|Rava Upma - Andhra Style|
There are many ways of preparing upma. Today, I am blogging what I call the Andhra style upma recipe. I have noticed a lot of difference in the upma that is made in Maharashtra and Andhra. In Maharashtrian upma, we add sugar and the upma is a bit thick. But in Andhra most of the times, I have had upma in restaurant's which was quite different in taste, texture, and a bit liquidy. It was also served with a special chutney that adds to the taste of this upma and is called tomato pachadi which I just loved. So at Home, I make two types of upma one is the Maharashtrian style upma ...and the other one is the Andhra style upma...which I am blogging today. You can also check my other post on Upma - Maharashtrian Style.
- 1 cup rava/suji/semolina
- 1/2 onion finely chopped
- 1/2 tea spoon finely chopped ginger
- 2 finely chopped green chillies
- 5-6 curry leaves
- 1/2 tea spoon mustard
- 1/2 tea spoon jeera
- 1 tea spoon peanuts
- 2 tea spoon cashew nuts
- 1/2 tea spoon chana dal
- 1/2 tea spoon hing
- salt to taste
- 2 table spoon oil
- 2 table spoon fresh grated coconut
- 1 table spoon finely chopped coriander leaves
- 5 cups water
- 1-2 tea spoon ghee
Heat a kadai and dry roast rava for five to eight minutes stirring continuously, till a nice aroma comes out. Don't let the rava turn brown. Remove from heat and keep aside.
Now, heat oil in a kadai, add mustard seeds when they splutter, add cumin seeds, peanuts, cashew nuts, chana dal, ginger, curry leaves, green chillies and hing. Fry for a minute.
Now, add 5 cups water and salt. Once the water starts boiling, add grated coconut and coriander leaves. Mix well.
Add the roasted rava/semolina slowly little by little, stirring constantly to prevent lumps from forming.
Cover and cook till the rava absorbs the water and becomes slightly thick, thick dosa batter consistency (as shown in the picture below). Add ghee and mix. Please note that the upma gets thick once it becomes cold. So, it is better to have when it is really hot.
Serve hot with Tomato pachadi.