Uppittu
By Leena Hegde, Puttanamane
Uppittu is a svory dish made with rava or suji or cream of wheat or semolina as main ingredient. Roasted rava is cooked in water along with vegetables, and additional herb and spices. The dish is garnished with coriander leaves, lemon juice, and grated coconut.
Prep time
30 mins
Cook time
30 min
Cool off time
0
Total time
1 hr
Course
Breakfast
Diet
Vegan, Vegetarian
Difficulty level
Moderate
Servings
6 cups
Ingredients
-
1 cup fine rava (Bombay rava)
- 3 tablespoons oil or as required
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- 2 to 3 cups chopped vegetables – carrot, beans, green peas etc.
- 1 medium to large onion
- 2 green chillies
- 8 to 10 curry leaves
- ½ lemon
- Salt as required
- Water as required
Cookware / Utensils
-
Pan
- Spoon
- Plate
Instructions
Instructions
Preparation
- Rinse and chop all the vegetables, onion, green chillies, curry and coriander leaves.
- Grate a fresh coconut (2 tablespoons) and keep aside.
Roasting Rava
- Heat 2 tablespoons of oil in a pan on low to medium heat.
- Add 1 cup Bombay rava.
- Roast / fry rava until rava grains become fragrant while stirring continuously.
- Switch off the flame and transfer the roasted rava to a plate or a bowl and keep aside.
Making Uppittu
- In a pan, heat 1 tablespoon oil. Add the chopped onions and sauté till they become translucent.
- Then add the chopped green chillies and curry leaves. Sauté for a few seconds.
- Now add the mustard seeds and turmeric powder and mix well.
- Add chopped vegetables and mix well.
- Add water as required to cook the vegetables.
- Let the vegetables cook to a smooth texture.
- Now add 2 cups water and let it start boiling. Then lower the flame to its lowest, add the roasted rava and mix well with water.
- Add salt as required, and lemon juice. Mix well.
- Keep stirring often until rava gets cooked properly.
- Switch off the flame and add chopped coriander leaves. Mix well.
- Add grated coconut and mix well.
- Serve Uppittu hot or warm.
Step by step guide
How to make rava Uppittu
Preparation
1. Rinse and chop all the vegetables, onion, green chillies, curry and coriander leaves.
2. Grate a fresh coconut (2 tablespoons) and keep aside.
Roast Rava
3. Heat 2 tablespoons of oil in a pan on low to medium heat.
4. Add 1 cup Bombay rava.
5. Roast / fry rava until rava grains become fragrant while stirring continuously.
6. Switch off the flame and transfer the roasted rava to a plate or a bowl and keep aside.
Make Uppittu
7. In a pan, heat 1 tablespoon oil. Add the chopped onions and sauté till they become translucent.
8. Then add the chopped green chillies and curry leaves. Sauté for a few seconds.
9. Now add the mustard seeds and turmeric powder and mix well.
Optionally, you can also add 1 teaspoon split Bengal gram (kadle bele or chana dal).
10. Add chopped vegetables and mix well.
11. Add water as required to cook the vegetables.
12. Let the vegetables cook to a smooth texture.
13. Now add 2 cups water and let it start boiling. Then lower the flame to its lowest, add the roasted rava and mix well with water.
14. Add salt as required, and lemon juice. Mix well.
15. Keep stirring often until rava gets cooked properly.
16. Switch off the flame and add chopped coriander leaves. Mix well.
17. Add grated coconut and mix well.
18. Serve Uppittu hot or warm.
Notes
-
To make saatvik uppittu, you can skip adding onion.
- Any cooking oil of your choice can be used to make uppittu.
- Roasting rava: The rava has to be roasted properly and evenly to get the right texture to Uppittu. If not roasted properly the uppittu will become sticky. Roast the rava on a low or medium flame until the colour change to light golden (not brown) with a nice aroma, while stirring continuously.
- Rava and water proportion: In general, 1:2.5 is the proportion for Bombay rava to water. In this recipe, there was some water left with cooked vegetables, so I added 2 cups of water. If you are not sure, cook the vegetables separately and add along with rava to boiling 2.5 cups water.
