- 1
Measure 200 gms of sooji, or rawa, and dry roasting it in a pan on low-medium heat for about 5 to 7 minutes. Keep stirring it continuously to ensure that the sooji is roasted evenly. Soon, it will turn light golden brown.
- 2
The fragrance of the roasted sooji will tell you that it's done. Now transfer it to another plate and set it aside.
- 3
To add some crunch to your recipe, roast 1 tsp of yellow moong dal until it turns golden brown, and empty it in a small bowl.
- 4
Pour 2 tbsp of ghee or oil into the same pan over medium heat. Add about 1 tsp of mustard seeds once the oil is heated well, and allow them to splutter.
- 5
Add 1 tsp of urad dal, 1 tsp of chana dal, and 1 tbsp of cashew nuts to the pan. Continue frying them until they turn golden brown while also stirring occasionally. These ingredients will add an extra crunch to the recipe.
- 6
Once this is done, add one finely chopped onion, 2-3 green chillies, and 1 tsp of grated or finely chopped ginger to the pan. Saut the mix until the onions turn translucent, stirring occasionally, allowing the flavours to blend.
- 7
Following this, add one medium-sized finely chopped tomato to the pan and cook until it turns soft, stirring occasionally, adding a delicious sour taste to the upma.
- 8
On the side another pan ready and boil 500 ml of water. Add some salt, as per your taste, and bring the water to a boil.
- 9
While the water is boiling, add the roasted sooji and moong dal to the recipe and stir it.
- 10
Now, while stirring the roasted sooji continuously, add the boiling water to avoid any lumps, and ensure that we get a smooth, creamy and appetising texture.
- 11
Cover the pan with a lid, and let the upma cook on low flame for about five to seven minutes.
- 12
Sooji tends to absorb water. In a while, you will notice that the absorption has led to your upma becoming fluffy. If you can see this, the upma is almost done; if not, wait a little longer.
- 13
Once the upma achieves consistency to your liking, turn off the heat.
- 14
Garnish the mix with 2 tbsp of chopped coriander leaves. Mix well and let it rest for 2-3 minutes before serving.
- 15
Serve this recipe of upma hot with coconut chutney or mixed pickle. Enjoy the nutritious delight.