GODHUMA RAVA UPMA | BROKEN WHEAT VEGETABLE UPMA

I don't use broken wheat at home as TH is allergic to it and hence I don't prepare Lapsi rava upma.I make regular Upma only when I am alone as he is not fond of even simple upma.Semiya upma occurs frequently in out breakfast menu when I run out of ideas and need something quick.Though he likes Kharabath I do not make on regular basis because of its ghee dosage.
I made this upma recently when my in laws were here last week.I used a finer variety of Lapsi rava as I don't like the very coarse texture of lapsi.I added lot of vegetables to upma to add nutrition to it,it is your wish to make it simple plain upma or to add some zing by adding some veggies and masala to upma.

Godhuma Rava Upma | Lapsi Upma:

(Serves 2)

Ingredients:
1 cup fine Lapsi Rawa/Broken wheat rawa
2 medium Onions,sliced
1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)
3-4 Green chillies,slit
1/4 cup grated fresh Coconut
2 tbsp chopped fresh Coriander
1/2 tsp Turmeric powder(optional)
1/2" Ginger,chopped
a sprig of Curry leaves
8-10 Cashew nuts,broken
1 tbsp Lemon juice
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
1 tbsp Ghee
Method:

• Dry roast lapsi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
• Microwave the vegetables for 2-3 mins,just par boil them.
• Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
• Add chana dal,cashew nuts and urad dal and roast until they turn golden brown.
• Add slit green chillies,chopped ginger and curry leaves and fry them until they wilt.
• Add sliced onions and fry them until they are pink in color.Add turmeric powder to it.
• Add microwaved vegetables to it and fry well.
• Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
• Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.
• Add required amount of salt to it.
• Now pour the lapsi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
• Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.
• Add ghee,coriander,grated coconut and lemon juice to it and mix well.
• Cover it and let it sit for 4-5 mins before you serve.

Serve it hot with some boondi/chips/cucumber and coconut chutney.
Notes:

1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
4. You can add extra ghee while serving it.
5. You can add 1/4 tsp of Garam masala to add extra zing to upma.Add after roasting the veggies.
6. For a Vegan version avoid ghee in the recipe.

Variations:

• Instead of Lapsi rawa you can use bansi(kesar) rawa or regular rawa and follow the same recipe.