Science, asked by gskgoud123, 5 months ago

write the process of upma​

Answers

Answered by brijeshsingh78
2

Answer:

this answer is correct.

Explanation:

I hope this is a correct and cook Upma try it .

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Answered by Anonymous
3

Answer:

Step-by-step photos

Preparation for rava upma

1. If using pre-roasted rava, skip this step. Clean and dry roast 1 cup semolina (bombay rava) on a low to medium heat until it turns crunchy. Keep stirring to prevent discoloring. When it is crunchy set aside to cool. While you roast the rava, prepare the following:

1 small onion (slice or fine chop)

½ inch ginger (½ to ¾ teaspoon fine chopped)

1 to 2 green chilies (chopped or sliced).

If you like to add vegetables you may add ¼ cup green peas, ¼ cup fine chopped carrots and 2 French beans. Ensure they are fine chopped else they won’t cook well.

roasting rava

2. Pour 2 tablespoons oil to a pan and heat it. Add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds (Jeera, optional).

popping cumin mustard in oil

3. When the seeds splutter, add 1 teaspoon urad dal, 1½ teaspoon chana dal, 2 tablespoons peanuts and 8 cashews (split). You can use either peanuts or cashews alone. Saute on a medium heat until golden. Then add 1 pinch of hing (optional).

adding dal nuts to oil to make rava upma

4. Next goes in 1 to 2 chopped green chilies, half teaspoon fine chopped ginger and 1 sprig curry leaves. Ginger is optional. Fry for a minute until the ginger turns fragrant.

adding green chilies curry leaves to make upma recipe

5. Then add 1 chopped onion.

adding onions to fry

6.Saute just for 3 to 4 mins or until the onions turn transparent.

Optional: If using veggies, you can add green peas, carrots & french beans. Cover and cook on a low heat until the veggies turn slightly tender.

frying onions till transparent to make upma

Water proportion

7. Pour 2½ cups water and add ½ teaspoon salt. Mix it well and taste the water. The water should be slightly salty. If needed add more salt. When we make this in small quantities, rava usually absorbs upto 3 times its quantity.

When you make in large quantity, it can be reduced to 2 ½ times. With these measurements the texture turns out to be fluffy and not sticky or mushy when it cools down.

pouring water then salt to make rava upma

8. When the water begins to boil, reduce the flame to medium heat.

boiling water for making rava upma

How to make upma

9. Pour the roasted rava in a slow stream with one hand and constantly stir it in the water with the other hand. This incorporates the rava well to the water without turning lumpy. (check video if you are a beginner).

Pouring rava to boiling water for rava upma recipe

10. Quickly reduce the flame to low, stir and check for any lumps. Break up if any. Be cautious at this moment, as it begins to splash.

breaking lumps in upma

11. Cover and lower the flame.

cook covered for a while

12. After 2 to 4 mins, open and stir the rava upma. You can also add fresh grated coconut if you like. Switch off and keep the pan covered for about 5 mins. You can add your favorite toppings like lemon juice, podi or ghee.

stir the upma to fluff up well

Serve upma with PEANUT PODI, FLAXSEED PODI, chutney, pickle, papad or sambar.

rava upma

Explanation:

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