Rava Upma | Suji Upma | Semolina Upma Recipe

Heat 1 tsp ghee in a pan. Add 1 cup of rava and roast well for 4-5 min. Remove in a plate once done.

In the same pan, heat ½ tsp ghee and add ¼ cup rawa. Roast for 3 min. Add 17–18 cashew halves and roast for 2 min or till they turn brown. Remove once roasted well.

Heat 2 tbsp ghee in a pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, and 1 tsp udad dal (black gram lentil). Fry well for 20 seconds on a medium flame. Add 8-10 curry leaves and 3-4 green chilies, halved. Sauté for 15 seconds.

Add ½ cup chopped onions and fry for 2 min. Next, add ¼ cup chopped carrot and sauté for 1 min. Add ¼ cup green peas and sauté for 2 min.

Now add 2 cup water in a pan and mix well with the veggies. Add 1 tsp salt and stir well. Cover the pan with a lid and bring the water to a boil.

Once the water starts to boil, add roasted semolina (suji) in it and mix well. Cover the lid and cook for 5 min. Add the roasted peanuts and cashews. Then, mix them well. Add 1 tsp ghee, mix well. Then add the chopped coriander leaves and combine well with the upma.

Add a little water if the umpa becomes dry. Squeeze half a lemon and add 1 tsp sugar. Mix well with upma and cook for 2 min. Turn off the flame.

Serve hot rava upma with lime wedges, pickle, or coconut chutney.