INGREDIENTS
green moong dal 3 cups soaked for 2 hours
rava/ suji 2 1/2 cups
onion 2 big finely chopped
oil as needed
green chillies 6-8
ginger 2"
ghee 1 tbsp
curry leaves
fresh coriander leaves chopped little
lemon juice 1-2 tbsp
salt to taste
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp
hing little
METHOD
Heat 2 tbsp oil, add mustard seeds, once it crackles, add udad & chana dal, fry till golden, add hing, curry leaves, then chopped onion, 1"ginger, 4 green chillies finely chopped, fry well.
Boil 2 - 2 1/2 cups water in a pan, keep it ready
to the fried onion mixture, add 1 1/2 cups suji, fry well, add salt to taste, keep pouring roughly 2/3 rd of hot water, keep stirring simultaneously, so lumps don't form.
after a minute, if you find it too dry, add some more water, as some suji needs more water, depending on the thickness of suji & also how well you've fried it.
mix well, add ghee, coriander leaves, mix & remove, add lime juice to taste.
grind the dal, with rest of the chillies & ginger to a fine paste, add 1 cup suji, salt to taste, mix well.
heat a tava, grease it, pour ladleful of the batter, spread it thin, trickle some oil all around, once the underside is light brown, turn it & cook on the other side, once both sides are done, keep some upma in the centre, fold into half & serve hot with chutney of your choice.
ps- whenever you make suji/ rava upma, dry roast the suji well, this can be done before hand, cooled, then stored, as it comes handy any time you want to make upma or halwa.
when you make upma, follow the above instructions, always keep more than double boiling water ready, i.e., if you take 1 cup suji, keep at least 2 1/2 cups boiled water ready, as after tadka, frying the vegetables, add suji, fry well for a minute, then add salt to taste, then keep pouring hot water almost 2/3 rd of the quantity that you've boiled, then stir, if it is too dry, add little more, stir, see again & add some more, as thicker the suji, it takes more water. If you add double the quantity of water, boil, then add suji, then at times, it gets too sticky. So, I prefer it this way, as upma comes out well.
green moong dal 3 cups soaked for 2 hours
rava/ suji 2 1/2 cups
onion 2 big finely chopped
oil as needed
green chillies 6-8
ginger 2"
ghee 1 tbsp
curry leaves
fresh coriander leaves chopped little
lemon juice 1-2 tbsp
salt to taste
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp
hing little
METHOD
Heat 2 tbsp oil, add mustard seeds, once it crackles, add udad & chana dal, fry till golden, add hing, curry leaves, then chopped onion, 1"ginger, 4 green chillies finely chopped, fry well.
Boil 2 - 2 1/2 cups water in a pan, keep it ready
to the fried onion mixture, add 1 1/2 cups suji, fry well, add salt to taste, keep pouring roughly 2/3 rd of hot water, keep stirring simultaneously, so lumps don't form.
after a minute, if you find it too dry, add some more water, as some suji needs more water, depending on the thickness of suji & also how well you've fried it.
mix well, add ghee, coriander leaves, mix & remove, add lime juice to taste.
grind the dal, with rest of the chillies & ginger to a fine paste, add 1 cup suji, salt to taste, mix well.
heat a tava, grease it, pour ladleful of the batter, spread it thin, trickle some oil all around, once the underside is light brown, turn it & cook on the other side, once both sides are done, keep some upma in the centre, fold into half & serve hot with chutney of your choice.
ps- whenever you make suji/ rava upma, dry roast the suji well, this can be done before hand, cooled, then stored, as it comes handy any time you want to make upma or halwa.
when you make upma, follow the above instructions, always keep more than double boiling water ready, i.e., if you take 1 cup suji, keep at least 2 1/2 cups boiled water ready, as after tadka, frying the vegetables, add suji, fry well for a minute, then add salt to taste, then keep pouring hot water almost 2/3 rd of the quantity that you've boiled, then stir, if it is too dry, add little more, stir, see again & add some more, as thicker the suji, it takes more water. If you add double the quantity of water, boil, then add suji, then at times, it gets too sticky. So, I prefer it this way, as upma comes out well.
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