Upma is the easiest tiffin item (non rice item) made by Indians. It can be made when you are feeling very tired / lazy to cook but not in a mood order take out. It takes less than 10 minutes to cook it.
Rava – 2 Cups.
Add a teaspoon of ghee in a kadai and fry the rava till it is golden brown. This step keeps the rava from sticking to one another.
Remove it from the stove and transfer to a plate.
Onions – 1 medium chopped
Ginger- Small piece finely chopped or shredded
Green chillies – 1 or 2 slip length wise
Mustard seeds, cumin seeds, black gram dal / urad dal – 1 teaspoon
Oil – 2 teaspoons
Salt – to taste
Water – cups
Heat oil in a kadai and add mustard seeds, cumin seeds and urad dal one by one.
Add curry leaves, green chillies and stir fry for a minute or two till the onions are cooked.
When the onions are cooked, add 3 cups of water, check for salt and bring it to a boil.
When the water is boiling, reduce the flame and get ready to stir vigorously as you add the rava.
Add rava slowly little by little while you stir continuously.
Once you start adding, if you stop mixing, it will get cooked but start forming clumps. This is the most important step in making upma.
Upma is ready, keep it covered for a couple of minutes and not it is ready for the consumption. Upma can be had for breakfast / dinner / evening snack. It taste better with ghee (clarified butter). To make small quantities of ghee, simple melt butter till all moisture evaporates and spluttering stops and the golden yellow liquid is ghee.