Ingredients

1 Cup Bombay Rava (semolina or sooji)

2 Tablespoons Oil

1 Teaspoon Mustard Seeds

1 Teaspoon Urad Dal

1 Teaspoon Chana Dal

1 Sprig Curry Leaves

1 Dry Red Chilli (broken into two)

1 Tablespoon Ginger (grated or finely chopped)

1 ½ Onion (chopped, approx 1 Cup)

2 Green Chillies (chopped)

⅓ Cup chopped Carrot

¼ Cup chopped Beans

1 Tomato (chopped, approx ½ Cup)

⅓ Cup Green Peas

3 1/4 Cups Water

1 3/4 Teaspoons Salt

½ Teaspoon Sugar

1 Tablespoon Ghee

2 Tablespoons Coriander Leaves (chopped)

Instructions

Step 1: Heat a kadai or frying pan on medium heat. Add the rava or semolina and roast it on low flame for 3-4 minutes, stirring constantly until it releases a nutty aroma. Take care not to let it brown to avoid changing the color of the upma.

Step 2: Turn off the heat and transfer the roasted rava to a plate to cool.

Step 3: In the same pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then add chana dal and urad dal, frying until they turn lightly golden but not fully browned.

Step 4: Add curry leaves and broken dry red chili. Sauté on low heat for about 30 seconds until fragrant.

Step 5: Add ginger, chopped onions, and green chillies. Cook until the onions become translucent.

Step 6: Add chopped carrot, beans, and green peas. Sauté for 2 minutes, stirring constantly.

Step 7: Pour in 3 cups of water along with sugar and salt. Increase the heat to high and bring the water to a rolling boil.

Step 8: Once boiling, reduce the heat to low. Gradually add the roasted rava while stirring continuously to avoid lumps.

Step 9: Cover the pan and let the upma steam on low heat for 3 to 4 minutes until it thickens and the semolina is cooked through.

Step 10: Stir in ghee and chopped coriander leaves. Mix well, switch off the heat, and serve hot with coconut chutney, pickle, or curd.

Tips & Variations

For a richer flavor, you can replace oil with ghee or add a handful of roasted cashews during tempering.

Feel free to add other vegetables like corn, bell peppers, or peas according to your preference.

If you like a tangy twist, squeeze a little lemon juice just before serving.

To make it spicier, increase the number of green chillies or add a pinch of red chili powder during cooking.

FAQs

Can I use regular semolina instead of Bombay rava?

Yes, regular semolina works well as a substitute. Just ensure you roast it properly to bring out its nutty flavor without burning.

Can I make upma without oil?

While oil helps with tempering spices and vegetables, you can reduce the amount or use a small amount of water for sautéing. However, the flavor may be less rich without oil or ghee.