Ok, I planned for something else, but finally had to settle with this as that post has to wait! Well I guess its so true with Rava Upma being a one to substitute in emergency situations. I have always heard many say that they don’t like Rava Upma but I have also seen people who love this. My Dad being one of them. He love Upma so much that Amma makes it specially for him on days when there is already something for breakfast or dinner. Or maybe its the way Amma makes that’s even I liked to eat it then. Infact it may sound too immodest, but I like the way I make it myself. Yeah there it is, the truth!
But somehow we have got into a habit of not making this very often at home. Athamma says she likes my version than her’s. Though I couldn’t find any fault with hers. Still it happens that they never finds itself in our table. The rare time we make this, is usually those days when we are hard pressed on many fronts and need to have a quick dinner fixed! Once hubby dear asked if its very difficult to get this done, I was just telling him that its not so and other things, by which time the upma was done. He was shocked to see that it took just about 10 to 15 mins to get done. He asked me why I am not making this when Upma takes so less time. I said its a case of having a phobia on a certain thing. You like it once you start eating it, but avoid maximum to eat it in the first place!
But I must say, though this is a simple dish, its not easy to get the perfect tasting Rava Upma!
Preparation Time : 5 mins
Cooking Time : 10- 15 mins
Serves – 2
Rawa / Semolina – 1 cup
Onions chopped – 1 cup
Green chilies – 2 long
Water – 2 & 1/2 cups
Salt to taste
Ghee – 2 tbsp
Mustered – ¼ spoons
Channa dal – 1 spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Cashew Nuts for topping.
Oil – 1 tbsp
Peanuts – 1 tbsp (opt)
Method to prepare:
Roast the rava in Ghee for 5 mins. Once its done, remove and keep it aside.
Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add curry leaves, chopped chillies, Bengal gram and cashew nuts. Let it fry for 2 mins.
Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides.
Now add water and salt, cover with lid. Bring it to boil.
When the water starts boiling, sim it and add the roasted rava slowly so that lumps are not formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.
It will be done by this time!
Traditionally authentic Andhra dish is Pesarattu Upma. But Upma on its own tastes great!