Rava Uppittu

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Mysore Style CookingUppittu is a very light dish, just like porridge in the West. Indians have uppittw for breakfast, as it is easy to make and digest. It is consumed best with dosas. In this dish lime will give a much tangier taste than tomato, but both are very tasty.

  • Yield: 2 Servings


  • 1 cup semolina
  • 1 cup mixed vegetable peas, carrot, green beans, potatoes, cauliflower, chopped
  • ½ cup tomato, chopped
  • ½ lemon, juiced or ½ lime
  • 2 Tbs coconut, grated
  • ½ tsp fresh ginger, grated
  • 2 Tbs coriander leaves
  • 3 cups water
  • salt to taste
  • 4 Tbs oil
  • ½ tsp black mustard seeds
  • 2 tsp black gram dhal (skinned & split)
  • 2 tsp bengal gram dhal (split)
  • 10 curry leaves
  • 1 green chilli, chopped
  • 1 pinch asafetida
How to Make It
  1. fry semolina in a frying pan without oil until it turns golden brown. Set it aside.
  2. To prepare the tempering, heat oil in a heavy-bottomed pot. Add black mustard seeds, black gram dhal, bengal gram dhal and fry till golden brown. Now add curry leaves and chilli. Fry for a few seconds and add asafetida.
  3. Add the chopped vegetables as well as the tomato and fry for a minute. Add water, bring it to boil. Now lower the flame and slowly add semolina. When adding semolina stir gently so that no lumps are formed. Mix well and cook for another few minutes on a low flame.
  4. Add grated coconut and ginger stirring constantly and then cover with the lid. Continue to cook for another 5 minutes. Turn off the flame and add chopped coriander. Mix well.
  5. Add salt to taste. Serve hot.

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