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Categories: Vegetarian, World Cuisine (Indian)
Contributed by: MangoChutney

There is a wide varieties of upma you can make at home, but I am posting the most simple and easy recipe that I always use at home (learnt from mom of course) which is always a big hit at my home with chutney or sambar (both are optional).

1 cup sooji (upma rava)
2 and ½ cups water
2 spoons of vegetable oil (or olive oil)
2, 3 green chilis – slit the green chilis length wise
1 small onion – cut to small pieces

Salt to taste

For tadka (seasoning) – 1/4 teaspoon black mustard seeds, 1/4 teaspoon cumin, 1 teaspoon urad dal, 1 teaspoon chana dal
Few pieces of cashew (optional)

Optional: ¼ inch ginger – cut to very small pieces
Few Curry leaves

Heat the oil slightly. Add the mustard seeds, cumin, ural dal and chala dal (cashew optional) and fry in the oil. When the chana dal and urad dal start changing color to slight red, add the onions, green chilis, ginger pieces and curry leaves. Fry them while stirring them. When the onions start getting translucent, add the water and salt. Let the water boil for few minutes. Make sure you taste the water now and adjust the salt according to your taste, because, once you add rava, you cannot change the taste. Now reduce the stove to medium heat, and start adding the rava to the pan very slowly with 1 hand, while constantly stirring the water and the rava mix with the other hand and make sure no lumps are formed. Let it be on the stove top for few seconds, make sure its not sticking to the bottom of the pan. Remove from the heat and serve immediately.

To make the upma fancier, you can add small pieces of carrot, green peas, tomatoes, potatoes etc when you add the onions and green chilis and let them cook well in the boiling water before adding the rava.

PS: Its better to use a nonstick pan or thick pan for cooking upma because it can be sticky.