Loader

Restaurant Style Soft Rava Upma Recipe

2018-11-12

    Restaurant Style Soft Rava Upma Recipe

    If anyone is listing the most favourite breakfasts from South India, definitely rava upma will have its own place among the top ones. Soft Upma is sometimes seen only in restaurants and its secret is being revealed in this video. You can also easily make rava upma or sooji upma at home, with added nuts and legumes and have it with chutney. Upma can be made part of the lunch box and this special preparation will keep it soft even after hours. Variants can be prepared by adding vegetables like carrot, green peas etc. Try it and please don’t forget to comment here, if you like the recipe

    Step 1 (Roasting Semolina)

    Ingredients

    • Semolina (Rava) – 1 cup

    Preparation

    Dry roast Semolina for 5 to 6 minutes over low flame or till colour changes slightly. If you are using ready-made roasted Upma rava, dry roast it only for 3 to 4 minutes.

    Step 2 (Preparing Upma)

    Ingredients

    • Oil – 2 tbsp
    • Mustard seeds – 1 tsp
    • Split black gram – 1 tbsp (Urud dal / Uzhunnu parippu)
    • Split Bengal gram – 1 tbsp (Chana dal / Kadala parippu)
    • Cashew nuts – 10 to 12 nos
    • Scraped coconut – 3 tbsp
    • Chopped onion – 3 tbsp (1/2 onion chopped)
    • Ginger – 1 1/2 tsp (Finely chopped)
    • Green chilli – 2 nos (Finely chopped)
    • Dried red chilli – 2 to 3 nos
    • Curry leaves – few
    • Sugar – 1 tbsp
    • Water – 2 1/2 cup
    • Salt – as needed
    • Ghee – 1 tbsp
    • Milk – 4 tbsp

    Preparation

    Add oil to a heated pan. Once the oil is hot, add mustard seeds and wait till it pops. When it starts popping add chana dal, urad dal, dried red chillies and saute for a while till the colour changes. Add cashew nuts, ginger and curry leaves, saute for a minute. Now add onion, green chilli and saute till onion turns translucent. Add water, sugar, salt, coconut, cover and bring it to boil. When the water is boiling, reduce the flame to low and add roasted rava slowly in parts while stirring continuously. Mix well without any lumps, cover and cook over low flame for about 2 to 3 minutes. Then open the lid, finally add ghee, milk and mix well. Cover and cook for 2 to 3 minutes or till water is absorbed completely. Turn off the flame and keep it for 2 to 3 minutes more. Upma Is ready, serve with your favourite chutney, papad etc…

    Refer detailed step by step cooking video below:

    Average Member Rating

    (0 / 5)

    0 5 0
    Rate this recipe

    0 people rated this recipe

    Related Recipes:
    • hyderabadi dum biriyani

      How to Make Delicious Matka Biryani (Hyderabadi Chicken Dum Biriyani) at Home?

    • How to Easily Cook Traditional Chicken Vindaloo

    • Cbbage thoran / Cabbage upperi

      Easy Cabbage Thoran (Cabbage Stir Fry) Recipe

    • Traditional Paal Payasam

      Ambalapuzha Paal Payasam and Paal Churandi

    • Masala Kozhukatta Recipe

      Masala Kozhukattai/Kara Pidi Kozhukattai (Indian Spicy Rice Dumplings)

    Newly added

    • Make your own Biriyani masala | No preservative added

    • How to cut open pomegranate easily

    • Unbelievable 5 minute sandwich toaster recipes | 5 easy recipes in sandwich toaster

    Comment (1)

    1. posted by priyanka dave on June 1, 2018

      Paneer vegetable burji is one of my favourites

        Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *