Upma is one common healthy breakfast recipe that is delicious too at the same time. Upma is one recipe that comes in handy even when no vegetables are available. This is a no onion no vegetable recipe prepared with handy ingredients available. Posting my variation to the very simple upma. Please note upma and sheera are 2 recipes that require a little extra oil/ ghee for that perfect taste, that’s my view. I do try to cut down on the same but still it does need some extra amount of fat for that lingering taste 😄.
1/2 cup semolina/ upma rava
1 1/2 tsp ghee to roast the rava + 1 tsp ghee
1 1/4th cup hot water or as required
Salt to taste
Finely chopped coriander leaves to garnish
2 tbsp freshly grated coconut to garnish(optional)
8 to 10 cashews roasted separately in 1/2 tsp oil
For the tempering
1/8 tsp asafoetida
1/4th tsp mustard seeds
1/4th tsp cumin seeds
1/2 tsp split black gram dal
2 green chilles chopped (adjust to taste)
6 to 8 curry leaves
1 dry red chilly broken into pieces
Roast the rawa in 1 1/2 tsp ghee on low flame till you get its aroma taking care not to burn it. Set aside.In a small flat pan roast the cashews in 1/2 tsp oil.
Heat oil in a deep flat pan, add mustard seeds. When they just start spluttering add cumin seeds, asafoetida, split black gram dal, green chillies, curry leaves, dry red chilli and mix well. Add the roasted rava, salt as required and saute well. Add hot water, 1 tsp ghee and stir well. Be careful while adding hot water as its real hot and it splutters when you add it to hot rawa. This is one of the reasons why a deep pan should be used. The rava will fluff up, mix well so that there are no lumps.
Cover with a steam release lid and cook on low flame till done. Open the lid and stir once or twice to prevent it from sticking to the bottom of the pan. You’ll get a nice aroma. Once done add the cashews and mix well. Remove from flame.
Serve hot garnished with freshly grated coconut and coriander leaves and a lemon wedge if you want a tang to the upma.
Upma rawa is one shade thicker than fine rawa.
The upma comes out perfect if the rawa is roasted properly if not it’ll be sticky. You can dry roast the rawa too but when you roast it in ghee it releases a very nice aroma as well as adds flavour to the simple upma.
I usually the rawa : water ratio of
1/2 : 1 when onion/ tomato is added as they help to soften the upma.
Here since none of it is used I have used rawa to water ratio of 1/2 : 1 1/4 to get the perfect texture.
I have roasted the cashews separately so that they are properly roasted, also I have added cashews once the upma is cooked so that the crunch remains intact.
The above prportion is sufficient for 2 people.