Monday, August 5, 2013

Oats and Rava Upma

Upma is a breakfast favorite, usually made with rava (semolina/sooji). For the past year or so, I have started adding quick cooking rolled oats to my upma to increase its nutritive value.

Here's how I make Oats and Rava Upma:

2 tbsp oil
1 cup roasted rava
1 cup quick cooking rolled oats
Tempering - 1 tsp mustard seeds, 1/2 tsp cumin seeds, pinch of hing, few curry leaves, 2 green chillies - chopped, 2 dry red chillies - broken, 1 tsp udad dal, 1 tsp chana dal, 1 tsp ginger paste, handful of peanuts
Veggies and beans - In the above picture I have used about 1/2 a chopped onion and about 1 cup frozen shelled edamame beans. Other veggies I add at times are - tomatoes, carrots, green beans, peas, potatoes and green bell pepper.
2 tsp salt or to taste
2 tsp sugar or to taste
1/4 tsp red chilli pwd or to taste
Garnishings - shredded fresh coconut, chopped cilantro, lemon wedges

Heat the oil in a kadai/wok. Add the mustard seeds, when they stop spluttering, add the rest of the tempering ingredients one by one. Roast on medium heat for 2-3 mins. Add the chopped onions and a pinch of salt. Fry till softened. Add the edamame beans and three cups of water. Add the salt, sugar and red chilli pwd. Give it all a good stir. Bring to a quick boil. Then reduce heat to medium or medium low and slowly add the roasted rava and oats, stirring constantly to prevent lumping. The rava will quick absorb the water. Cover and cook on medium low heat for 5 to 10 mins, stirring occasionally. Check and adjust seasonings if needed. Let stand for 2-3 mins before serving.

Serve hot, garnished with fresh shredded coconut, chopped cilantro and wedge of lime. Some people also top it with shev.

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