1. Rava /wheatlets- 1 cup
2. Onion - 1/2, finely chopped
3. Tomato - 1/2, finely chopped
4. Small carrot - 1, chopped into small cubes
5. Green capiscum - 1/2 chopped into small cubes
6. Oil - 3 Tbs
7. Mustard seeds - 1 tsp
8. Ulutham Parupu/urad dhal - 1 tsp
9. Kadalai Parupu/split channa dhal - 1 tsp
10. Dried red chilli - 1
11. Thai chilli - 1
12. Cilantro - 2 sprigs, finely chopped
13. Curry leaves - 1 sprig
14. Ginger - 1/2 inch piece (I used frozen ginger which I grate directly into the kadai)
14. Boiling hot water - 3 cups
15. Salt - 1 tsp + little more to taste.
16. Butter or ghee - Optional
1. Add oil into a hot kadai.
2. Add mustard seeds, urad dhal, channa dhal and the dried red chilli. Let the mustard seeds splutter. Sautee until the urad dhal and channa dhal are evenly browned.
3. Add chopped onions and thai chilli and sautee until the onions are soft.
4. Add chopped carrots and capsicum. Cover and cook until they are almost soft but not mushy.
5. Now add the chopped cilantro and tomato and mix well.
6. Use a fine grater to grate frozen ginger into the kadai.
7. Add boiling water and then salt. Mix well. Now taste the water. It should be just right.
8. On low heat, stir the water mixture while adding the rava (with curry leaves) in a continuous flow. Continue stirring. This is important so that clumps are not formed.
9. The mixture will gradually thicken, will have absorbed all the water and will eventually leave the sides of the kadai forming a mass in the centre.
10. Add 1 or more Tbs of butter or ghee at this point and mix well.
11. Turn the heat off.
12. Cover the kadai and let the upma rest for a good 15-20 minutes before serving.
13. Serve with your favourite chutney and sambar. Tastes yummy!