prevent from any lumps formation ]

Stir continuously , till the rava absorbs water.

Cover and simmer on low flame for 2- 3 minutes or till upma is cooked well.

Off the flame and let it rest for 2 to 3 mins.

Serve hot with chutney + vada + filter coffee  .[ I like it with sugar ]

It is usually eaten with peanut podi, idli podi, coconut chutney or even with pickle. Most people serve rava upma to kids with a dash of sugar & ghee on top to mellow down the heat from the chillies.

MORE UPMA RECIPES – https://maryzkitchen.com/?s=upma

METHOD – 2

Heat oil + ghee in a pan add mustard seeds + urad dal + cashew and let it splutter .

Add curry leaves + onion + chilli + grated ginger and fry till translucent .

Add the rava , mix well and fry for 3 to 4 mins on low flame . **[ this mixture can now be stored in a container and kept in fridge and used later and if you want to store for more days then omit the onion ]

Gradually add the hot water + salt + sugar and mix well so that no lumps are formed . [ be careful as the rava may splutter ]

Cover and cook for 2 -3 mins till the rava is cooked.

In between stir so that the rava doesn’t stick to the bottom.

Off the flame , cover and allow it to rest for 5 mins.

Serve hot with chutney + vada + filter coffee  .[ I like it with sugar ]

NOTES

1. After frying the onions you can also add carrot ,boiled green peas.
2. Instead of urad dal , we can add chana dal .
3. Don’t reduce ghee, infact you can add little more for more flavour.
4. Roasting well is compulsory or the upma will be sticky.
5. Instead of green chilli you can add red chilli .
6. Some also add tomatoes. While adding tomatoes remove the pulp.
7. For loose texture add 4 cups of water.
8. You can also drizzle few drops of lemon in the end.
9. Boiling water side by side reduces cooking time for method 2.

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