Tuesday, 17 January 2012

Vegetable Rava Upma with Spices

Rava upma is a tiffin I run to on a Saturday morning if I did not think thru the previous night. No soaking or prep is required. Plus it will be ready in less than 30 minutes. I ate this spice version somewhere a long time ago. I prepare this sometimes and it adds a nice aroma and taste to the upma. You can add the spices to the semiya upma as well.


Rava (Semolina) 1.5 cups
Vegetables 3 cups
Onion 1

Channa dal 1 tsp
Urad dal 1 tsp
Cashews few

Cinnamon 1 inch piece
Bayleaf 1
Star Anise 2
Clove 2
Jeera 1 tsp

Turmeric 1/2 tsp
Hing a little
Curry leaves
Ginger 1 inch piece chopped
Green chillies 2 chopped

Oil and Salt to taste

Method of Preparation

1. Heat a pan and dry roast the rava(semolina) and keep aside.

2. Heat the pan and add some oil. Add the mustard.

3. When it sputters, add Channa dal, Urad dal, and Cashews.

4. When they start to brown, add the Cinnamon, Bayleaf, Star Anise, Clove, Jeera, Turmeric, Hing, Curry leaves, Ginger, Green chillies

5. Saute a little till the aroma comes and they start to sizzle. Add the onions.

6. Saute till it starts to brown. Add the vegetables. If it is frozen, just heat for a few minutes. otherwise, let it cook.

7. Add water to it. Use 1:1.5 ratio for normal rava and 1:2 for wheat rava. Bring it to a boil.

8. Add the rava and salt. Stir well. The water will all get absorbed immediately. Don't worry. Do not add any more water. Just cook in low heat till the rava is cooked.