Goan Sooji Upma

Instructions

1. 1

   Roast the Rava (Sooji)

   • In a heavy-bottomed pan (kadai), dry roast the fine rava on a low-medium flame.
   • Stir continuously for 5-7 minutes until it becomes fragrant and has a sandy, free-flowing texture. Ensure it does not brown.
   • Transfer the roasted rava to a separate plate and set aside. This is the key to a fluffy, non-sticky upma.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in the same pan over medium heat.
   • Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
   • Add the halved cashew nuts and curry leaves. Fry for another 30-45 seconds until the cashews are golden and the leaves are crisp.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion, grated ginger, and slit green chilies to the pan.
   • Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Cook the Upma

   • Pour 2.5 cups of hot water into the pan. Add the salt and sugar, and stir well.
   • Bring the water to a rolling boil.
   • Reduce the heat to low. Begin pouring the roasted rava into the boiling water in a slow, steady stream with one hand, while continuously stirring with the other hand to prevent any lumps from forming.
   • Once all the rava is incorporated, mix well. Cover the pan with a lid and cook on low heat for 3-4 minutes until all the water is absorbed and the rava is cooked through.
5. 5

   Garnish and Serve

   • Turn off the heat but keep the pan covered. Let the upma rest for 5 minutes. This step allows the grains to bloom and makes the upma fluffier.
   • After resting, open the lid. Add the grated fresh coconut and lemon juice.
   • Gently fluff the upma with a fork to mix everything together.
   • Garnish with freshly chopped coriander leaves and serve hot.