Tomato Rava Upma Quick Recipe.
Ingredients.
- Rava 1 cup.
- 2 tbsp oil
- Urad dal ¾ tbsp
- Chana dal 1 ½ tbsp
- 1 Onion, 3 green chillies,
- Tomato chopped.
- Ginger as needed.
- Red chilli powder 1 tbsp
- Turmeric powder as needed
- Water: 3 cups
- Curry leaves and coriander as few
- mustard.
- Green peas, carrots,
- Salt as needed
- Grated coconut 3 tbsp.
Step: 1
After washing and chopping the tomato, onion, and chilli, set them aside. Without burning, dry the rava for six minutes on a low heat on a separate plate.
Step: 2
Heat a kadai or pan, and splutter mustard, urad dal, chana dal, and curry leaf. When the colour turns golden, add the onion and chilli.
Step: 3
Add the chopped tomato and saute it until it becomes tender after the onion has turned transparent. Add salt to the tomato right away.
Step: 4
And then add red chilli powder and turmeric powder. Mix thoroughly until it goes off. Add water boiling.
Step: 5
Low flame completed. Using one hand, add the roasted rava and stir with the other to make it crispy. It prevents all rava from adding, absorbing, and thickening. Cover with a lid and cook for 4 minutes on medium heat.
Step: 6
After the rava has been cooked, turn off the flame and add the coconut oil. Sprinkle coriander leaves on top.
Step: 7
Serve tomato rava upma with sugar or coconut chutney when it’s ready.
2. Wheat Rava Upma Quick Recipe.
Ingredients.
- Wheat rava 1 cup.
- 2 tbsp oil
- Urad dal ¾ tbsp
- Chana dal 1 ½ tbsp
- 1 Onion
- Ginger as needed
- Water: 3 cups
- Curry leaves – a few
- mustard.
- Green peas, carrots, and green chillies.
- Salt as needed
Step: 1
Set aside the carrot, green peas, onion, and chilli after washing and chopping them.
Step: 2
Heat oil in a cooker and add curry leaves, mustard, and urad dal. Then add the green chilli, onion, and ginger. Then add the chopped vegetables and stir thoroughly.
Step: 3
Next, add water as needed to fill and bring to a boil, then add wheat rava. The rava mixture almost becomes semi-thick due to the water absorbed.
Step: 4
Low flame It takes nine to ten minutes to set up the weight valve and one whistle. Turn off the heat and take the cooker off of the stove.
Step: 5
Once the air has been released, open the lid. Mix thoroughly, similar to a ladle.
Step: 7
When the wheat rava upma is ready, serve it with sambar.
3. Rava kichadi upma quick recipe.
Ingredients.
- Rava 1 cup.
- Water: 3 cups
- Salt as needed
- Turmeric powder as needed
To temper
- 4 tbsp oil
- Urad dal ¾ tbsp
- Chana dal 1 ½ tbsp
- 1 Onion, 3 green chillies,
- 1 Tomato
- Ginger as needed.
- Curry leaves and coriander as few
- mustard.
- Green peas a hand ful, carrots 1 or 2.
- Ghee 2 tbsp
Step: 1
After washing and chopping the tomato, carrot, onion, and green chilli, set them aside.
Step: 2
Heat a kadai or pan, and splutter mustard, urad dal, chana dal, and curry leaf. Add the onion, ginger, curry leaves, and green chilli, and sautéed onion transparent once the colour turns golden.
Step: 3
Add the chopped vegetables and tomato. Cook everything until the tomatoes are completely mushy.
Step: 4
Roast the rava for 4-5 minutes over medium heat, then add 3 cups of water to make a moist and soft kichadi. Once the water starts to boil, add it to the rava mixture.
Step: 5
Combine the salt, ghee, and turmeric powder. After the rava mixture has thoroughly absorbed the water, close the kadai and cook for 7 to 8 minutes, stirring occasionally.
Step: 6
After the kichadi has finished cooking, add the chopped coriander leaves and stir thoroughly before turning off the heat.
Step: 7
When the rava kichadi upma sambar has finished cooking, serve it.
4. Rice upma quick recipe.
Ingredients.
- Raw rice: 1 cup.
- Water: 3 cups
- Salt as needed
- Toor dal 1 tbsp
- Pepper 1 ½ tbsp powder.
- To temper
- 2 tbsp oil
- mustard. 1 tbsp
- Urad dal ¾ tbsp
- Chana dal 1 ½ tbsp
- 3 red chillies,
- Ginger as needed.
- Curry leaves as few
Step: 1
In a mixie jar, combine raw rice and toor dal and grind it coarsely, like rava. Remove to a bowl, wash thoroughly, drain the water, and set aside. Grind the pepper in batches in a small jar and set it aside.
Step: 2
Cook the urad dal, chana dal, mustard seeds, and base oil in a cooker. Once the dal has turned golden brown, add the red chillies, ginger, and curry leaves.
Step: 3
If salt is required, add water. Once the water has boiled, add the rice and dal and mix in a high flame until the rice has absorbed 80% of the water.
Step: 4
After shutting off the cooker and inserting the weight valve, cook on a low flame for 15 minutes.
Step: 5
After the air has been released, open the cooker and add the crushed powder.
Step: 6
Serve rice upma with sambar once it’s done cooking.