Roasted upma rava combines especially well with buttermilk and tadka seasoning in this sensational upma breakfast of summer months. Almost any type or combination of upma ravas -like suji, semolina, broken wheat and rice rava can be used for this recipe, but the roasted varieties like this special upma rava from India provides the best texture for the dish. Silky, tangy and tasty – buttermilk upma is an acquired delight.
Roasted upma rava, Homemade Buttermilk, Urad Dal, Chana Dal and Curry Leaves
Recipe:
Take in a cup and mix:
Roasted Upma Rava – one cup
Buttermilk – one and half cups (homemade from Indian yogurt suits this recipe)
Water – one and half cups
Roasted cashews or peanuts – quarter cup
Salt – quarter teaspoon or to taste
In a wide skillet, heat and toast:
One tablespoon of ghee or oil
Add a teaspoon each – chana dal, urad dal, , broken red chilli pieces and curry leaves, in the order mentioned. Toast to golden color. Dals add crunchy bite and curry leaves bring an unforgettable aroma to the upma. I usually add one finely chopped green chilli along with curry leaves etc. Adds more flavor.
Add and cook:
Reduce the heat to medium low and add the upma rava-buttermilk-water mixture to the skillet, continuously stirring. Cover and cook until the water is absorbed and the rava becomes fluffy. Serve warm with chutney/spicy powders, or with a teaspoon of honey/sugar sprinkled on the top for that delightful sweet, tangy taste.
Buttermilk Upma with Cashews and Pappula Podi
Roasted Upma Rava: Purchased from Indian grocery Shops
If you are going to prepare this buttermilk upma with other varieties of rice/wheat ravas – first roast them to golden color – for easy mixing, cooking and for great taste.
