Yield / Serves
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2 cups semolina (rava-medium size),
3 1/2 to 4 cups water,
1 tbsp beaten yogurt,
3-4 red/green chilies,
1/4 cup soaked and shelled peanuts or broken cashewnuts,
2 tsp sugar,
salt to taste,
2 tbsp ghee (clarified butter) /oil,
2 tsp mustard seeds or 2 tsp split black gram (udid dal),
1/2 teaspoon asafoetida,
10-12 curry leaves,
coconut and coriander leaves for garnishing.
Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
Heat ghee/oil in a pan. Add udid dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time. Add beaten yogurt, water and mix.
When the water comes to a boil, add roasted rava in batches mixing after each addition, to keep from forming lumps. Add salt and sugar and keep stirring. Remove the lumps, if any.
Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.
Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.
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