Rava | sooji 1 cup Water 2 – 2 and 1/2 cup Oil 1 tblsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Channa dal 1/4 tsp Onion 1 Green chili 1 Cashew nuts few (optional) Curry leaves few Salt as needed Ghee few drops (optional)
Dry roast the rava in a pan keeping it in a low flame. Be careful not to change the colour and at the same time ensure it is roasted properly. If not roasted well upma will not turn out fluffy. Keep the roasted rava aside.
Chop the onions finely and slit the green chili. In the same pan add oil and add in the mustard seeds, urad dal, channa dal, green chili,curry leaves and cashew nuts(if adding) When the dals turn golden brown add the finely chopped onions.
When the onions turn pink add 2 cups of water to this. Add salt. Allow this to come to a rolling boil. Meanwhile keep 1/2 cup of hot water ready by the side. Generally for rava upma it takes 2 cups of water for 1 cup of rava but it differs from brand to brand. Some rava will absorb more water. So in the last if needed we can add this hot water.
Lower the flame now and add the roasted rava to this and mix well without any lumps. If you keep the flame high and add rava it will form lumps.
Once this is mixed well, you could make out whether it needs more water ot not. If you see sooji still not cooked add 1/4 cup of water, mix well and cover with a lid and keep it in low flame for 3 minutes. Take out the lid and mix well and fluff it up with a fork.
Rava upma is ready to serve now. I love to eat with pickle with a hot cup of tea or coffee aside. Even with sugar also it will be very tasty.
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