Ragi rava upma

Upma is the most common indian breakfast made with rava. We call it rava in South India and sooji in North India.I prepare this upma during my busy days to make it quick, simple and filling breakfast.

Rava is obtained from wheat. During milling process, the fibre rich skin and nutrient rich germ are usually removed. The remaining starch rich part is ground to rava so it is a refined one. To make it healthy & nutritive I used ragi with rava in regular upma. It turned out so tasty and healthy.

I grew up eating upma for my breakfast atleast once in a week. It’s not something one could crave for but I like the simple filling one with peas and carrots. If you add spices and more veggies it becomes kichadi.

My family likes upma to be soft and melt in mouth kind. Rava and water as 1: 3 ratio works perfectly well. To reduce cook time I use double roasted rava. Roast rava well on low flame to avoid stickyness of upma.

Urad dal, channa dal gives nutty texture to the upma. Adding  coconut oil as final touch gives a great aroma to the ragi rava upma. Upma tastes better when served warm !

PREP TIME : 20 minutes

COOK TIME : 15 minutes

CUISINE : south indian

COURSE : breakfast

YIELD : serves 4

INGREDIENTS REQUIRED :

Ragi flour – 1 cup

Rava (sooji )- 1 cup

Water – 6 cups

To saute :

Big onion – 2 no.( medium size chopped)

Green chillies – 5 no. ( removed seeds)

Ginger – 1/2 tsp (chopped)

To temper :

Ghee – 2 tsp

Coconut oil – 2 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 3/4 tsp

Channa dal – 1 tbsp

Sprigs of curry leaves

Cashews – 6 no. (broken)

METHOD :

In a pan heat ghee and add broken cashews.

Roast cashews until golden and keep it aside.

In the same pan temper mustard seeds, channa dal, urad dal and curry leaves.

Now saute slit green chillies ( remove seeds), chopped ginger and chopped onions.

When the onions are transparent, add 1 cup rava, 1 cup ragi and roast well till aromatic.

Add 6 cups water (use same cup)to the pan and stir well without any lumps.

When it becomes thick close the pan with a lid.

Close and cook in simmer for 2 minutes.

Later open the lid and stir well. When it comes together, add 2 tbsp coconut oil, coriander leaves and roasted cashew.

Now  upma is done. Transfer to a serving bowl.

Serve upma  straight to plate with coconut chutney (optional)

NOTE :

Do not use idli rava for making this upma.

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