Tuesday, April 6, 2010

Ravva Upma / Sooji Upma

Ravva Upma / Sooji Upma

This is one of the easiest morning breakfasts one can make. It goes well with pesarattu and the combo is called 'Pesarattu Upma'.
Some like the texture when it is grainy while some like it soft. I am softy type.
Some like it plain while some like it nutty. I am the nutty type. :)
Some like it with peanuts while some like it with cashew nuts. I like it with any nuts!!
Some like it just like that or some like it stuffed in pesarattu. I like it in or out. :)

We were short on cashew nuts so we used peanuts instead. You can dry roast the ravva prior to making the upma or not roast it too, its optional. We make it spicy to our taste. adjust spice level according to your taste.
I haven't clicked it stuffed in pesarattu, I will put up one when I do!!


1 cup Ravva (dry roast or not, optional)
2 cups water
1 small onion, chopped
4-5 green chillies, slit and halved
1/4 cup peanuts
1/2 tbsp channa daal
1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies, broken
4-5 curry leaves
1 inch piece ginger, chopped
salt to taste
2 tbsp oil


Heat oil in pan. Add peanuts and let them brown. When they are about to brown add the channa daal, urad daal and let them brown together. Add the mustard seeds, jeera and let them splutter. Add the red chillies and curry leaves. Then add the ginger, onion and green chillies and saute. When they turn translucent, add the water and let it start boiling. Add salt and check to see if its enough. It should be slightly salty to taste. Add the sooji or ravva to the boiling water slowly stirring as to not allow any lumps to form. After completely adding the ravva, mix properly, lower heat to medium low and cover. All the water will be absorbed and the ravva get cooked on the low heat, covered. Serve hot with chutney, avakaya, lemon pickle or plain or stuffed in pesarattu. Enjoy!!!

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