Ingredients:
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Rawa (Semolina)
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1 cup
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Onion
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1 big
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Green chillies
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2 small
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Dry red chillies
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2
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Curry leaves
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few
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Mustard
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½ tsp
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Cashew
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few (or gram dhal – ½ tsp)
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Oil
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3 tbsp
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Ghee
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1 tbsp
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Water
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2 ½ cups
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Salt
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1 tsp
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Method:
- Slice the onion. Slit the green chillies and break the dry red chillies. Remove the seeds from both.
- Heat oil and ghee in a thick bottomed kadai/wok. Add mustard and allow it to sputter. Add green chillies, red chillies, cashew (If using gram dhal, add after mustard sputters and fry till golden brown). Fry until onions turns pink. Now add curry leaves and fry a little. Add rawa and fry in low flame without burning for 5 minutes.
- Side by side in another burner, place water and salt in a bowl. Allow it to boil.
- Now pour hot water over fried rawa mix in batches and mix them in a gentle way without lumps and without raising the flame. Once all water is absorbed, cover the kadai with lid and cook for 5 minutes. Now open it and gently mix. No need to raise the flame. Once done switch of the flame.
- Upma is ready to serve.
Tip:
If you want crispy and crunchy layer on upma as shown above, just spread the prepared Upma continue keeping the kadai for 10 more mins. in low flame without mixing and switch off. Leave it undisturbed for 10 mins. and then scrap using sharp dosa karandi (spatula) (steel is better) . Now you get golden crispy and crunchy layer.
If you want crispy and crunchy layer on upma as shown above, just spread the prepared Upma continue keeping the kadai for 10 more mins. in low flame without mixing and switch off. Leave it undisturbed for 10 mins. and then scrap using sharp dosa karandi (spatula) (steel is better) . Now you get golden crispy and crunchy layer.
