Ragi Rava upma Recipe


Servings: 2

Prep Time: 10 minutes

Cook dinner Time: 15 minutes




 substances:


 ½ cup ragi rava (or mix ¼ cup ragi flour + ¼ cup ordinary rava if ragi rava is unavailable)

 1 tablespoon oil or ghee

 ½ teaspoon mustard seeds

 ½ teaspoon cumin seeds

 1 teaspoon urad dal

 1 teaspoon chana dal

 1 green chili (finely chopped)

 1-inch ginger (grated or chopped)

 1 small onion (finely chopped)

 6–8 curry leaves

 1½ cups water

 Salt to flavor

 clean coriander leaves (for garnish)

 Lemon juice (optional)




 Commands:


1. Dry roast ragi rava:

   Warmness a pan and dry roast ragi rava on low flame for 3–4 mins until fragrant. Set apart.


2. Mood spices:

   In the identical pan, heat oil or ghee. Upload mustard seeds and allow them to splutter. Then add cumin seeds, urad dal, and chana dal. Sauté till golden.


3. Sauté aromatics:

   Upload inexperienced chili, ginger, curry leaves, and chopped onion. Sauté till onions turn soft and translucent.


4. Upload water & boil:

   Pour in 1½ cups of water and add salt. Carry to a boil.


5. Add ragi rava:

   Slowly add the roasted ragi rava, stirring constantly to prevent lumps.


6. Cook:

   Cover and cook on low flame for four–5 minutes until the water is absorbed and the upma is tender and fluffy.


7. Finish:

   Turn off the heat. Upload chopped coriander and a squeeze of lemon juice, if preferred. Mix nicely.




 Serve hot with coconut chutney or plain yogurt for a wholesome breakfast or mild dinner!




Tip: upload vegetables like carrots or peas for extra vitamins.


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Ragi

Kokila Chokkanathan

11/08/2025 08:22 AM