Rava Upma

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep Ingredients & Tools

   First, gather all your ingredients and tools. Using your knife and cutting board, finely chop the medium onion into pieces roughly the size of a small pea. Slit the green chilli lengthwise, being careful not to cut through the stem. Grate or mince the ginger finely. Measure out 2.5 cups of water and keep it ready to heat.

2. 02

   Dry Roast Suji

   Place your kadhai/wok on medium flame. Add 1 cup of suji to the dry kadhai. Stir continuously with a large spoon for about 5-7 minutes, until the suji turns light golden and smells fragrant, like roasted nuts. Be careful not to burn it. Transfer the roasted suji to a small bowl and set aside.

3. 03

   Heat Ghee & Temper Spices

   Return the same kadhai/wok to medium-low flame. Add 2 tbsp of ghee. Once the ghee is hot and shimmering (about 30 seconds), add 1 tsp mustard seeds. Let them splutter for about 15-20 seconds until most of them have popped open.

4. 04

   Add Urad Dal & Curry Leaves

   Immediately add 1 tsp urad dal to the kadhai. Stir constantly for about 30-45 seconds until the urad dal turns light golden brown. Then, carefully add the 8-10 curry leaves and the 1 slit green chilli. They will splutter, so be cautious. Stir for another 10 seconds.

5. 05

   Sauté Aromatics & Peas

   Add the finely chopped onion and grated ginger to the kadhai. Increase the flame to medium. Sauté, stirring frequently with your large spoon, for about 3-4 minutes until the onions turn translucent and soft. Add 1/4 cup of peas and continue to sauté for another 2 minutes.

6. 06

   Add Hot Water & Salt

   Carefully pour 2.5 cups of hot water into the kadhai. Be very careful as it might splutter. Add 1 tsp of salt. Bring the water to a rolling boil over medium-high flame, which should take about 1-2 minutes.

7. 07

   Stir in Roasted Suji

   Once the water is boiling, reduce the flame to low. Gradually add the roasted suji to the boiling water in a thin stream, stirring continuously with your large spoon to prevent lumps from forming. Keep stirring until all the suji is mixed in and the mixture starts to thicken.

8. 08

   Cook & Rest Upma

   Once the suji has absorbed most of the water and the mixture is thick, cover the kadhai with a lid. Let it cook on low flame for 3 minutes. After 3 minutes, turn off the flame and let the upma rest, still covered, for another 2 minutes. This allows the suji to fully cook and become fluffy.