It’s a shame that I didn’t post recipe for upma under fast cooking.
My MIL taught this technique of keeping more sambar in the afternoon and prepare this (Recipe below) upma in 5 minutes for dinner and relish it with sambar. So, whenever we have a plan for going out in the evening during weekends, I prepare more sambar for lunch and prepare this for dinner.
Bombay Rava (Roasted) – 1 cup
Green chilly (chopped) – 2 (Adjust)
Curry leaves – 2 strings
Hing – 1 teaspoon
Salt – to taste
Oil – 1 tbs
Mustard seeds – 3/4 tsp
Urad dhal – 1 tsp
Heat a kadai, add oil. Once it’s hot, reduce the flame and add mustard, urad dhal and fry till golden brown. Add hing and after 5 seconds add curry leaves. Add 3 cups of water (I like upma in pongal consistency. You may reduce the water to 2 cups). Add salt. Once it starts boil, add rava slowly while mixing it with other hand. Mix continuously without stopping. Once it comes to your desire consistency, switch off and serve.
– Buy roasted rava. If you don’t get, roast in bulk and store.
– You may keep water in stove while you assemble other things and add water as mentioned in the recipe.
-If you are adding onion, better to avoid hing as they say we should not add onion and hing together.
One more recipe is here.