Plain Upma is a great option if you don’t have time to cut vegetables and if you don’t want to add onions. You can make this upma quickly. This is a simple, easy recipe, and the cashews add a nice crunch to the dish. Serve this plain upma as breakfast or snack. This can also be a good after-school snack for kids.
Cooking Time: 10 minutes
- 2 cups coarse rava (cream of wheat, semolina, sooji)
- 5-6 green chillies, finely chopped
- Ginger, a small piece, chopped
- 4-6 cashew nuts, broken into small pieces
- 7-8 curry leave
- Salt to taste
- 4 cups water
- 7-8 tsp vegetable oil
- 1 1/2 tsp chana dal (split bengal gram) or urad dal (black gram)
- 1/2 tsp mustard
- Roast the rava for a couple of minutes. This prevents the upma from becoming sticky. You can skip this step, if you like.
- Heat oil in a wide, shallow pan, and add mustard seeds. When the seeds start to splutter, add the green chillies, ginger, and curry leaves.
- Add the cashews and fry until golden brown.
- Add the water and salt, stir and cover. You can taste the water to check if there’s enough salt.
- When the water comes to a boil, add the rava slowly, stirring while doing so to prevent lumps from forming.
- Cover and cook on low heat for 2-3 minutes.
- Serve the plain upma hot, either plain with some ghee (clarified butter) or with chutney powder or mango pickle, chilli pickle or lime pickle.