DRY ROAST RAVA FOR 3-5 MINS TILL YOU GET GOOD AROMA. THIS IS THE MOST IMPORTANT STEP IN ANY UPMA RECIPE. DRY ROAST RAVA INCREASES THE FLAVOUR OF UPMA. GIVES THE RESTAURANT STYLE TASTE
ADD OIL. ADD MUSTARD. WHEN IT CRACKS ADD 1 TBSP CHANNA DAL, 1/2 TSP JEERA AND 2 RED CHILLIES
ADD 2 GREEN CHILLIES AMD CURRRY LEAVES
ADD ONION. SAUTE
ADD CHOPPED CARROT, BEANS POTATO, CAPSICUM AND PEAS
ADD CHOPPED TOMATOES AND CORIANDER LEAVES
ADD 2 TSP SALT AND 6 CUPS OF WATER. BOIL THE MIXTURE
ADD ROASTED RAVA AND MIX WITHOUT LUMPS. COOK ON LOW FLAME FOR 5 MINS. CLOSE WITH A LID AND REST FOR 5 MINS
FOR CHUTNEY ADD 1/2 SHELL COCONUT PIECES, GINGER AND GREEN CHILLI IN BLENDER
ADD 2 TBSP FRIED GRAM, SALT AND HING. BLEND TO SMOOTH PASTE ADDING WATER
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