Rawa Upma Recipe | Yummly
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Rawa Upma

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  • 1 cup sooji (fine, /rawa/cream of wheat)
  • 2 tablespoons ghee (or oil)
  • 1 teaspoon mustard seeds (/rai)
  • 1 teaspoon cumin seeds (/jeera)
  • 1 teaspoon urad dal (/husked split black gram)
  • 1 teaspoon chana dal (/husked split bengal gram)
  • 2 dry red chilies (/sukhi lal mirch, broken and deseeded)
  • 1 pinch asafoetida (/hing)
  • 50 grams onion (/pyaaz, 1 medium onion, chopped or ⅓ cup chopped onions)
  • 150 grams tomatoes (/tamatar, 2 medium to large tomatoes or ¾ cup chopped tomatoes)
  • 2 green chilies (chopped)
  • 1/2 inch ginger (/adrak, chopped or 1 tsp chopped ginger)
  • 7 curry leaves (/kadi patta, chopped)
  • 1/4 teaspoon turmeric powder (/haldi powder)
  • 1/2 teaspoon chilli powder (/lal mirch powder, can also add vangi bath powder or bisi bele bath powder)
  • 2 1/2 cups water
  • salt (as required)
  • 2 teaspoons ghee (for drizzling on top, optional)
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    1. Heat a pan or kadai first. add 1 cup rava or cream of wheat.
    2. On a low flame, begin to roast the rava. stir often while roasting the rava.
    3. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. don't brown the rava.
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