Rava (semolina) is made from a soft kind of wheat (Durham wheat), and is known in North India as Suji. Uppuma (Tamil) is a South Indian dish that is pronounced upma in North India. Rava upma can be made in different styles using either rice or semolina.
The semolina variety, Rava uppuma, is more common and is a tasty snack usually consumed for breakfast in Tamilnadu. It goes well with coconut chutney or sambar.
Cooking Time: 15 minutes
Rava (Semolina) : 200ml or 1 cup
Water : 450ml or 2 ¼ cup
Onion : 1
Green Chillies : 2
Ginger : ½” piece
Curry leaves : a few sprigs
Mustard seeds : 1 teaspoon
Black gram (urad dhal): 1 teaspoon
Salt : ½ teaspoon
Method: Roast rava (without oil) in a pan stirring it till you release the flavor and the rava is fried to a light brown color.
Chop onion, green chillies and ginger.
Heat oil in a non-stick pan. Add the mustard seeds and urad dhal. When the seeds start to crackle add the chopped onions, green chillies and ginger and sauté for a couple of minutes. Finally add the curry leaves, pour water into the vessel and add salt. Bring to boil on medium heat. When the water starts to boil, reduce heat and carefully add the fried rava. You will have to stir constantly to make sure that there are no lumps in the rava.
Tips: Fried cashews and ghee (clarified butter) can be added to the uppuma to add flavor and taste. Vegetables like French beans and carrots can also be added if desired (add along with the onions ).