Rava Vermicelli Upma
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  • 3 cups water
  • 1 chopped tomato
  • 1 onion chopped
  • 1/4 cup green peas
  • 3-4 red
  • 1/4 cup soaked and shelled peanuts or broken cashewnuts,
  • 2 tsp sugar
  • 2 tbsp ghee
  • 2 tsp mustard seeds
  • 2 tsp split black gram
  • 1/2 teaspoon asafoetida
  • 10-12 curry leaves
  • 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes) 2.Keep water to boil in a pan 3.Heat ghee/oil in a pan.add hing. Add udid dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time. Add tomato & chopped onion, & saute for 2 minutes.next add rawa and semolina & mix it well. Add salt and sugar and keep stirring 4.When the water comes to a boil, add water slowly mixing after each addition, to keep from forming lumps.. Remove the lumps, if any 5.Now cover the pan and cook for 5 minutes Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice. 6.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.
  • 2 cups of semolina, use
  • 5 cups of water



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