Recipe for Upma/Upit
Recipe for Upma/Upit
I have a love hate relationship with Upma. So, along with the Upma if there is Sheera then I love to eat it but if I have to eat it plain, Blaaaaah!! I'm not really a fan. Also, If Upma isn't sweet, I am no fan! I love my Upma a bit sweetish. Also, If Upma has veggies in it, that's a BIG NO!Faaaaaiiiineeee! I am very fussy about my Upma! So why depend on anyone else's upma right??? I can just make it the way I like to eat and chupp chaap eat na 🙂 🙂I have beautiful Childhood Memories of enjoying a good plate of Sheera and Upma at the Marathi Mahila Mandal Canteen at Elephant Garden where we used to go to play. A group of Women ran a canteen and used to sell many snacks and we used to become like hungry wolves after playing and these garma garam snacks were the bestttttt 🙂Also, The Sheera Upma that is served in the Bombay to Goa Trains is something that My Family and I always look forward to! MEMORIES 🙂Here's the recipe of an Upma just the way I love it 🙂 Hope you like it too!
Ingredients
- 1 cup Rava
- 2 Onions chopped fine
- 2-3 green chillies chopped fine
- 2 inch piece of ginger chopped fine
- 1/2 tspn mustard seeds
- 1 tbspn oil
- 1 tbspnghee
- 2 Cups of water
- 1 tspn Salt
- 2 tspn sugar(you can add more or less as per your taste)
- 6-7 curry leaves
Instructions
- Dry Roast the Rava for just about 1 minute and keep aside. We don't want the rava to turn brown.
- In a kadai, heat the oil and ghee and add the mustard seeds and curry leaves
- Add the chopped onions, chillies, ginger and saute until the onions turn translucent
- Add the water, salt, sugar ,and the Rava and take a whisk and keep strirring. The whisk will avoid any lumpsKeep whisking it gently.
- As the water is getting evaporated, add 1/2 tspn oil or ghee and let it cook. This helps the upma to not become very stickyOnce all the water evaporates, the upma is ready.Note: follow the same tip like how I've mentioned for pulao. Wider the kadai/container, less sticky will it beYenjoyyyy!!!!
