An instant Rava upma mix for bachelors and working women. I have recently developed this craze for home made instant foods. This is not a new technique, it’s been followed by our elders long ago. My maternal aunt used to pack such instant food items for family picnics and for train journeys. The only difference is that they never used to store them. But we are refrigerating for our convenience. Of course we can prepare Upma in five minutes time, but still I do follow this when I’m alone..
- 6 cups semolina
- 2 cups finely chopped onions
- 9 to 10 green chillies
- 2 tbsps finely chopped ginger
- 2 tbsps finely chopped garlic
- 8 to 10 urry leaves
- 1/4cup fine chopped coriander
- 1 tbsp salt
- 1/4 cup vegetable oil
- 2 tsps mustard seeds
- 1 tsp cumin
- 2 tsp broken black gram
- 3 tsps bengal gram
Heat a heavy bottomed pan, add the chopped onions and dry fry till the onions loses its moisture.
Collect in a plate and keep it aside.
Heat oil in the same heavy bottomed pan, add the mustard seeds, allow it to splutter, next add cumin seeds, black gram, bengal gram, fry to just a golden color.
Next add the curry leaves, chillies, ginger, garlic, coriander and sauté well. Sauté till the green chilies are fried well or they have turned white.
Now add this fried onions and the semolina and salt, fry for 5 more minutes.
Put off the flame, once the mixture is cooled pack them in zipper pouches as per your requirement.
One measured mixture cup is enough for one serving.
When you want to have upma just empty one pouch into a vessel ( microwave vessel also is fine).
Add double the amount of boiling water, microwave or heat on the stove for 2 to 3 minutes.
Your upma is ready.
If I’m using microwave, I keep it for 2 minutes.
At times, I transfer the content into a Tupperware box , cook in a microwave and carry to my work place.
This instant mix comes in handy when I have guests popping in without prior information.
This method can be used with vermicelli.
Whenever I pack and refrigerate, I mention the date.