Bombay Rava Upma.
This Upma is prepared with Bombay rava ie fine rava (not chiroti). You need a bit of more ghee for this and also keep the heat lowest coz. The rava gets really cooked fast.
Heat 5-6 tblsp of ghee in a kadai, when hot add 1/2 tsp Urad dal and 5-6 broken cashew nuts, when slightly colour changes, add 1 tsp of rai (sasam), when they splutter add in 3-4 green chillies cut lengthwise, 5-6 curry leaves, 1/2 tsp hing (Optional), 1 tsp grated ginger (Optional) and fry a bit.
Add 1 cup of Bombay rava / fine rava and fry for 5-8 minutes till you get a nice aroma.Add 2 cups of boiling water and bring to a boil, add salt to taste and lower heat, while you keep stirring all the time as the rava tends to ball up into a mass very fast. Cover and cook till 95% done.
Add 2-3 tblsp of freshly grated coconut and mix well, cover and cook till done. Always serve rulav hot with sev as an accompaniment and tea.
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