Ingredients

The following ingredients have 4 Servings
  • 1 cup ragi rava
  • 2.5 cups water
  • 1.5 to 2 tbsp oil ( / ghee)
  • 1 sprig curry leaves
  • 2 green chilies
  • 1 pinch hing (/ asafoetida)
  • 0.5 tsp mustard
  • 0.5 tsp cumin (/ jeera)
  • 1 onion (sliced )
  • 2 to 3 tbsps peanuts
  • 1 tsp ginger ( chopped)
  • 1.5 tsp chana dal
  • 1.5 tsp urad dal
  • coriander leaves (Few, chopped (optional))

Instruction

  • Wash and soak ragi rava for about 30 mins. Drain completely and squeeze off the excess water. Set this aside.
  • Heat a pan with oil, add cumin and mustard.
  • Allow to crackle. Then add dals, peanuts and fry until golden.
  • Add hing, onions, curry leaves, ginger and green chilies.
  • Saute until the onions turn pink.
  • Add rava and saute for a while for about 3 to 4 minutes until you begin to smell the rava good.
  • While the rava is roasted, Add 2.5 cups water to a pot along with salt. Stir and check the salt to ensure it is slightly salty. Bring this water to a rapid boil.
  • Simmer the stove, then slowly pour this hot water to the rava stirring gently. Take care as this splashes over. Cover and cook on a low to medium heat until all the water is absorbed.
  • Stir in between for even cooking.
  • When the water is completely absorbed, switch off the stove and keep covered.
  • Sprinkle some lemon juice if you like. Serve ragi upma hot.