Preparation Time: 5 minutes
Cooking Time: 15 minutes
- Rava (semolina) – 1 cup (serves 2)
- Onion – 1 (small)
- Green chilies – 2 or 3
- Ginger – 1/2 ” piece
- Coconut – 2 tbsp (grated)
- Water – 1.5 cup
- Ghee – 2 tsp
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Urad dhal – 1 tsp
- Chana dhal – 1 tsp
- Dry Red chilies – 2
- Cashews – 8-10 (optional)
- Curry leaves – 1 sprig
How to Make Rava Coconut Upma
- Take a pan or kadai and add 1 tsp of ghee to it. Roast the rava in it, till is the color starts changing. Remove it on a plate.
- Cut the onion into small pieces, slit the green chili into halves and finely chop the ginger.
- Take the grated coconut, add about 1/4 cup of water and give a slight squeeze with your fingers. The coconut milk comes out. Otherwise you can slightly grind it in a mixie. Mix the whole thing along with the remaining water and keep it ready.
- In the same pan put the oil. Add the mustard seeds, urad dal and channa dal. Fry it till it becomes slight brown color.
- Add the broken cashews and roast it. Also add the dry red chilies and curry leaves.
- Then add the chopped onions, ginger and spit green chilies. Saute for just a minute.
- Now add the coconut and water combo to the pan. Also add salt as per taste. I have taken only 1.5 cups of water for 1 cup of rava. This gives fluffy upma texture with no lumps.
- Allow it to boil, then reduce the flame to simmer (lowest heat setting). Quickly add the roasted rava while constantly stirring.
- Add the remaining 1 tsp of ghee and close the pan with a tight lid.
- Keep the stove in simmer for around 5 to 6 minutes till all the water is absorbed and the rava is cooked.
- Gently fluff up with the spoon and serve.