Preparation time: 5 mins
Cooking time: 15 mins
Upma is the most popular South Indian breakfast dish. There are a lot of variations in upma based on the type of grains used to make it. Of all the varieties, Wheat Rava Upma, which is made with broken wheat (finer version of broken wheat), is the most nutritious one as it is packed with fiber, carbohydrates and protein. I add a lot of veggies to this to make it even more tasty and filling. The same recipe can be used to make upma with Sooji or Semolina.
Wheat Rava– ¾ Cup (pick the finer version)
Tomato – 1
Onion – 1
Carrot – 1
Capsicum – ½
Ginger – ½ inch
Green Chillies – 2
Curry Leaves – 1 sprig
Mustard Seeds – ½ tsp
Jeera/Cumin seeds – ½ tsp
Urad Dal – ½ tsp
Chana Dal – ½ tsp
Oil – 1 tbsp
Water – 1 ½ cup (2 times the measure of rava)
Salt – 1 tsp
Coriander – for garnishing
Lemon juice – 1 tsp
1. Roast the rava for 2 mins and set aside.
2. Chop all the vegetables into small pieces. Grate the ginger.
3. In a pan add oil, mustard seeds, jeera, urad dal and chana dal.
4. Once the dals turn brown, add green chillies, onion, ginger and fry for 2 mins.
5. Add tomatoes and sauté till the tomatoes become soft and then add the carrot and capsicum.
6. Add salt, turmeric, curry leaves and cook under cover for 5 mins till the vegetables become soft. Sprinkle little water if the mix looks too dry.
7. Now add 1 ½ cup of water and mix well. Once the water comes to a boil, turn the heat to low, and add the rava to the pan slowly, simultaneously keep mixing so that no lumps are formed.
8. Cook under cover on medium heat for 5-6 mins till the rava is completely cooked. Sprinkle some water and cook for couple more minutes if the rava looks uncooked.
9. Squeeze in 1 tsp of lemon juice, garnish with coriander and serve hot with lemon pickle, tomato chutney or chutney powder.