Classic Rava Upma

Instructions

1. 1

   Dry roast the rava in a pan on medium heat until it turns light golden and gives off a nutty aroma. Set aside.

2. 2

   In the same pan, heat a little oil and add the mustard seeds. Allow them to splutter.

3. 3

   Add the green chilies and sauté for a minute.

4. 4

   Chop the tomato and add it to the pan. Cook until the tomato softens.

5. 5

   Add the water to the pan and bring it to a boil.

6. 6

   Gradually add the roasted rava to the boiling water, stirring continuously to avoid lumps.

7. 7

   Cook the mixture on low heat, stirring occasionally, until the water is absorbed and the rava is cooked.

8. 8

   Turn off the heat and let the upma sit for a few minutes before serving.

9. 9

   Serve hot, garnished with fresh coriander leaves if desired.