Rava Upma – Quick & Tasty Tiffin

Rava Upma – Quick & Tasty Tiffin Upma is a much maligned, under-rated dish among south-indian tiffins. Upma is quick, easy and tasty and needs very few ingredients. When you’ve run out of idli/dosa batter and you don’t have anything handy or you just don’t feel like taking all the effort, you make upma. So when all else fails, there’s upma, like Mamooty says in “Azhagan”. There are people who hate upma and there are people like me who enjoy a good upma. In many households, upma is never made. I think the upma haters are driven by the general image of upma being too plain and because they never have it. These kinds of tendencies build on themselves. You don’t like it, so you don’t have it and you continue to not like it which is why you don’t have it. Like the brinjal haters/okra haters… Generally in our house, upma is made in its own right as a tiffin and not just as a substitute. It is a good kid-friendly uni-age dish that you can serve toddlers as well , my son  with just around 4 and a half teeth (broke a tooth in half recently) quite enjoys his uppalam (thats what he calls it). My sister is an upma lover and my mom is therefore quite an expert upma maker (no that’s not the newest kitchen gadget, it’s just my mom). Now upma isn’t that difficult, but even the simplest dishes can go horribly wrong and I usually manage to test all possible bugs. So I know that even upma can go wrong. The key to a good upma lies in roasting the rava and using the right amount of water. Upma can be served as is or with chutney. Preparation Time: 5 mins Cooking time: 10 mins Serves: 4-5 Ingredients Bombay rava/Fine sooji/Fine Semolina – 2 cupsOnion – 1 large chopped fineMustard seeds – 1/2 tspSplit urad dal/Black gram – 2 tspCurry leaves – 1 stemDry red chillies – 2-3 broken into halvesSalt to tasteOil – 2 tspGhee – 1 tspWater – 4 cupsFried Cashewnuts – for garnish (optional)Coriander leaves – for garnish Method 1.      Dry roast the rava in a kadai/skillet till heated through and remove just before it starts to brown. Set aside the roasted rava. 2.      In the same kadai, heat 2 tsp oil and when hot, add mustard seeds. When the mustard starts...

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