Oct 14, 2010
Rice rava (idli rava) -- 1 cup
Cucumber -- 2 (small) (grated)
Oil -- 5-6 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Split chick pea (Chana dal ) --1 teaspoon (optional)
Red chilies -- 2 (broken)
Mustard seeds -- 1 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Asafoetida -- 1 pinch
Sugar -- 1/2 teaspoon
salt to taste
Lemon juice -- 1-2 tablespoons
Coconut -- 1/3 cup (grated)
Home made rava (as in kadubu ) is best used for this upma. Ready made rava can also be used but as it might have boiled rice in it and might give not so nice smell to the upma. Taste will not be much different.
Dry roast rava on medium flame until light brown.
Heat oil in a pan and add urad dal and chana dal.
When the dals are little brownish add red chilies and mustard seeds and let them crackle.
Add curry leaves, turmeric powder and asafoetida.
Stir for a couple of minutes.
Now pour 2 cups of water into this pan. Add the grated cucumber,keep the pan covered and bring the water to boil. Simmer for 2-3 minutes.
Now lower the heat to minimum and slowly pour the rava into the water. Keep stirring the mixture while adding rava to avoid the lumps.
Covere and cook it on low flame for 5 minutes.
Sprinkle sugar,salt and coconut gratings. Squeeze the lemon juice. Mix the upma nicely to blend in the salt and sugar.
Now mix in the coconut gratings and coriander leaves.