• Heat 1 tsp ghee in a pan, roast the rava till you get a good aroma. It should be lightly browned. This roasting will take 2 to 3 mins. Keep it aside.
• Heat 1 tbsp ghee in the same pan, add the seasonings, let it brown a bit and then add the crushed green chillies and ginger. Saute for a min.
• Add chopped onion and fry till it becomes transparent.
• Now add water, salt and let it boil.
• When the water starts to boil, keep in medium flame and slowly add rava to the water.
• You need to be very careful when adding the rava as it forms lumps. To avoid this keep stirring the water with a whisk while adding rava.
• Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 5 mins in low flame. Drizzle a tsp of ghee when done.
• Serve it hot with coconut chutney, idli podi or just ghee and sugar.

Tips

• Always roast rava before making upma because it makes it fluffy and doesn’t become like a paste. If you are using already roasted rava, you can skip this step.
• Rava : Water ratio = 1 : 1 and 1/2 This will give you fluffy upma.
• I use only ghee for roasting and cooking the upma because it gives an excellent flavor and I love ghee 🙂 You can also use oil if you are conscious.
• Use a whisk to stir continuously while adding rava to the water to avoid forming lumps.
• Add vegetables like green beans, carrot, or peas to the upma if you wish.