You know what they say For a good Chef the difficult part Is to make a simple recipe, You know why because when A dish is easy you get expose right Right… Because there is nothing really to hide The complications of the food from And “Upma” is one of such a simple dish Right…! And every where i have gone First thing people ask is, how to make good “Upma” recipe So, i will solve that problem. I have also done lots of research I have also make the recipe repeatedly This is my formula of making a good Upma it will work for you. So let’s start Rolling & Action…!! You know one thing i like about dishes from South is It is easy to trace that dish from its name For example “Upma” The primary word is “Uppu” which means salt And “Maa”, “Mavvu” “Mavvi” all these words are used for Refined flour(Maida) and whole wheat flour(Atta) “Namkeen Atta” means “Upma”, Right…! Some places in Tamil Nadu it is still called as “Uppumavu” And In all the terms whether it’s “Upma” “Uppitu”, “Uppeet”, “Uppumavu” “Upp” which means “Salt” which is very important in it So that people get to know that it looks like “Rawa” But it is Namkeen(Salty) Weather it’s “Khara bhatt” which again denotes the fact that “Saltiness” is the important communicator In the name “Upma” Ok… So, Normally, i say Cook Fearlessly and according to your own guess But this time i have scaled The “Upma” recipe to a gram Means if you want your recipe to be success Specially to those people who’s living outside “India” And missing their “Mother” Wanna eat “Upma” for breakfast So, for them it’s Best solution Add 1 medium size onion to 1 cup rawa Especially in Karnataka Where “Khara bhatt” is very famous there is one dish named “Chow Chow Bhath” That is an exclusive combination of Thats very very Karnataka in which They saffron rava which is sweet in taste And little Khara bhatt which is namkeen And a mixture of this AAA…! Where one side is sweet and the other is salty is combined Known as “Chow Chow Bhatt”… Again Purely To explain that the “Semolina” can be beautifully cook both ways You know it seems like a lots of but it actually not a lot Because 1 cup rawa will make around 5 cups of “Upma” 1 cup is equal to 165 grams Right. 165 grams Another common mistakes that all of us do is At this stage we are in a bit hurry This step should be done with patience So, Upma will come out good On a low flame cook at least For 5-6 minutes continuously While listening music Sauté it nicely If this part is wrong then Upma will also be wrong If you sauteé on a hight flame rawa will turn brown and become like “Halwa” And then you will say “Ranveer aapne bataya nahi” So, now remove rawa and keep it aside Which Rawa? “Mumbai Rawa” Mostly in South there are two types of rava made There is the “Mumbai Rava” and there is the “Godhumai Rawa” “Godhumai Rawa” is slightly toasted form of “Broken Weat”(dalia) So there “Upma” is made either from Godhumai rawa upma or from Mumbai rava upma “Mumbaikars” don’t know that their Rava is know as Mumbai rava in “Hyderabad” Upma which i am making is very basic “Upma” Essential upma down south Vegetables doesn’t Come in basic upma recipe there is vegetable upma In which you add vegetables i’m doing the basic upma So, any refined oil “Gota urad” As soon as it started to turn brown Chilli Ginger 1tsp full not more then that Kanda(onion) Pyaaj(onion) When punjabi come to Mumbai speaks like this only Pyaaj becomes kanda The proportion of water should be 3.5 times more than Rawa The idea of the Upma should be creamy And thats why you need to add enough water Now this is “Ranveer Brar’s” cheating if you want to add just add Very very little sugar thats it After one boil all the flavours will get more concentrated As a standard So, that’s why boil is necessary Second thing If we are makeing Upma by this method So there is no need to boil water Because the water is in boiling with the flavours You just wait for it to boil Hmmm…! so while you describe the flavour Flavour is very simple, Nuttiness is very important In Cereal(Dal), sweetness of onion And spiciness and freshness of curry leaves, ginger and green chilli Three things…! Nuttiness, Freshness and sweetness…! Another common problem people have is “Lumps” Guaranteed if you make with this method And slowly slowly add rava so lumps will not form Guaranteed…! Thats it…! Done…! Flame low… And now we wait Done…! There are lot of people ask that Is Semolina(suji/rawa) good for health? For that the structure of “Wheat” is very important Wheat has three parts Outer covering is known as “BRAN” Inside part which is the majority part is know as “ENDOSPERM” And last is the “GERM” That would eventually develop into the wheat plant. When you separate “Bran” And “Germ ” you get “Endosperm” you get “Semolina”(suji) Semolina is high in content Calorific(Calories) value High in “Energy” and it also has 13%-13.5% of “Protein” content Very good So most of Semolina is purely milled “Endosperm” Add lemon juice Reason of keeping big pieces of onion is because You can see that onion Juiciness of the onion should come in taste Nice chunky onion that comes in the mouth Finally chopped onion will not taste nice in Upma Lemon and ghee Coriander stems just for fragrance Now its thick So don’t worry Rava is extremely powerful its like a “Sponge” Little bit of coconut chutney and pickle Upma and pickle is a Classic combination Most Important…! Is “Aroma” and “Colour” And the fragrance of… Remember that right…! Ginger, curry leaves, green chillies, nuttiness of Lentils and cashew And most importantly the sweetness of chunky onions thats it…! Upma is ready…! Can i eat now…!