This recipe provides a method to make a soft, flavorful “Wedding-style” Upma using fine semolina (Chiroti Rava).
Unlike traditional methods where rava is roasted separately, this version roasts it directly with the tempered vegetables for better flavor absorption.
Ingredients
Main: 1 cup Chiroti Rava (Fine Semolina)
Liquid: 3 cups Hot Water
Fats: Groundnut Oil and 1 tbsp Ghee
Tempering: Mustard seeds, Cumin seeds, Urad dal
Vegetables: 1 large Onion, 1 Tomato, Green chilies, Curry leaves
Garnish/Flavor: Cashew nuts (generous amount), Salt, a pinch of Sugar, Fresh Coriander
Step-by-Step Instructions
The Tempering : Heat groundnut oil in a pan. Add mustard seeds, cumin seeds, and urad dal.
Adding the Crunch : Add a good amount of cashew nuts and fry until golden. Add chopped green chilies and sauté.
Sautéing Aromatics : Add finely chopped onions and sauté well. Add chopped tomatoes and fresh curry leaves, cooking until they become soft.
Roasting the Rava : Add 1 cup of Chiroti Rava directly to the sautéed mixture. Roast the rava patiently on a low flame until it is light and aromatic.
Seasoning : Add a small amount of sugar (the secret for hotel-style taste), salt to taste, and some fresh coriander leaves. Mix thoroughly.
The Water Ratio : Pour in 3 cups of hot water. Using hot water is crucial for a soft consistency. Stir well to avoid lumps.
The Finishing Touch : Add a large spoonful of ghee on top. Cover the pan with a lid and let it steam for 2 minutes.
Serving : Open the lid, garnish with more coriander, and give it a final mix. The Uppittu is now ready to be served hot.
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