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Rava Upma
There was a time when I used to call Uppit or Upma, as it is popularly known, as concrete. The reason was that it used to settle down in my stomach so tight that I would not feel hungry for a long time!!
But seriously, there are not many things that can be made in so many different ways as upma. The taste, color, and softness differs from place to place. Let me show you how to make the very popular simple form of upma that is made in many households for breakfast. And belive me, it is easy and quick.
Take some oil (4tbsp) or ghee in a kadhai. Heat it a little and add two cups of rava (semolina, sooji) in it. Fry the rava till it becomes a little brown. Take out the rava and in the same kadhai, add some mustard to 2 tsp oil and heat until it splatters.
Add chilli powder ,salt as per taste ,mix well for 2 minutes . Add five cups of water to this and once it starts boiling, add roasted rava slowly and mix well so that no lump is formed. Close the lid for 10 mins.
Hot upma is ready! Garnish with coriander or coconut to serve.
Isn't that easy?!
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Did You Know ?
Semolina is an Italian word that ultimately represents the diminutive form of the Latin simila meaning "flour";
North India as Sooji; in South India, Ravey in Kannada, Rava/Ravam/Ravai in Telugu/Tamil, In Tamilnadu, the Semolina is also made of rice. In Turkey, semolina is known as irmik.
A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas" or "Helva"), Turkey ("Helva"), Iran ("Halva"), and by Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts.
And you thought Halwa was only an Indian dish :)
In some cultures, it is served at funerals, during special celebrations, or as a religious offering.
Malayalam: Upma
Telugu: Upma, Uppindi
Kannada: Uppittu or Kharabath
Marathi: Upeet
Konkani: Rulam
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