Simple Rava (Sooji) Upma / Semolina Porridge ~ Day 145

I never liked rava upma while growing up.  My favorite kinds are Arisi (rice grits) upma and semiya (vermicelli) upma.  After a while, I started liking it only when prepared in a certain way and it has to be piping hot.  I like my upma to be soft and not sticky.  Though I love vegetables, I don't care much for upma that is loaded with all kinds of vegetables.  This super simple and quick upma recipe is our favorite and we make it often.  It is simply delicious with or without onion.  I love having it with a side of lemon pickle and a tall glass of salted lassi (buttermilk).

------------------------------------------------------------------------------------------------------------------------------------

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 4

------------------------------------------------------------------------------------------------------------------------------------

Ingredients:

• Coarse Rava / Sooji / Semolina - 2 cups
• Ghee / Clarified butter - 1 tbsp
• Oil - 4 tbsp
• Mustard seeds - 1 tsp
• Urad dal - 2 tsp
• Onion - 1, large, finely chopped
• Green chilies - 4, chopped
• Ginger - 2 tbsp, finely chopped
• Asafoetida - 1/2 tsp
• Curry leaves - few
• Water - 4 cups
• Salt - to taste
• Fresh coriander leaves / Cilantro - a handful,  finely chopped

Method:

1. In a large microwave-safe bowl, mix the rava and ghee thoroughly.  Microwave for 1 minute. remove and mix well.  Microwave for another minute.  Alternatively, you can roast the rava in a deep skillet, over low flame for 2 minutes.  Set aside.
2. Heat oil in a deep skillet and splutter mustard seeds.  Add urad dal and fry until golden brown.
3. Add the chopped onion, green chilies, ginger, asafoetida, and curry leaves.  Saute until the onions turn translucent.
4. Add 4 cups of water along with salt.  Let it come to a boil.  Add the coriander leaves.
5. Reduce the heat to low and add the roasted rava gradually with one hand and keep stirring with another hand.
6. Keep stirring until all the water is absorbed.  Cover and cook for 7 to 8 minutes, stirring in between.
7. Serve hot with your choice of chutney or pickle.

Ragi-Rava Upma

Ingredients:

Rava / Sooji / Cream of Wheat - 1 cup
Ragi / Finger Millet Flour - 1/2 cup
Onion - 1 medium (chopped)
Mustard Seeds - 1 tsp
Urad Dal - 2 tsp
Green Chilies - 4 slit
Ginger - 2 tsp (chopped)
Asafetida - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil - 2 TBSP
Yogurt - 1 cup (well beaten)
Water - 2 1/2 cups

Method:

1. Roast the rava with 1 tsp of ghee or oil until golden brown in low flame.  Switch off the flame and mix in the ragi flour and roast without the heat.
2. Microwave version:  Place the rava in a microwavable plate or bowl and mix with oil or ghee and cook on high powder for a minute.  Add the ragi flour and mix well and cook for an another 30 seconds.
3. Heat oil in a pan and add mustard seeds.  After spluttering add urad dal and fry until golden brown.  
4. Add the chopped onion, green chilies, ginger, asafetida and curry leaves.  Fry until the onion is translucent.
5. Now add the water, yogurt and salt.  When the water starts boiling, add the rava-ragi mixture and mix it without any lumps.  Cover and cook for 10 minutes.
6. Serve hot with pickle or chutney of your choice.

Sooji / Rava / Cream of wheat Dhokla

Ingredients:
Sooji / Rava / Cream of Wheat - 1 cup
Ajwain / Carom Seeds - 1/8 tsp
Oil - 1TBSP
Green Chili - 2 finely chopped
Ginger - 1 tsp grated
Water - 1/2 cup
Yogurt - 1/2 cup
Turmeric Powder - 1/4 tsp
ENO Fruit Salt - 1 tsp
Salt - to taste
Spray cooking oil
For the Seasoning:
Mustard Seeds - 1 tsp
Sesame Seeds - 2 tsp
Green chilies - 3 slit or to taste
Fresh Coriander / Cilantro - chopped
Oil - 2 tsp

Method:

1.  In a medium bowl, add Sooji,  ajwain Seeds and Oil. Mix well with out any lumps.
2.  Add Salt, Green Chilies, Turmeric Powder and Ginger to the yogurt.  Mix well.
3.  Add Yogurt mixture and water to Sooji and mix.
4.  Let the batter  rest for 15-20 minutes.
5.  Slightly grease the idli mold or any deep plate. (I used mini idli mould)
6.  Bring enough water to a boil in a stock pot or pressure cooker. 
7.  Add ENO fruit salt to the batter and mix well. 
8.  Pour batter immediately into the greased plates filling only half way up and place it into the  stock pot. 
9. Cover the stock pot and steam cook the Dhokla on medium heat for 15 minutes.
10. Switch off stove and remove the Dhokla  from the stock pot. Let is cool for a few minutes.
11. For the seasoning, heat Oil in a small skillet and add mustard and sesame seeds and allow them to pop.
12. Add slit Green Chilies and let them cook for 30 – 40 seconds.
13. Sprinkle chopped Cilantro Leaves on the Dhokla and pour the seasoned oil over the top.
14. Cut Dhokla into desired shapes and serve with mint/coriander chutney.