RAVA - HALF CUP

firstly, dry roast ½ cup rava on low flame until it turns aromatic. keep aside

1

GHEE - 2 TBSP

in a large kadai heat 2 tbsp ghee and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 10 cashew and few curry leaves

2

ONION - HALF CHOPPED

add ½ onion, 1 inch ginger, 1 chilli, slit and saute well.

3

TOMATO - 1 CHOPPED

now add 1 tomato and saute until tomatoes turn soft and mushy

4

PEAS - 2 TBSP

also add ¼ capsicum, 3 beans, ½ carrot, 2 tbsp peas and 1 tsp salt.

5

STIR FRY

stir fry for 2 minutes or until veggies are cooked yet crunchy.

6

VANGI BATH MASALA

furthermore add ¼ tsp turmeric powder, 1 tsp vangi bath masala powder and saute until spices turn aromatic.

7

WATER - 1.5 CUP

pour 1½ cup water and give a good stir.

8

BOIL

bring to a rolling boil.

9

RAVA  - ADD SLOWLY

keeping the flame on low start adding roasted rava slowly, stirring continuously in another hand.

10

NO LUMPS

this helps to prevent any lumps formation

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PERFECT CONSISTENCY

now mix continuously till the rava absorbs water

12

SIMMER - 5 MINUTES

cover and simmer on low flame for 5 minutes or till upma are cooked well

13

COCONUT - 2 TBSP

furthermore turn off the flame and add 2 tbsp coconut, 2 tbsp coriander, 1 tsp lemon juice. mix wel

14

READY TO EAT

finally, serve khara bath with coconut chutney, rava kesari or plain.

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