Well ... the title might have hinted what I intend to write here... Trust me.. I hated upma all my life but now I guess I can have it atleast once a week.
Rava / cream of wheat / cream of rice -1 cup
Ginger garlic paste -1/2 tsp
Turmeric - 1 pinch
Sambhar/rasam powder - 1 tblspn
Urad dal -1 tsp
Chana dal -1 tsp
Jeera/cumin seeds- 1 tsp
Ghee 2 tblspns
Mustard seeds 1 tsp
Curry leaves 5-6
Coriander leaves chopped 2 tblspns
Grated coconut - optional - 1/4 cup
green chilli 2
salt 2 tsp
sugar - optional 2 tsps
lemon juice 1/2 tblspn (amchur powder can also be used.)
Pour rava in a dry pan (without oil ) and fry it for 5 minutes on a low flame until rava turns slightly golden. Keep stirring as rava gets charred very soon. turn off heat and pour the contents in another vessel.
set aside 2.5 cups of water in a different vessel for heating.
Heat ghee and add mustard seeds. once they start spluttering add urad dal, chana dal and cumin seeds. once the seeds are fried add ginger garlic paste. fry for a minute. Add curry leaves, chopped onion and tomato.fry for 2 minutes. add sambhar powder, turmeric, the heated rava and mix well. fry for a minute and then add the hot water. simmer and cover it with a lid.cook for 5 minutes. add lemon juice and grated coconut on top before serving.
Rava to water ratio is 1:2
Any 2 items of cut vegetable like cabbabge,capsicum,fresh green peas,diced potato,beans carrot can also be added while frying onion for a more colourful look and healthy breakfast.
I love any dish with cucumber. Cucumber pachadi, cucumber hulela, cucmber idli, cucumber uppittu... !! my mom makes lotsa varieties with cucumer alone and I love all of them. And if Im visiting home then cucumber idli will be the breakfast item always! this time she had made it little special by cooking it in 'Haldi Paan'.
Rice 2 cups
grated coconut 1/2 shell
Soak rice for an hour or 2 and drain water and leave it for dyring on a cloth for an hour or so. once dried grind the rice to a coarse powder(rava).
The baking vessel what you see in the picture is a little misleading so let me explain that as well. We had purchased a cookware called AMC and it has a pair of bowl which can be used as an oven to bake stuff. we need to place water in one bowl and place the grater as a grill/support and then cover the set up with another bowl. we can bake cake also in the same set up.
Heat a pan and pour the peeled and grated cucumber. keep stirring it until the cucumber leaves out water and then add salt and sugar. mix the rava and grated coconut in it and keep stirring on a low flame for 10 minutes. When all the water is drained out turn off heat and keep the mixture to cool a bit say (for 5 mins). Now place the mixture onto the leaves and fold the leaves from all sides so that mixture doesn't pour out. and place it in the baking vessel. stack the filled leaves side by side and then cover the lid. cook for 15 mins. serve hot with butter/chutney.
To make Idli the ingredients remain the same. No need to heat the mixture before filling it in the leaves. It is cooked in normal idli vessel without the leaves.
keep the baking vessel ready and then mix rava and the rest of the ingredients in a pan and immediately place it in idli bowls and place it in the pan.
Cook for 20 minutes.
In the first method, the heating is done to remove the excess water from the mixture. if this is not removed then the water will drain from the leaves leaving the muddo very dry.
In the second method, the baking vessel has to be set and hot only then the ingredients are to be mixed.