Name: Rawa Upma recipe by Nida Saleem at BetterButter
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4
Ingredients: 1 cup fine rawa (semolina); 3 -5 tbsp ghee / butter; Few cashew nuts; 1/4 th tsp mustard seeds; Few curry leaves; 1 carrot, peeled and grated; 1 sliced onions; 3-5 green chillies slit into half; 1/2 cup fresh grated coconut; 1 tsp urad daal / moong daal; Salt as per taste

Ingredients Serving: 4

1 cup fine rawa (semolina)
3 -5 tbsp ghee / butter
Few cashew nuts
1/4 th tsp mustard seeds
Few curry leaves
1 carrot, peeled and grated
1 sliced onions
3-5 green chillies slit into half
1/2 cup fresh grated coconut
1 tsp urad daal / moong daal
Salt as per taste

Instructions

Add ghee/butter into a kadai. When hot, add mustard seeds and wait for them to crackle, then add dal, curry leaves, cashew nuts and green chillies. Add onions and saute till translucent.
Then add rawa and roast on low flame for about 3 mins.
Then add grated carrot and roast again for 2-3 minutes. Add salt.
Heat water in advance. Adding boiling water to the upma makes it lump free and grainy, so use very hot boiling water. Add water just enough to the level of upma or approximate 2 cups, it will splash so use a long wooden spoon. Mix everything and close lid. Let it cook on low flame.
Open lid and mix. Add coconut and cover the kadai. As hot water is used, rawa will cook instantly. After mixing, cover and let it cook for about 2-3 mins.
Remove in a plate and serve with extra ghee or butter on top.

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