Upma is a yummy breakfast dish especially popular in South India. Today, many of us across the country enjoy digging into this wholesome delicacy. Upma has many lip-smacking and healthy varieties – but the one made with rava (semolina) stands out for its simplicity, convenience and taste. If you make upma often, you know it’s relatively easy to make. But if you want to make it genuinely irresistible, we have some pointers for you. Follow these suggestions the next time you’re cooking upma and see the difference they will make! We have also provided a general recipe at the end.
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Here Are 5 Easy Tips To Make Perfect Rava (Sooji) Upma At Home
1. Use a thick-bottomed kadhai.
You may think that any vessel can be used for cooking upma. However, we recommend a kadhai or saucepan with a thick bottom for this dish. Upma requires a series of many ingredients to be added, and such a vessel will ensure it doesn’t get burnt in the meanwhile. Also, remember to keep the flame on low and turn it to medium only for the tadka with the spices and onions.
2. Roast the rava before mixing it with water.
Roasting the semolina (sooji) gives the upma a distinctive flavour and improves the overall texture. You don’t need to spend a lot of time on this. Around 5 minutes is all you require. The heat should be at the lowest possible setting and take care to stir continuously. The semolina should change colour very slightly – it must still look whitish when you stop roasting.
3. Add curds or buttermilk to get better consistency.
Another way to improve the texture and flavour of upma is to use curds or buttermilk. This adds a hint of sourness that is essential if you want that perfect upma taste. It also helps bind the other ingredients better and gives the dish a softer mouthfeel.
4. Ensure the ratio of rava to water is correct.
If you want upma to have that soft (but not mushy) consistency, you have to pay attention to proportions. For 1 cup of rava, use 3 cups of water (and 1/2 cup of curds). If you are using buttermilk, we suggest 2 cups of water and 2 cups of buttermilk. Another important point is to use warm water for this purpose.
5. Stir in ghee when the upma is almost ready.
How do you fix lumps in upma? Apart from adding the right amount of water and rava, you can also use ghee. Once your upma is almost done, add in some ghee and stir well. This will give it a nice flavour and also help keep the upma free of big lumps.
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How To Make Rava Upma At Home | Easy Recipe For Sooji Upma:
Rava upma is one of the most popular versions of upma, and people love giving their own twist to it. You can add different veggies and other ingredients as per your preferences. We especially recommend fried cashews and coconut, as they make the upma all the more delicious. For one version of the recipe, click here.
What is your favourite type of upma? Let us know in the comments below.
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