Heat a pan. Add 1 cup of semolina
Begin to roast the semolina. Stir often while roasting.
The grains should become fragrant and start to look dry, separate and crisp. Don't brown.
Switch off the flame and then add the roasted rava in a plate and keep aside.
In a pan, heat 2 tbsp ghee or oil. add 1 tsp mustard seeds.
When you hear the crackling sound of mustard seeds, it means they are getting fried.
Now add the 1/2 tsp cumin seeds, fry till they begin to brown a bit
Now add the finely chopped onions. Saute the onions till they become translucent.
Then add the chopped red chilli, ginger, curry leaves. Saute for a minute.
Then add 2.5 cups of water to this mixture. Add salt as required.
On a medium to high flame, heat the water and let it come to a rolling boil.When the water comes to a rolling boil, lower the flame to its lowest. Then add the semolina in 4 to 5 batches with a spoon.
Once you add the semolina, stir immediately. Then add the next batch of semolina. Stir again.
This way keep on adding and stirring the semolina up to the last batch.
Quickly stir and mix well. The semolina grains absorb water and thus swell and get cooked.
Cover and allow the rava upma to steam for 2 minutes on the low flame.
Then switch off the flame. Here the semolina is cooked and the upma is ready.
Temper the julienne carrots, leeks, potatoes until tender then incorporate into the upma
Per person (243g)
Calories 250 Kcal
Vitamin A 176 mcg
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