Here’s a quick and delicious Wheat Rava Upma recipe:
Wheat Rava Upma Recipe Ingredients
- 1 cup wheat rava (semolina)
- 3 cups water (adjust for desired consistency)
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 green chili, slit (optional)
- 1 small onion, finely chopped
- 1/2 cup chopped vegetables (carrot, peas, beans, etc.) (optional)
- 1/4 cup chopped cilantro
- Salt to taste
- Lemon juice (optional)
How to Make Rave upma
- Roast the rava (optional): Heat 1 teaspoon of oil in a pan over low heat. Add the rava and roast for a few minutes until it turns slightly golden and aromatic. This step is optional, but it enhances the flavor and texture.
- Heat oil and temper: In a pan, heat the remaining oil over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the green chili (if using).
- Sauté the vegetables: Add the onion and cook until translucent. Add any chopped vegetables you’re using and cook until slightly tender.
- Add water and seasonings: Add the water and salt to taste. Bring to a boil.
- Add rava: Slowly add the rava, stirring continuously to avoid lumps. Reduce heat and cook for 2-3 minutes, or until the rava is cooked through and the mixture thickens.
- Fluff and garnish: Remove from heat and fluff the upma with a fork. Stir in chopped cilantro and lemon juice (optional).
- Serve hot: Serve the upma hot with your favorite chutney, sambar, or yogurt.
Important Tips
- You can adjust the amount of water depending on your desired consistency. For a thicker upma, use less water.
- Feel free to experiment with different vegetables like tomatoes, bell peppers, or cauliflower.
- You can add a pinch of turmeric powder for a deeper color.
- For a richer flavor, add a tablespoon of grated ginger or garlic along with the cumin seeds.
- You can top the upma with fried cashews or grated coconut for added texture.
- Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your delicious and healthy Wheat Rava Upma!
