Comments on: Rava Upma Recipe

By: radhika

radhika — Sat, 28 Jan 2012 02:33:11 +0000

kindly give accurate directions as far as adding sooji is concerned because a first time cook like me…adds the whole amount to the hot water in bulk…and no matter how briskly you stir/mash/smash…the lumps do not go away!!.:(..the taste was really good once I managed to pick all the lumps out.. …Thank you

I would modify the recipe to add the sooji in small amounts, on low heat and keep stirring all the way!
Thanks

By: AKSHAY

AKSHAY — Wed, 25 Jan 2012 05:26:05 +0000

Yummyyyyyyyy……my mummyyyyyyyyy cooks it for me always.
Awesome dish.

U can even mix some roasted chana dal and roasted peanuts in it.

By: jamna

jamna — Wed, 04 Jan 2012 07:16:52 +0000

thank q. GREAT &FANTASTIC

By: Ewa

Ewa — Tue, 13 Sep 2011 03:23:44 +0000

It has very little flavour because I was careful with spices. Next time I’ll add 3 chillies instead of two. I have a question regarding curry leaves. Most people seem to fry them in oil, not add at the end. Are we supposed to wait and add them at the end? They render not so much flavour in the dish.
AT ARIEN: Mushy upma means too much water. Mine was a bit too dry because I read your comment and added 2 cups water. I think 3 would be perfect. And don’t be shy with spices! Besides I find tomato unnecessary here.
Thanks for the recipe though, it is my first time making upma and it was definitely edible!

By: Preeti Tuteja

Preeti Tuteja — Tue, 06 Sep 2011 05:13:31 +0000

I like that you add tomatoes also as they give a little tangy flavour

By: vatsla

vatsla — Tue, 30 Aug 2011 11:01:13 +0000

vermicelli and rawa should be roasted or plain as available in general store

By: aruna

aruna — Sat, 20 Aug 2011 14:31:12 +0000

hey the recipe tasted well , not only well it was Fab but why only upmas with rawa ?? why cant we try out sumthing new ??

Well i dont the answer for dis but I want suggestions from u so plz try out sumthing new with rawa I am eagerly waiting 4 ur feedback

By: Madhavan

Madhavan — Fri, 05 Aug 2011 07:35:38 +0000

My mother slightly roasts the rava till it changes colour ( very slightly brown) and leaves it to cool to room temperature. No vermicilli , tomatoes or lemon juice was added. Everything was cooked as mentioned and then water was added and then the mix was boiled. Then rava was added while stirring it continuously till it thickens and appears done. The stove is put off then and the upma was kept covered to cool for about 1/2 hour. Tasted great. This would be a simpler variation of the recipe above.
The rava to water ratio is VERY critical.You might have to find it by trial and error. If I’m not mistaken it might vary depending on which Brand of rava you use ?

By: Swikarti

Swikarti — Thu, 21 Jul 2011 05:23:41 +0000

I like the receipe very much but i have a problem.. whenever i tried to make it, it was not so fluffy like i have in restaurents.. itz like over steamed rice. plz tell me how to make it perfect

By: ABHIJIT

ABHIJIT — Sun, 24 Apr 2011 17:11:48 +0000

hey To u all nice recipe n faboulice cherup`