When the water starts to warm up, add the ravaand keep stirring so that there are no lumps. Raghu ( my hubby) was a hater of upmaand used to call it 'Gypsum' as his hostel memories of upma means ' gooey tiffin'
Before marriage, the only upma I knew were ravaupma, aval upmaand semiya upma. The traditional version of this famous dish is made with rava or semolina, but there are various versions available now a days
I made a simple Tomato- Green Chilli – Peanut chutney, and then quickly made the idli batter. For the uninitiated, Rava Idlis, are savory Semolina cakes, steamed in an ‘idli maker’ or a ‘pressure cooker’ using an ‘idli stand’