RAVA - HALF CUP
firstly, dry roast ½ cup rava on low flame until it turns aromatic. keep aside
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
ONION - HALF CHOPPED
add ½ onion, 1 inch ginger, 1 chilli, slit and saute well.
TOMATO - 1 CHOPPED
now add 1 tomato and saute until tomatoes turn soft and mushy
PEAS - 2 TBSP
also add ¼ capsicum, 3 beans, ½ carrot, 2 tbsp peas and 1 tsp salt.
stir fry for 2 minutes or until veggies are cooked yet crunchy.
VANGI BATH MASALA
furthermore add ¼ tsp turmeric powder, 1 tsp vangi bath masala powder and saute until spices turn aromatic.
WATER - 1.5 CUP
pour 1½ cup water and give a good stir.
bring to a rolling boil.
RAVA - ADD SLOWLY
keeping the flame on low start adding roasted rava slowly, stirring continuously in another hand.
this helps to prevent any lumps formation
now mix continuously till the rava absorbs water
SIMMER - 5 MINUTES
cover and simmer on low flame for 5 minutes or till upma are cooked well
COCONUT - 2 TBSP
furthermore turn off the flame and add 2 tbsp coconut, 2 tbsp coriander, 1 tsp lemon juice. mix wel
READY TO EAT
finally, serve khara bath with coconut chutney, rava kesari or plain.