Method

Dry-roast rava: In a wide, heavy pan over medium heat, add the rava without oil. Roast, stirring continuously, for 4–5 minutes until it turns slightly golden and smells fragrant and nutty. Remove and set aside. Bring the measured water to a boil in a separate pot or kettle.
About 8 min
Tip: Roasting the rava is essential — it removes the raw starch flavour and prevents the upma from becoming gluey.
Build the tempering: In the same wide pan, heat oil over medium-high heat. Add mustard seeds and let them pop. Add urad dal and chana dal — fry until golden. Add cashews and fry until lightly browned. Add dried red chillies and curry leaves (stand back, they will splutter). Add onion, green chilli, and ginger. Cook until onion is translucent, about 4 minutes. Add salt.
About 8 min
Tip: The tempering — especially the mustard seeds, curry leaves, and golden dals — creates the aromatic base that makes upma genuinely delicious.
Add rava and water: Pour the boiling water into the pan. Stir immediately to prevent lumps. Add the dry-roasted rava in a steady stream, stirring constantly. Reduce heat to low. Cover and cook for 3–4 minutes, stirring once halfway, until all water is absorbed and the upma looks fluffy and dry (not mushy or wet). Squeeze lime juice over the top and toss. Garnish with fresh coriander. Serve hot.
About 7 min
Tip: Use boiling water, not cold. Cold water leads to lumpy upma. The boiling water hydrates the rava instantly and evenly.

Nutrition per serving (estimate)

Contains: gluten