Recipe

• 1 cup rava/suji/semolina
• 1 small-sized onion, finely chopped
• 1 tomato, chopped
• some carrots, diced
• 1/2 tsp mustard seeds
• a pinch of asafoetida or hing
• curry leaves
• green chillies, chopped
• grated coconut (optional)
• coriander, chopped (optional)
• fresh lemon juice (optional)
• 1 tsp sugar
• salt to taste
• 1 tbsp pure ghee

• Add the ghee on a pan and roast the rava on medium to low heat.
• while the rava roasts, heat some water on another stove
• once the rava starts puffing up, turn off the heat and transfer the rava to another bowl
• in the same pan, add some oil and heat it
• add mustard seeds and let them sizzle.
• add the hing
• add curry leaves
• add the chopped carrots let them cook a little
• add the tomatoes
• add salt and sugar
• add 2 cups of the hot water and let the veggies cook in the water for a few mins. (Remember the rava:water ratio is 1:2).
• now add the roasted rava slowly, and keep stirring the contents of the pan as you add the rava. Do this on a low flame. This will ensure that lumps don’t form in the upma.
• once the rava has been added in the veggies, if  the rava seems too dry, add some more hot water. Cover the mixture with a lid for a couple of minutes. Let the rava and veggies mix well and settle in the steam.
• Uncover the lid and your rava upma is done!
• Garnish with grated coconut, coriander and lemon juice (optional)