Easy steps to do South Indian Upma

Here's a guide to making South Indian Upma:

Ingredients:

• 1 cup rava (semolina) - medium or coarse variety recommended
• 2 - 2 ? cups water (adjust based on desired consistency)
• ? teaspoon ghee or vegetable oil
• Mustard seeds - ? teaspoon
• Urad dal (black gram) - 1 teaspoon
• Chana dal (split Bengal gram) - 1 teaspoon
• Curry leaves - a few
• Chopped green chili - 1 (optional)
• Chopped onion - ? medium
• Salt to taste
• Other vegetables (optional): Chopped carrots, peas, grated potato
• Fresh coriander leaves (cilantro) for garnish

Instructions:

1.Roast the rava: Heat the ghee or oil in a pan over medium heat. Add the rava and roast it for a few minutes, stirring constantly, until it turns light golden brown.

This step enhances the flavor and texture of the upma.

2. Tadka (Seasoning): In the same pan, add the mustard seeds. Once they splutter, add the urad dal and chana dal.

Fry until the dals turn light brown. Then add curry leaves and green chili (if using). Saute for a few seconds.

3. Add onions and vegetables (optional): Add chopped onions and saute until translucent.

If using other vegetables, add them now and cook until slightly tender.

4. Water and Salt: Pour the water (2 cups initially) into the pan and bring it to a boil.

Add salt to taste. You can adjust the amount of water depending on how thick or thin you prefer your upma.

5. Incorporate rava: Slowly add the roasted rava to the boiling water, stirring constantly to avoid lumps. You can use a whisk for this step.

6. Cook and simmer: Reduce heat, cover the pan, and simmer for 2-3 minutes, or until the rava absorbs the water. Stir occasionally to prevent sticking.

7. Garnish and serve: Turn off the heat. Add lemon juice (optional) and chopped coriander leaves for garnish. Serve hot with sambar or coconut chutney.

We can make many types of Upmas from that Dry Fruits Upma is one of the very Healthy and tasty recipe.

Tips:

• If you find lumps, don't worry! Use a masher to gently break them up while stirring.
• For a richer taste, you can add cashews or peanuts while sauteing the dals.
• You can adjust the amount of chilies based on your spice preference.
• Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave with a splash of water or milk."

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