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It’s been very long time since I posted a breakfast recipe in this space. During morning hours I hardly get time to take step wise pictures and needless to say there will be a issue of sunlight too. Only on weekends it is possible to do this, so today upma/uppittu is the breakfast and I could take pictures too without any rush. As I mentioned many times that use of onion is prohibited in orthodox families of Udupi, here even rava upma is prepared deliciously without onion. In this place rava uppittu is accompanied by avalakki upkari and served in combo.In Udupi this combo is popular as Bajil-Upakari.
Today I have given basic upma recipe in Udupi style, but I am soon going to share upma with onion and vegetable too. I prefer vegetable upma than others, my family too loves it. My kids enjoyed eating star shaped uppittu/upma today. Hope you guys too love it….
Upama | Uppittu | Rava Upama | Indian Breakfast Recipes
Ingredients
- Upama rava/sooji - 2 cups
- Ginger- 1" x 0.5" piece
- Green chillies- 2 nos.
- Fresh grated coconut- 4 to 5 teaspoon
- Salt- 2 teaspoon or to taste
- Lemon - half or 2 teaspoon lemon juice
- Sugar- 2 teaspoon
Seasoning Ingredients
- Coconut oil/Cooking oil - 6 to 7 teaspoon
- Mustard seeds- 1.5 teaspoon
- Split black gram lentil- 1 teaspoon
- Bengal gram lentil- 1 teaspoon
- Broken red chilly- 1 no.
- Curry leaves- 2 strands
Instructions
Preparation
- Chop ginger and curry leaves finely. Slit green chillies (alternatively you can chop green chillies also finely. I don't like biting chillies while eating, so I slitted it). Keep them aside.
- Heat a pan/kadai adding sooji/rava. Roast it in medium flame till you get nice aroma. Ensure sooji/rava is not burnt. Once done, transfer roasted rava to a plate.
- Again heat the same pan/kadai adding oil, mustard seeds, split black gram lentil, bengal gram lentil, broken red chillies. Once mustard seeds splutter and black gram lentil turns slightly brown add chopped ginger and curry leaves. Saute for a while. Now add 4 cups of water. Rava to water ratio is 1:2. Let it boil.
- When it starts boiling, lower the flame. Add sugar, salt, grated coconut and green chillies. Squeeze lemon and gradually transfer the roasted rava in to seasoned boiling water.
- Keep stirring so that lumps are not formed. Let it cook in simmer for 2 minutes and switch off.
- Rava upama/uppittu is ready. Serve it hot topped with ghee. I have used star shaped molds to attract my kids towards upama/uppittu.
Note:
- You can never compensate with oil for upama, if you reduce oil, upama will be very dry. So do not add less than recommended.
- As per sooji/rava that I use, rava to water ratio is 1:2 cup. Based on the quality of sooji it may vary.
- My family likes fluffy upama so the above mentioned water gives same textured upama. If you need gooey upama, you can increase water up to 3 cups.
- Do not skip ginger and curry leaves because they are the only ingredients to give flavor to this basic upama.
- Be careful when transferring roasted rava to seasoned boiling water, it may spill outside too.
- You can add green chillies too to the seasoning along with ginger and curry leaves. Adding chillies like this will increase spiciness. So I have added later to the boiling water.
Thank you for the recipe. I prepared upma using exact measurements as mentioned and it tasted delicious.
Thanks for the recipie.Why did you skip onions.Is it due to the cost?
No Radha. I will post vegetable upama which will have onions. This one is No Onion version.