Rava / Sooji Upma is the most favourite south Indian breakfast. All those who are not a part of this region where upma belongs to, may know only one single way of cooking it, but believe me there are so many mouth-watering variations to it.
Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a thick porridge from dry roasted semolina.
A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli or wheat semolina. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma (known as ‘Kharabath’ in Karnataka), sambhar masala or garam masala is added along with red chilli powder, instead of green chillies.
Here I am sharing Rava carrot Upma, which is my sons favourite Upma recipie and its nutritious too. This Upma with grated carrots, topped with fried cashews is a excellent way to start your day.
RAVA CARROT UPMA / CARROT SEMOLINA UPMA
Prep time: 20 min | Cooking time: 30 min | Serves: 4
- 1 cup rava / semolina / sooji
- 1 onion, finely chopped
- 1 cup grated carrot
- 2 green chillies, chopped
- A few curry leaves
- 1/4 tsp Black mustard seeds
- ½ cup brocken cashews
- 2 tsp oil
- Salt to taste
- 1 tsp Bengal gram
- 1 tsp Urad dal
- 1 tbsp ghee (optional)
- Fry semolina in 1 tsp of ghee till it turns pinkish in colour. I don’t use ghee for roasting but simply dry roast the semolina in a non-stick pan. Once the semolina is roasted keep it aside.
- Heat oil in another pan and add the mustard seeds. When mustard seeds splutter add onion, green chili, bengal gram, urad dal and curry leaves.
- Fry for few minute then add grated carrots and cashews, stir for few minutes.
- Add 2 cups of water to the pan and bring it to boil.
- Now add the semolina into the pan, mix it well and remove from heat. Cover the pan with a lid and leave it to settle for about 5-7 minutes.
- Mix the carrot upma and serve hot.