RAVA UPMA

     
 
     Rava Upma is one of the popular breakfast items, not only in South India but all over India and where ever Indians live. It's hard to deny the fact that it is one of the most savoured dishes since ancient days. It is a classic dish which can be cooked in minutes.  The right ingredients and the flavours add delight to this humble Rava Upma.  Also, it comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items.  They served Rava Pongal and Gothuma Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day.  Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance.
      During my initial cooking trials, White Rava was the first experimental ingredient, I chose to cook with.  Thinking Rava Upma would be a simple dish and I have seen my mom cook it in a spree...But alas my first few trials with Rava Upma turned out to be a disaster. Soggy and sticky upmas.  I didn't know that we had to dry roast White Rava then.
     Rava Upma is one of the easiest dishes, that is often not prepared well.  I have seen and experienced this personally.  I used to hate when my mom cooks it. Eating it at my friend's place once,  almost changed my attitude towards the dish.  I asked her mother how she made it and tried the same way.  Many have been skeptical about the amount of water I use for Rava Upma, but trust me if you have roasted the White Rava perfectly, then you are sure to get soft-soft upma. This Rava and Water Ratio in the recipe gives a foolproof Soft Rava Upma.

    

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


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INGREDIENTS :

White Rava / Semolina - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Ghee/ Oil - 3 Tbspns
Water - 6  Cups
Salt - To Taste

METHOD:

• Dry roast Semolina(White Rava) until colour changes slightly for 5-8 minutes on a very low flame.
• Keep it aside to cool down.
• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Semolina(White Rava) in small batches.
• Stir continuously while adding the Semolina(White Rava) into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Semolina (White Rava) turns soft.
• Serve Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• Perfectly dry roasted semolina plays a major role in the texture of Rava Upma.
• Over-roasted semolina tends to become dry even after adding enough water, and under-roasted semolina turns gooey.
• Can add few drops of lemon juice, if you prefer a slight tanginess in your Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to Rava Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Rava Upma, at the final stage too.
• Adding Ghee to Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with any Vegetable Oil too.

TRIVIA - A SMALL NOTE:

      I once read an article in 'Varamalar', a supplement which comes on Sundays with' Dinamalar', a Tamil daily newspaper, which has noteworthy tip especially for Rava Upma mentioned by Dr.Raja Gopalachari (last Governor General of British India) that is to add a tablespoon of ghee/oil to the boiling water and give a quick stir before adding Roasted Semolina((White Rava). This would help avoid lump formation in Rava Upma.  A simple note from a great person!!!