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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 1 cup of rava to a pan and roast for 4 to 5 mins in low flame until evenly roasted, then keep aside.
local_fire_departmentlow flameWatch out
Roast on low flame continuously and stir well, otherwise the rava will burn easily.
Hot oil may splatter when adding spices, keep a safe distance to avoid burns.
Heat 2 tablespoon of oil in a pot, add 0.5 teaspoon mustard, 1 teaspoon urad dal, 1 teaspoon chana dal, asafoetida, and cashews, and fry until cashews and lentils turn golden brown.
local_fire_departmentmedium flameWatch out
Stir continuously while frying, otherwise the lentils will burn before turning golden.
Add 1 onion, 2 green chillies, 1 teaspoon grated ginger, and curry leaves into the pot, and saute well until onions become translucent.
local_fire_departmentmedium flameWatch out
Do not brown the onions too much, otherwise the sweet flavor will be lost.
Add 1 carrot, 4 tablespoon fresh green peas, and 5 beans to the pot, saute for 2 mins in medium flame, add a little water, then cover and cook for 6 to 8 mins in low flame until vegetables are thoroughly cooked and soft.
local_fire_departmentlow to medium flameWatch out
Keep flame low when covered, otherwise the vegetables will burn before steaming through.
Pour 2.5 cups of water and add salt into the pot, mix well, and allow to boil.
local_fire_departmenthigh flameWatch out
Ensure salt is fully dissolved before adding rava, otherwise flavor will be uneven.
Boiling water may splatter when stirring vigorously, be careful not to get burned.
Gradually add the roasted rava to the boiling water while mixing well, then cook for 5 mins in low flame until the upma thickens and absorbs all water.
local_fire_departmentlow flameWatch out
Stir vigorously while pouring rava, otherwise large lumps will form.
Add coriander leaves and 1 teaspoon ghee, mix well, and switch off the flame to complete the upma.
Watch out
Turn off the heat immediately after mixing, otherwise ghee will lose its aroma.
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