Rawa Upma

Rawa Upeet

Upma is a thick porridge, made traditionally with Semolina or Rawa. This is a savory dish having a slight sweet-sour and nutty taste. Upma is flavored with Indian spices like mustard, cumin ginger and coriander, and lots of curry leaves. The udad and Channa daal, peanuts, or cashews give it its nutty flavor. For the Perfect Soft Spongy restaurant Styled Rawa Upma

INGREDIENTS

1. RAWA/SEMOLINA 1.5 C

2. WATER 5C

3. OIL 3 TBSP

4. GHEE/ CLARIFIED BUTTER 2 TBSP

5. GREEN PEAS ¼ C

6. SALT

7. SUGAR 1 TSP

8. MUSTARD SEEDS ½ TSP

9. CUMIN SEEDS ½ TSP

10. CORIANDER STALKS 1 TSP

11. CORIANDER LEAVES 2 TBSP

12. ASAFETIDA ¼ TSP

13. GREEN CHILLIES 2-5

14. GRATED GINGER 1 INCH

15. LIME JUICE 1.5 TBSP

16. CURRY LEAVES 8-10

17. YOGURT ½ C

Instructions

• In a pan take one take two tablespoons of ghee or clarified butter and allowed to melt when the butter melts at one and half cup of course semolina or rawa to this Ghee.

• And now roast this semolina/rawa for 4 to 5 minutes till it puffs up slightly, now keep it

• Aside and allow to cool.

• Take 5 cups of water and bring it to a boil, add veggies of your own choice like chopped carrots pieces , green green peas,golden corn .Here I have added 1/4 cup of green peas

• In a nonstick wok ,add 3 tablespoons of oil and allowed to heat.

• When the oil is hot add one and half teaspoon of mustard seeds, and allow them to splutter and half teaspoon of cumin seeds also allow them to splutter

• Add 1/4 teaspoon of hing or asafetida Mix well and add 1 teaspoon of udad daal or split black gram and 1 teaspoon of Bengal gram or Channa daal .

• Now sauté these dals till they become golden brown

• Add some cashews fried golden brown or if you liked

• Now add green chilies of green 2-5 green chillies as per your choice

• Add some grated ginger about 1 tsp Sute the The ginger till it loses its raw flavour

• At 8 to 10 curry leaves

• Add one large onions finely chopped and sauté till it softens. Add some salt and water (1tbsp) so that it cooks faster

• Add some chopped of coriander stalks this give a nice taste to the tempering

• Sauté for a minute or two then add the roasted Rava or semolina into this Tempering

• tempering

• Mix nicely so semolina gets coated with the masala and oil properly.

• Add half cup of beaten yoghurt preferably sour to this and mix it well so that the to get is proper you got properly quotes the semolina.

• Now make a well in the the centre and add the boiling water along with the peas into the semolina.

• Season with salt and sugar as per taste.

• Cook covered for 5 to 7 minutes Uncover.

• Now add at the juice of one lime And garnish with finely chopped green coriander leaves

• Mix well .

• Now serve hot Along with a dash of pickle or a sprinkle it with some sev or green coriander leaves or you can have it with the some kairi chunda and some masala chai.

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