Wednesday, 7 May 2014

Rava uppuma (ரவை உப்புமா) - Variation


Uppuma is a tiffin that has received unfair criticisim among many. However, to be fair to the dish, I would like to state that it is one of the easy-to-make wholesome recipes that can be eaten for both breakfast and dinner. Uppuma can be made with semolina/rava, vermicelli/semiiya, broken wheat rava or broken rice. Of these rava uppuma is the most popular one. Traditionally uppuma is made on 'fasting days' and hence, the preparation is very simple. This is a slightly different ‘Rava uppuma’ recipe, which is easier, quicker and works well for me. Click here for traditional rava uppuma recipe.

Ingredients: (Serves two)
Rava – 1 tumbler or 200ml measure
Onion, finely chopped – 1 no
Green chillies, finely chopped – 2 no
Ginger – ½" piece, grated
Butter milk – 1 small hollow ladle or 50ml measure 
Bengal gram dhal – 1½ teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Oil – 2 tablespoon
Salt – to taste
Curry leaves – a few

Rava uppuma (ரவை உப்புமா)
Method: Heat oil in the kadai, add mustard seeds and when they start to sputter, add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown. Add chopped onion, green chillies and ginger. Saute till the onion pieces turn transparent. Now add rava and fry till it starts to turn golden brown. Reduce the fire. Pour 2 tumblers (400ml)* of water into the kadai. Add buttermilk and required salt to the water. Mix well, not allowing lumps to form. Cover and cook on a low flame till the water is fully absorbed and rava is cooked well. Switch off the fire. Garnish with curry leaves and serve hot with chutney.

*Semolina available in the market is either coarse or fine. You may add 300ml water if you are using fine variety. 

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