Créé avec l’IA
Classic Rava Upma
20 min 188 kcal par portion Facile
Ingrédients
4 Portions
- rava200 g
- water600 ml
- avaalu (mustard seeds)1 tsp
- green chilies (Jil Kara mirchi)2 pieces
- medium tomato (tamatar)1 piece
Instructions
- 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
In the same pan, heat a little oil and add the mustard seeds. Allow them to splutter.
- 3
Add the green chilies and sauté for a minute.
- 4
Chop the tomato and add it to the pan. Cook until the tomato softens.
- 5
Add the water to the pan and bring it to a boil.
- 6
Gradually add the roasted rava to the boiling water, stirring continuously to avoid lumps.
- 7
Cook the mixture on low heat, stirring occasionally, until the water is absorbed and the rava is cooked.
- 8
Turn off the heat and let the upma sit for a few minutes before serving.
- 9
Serve hot, garnished with fresh coriander leaves if desired.
