I usually prepare this recipe as a meal instead as a breakfast. One reason is, I can finish the meal with just one variety and no need to prepare 2-3 varieties. For this recipe the most important ingredient apart from the vegetables is ginger. This makes the whole story.
Extra Coarse wheat – 2 cups
Water – 4 cups
Carrot cut into small pieces – ¼ cup
French beans cut into small pieces – ¼ cup
Potato cut into small pieces – ¼ cup
Grated ginger – 1 ½ tea spoon
Green chilies slit length wise - 4
Onion large – 1 cut into length wise. If it is too big you can cut into half first and then length wise.
Tomato - 1 large chopped
Mustard + Cumin seeds – 1 tsp
Curry leaves - hand full
Channa dal – 1 tsp
Urad dal – 1 tsp (Don’t avoid this as this adds the aroma)
Cashews – 2 tsp
Oil – 4 tbsp
Onion, Potato, French beans, Carrot, Tomato
1. Heat a wok and add oil. When it is hot, add Mustard, cumin, curry leaves, cashews, channa dal and urad dal a bit later due to the small size and can avoid burning.
2. Add ginger, green chili slits, onion, salt and sauté for 1 min
3. Add all the vegetables sauté and cover the lid. (To save time you can even microwave the veggies for 2 -3 min without adding water)
4. Stir occasionally to avoid any burns and cover the lid again until all the veggies are more than half cooked.
5. Whilst stirring the veggies bring the water to boil in a separate vessel.
6. When the veggies are almost done add rava, mix well and fry for 2 min without covering the lid.
7. Finally add the boiled water to rava mixture stir until every thing mixes well, cover the lid and reduce the flame. Stir in between until the upma done.
Serve it hot and enjoy the taste…
Note: If you do not have extra coarse wheat, you can also use normal wheat rava and you need to adjust the amount of water. The more the coarse, the more the water absorption is.