Restaurant style sooji rava upma
If you are looking for a South Indian rava upma recipe that is soft, moist and melts in your mouth, just like the ones served in Udupi restaurants, then you
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.food-insider.com.
Cooking tools:
- Saucepan
- Kettle
- Skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Stove
- Colander
- Whisk
Ingredients
- 3 cups water
- 2 tablespoons ghee or oil
- ½ teaspoon mustard seeds
- 1 sprig of curry leaves or kadipatta kadipatta roughly 10-12 leaves
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 teaspoon cashew nuts chopped finely
- 2 Indian or Thai untried chilies (Bird’s eye) slit lengthwise
- ½ cup chopped onions
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 1 1/2 teaspoons salt or to taste
- 1 cup sooji / rava semolina / Bombay rava
- 1 tablespoon ghee optional
- 1 tablespoon lime juice optional
- 1 tablespoon finely chopped cilantro / coriander leaves for garnishing
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