Upma is a South Indian dish that is normally made for breakfast. It is very easy and takes only minutes to cook. We can make upma with vermicilli, oats, rice, left over idlis, poha and so on. Of all the types, rava upma is the most common one I grew up with. This is the dish that is mostly looked up to when unexpected guests arrive.

As common as it is, people often do not make it for its simplicity for fear of being ridiculed. It does sound funny, but even my mom has mentioned that people will mock if she made rava upma because it is too easy. Well, I certainly do not care for the mocking since I am all for easy stuff. I jazz it up with onions and ginger to make it extra special though. Off to the recipe.

My Notes
1. Onion and ginger can be omitted if needed and it makes for a much quicker upma.
2. Continuous stirring while adding the rava is necessary to avoid lumps.
3. I dry roast the rava in bulk and store in air tight containers.

1 year ago: Plantain Chips
2 years ago: Milagu - Jeeraga Rasam

Pictorial
1. Take rava in a pan and dry roast until a nice aroma floats.2. Roasted rava. Keep aside.3. Heat oil and splutter mustard seeds. Add urad dal, channa dal, peanuts and curry leaves.4. When the dals turn golden brown, add the onion, green chilly and ginger bits.5. Saute until the onions are cooked.6. Add salt and water in the ratio 1: 2 for rava : water.7. Bring the water to a boil.8. Add the roasted rava stirring continuously to avoid lumps. Close the vessel and simmer.9. About five minutes later, open the vessel. 10. Fluff the upma with a spoon. Serve with chutney or pickle.
Easy and tasty upma ready.
Enjoy!