Add 2.5 cups of water and salt. Once the water starts to boil, add the sooji gradually while stirring the water. Lower the heat and wait for the water to dry up while stirring. …
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Add cashew nuts and chopped onions along with green chillies and cook until onions are slightly golden. Stir in salt and 3 cups of water. Let the water start boiling. Once …
Add chopped carrot and cook it for a few minutes. Add the rava and roast it for a few minutes. Now add water, salt and continuously stir the mixture. Once it starts thickening, keep the flame medium and stir it. Once the rava absorbs all the water and the upma becomes thick, it is ready to be served.
Upma becomes lumpy when the rava is not mixed very well with the water. So add rava in batches and mix each batch of rava evenly in the water. Remember to use fine rava for this recipe. If you use a coarser rava, you will have to add more water so that the upma does not become lumpy.
For variations, we can add onions and finely chopped vegetables, masala powders, or spices and call it masala upma or vegetable upma. Water to rava ratio and oil + ghee decide the texture and softness of the dish. So if you like it dry, use rava and water in the ratio of 1:2.5.
You can use oils like sunflower oil or safflower oil or peanut oil or any neutral tasting oil. Rava and water proportion: For a softer rava upma, you can use the proportion of 1:2.5 or 3 for rava and water respectively.