• Rawa/suji - 250gm
  • Onion - 2 big finely chopped
  • Onion - 1 finely chopped
  • Fresh Peas - fistful
  • Beans - 100gm (approx 10-12 nos) finely chopped
  • caroot - 1 medium sized finely chopped
  • ginger - 2 inches grated/crushed
  • green chilly - 3-4 nos slit
  • curry leaves  - 2 arcs
  • coriander leaves - fistful (without stem)
  • Mustard
  • channa dal, urad dal - 1tsp each
  • turmeric powder - 1tsp (optional)
  • salt - as per taste
  • hing - 1tsp
  • oil - approx 6 tsp per 100 gm of rawa/suji
  • Water : Rawa - 2 : 1

Serves ~ 5

Cooking time ~ 1/2 hr


Method:


  • Dry roast suji in kadai till it turns little brown and keep aside. Beginners can keep a spoon of raw rawa aside to compare if color has changed.
  • Add oil in a kadai and after a minute add mustard and let it splutter.
  • Add urad dhal, channa dal, asafoetida and fry till pulses turn golden brown
  • Now add green chilly, curry leaves, coriander leaves, ginger, onion, turmeric powder and fry till onion turns translucent. Add little salt after adding onion so that it fries soon.
  • Adding turmeric powder will give you an yellowish tint and also has medicinal values. If you want plain white upma with colourful vegetables showing in between, you can skip turmeric powder.
  • Add the vegetables one by one , required salt and cook till they are 90% cooked. After frying for sometime I added little water and closed the lid so that they get cooked faster.
  • Add required water, salt and let the water come to boil. 
  • Now add rawa by and continuously stir so that it doesn't form lumps.
  • Simmer the stove and close with a lid. Open the lid and stir occasinally. 
  • Upma will be done in approx 7 minutes. You can add a spoon of ghee at the end to enrich the flavor.
  • Serve with coconut chutney  or mango thokku