• Upma ravva /sooji/ semolina fine  1 cup
  • Onion 1 ,cut length wise
  • green chilies 2 to 3  ,cut length wise
  • ginger 1 small piece , chopped finely
  • Curry leaves few
  • Cashews 10 (optional)
  • ground nuts 10 (optional)
  • carrot 1 ,chopped finely (optional)
  • chana dal 2 spoons  (pachi senaga pappu)
  • urad dal 2 spoons ( minapappu)
  • mustard seeds  1tspn (avaalu)
  • oil /ghee /clarified butter/ nayyi  2 spoons.
  • water 2 cups.
  • salt as per taste.


  • In an empty bowl , dry roast the ravva / sooji in  low flame for  few minutes ..take care not to burn the ravva..keep stirring the ravva..so that it will get roasted evenly..remove the ravva to plate.
  • In a skillet heat  spoons of ghee or oil..when the oil is hot enough add chana dal, urad dal  and mustard seeds, cashews and ground nuts to it..when the mustard seeds starts popping..now add chopped onions, green chillies, curry leaves and chopped ginger n let it saute for 2 minutes in low flame…now if u add vegetables like carrot..u can go n add otherwise add 2 cups of water to this tadka/talimpu and add enough salt to it..cover the skillet n increase the flame  to medium n let the water come to  full boil
  • when the water comes to boil..check for the correctness of salt..adjust salt if necessary..now add the roasted ravva slowly into the boiling water n with the other hand keep stirring continiously while you pour the ravva into water to avoid forming of lumps.
  • Stir it well..  n cover with lid ..let it cook on midium flame for 2 minutes n reduce the stove to low flame..let it cook on low flam efor 5 minutes n off the flame.
  • Tips:-
  • We are dry roasting the ravva to remove the raw smell from the ravva n also to avoid forming of lumps .
  • Serve it with half cut lemon aside.
  • If you are serving for guests..u can add a spoon of ghee on the top of upma  before offing the flame to enhance the taste.


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