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.
Also Read : Tried Coriander Upma? Here's A Quick Recipe For This Healthy Dish 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 .