Semolina or Rava is made from husked wheat and is the main ingredient used in making upma. Upma is a popular South Indian (kerala, tamilnadu, karnataka and andhra pradesh) breakfast prepared with various seasonings and vegetables.
The recipe given here is of a basic upma in which grated coconut is used and at the end is smeared with ghee (clarified butter).
INGREDIENTS
- Rawa/semolina 1 teacup
- Water 2 teacup
- Onion finely chopped 1
- Green chillies slit 1-2
- Ginger finely chopped 1 inch piece
- Coconut grated 3 tbsp
- Coconut oil 1 tbsp
- Ghee 1 tsp
- Salt to taste
- Split peanuts 2 tbsp
- Mustard seeds 1/2 tsp
- Curry leaves 1 sprig
METHOD
Heat a kadai/ wok dry roast the rawa/semolina on low fire for 4-5 minutes, it should not turn burn. Turn off the heat and keep it aside in a plate.
Take the same wok. Heat oil and add mustard seeds, curry leaves and peanuts. Once you hear the crackling of mustard seeds add finely chopped onions, finely chopped ginger and green chillies. Sauté till onions changes colour.
Add two tea cups water, let it come to a boil. Add salt. Once water starts boiling, on low heat gradually add semolina with one hand and keep stirring with the other hand. If you add semolina altogether it will form a lump.
Keep on stirring till it becomes thick and all water is absorbed. Add ghee and coconut and mix well. Turn off the heat.
Serve hot with coconut chutney/sambar/pickle/sauce.
