Rava Upma (South Indian Semolina Breakfast Upma)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Measure and have all ingredients ready next to the stove (mise en place).

2. 2

   Heat a heavy skillet or wide nonstick pan over medium heat and add the semolina.

3. 3

   Toast the semolina, stirring constantly, until it smells nutty and the color lightens slightly.

   Keep the heat at medium; semolina can burn quickly.

   4 min
4. 4

   Transfer the toasted semolina to a bowl and set aside.

5. 5

   Wipe the pan, return to medium heat and add the vegetable oil.

6. 6

   When oil is hot, add mustard seeds and wait until they pop.

7. 7

   Add urad dal and chana dal (if using) and fry until golden-brown, about 1 minute.

   1 min
8. 8

   Add curry leaves, green chilies and chopped ginger and sauté for 30 seconds until fragrant.

9. 9

   Add the chopped onion and sauté until translucent and soft, about 3–4 minutes.

   4 min
10. 10

    Stir in the peas (if using) and roasted cashews (if using) and cook 1 minute.

    1 min
11. 11

    Pour in the water and add salt; bring to a rolling boil.

    A vigorous boil before adding semolina prevents lumps.

    3 min
12. 12

    Reduce heat to low and slowly sprinkle the toasted semolina into the boiling water while stirring continuously with a wooden spoon or whisk.

    Sprinkling slowly and stirring prevents lumps.

13. 13

    Cover the pan with a tight lid and cook on low for 3–4 minutes, until the semolina has absorbed the water.

    4 min
14. 14

    Remove lid and gently fluff the upma with a fork or spatula to separate grains; if it's too dry, add 1–2 tablespoons warm water and mix.

15. 15

    Stir in lemon juice and chopped cilantro, taste and adjust salt, then transfer to a serving bowl.