Upma Recipe (Rava Upma)

Method8 steps

1. 1

   Step 1: Dry-roast the 1 cup fine semolina over medium heat, stirring often, until crunchy and aromatic without browning. Transfer to a bowl and cool. Double-roasted semolina needs only a brief warm-through.

   Uses 1 cup fine Bombay rava (semolina), not semolina flour

2. 2

   Step 2: If using raw peanuts (2 tbsp), fry the 2 tbsp peanuts in the separate 1 tsp oil until golden, aromatic and crunchy; reserve for serving. If you prefer softer dal, soak the 1 tsp urad dal and any selected 1½ tsp chana dal in ¼ cup hot water for 10 minutes, then drain and pat dry thoroughly. Otherwise leave the dals dry for step 3.

   Uses 2 tbsp optional raw peanuts for garnish · 1 tsp oil only if frying raw garnish peanuts · 1 tsp urad dal only if choosing the optional soak · 1½ tsp chana dal only if selected and choosing the optional soak · ¼ cup optional hot water for dal soaking, discarded

3. 3

   Step 3: Heat the 2–2½ tbsp tempering oil or ghee. Add mustard seeds (½ tsp) and optional cumin. Add the dry dals, or their drained and thoroughly dried counterparts from step 2, and fry until light golden. Add optional cashews (8–12) and fry until golden. Stir in the optional hing, green chilies, optional ginger (½–¾ tsp) and pat-dried curry leaves (1).

   Uses 2–2½ tbsp oil or ghee for tempering · ½ tsp mustard seeds · ½ tsp optional cumin seeds · Dry urad dal only if not soaked in step 2 · Dry chana dal only if selected and not soaked · Selected soaked dals, only instead of dry dal inputs · 8–12 split whole cashews, optional; may omit if using peanuts · 1 optional pinch asafoetida

4. 4

   Step 4: Sauté for 1 minute, then add the onion (¼ cup) and cook until transparent. If using vegetables, add the ½ cup very finely chopped mixture, cover and cook until slightly tender.

   Uses fragrant tempering with dals and optional nuts · ¼ cup finely chopped or thinly sliced onion · ½ cup optional very finely chopped carrots, beans and green peas

5. 5

   Step 5: Pour in 2¾–3 cups cooking water and the selected ½–¾ tsp initial salt. Taste the water; it should be slightly salty. Add extra salt only if needed and bring to a rolling boil.

   Uses onion and optional tender vegetables with tempering · 2¾–3 cups cooking water; use 3 cups for softer upma or a cast-iron pan · ½–¾ tsp initial salt · Extra salt only after tasting cooking water

6. 6

   Step 6: Reduce to low heat while keeping the water bubbling. Slowly pour in all the roasted semolina from step 1 in a thin stream while stirring continuously with the other hand. Stir promptly and break any lumps, taking care with splashes.

   Uses boiling seasoned cooking water with tempering · cooled roasted semolina

7. 7

   Step 7: Cover and cook over the lowest heat for 2–4 minutes until all the water is absorbed. Stir in the optional 2 tsp finishing ghee. Turn off the heat, cover again and rest for 5 minutes.

   Rest Upma · 5 minUses semolina incorporated into seasoned water · 2 tsp optional finishing ghee

8. 8

   Step 8: Let the upma cool slightly, then add optional lemon juice to taste. Garnish with the reserved fried peanuts if used and serve plain.

   Uses cooked rested upma · Optional lemon juice only to taste after cooling slightly · All fried garnish peanuts, only if selected