"Bombay Rava Upma/ Rulav Panna Bombai Rulav Ghalnu" ... one of the most famous breakfast item served at home and at most functions, this is one item we loved to hate during childhood only to realize with age that it tops the list on healthy dishes ... you can prepare rulav panna/ upma with all three types of textured rava/ rulavu available in stores and at times I even mix them up in my own ratio and prepare the same ... I have used Bombay rava/ Bombai rulavu here with a little bit of cashew nuts added along with other seasonings and it tastes fantastic ... Yummilicious ...
** Upma or Rulav Panna as we say in Konkani is a simple delicious healthy and common dish prepared almost in every home on weekly basis or even more at times. During childhood I just hated it and always turned up my nose when amma served it, but gulped it off quickly when she raised a stern voice. I am sure many of you will agree with me that it has happened with most of you, as these are some nostalgic innocent childhood memories. It is only as we grow older with the onus shifted on us to feed the family that we realize the importance of this humble nutritious dish that we so much made fuss on.
** I have shared this simple dish many times in blog with minute changes, where at times I have used two types of rava ie. one coarse variety ie barik lapsi (kanva rulav/ bansi rava) and the other normal ones which we usually refer to as bombai rulav (bombay rava) and then sometimes I have used them as single. There are plenty of dishes shared, some which are mildly spiced while some include masala, veggies etc. I will not write more on upma as almost everybody knows about this humble dish, upma. I am sharing a common link at the bottom of this recipe where you will find all shared in the Blog.
** Here is my simple traditional recipe for "Bombay Rava Upma/ Rulav Panna Bombai Rulav Ghalnu" … my style which I learnt from my Amma …
** Ingredients :
Bombay Rava (Bombai rulavu)/ Ordinary Rava : 2 cups
Urad Dal/ Black Gram Dal : 1 tsp
Sasam/ Rai/ Mustard Seeds : 1 tsp
Cashew Nuts/ Kaju/ Kajjubi : one handful
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-6
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Hing/ Asafoetida Powder : 1 tsp
Ginger/ Alle’/Adrak : ½ inch piece grated (Optional)
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated white part only.
Salt/ namak/ meeta : to taste
Ghee/ Toop : 4-5 tblsp (I used Cow’s ghee)
Boiling Water/ Uddak/ Pani : 4 cups + more if required.
** IMPORTANT TIPS : Plain rulava panna/ upma is generally prepared with Bombay rava/ Bombai rulavu ie medium fine textured rava (NOT the chiroti/ fine variety one). This upma needs a bit more ghee while preparing for proper frying and seasoning to get perfect flavored upma. In addition, it should be cooked on low heat to prevent being cooked too fast with addition of hot water. Remember to keep required quantity of water for boiling before beginning to prepare Upma. These are a few points one needs to remember while preparing for getting perfect soft and fluffy textured rulava panna/ upma.
** Heat ghee in a thin bottomed kadai/ pan, when hot add cashew nuts and fry until the colour changes slightly, remove and keep it aside. Now add mustard seeds and when they begin to splutter add Urad dal and let fry till the color changes lightly. Now add green chillies cut lengthwise, curry leaves, hing, grated ginger and fry all together for a few minutes only. See to it that you do not burn any of the ingredients.
** Add Bombay rava and fry all together on medium heat for about 5-8 minutes or until you get a nice aroma. This step is very important to get perfect upma, so DO NOT skip it. In case, you find it too dry while frying add another tablespoon or more of ghee and continue frying. Do not burn or let rava turn brown while frying. Add salt to taste and mix well, remember, this too is important as we cannot add it later.
** Now lower the heat to minimum and make a dent in center to pour about 3 cups of the boiling water carefully as it tends to splutter if not careful. Immediately mix it all with a spatula and then immediately pour remaining boiling water while you keep mixing them all together. This step always needs to be done simultaneously, otherwise the rava will turn into a lump, and may not cook evenly, so be careful.
** Note : Always keep some extra water boiling ready aside to be added if need be. Usually it’s not needed, but sometimes if it’s old stock it absorbs more water or may not be cooked well with the mentioned amount of water, so adjust accordingly.
** Keep upma slightly thinner in consistency as it dries up fast on resting, so the addition of water actually depends upon the same. Lastly add freshly grated coconut, fried cashew nuts, mix well, cover and cook until done. This process hardly takes any time, so you have to keep all ingredients ready nearby and keen watch on the cooking while preparing upma. Remove and keep it aside covered for 5 minutes to settle and it’s done.
** "Bombay Rava Upma/ Rulav Panna Bombai Rulav Ghalnu" is done and ready to be served. Always serve Upma/ Upiittu/ Rulav Panna steaming hot with some shenvo/ sev/ farsan/ chivda/ mixture as accompaniment, it tastes wonderful. In some homes they also serve fresh curds/ any other side dish like chutney/sambar of their choice. In my hometown Mangalore, upma is at times served with sweet beaten rice/ godu povu/ buns, pova chutney etc. too as is the choice of the family.
** As mentioned elsewhere upma can be prepared in plenty of varieties ie with addition of veggies, spices, masala etc. Rava is a versatile grain that adapts well with various inclusions, so do try them out and enjoy with your family too, I have shared many in the Blog. However, the above one is the most simplest, fastest and healthiest one to be served as a breakfast item that has been followed down generations, so do make it a point to sometimes stick to simple flavored ones, its sort of good habit forming.
** Here is a common link to all “Upma” dishes posted in my Blog before. They are almost similar, with minute difference and all of them taste really wonderful, so try them out and enjoy a good health with your family and friends ….
No comments:
Post a Comment
Thanks.