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!
Course Breakfast
Cuisine Goan, Indian, Mangalorean, South Indian
Keyword Upit, Upma
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!!!!