Rava Upma / samolina Upma

Recipe by : Josna Ajai

Ingredients :

1.Samolina – 1 cup
2.Chopped Onion – 1 no.
3.Chopped Carrot – 2 tbsp
4.Chopped Ginger – 2 tsp
5.ChoppedGreen Chillies – 2 nos
6.Grated Coconut – 2 tbsp
7.Coconut Oil – 2 tbsp
8.Ghee – 1 1/2 tsp
9.Mustard Seeds – 1 tsp
10.Urad Dal – 1 tsp
11.Dry red chillies – 1 or 2
12.Curry Leaves – 1 Spring
13.Hot water – 2 cup to 2 1/2 cup
14.Sugar – 1/2 tbsp
15.Salt as required
16.Some Cashew nuts (optional)


Preparation

Watch video 👇

Rava upma – YouTube

  • Take a pan and make the flame into low than roast the rava until it turns to light golden shade and keep aside.
  • Heat coconut oil in a pan,splutter the mustard seeds then the dry red chillies,urad dal and some cashews nuts.
  • add the chopped onion,green chillies,ginger and some curry leaves.Stir it for 2 minutes.
  • add carrots and saute everythig well.Add 1 tsp of salt and 2 tbsp of the grated coconut and saute it for few seconds
  • add the hot water along with 1 tsp of ghee and allow to boil well.Check the salt and add if needed.
  • Make the flame into low and add the roasted sooji rava and mix well.Close the pan and cook it for 2-3 minutes in a low flame.
  • Open the lid and add 1/2 tbsp of sugar and 1/2 tsp of ghee into it and with a fork puff up the upma and switch off the flame.Close the lid and keep it aside and cook for 5-10 minutes.Then Open the lid and with a fork,again puff up the upma.Your tasty upma is ready to serve.
  • the upma and switch off the flame.Close the lid and keep it aside and cook for 5-10 minutes.Then Open the lid and with a forkk,again puff up the upma.Your tasty upma is ready to serve.



About the author
Basically I'm a chef, started carrier in hotel industry . I have passion for food and cooking from childhood onwards.. that.habit make me to be a chef. I like to experimentry something new every now and then and what what better way trying new recipes.Iam also passionate that everyone should know how to cook well .same time pass that love and passion to the people.

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