Rava Upma

🔥 Prep

• Measure 200 g of rava and set aside.
• Peel and finely chop 1 onion.
• Slit 2 green chillies lengthwise (or finely chop).
• Grate or finely mince 1 tsp of ginger.
• Measure 1 tsp mustard seeds, 1 tsp urad dal, and 1 tsp chana dal.
• Rinse 10 curry leaves and pat dry.
• Measure 2 tbsp oil and 500 ml water.
• Have 1 tsp salt ready.

🔥 Cook

• 1. Heat a dry pan over medium heat and add the 200 g rava; dry‑roast for 3‑4 minutes, stirring constantly, until it turns a light golden color and emits a nutty aroma. Transfer to a bowl and set aside.
• 2. In the same pan, add 2 tbsp oil and heat over medium heat until shimmering.
• 3. Add 1 tsp mustard seeds; when they start to pop (≈10 seconds), add 1 tsp urad dal and 1 tsp chana dal; sauté for 30 seconds until they turn light golden.
• 4. Add 10 curry leaves, 2 slit green chillies, and 1 tsp grated ginger; sauté for 1 minute until fragrant.
• 5. Add the chopped onion; sauté over medium heat for 2‑3 minutes until translucent.
• 6. Pour in Pour in 500 ml water and add 1 tsp salt; increase to high heat and bring to a rolling boil (≈4‑5 minutes).
• 7. Once boiling, reduce heat to low and slowly stir in the roasted rava, continuously stirring to prevent lumps.
• 8. Keep stirring over low heat for 3‑4 minutes until the mixture thickens, pulls away from the sides of the pan, and all water is absorbed.
• 9. Turn off the heat, cover the pan with a lid, and let it rest for 2 minutes to finish steaming.
• 10. Fluff the upma gently with a fork before serving.

🔥 Serve

• Transfer the hot rava upma to a serving bowl and garnish with a few extra curry leaves or a drizzle of ghee if desired.
• Serve hot with coconut chutney, lemon wedges, and a side of sambar or plain yogurt.