By: Toshita Sahni
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Upma has many delicious varieties. If there's one version that stands out for its simplicity, popularity and wholesomeness, it's rava upma. It has a base of semolina (sooji).
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Do you often make rava upma at home? We have some quick and easy tips to ensure it turns out perfectly irresistible. Here they are:
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While making upma, several ingredients need to be added in batches. Such a vessel can help ensure they don't get burnt in the meantime.
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Roast the rava for around 5 minutes on low flame before you combine it with water. This can improve the overall texture and flavour of the upma.
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Curds or buttermilk adds a necessary hint of sourness. It also helps bind the other ingredients better and contributes to a softer mouthfeel.
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For 1 cup of rava, use 3 cups of water (and 1/2 cup of curds). If you're using buttermilk, consider 2 cups of water and 2 cups of buttermilk.
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Once your upma is almost ready, add some ghee and stir well. This will give it a good flavour and also help keep the upma free of big lumps.
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Click here for more details and a step-by-step recipe
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