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4 from 1 vote

Homemade Instant Rava Upma Mix for Making Upma/ Rava Idli- Travel Food

Instant Rava Upma mix - to make instant and fussfree quick Rava upma in just 5 minutes
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Home made, Travel Food
Cuisine: South Indian Cuisine
Servings: 8 people

Ingredients

  • 3 cup Semolina / Sooji
  • 1/4 cup Cashew Nuts / Kaju chopped
  • 4 Green Chillies / Hari Mirch chopped
  • 2 tbsp Ginger / Adrak chopped
  • 20 Curry Leaves
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2.5 tsp Salt / Namak
  • 1 tsp Citric Acid/nimbu phool/taatri powdered
  • 6 Dried Red Chilli, Whole broken into pieces

Tempering/Tadka/Waghar

  • 8 tbsp Cooking Oil
  • 2 tsp Mustard Seeds / Rai *
  • 2 tsp Cumin Seeds / Sabut Jeera
  • 4 tsp Bengal gram /chana daal
  • 4 tsp White Lentils / Urad ki dal (dhuli)
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Turmeric Powder / Haldi Powder optional

Instructions

  • Heat a pan and add chopped green chilies and curry leaves,ginger and saute on low heat for about 2-3 minutes. now add the chopped coriander and keep stirring for a minute
  • Remove from the pan and keep aside.
  • Heat oil in the and add the gram daal and urad daal and stir fry till they start changing colour.(or saute for few seconds)
  • Now add mustard seeds,cumin seeds ,broken cashew pieces and asafoetida.
  • When mustard start crackling then add the broken dried red chilies, roasted green chili,ginger ,coriander mix and stir for few seconds.
  • Now add semolina and saute on low flame for 5-7 minutes.keep stirring it.
  • Switch off the flame and add salt and citric acid and mix.
  • You can also add turmeric if you wish .
  • Let it cool down completely for 5-6 hours or best rest it overnight.
  • When it cool down completely then pack in ziplock baags or in an airtight container.
  • It stays well for 2 month at room temperature and for 5 months inside the refrigerator.