Upma | उपमा | Chef Ranveer Brar

Recipe:-

Upma Preparation time: 10 minutes

Cooking time: 12-15 minutes

Serves: 02

Ingredients

For Sautéing Rava

1 ½ tbsp ghee

1 cups/ 165 gms bombay rava/ sooji

For Upma

3 tbsp oil (any refined oil)

1 tsp mustard Seeds

1 tbsp gota urad/ whole polished urad

1 tbsp chana dal/ bengal gram

8 no cashew nuts, cut into half

1 tbsp ginger, chopped

1 medium onion, chopped

1 medium fresh green chilli, chopped

12-15 no curry leaves

3 ½ cups water

Salt to taste

¼ tsp sugar

1 wedge of lime

1 tbsp fresh coriander leaves with it’s tender stems, chopped

1 tbsp ghee

Process:-

● Heat ghee in kadhai and heat. Add rava and saute for 2-3 minutes on low flame. Stir continuously while stirring so that every grain of rava should coat with a ghee evenly. Remove from the flame and keep aside for later use.

● For Upma, heat oil in a same kadhai and splutter mustard seeds, follo

wed by chana dal, gota urad and cashew nuts. Saute until they turn light brown. ● Now add ginger and cook for a minute until ginger releases its raw smell.

● Add onion, green chilli and curry leaves and saute until onion turn translucence.

● Add in water, salt, sugar and allow it to boil. When it starts boiling allow it it to boil for a 2 minute. In this way all the flavors will infuse in water.

● Now at this stage add in prepared rava. Stir continuously while cooking to avoid any lumps.

● When almost all the water is absorbs reduce the flame (make sure it must have porridgey consistency) and cover with the lid for 1 minute.

● Remove the lid and sprinkle lime juice, coriander leaves and ghee. Mix well.

● Serve immediately.