Answer:

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this is my answer

I am writing the recipe of upma.

1)Clean 1 cup semolina.Add it to a pan and roast on a

low to medium heat until it turns crunchy keep stirring

to prevent DISCOLOURING . We don't want the rava

to brown. If you are using double layered semolina ,then

roasting takes only a minute. When it is crunchy SET

aside to cool.

2) While you roast the rava , prepare the following:

1 Small onion {slice or fine chop}

1/2 inch ginger {1/2 or 3/4 teaspoon fine chops }

1 -2 green chillies {chopped or slice}

if u like to add vegetables you can . Ensure they are fine

chopped else they won't cook well.

3)Pour 2 tablespoons oil to a pan .When the oil becomes

hot add 1/2 teaspoon mustard SEEDS and 1/2 teaspoon

cumin seeds.

4)When the seeds splutter ,add 1 teaspoon urad dal & 1/2

teaspoon chana dal

5)add 2 tablespoons peanuts and 8 CASHEWS

6)then add 1 pinch of hing .{optional}

7)1 chopped green chilly and half teaspoon fine ginger.

Ginger is optional.

8)Add one sprig curry leaves.Fry for a minute until the

ginger turns fragrant & the curry leaves turns crisp.

9)Then add 1 Small chopped onion

10)Saute just 3-4 minutes ,until the onion turns transparent.

WATER PROPORTION

11)Pour 2 1/2 cups water and add 1/2 teaspoon salt. Mix it

well and taste the water.The water should be slightly

salty. If needed add more salt.

12) Bring the water to a rolling boil on a medium

FLAME ,then reduce the flame to low heat.

13)Pour the roasted rava in a very slow stream with one

hand and constantly stir the water with the other hand.

This incorporates the rava well to the water without

turning lumpy.

14)Stir well and check for any lumps.break up if any.Be

cautious at this moment,as it begins to splash.

15)You well see all of the water is absorbed . Then cover

and cook.

16)After 2-4 minutes , open and stir the rava upma .

17)Lastly add ghee {Optional}. Switch off and keep the pan

covered for about 5 minutes

18)ready

hope it helps

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