Friday, January 31, 2014

Rawa Upma

#Rawa #Upma : Whenever you have to prepare a tiffin in a jiffy then this #rawaupma comes in handy. Rawa upma is one of the best quick fix tiffins. It is prepared just like Broken wheat upma which we have seen already.

Rawa Upma

Also we have already seen the preparation of Rice Upma and Kodo millet upma.
Now let me elaborate how to make rawa upma.

Ingredients :



1 Cup                                    Rawa ( Sooji )
2 Tsp                                     Salt
1/2 Tsp                                   Ghee
1                                            Onion, nicely chop
3 or 4                                     Green chilly, slit lengthwise
10 or 12                                 Curry leaves
1 Tsp                                      Ginger nicely chopped


Other nicely chopped Vegetables :
1 Tbsp                                     Carrot
1 Tbsp                                     Cabbage ( Optional )
1 Tbsp                                     Capsicum ( Optional )
1 Tbsp                                      Green Peas

To Temper :
1 Tsp                                      Mustard seeds
1 Tsp                                      Black gram ( Urad Dhal )
3 Tsp                                      Gram dhal
1 small piece                           Asafoetida ( Perungayam - Hing )
4 Tsp                                      Oil

Method :
Keep a heavy bottomed vessel or kadai on a stove on slow flame.
Add ghee and roast rawa till it gives out nice smell and becomes bright white color.
Transfer on to a plate and keep aside.

In the same kadai add oil and crackle mustard seeds.
Then add asafoetida piece and dhals. Allow the dhal to become golden color.
Now add curry leaves and green chilly.
Saute for 1/2 minute and then add onion.


Saute onion until it turns to pale pink color.
Now add cut pieces of carrots.
Keep stirring with a ladle for a minute.


Then add green peas. Saute for 1/2 minute and then add 2 cups of water and salt.
Bring it to boil on HIGH flame.


Keep the flame at High/Medium.
Add slowly the roasted rawa by left hand into boiling liquid and stirring continuously by right hand using a wooden spatula or a long spoon.
Otherwise lumps will be formed and spoil the whole preparation.
This is the crucial step to follow.

Keep stirring for 2 minutes or until the roasted rawa gets cooked.
Now keep it closed for 3 to 5 minutes.
Then again open and stir once with ladle.
Now the tasty spicy upma is ready.


Serve hot with coconut chutney or any chutney of your choice or pickle.

Note : This tip was given by Mrs Revathy Shanmugam in a cookery show on Jaya TV.
She told that the flame should be at HIGH while adding the roasted rawa into boiling water and continuously stir with a wooden spatula/long spoon.
I have been doing rawa upma ever since I started cooking some 25 years back. All these years I used to add rawa only after reducing the flame to SIM. Now after seeing her show I started doing her way and its coming out even more better and tastier!!!!






Other recipes you may like to try

  • Hover cursor over the picture to know the name of the recipe
  • Click once on the picture to take you to the post

Arisi Sundal - Rice Sundal
Rice Sundal
Varagarisi ( Kodo Millet ) Sundal
 Kodo Millet Sundal
Varagarisi Upma [ Kodo millet Upma ]
Kodo millet upma
Kuthiraivaali Upma [ Barnyard Millet Upma ]
Kuthiraivaali upma
Varagarisi Venthaya Kanji [ Kodo Millet Fenugreek Porridge ]
Kodo venthaya kanji