Ingredients:
Rava/Sooji - 1 cup
Water - 2 to 2 1/2 cups
Oil/Ghee - 1 Tbsp
Mustard seeds - 1/4 tsp
Chana Dal - 1/4 tsp
Urad Dal - 1/4 tsp
Chopped Garlic cloves - 1 tsp
Curry leaves - 3
Chopped Onion - 1/2 cup
Green Chilli - 2 [depending on spice level]
Tomato - 1
Frozen Peas - 1 Cup
Salt - 1 1/2 tsp
Vangibath powder - 1 tsp
Sugar - 1/2 tsp
Coconut flakes - 1 Tbsp
Chopped coriander leaves - 1 Tbsp
Method of Preparation:
Dry roast the rava well and keep aside.
Heat Oil/Ghee in a vessel. When it melts, add mustard seeds. After they splutter, add channa and urad dal. Fry for a min.
Now, add the curry leaves, chopped onions and green chillies, garlic cloves and salt. Saute well. Add peas, vangibath powder and tomato. Cook for 5 minutes.
Now, add coconut flakes, chopped coriander leaves, sugar and water. check for salt. Add more if required.
When water starts boiling add rava slowly and mix well without any lumps.
Keep the lid closed and let it cook for 5 mins. Upma is ready.
Rava/Sooji - 1 cup
Water - 2 to 2 1/2 cups
Oil/Ghee - 1 Tbsp
Mustard seeds - 1/4 tsp
Chana Dal - 1/4 tsp
Urad Dal - 1/4 tsp
Chopped Garlic cloves - 1 tsp
Curry leaves - 3
Chopped Onion - 1/2 cup
Green Chilli - 2 [depending on spice level]
Tomato - 1
Frozen Peas - 1 Cup
Salt - 1 1/2 tsp
Vangibath powder - 1 tsp
Sugar - 1/2 tsp
Coconut flakes - 1 Tbsp
Chopped coriander leaves - 1 Tbsp
Method of Preparation:
Dry roast the rava well and keep aside.
Heat Oil/Ghee in a vessel. When it melts, add mustard seeds. After they splutter, add channa and urad dal. Fry for a min.
Now, add the curry leaves, chopped onions and green chillies, garlic cloves and salt. Saute well. Add peas, vangibath powder and tomato. Cook for 5 minutes.
Now, add coconut flakes, chopped coriander leaves, sugar and water. check for salt. Add more if required.
When water starts boiling add rava slowly and mix well without any lumps.
Keep the lid closed and let it cook for 5 mins. Upma is ready.
Serve along with pickle.
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