Ravva Upma

Method

1. 1

   Dry roast rava: Heat a heavy pan. Add 1.5 cups fine semolina (ravva) and dry roast on medium heat 5-6 minutes stirring constantly until light golden and fragrant. Transfer to a bowl.

2. 2

   Make tempering: Heat 3 tbsp oil in the same pan. Add 1 tsp mustard seeds. When they pop add 1 tsp chana dal and 1 tsp urad dal. Fry until golden.

3. 3

   Add aromatics: Add 2 green chillies, 1-inch grated ginger, 1 sprig curry leaves and a pinch of asafoetida. Fry 30 seconds.

4. 4

   Add onion: Add 1 large finely chopped onion. Cook on medium heat 5-6 minutes until soft and translucent.

5. 5

   Add water: Add 3 cups water. Bring to a full rolling boil.

6. 6

   Add salt: Add 1.5 tsp salt to the boiling water.

7. 7

   Add roasted rava: While stirring, add the roasted rava in a steady stream. Stir vigorously as you add to prevent lumps.

8. 8

   Cook on low heat: Reduce heat to low. Cover and cook for 4-5 minutes until rava absorbs all the water. Stir once midway.

9. 9

   Add ghee: Uncover and add 2 tbsp ghee. Mix well.

10. 10

    Serve: Ravva upma should be fluffy and each grain separate. Serve hot with coconut chutney and pickle.