Suji Upma with carrots

Ingredients

• 3/4 cup Rava (Sooji/Semolina)
• 1/4 teaspoon Mustard Seeds
• 1 pinch Asafoetida
• 1-2 sprigs Curry Leaves
• 1 medium Onion, finely chopped
• 1/2 teaspoon grated Ginger
• 3 tablespoons Carrot, finely chopped
• 2 tablespoons finely chopped Coriander Leaves
• 1 teaspoon Lemon Juice
• Salt to taste
• 2 tablespoon Ghee(Clarified Butter)
• 1 1/2 cups Water

Method

Step 1

Roast suji in a kadhai on low flame until it turns light brown (roughly for 5min), stirring continuously. When done, transfer to a plate.

Step 2

Heat 2 tablespoons ghee in the same kadhai over medium flame.

Step 3

Add mustard seeds. When they begin to splutter, add asafoetida and curry leaves.

Step 4

Add chopped onion, grated ginger and sauté for 1-2 minutes until onion becomes translucent.

Step 5

Add chopped carrot, and other vegetables, if any, and salt. Sauté for 2-3 minutes. Mix well.

Step 6

Add water and bring the mixture to boil, it will take around 2-3 minutes.

Step 7

Add roasted rava and lemon juice; mix well. Stir continuously to avoid lumps.

Step 8

Cover it with a lid and cook on low flame until mixture turns thick, stir at regular intervals.

Step 9

Turn off heat. Add coriander leaves, mix well and transfer rava upma with carrots to a serving plate.

Serving Size 37.8g

Nutritional Information

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Tip:

• You can also add boiled vegetables of your choice in above recipe and make it healthier.
• Roast rava properly over low flame until light brown in color otherwise it will turn sticky after cooking.

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