Ingredients
Lapsi rava - 1 cup
Water - 3 cups
Ginger - 1 tbsp ( grated)
Green chillies -2/3 (depending on how spicy u eat)
Curry leaves - 8/10
Ghee - 1 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Udit dal - 1/2 tsp
Chana dal - 1/2 tsp
Hing - 1/2 tsp
Coconut scrapped - 1tbsp
Cashew nuts - 4/5(broken in small pieces)
Salt to taste
Method
1. In a pan dry roast the lapsi rava for about 10 min on medium flame. See that iy doesn't burn. Take out and let it cool on a plate.
2. Add oil in the pan , when it heats up add chana dal , udit dal & mustard seeds (in this order). When the dals gets light brown and seeds splutter add hing.
3. Let the frangrance of hing spread, then add curry leaves and green chillies.
Let it fry for a minute.
4. Add the water , ginger , salt and part of scrapped coconut& cashew nuts. Let the water boil.
5. Once the water starts boiling simmer the flame and add the rava while roating the laddle in a circular fashion. . (Dont dump the rava all at once , add in a slow stream and keep moving the laddle in the water so the rava is mixed well without forming lumps)
6. Place the lid on the pan and let it cook. Lapsi rava needs a little more cooking time then normal rava.
7. Check on the upma. Once nearly done pour the ghee on top and give a final stir. Let it rest with lid on for 10 minutes.
8. Tasty upma is ready. Can be eaten with coconut chutney / sambar or just like that.
Enjoy. ...
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