Wednesday, 23 July 2014

Wheat Rava Uppuma (கோதுமை ரவை உப்புமா)


Wheat rava (கோதுமை ரவை) is made from whole wheat grains. It is coarser than Bombay rava (semolina) and is light brown in color. ‘Samba rava’(சம்பா ரவை), which is rich in calcium is readily available in the market. Wheat rava has good fiber content and is a preferred item in diabetic diet. Wheat rava uppuma is one of the easiest and quickest breakfast preparations. Whats more, it is tasty, filling and light on the stomach!
Wheat Rava (கோதுமை ரவை)

Ingredients: (Serves two)
Wheat rava – 1 tumbler or 200ml measure (கோதுமை ரவை)
Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Asafoetida – a pinch
Salt – to taste
Ginger – ½” piece, grated
Red chillies – 3 no
Coconut – grated, 2 tablespoons
Curry leaves – a few
Wheat Rava Uppuma (கோதுமை ரவை உப்புமா)
Method: Wash the wheat rava well. Add 1¼ tumbler (250ml) of water and required salt. Mix well. Cook in a pressure cooker for 5 minutes or 5 whistles. Switch off the stove. Once pressure subsides, remove the container and allow it to cool.

Heat oil in a kadai, add red chilies and sauté till they turn darker. Add mustard seeds and when they start to sputter, add urad dhal. Sauté till the dhal turns golden brown in color. Reduce the fire. Add asafetida, cooked wheat rava and grated ginger. Mix well. Now add grated coconut and mix well. Switch off the fire. Garnish with curry leaves. Serve hot with chutney. 

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