Rava Uppuma, the common but one of the tasty evergreen alternative for Ven Pongal in any of the Breakfast Menus during the family feast or the wedding feast in Tamil Nadu.
This Uppuma is also very handy in those days minus the fridge, hence no Dosai or Idli batter.The batter had no place in the shelves of the stores.
The reason for posting this common dish so late is that we are all big fans of Vegetable Rava Kichadi after tasting that in the Coimbatore hotels and weddings.My mom is an expert in preparing this Uppuma with all the vegetables, not ready to compromise even a few shreds of Cabbage.
My son in law likes the Uppuma as he has relished the Rava Uppuma prepared by his mother. So this was clicked once when I packed this for lunch.
To serve 2 :
Ingredients :
Rava / Sooji 1 cup
Onion 1
Water 2.5 cups.
For seasoning :
Green Chilly 2
Finely chopped Ginger 1/2 tsp
Oil 3 tbsp.
Channa Dhal 1 tbsp.
Mustard, Split Urad Dhal, Curry Leaves.
Method :
1. Heat a Kadai and dry roast the Rava carefully till an aroma comes and the
Rava starts changing colour.Set aside.
2. Heat the oil and add the seasoning ingredients.Add the sliced chilly, Ginger
and the Onion. Saute till the Onion changes brown.
3. Add the water and salt.Once the water starts boiling, slowly add the Rava
with one hand and stir with the right hand with the full flame.
4. Stir well and break lumps if any. Once the water is almost absorbed, reduce
the flame and simmer for 2 minutes, closed with a lid.After 10 minutes, open
the lid.The Uppuma, scattered and loose is ready.Adding roasted nuts in
Ghee enriches the taste.
Note :
The water can be reduced if the Rava is fine or if you like the Uppuma to be very loose and scattered. Sliced Carrot, Potatoes, Beans,Cabbage, Tomatoes
and Peas can be added.I feel if the vegetables are added along with the Tomato, Turmeric Powder and half cup of more water, it turns into Rava Kichadi
This Uppuma is also very handy in those days minus the fridge, hence no Dosai or Idli batter.The batter had no place in the shelves of the stores.
The reason for posting this common dish so late is that we are all big fans of Vegetable Rava Kichadi after tasting that in the Coimbatore hotels and weddings.My mom is an expert in preparing this Uppuma with all the vegetables, not ready to compromise even a few shreds of Cabbage.
My son in law likes the Uppuma as he has relished the Rava Uppuma prepared by his mother. So this was clicked once when I packed this for lunch.
 |
| Rava Uppuma |
To serve 2 :
Ingredients :
Rava / Sooji 1 cup
Onion 1
Water 2.5 cups.
For seasoning :
Green Chilly 2
Finely chopped Ginger 1/2 tsp
Oil 3 tbsp.
Channa Dhal 1 tbsp.
Mustard, Split Urad Dhal, Curry Leaves.
Method :
1. Heat a Kadai and dry roast the Rava carefully till an aroma comes and the
Rava starts changing colour.Set aside.
2. Heat the oil and add the seasoning ingredients.Add the sliced chilly, Ginger
and the Onion. Saute till the Onion changes brown.
3. Add the water and salt.Once the water starts boiling, slowly add the Rava
with one hand and stir with the right hand with the full flame.
4. Stir well and break lumps if any. Once the water is almost absorbed, reduce
the flame and simmer for 2 minutes, closed with a lid.After 10 minutes, open
the lid.The Uppuma, scattered and loose is ready.Adding roasted nuts in
Ghee enriches the taste.
Note :
The water can be reduced if the Rava is fine or if you like the Uppuma to be very loose and scattered. Sliced Carrot, Potatoes, Beans,Cabbage, Tomatoes
and Peas can be added.I feel if the vegetables are added along with the Tomato, Turmeric Powder and half cup of more water, it turns into Rava Kichadi
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