We Provice Recipes

          Almost all households in South India (I am not sure about the other parts) would have resorted to this item though they like it or not and whether they are good in preparing it or not.This is mainly because of the less cooking time that it takes and can easily become a complete meal. We have seen in many functions if they run out of food due to excess crowd the cooks will make this uppuma and serve fast.Rava is not easily digestible and so cant become a regular tiffin.Many I come to know find it difficult to make it perfect.I too was not able to reach the best combination of oil,water etc for many years. This is a food item best suited for bachelors. Youngsters will not have digestion problem and they can resort to it as an instant food.Many people I know love this uppuma .In some places they call this rava Bombay  Rava.

                                                                                 I am crazy about this uppuma and will ask for it in all hotels. My children are not big fans of this and I rarely prepare this at home .This is a very tasty recipe and if followed exactly will give a nice uppuma.This uppuma can be made without vegetables also.If you add vegetables you can make the item more healthy. Those who are having frozen mixed vegetables can easily add a handful.The main thing to be kept in mind while making any uppuma is that you should not be very cautious about  the quantity of oil used. If you are so then the uppuma will turn very bad like kali.

Roasted Rava -1 cup (Now all the brands of Rava we get are roasted) 

Onion -1

Green chili-4

Curry leaf-little

chopped ginger- 1 teaspoon

Coriander leaf -little

Cooking oil -4 table spoons (If mixed with ghee will be very tasty)

cut beans-3 table spoons

carrot sliced- 3 to 4 table spoons

peas -little

(If fresh vegetables are used microwave it for 4 minutes or cook separately for 10 minutes.)

Mustard seed-1 teaspoon

Broken urudh dhal-1 teaspoon

Kadalai Paruppu- 2 teaspoons

Broken cashews -1 table spoon  (optional)

curry leaf-little

                              Place a reasonably big kadai in the stove.Add 3 table spoons of cooking oil.If you like you can mix a tablespoon of ghee.Season the uppuma with the items given in to season.First add kadalai paruppu when its color changes add mustard seed then urudh dhal and then curry leaf.Now add the chopped onions and slit chilies. Add the cooked vegetables also if vegetables are used.1:3 is the ratio of water to rava. So add three cups of water and the salt needed now.Close the kadai so that the water boils fast.once the water boils add the rava equally in all sides of the kadai(In Tamil we call it thoovurathu).Sir nicely till it becomes semi solid.Now reduce the fire. Add 1 table spoon more of ghee or oil to the corners of the uppuma in the kadai and continuously stir from top to bottom even though it gets the correct consistency for 5 to 7 minutes in medium or slow fire.Rava needs this cooking time.If you switch off once it gets thick then the rava will be left uncooked.The uppuma will not catch to the bottom if oil is exact.After 8 minutes switch off the stove and add the coriander leaves if you have and serve.