Beetroot Rava Upma

Name: Beetroot Rava Upma
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g rava / semolina; 1 beetroot peeled and grated; 1 onion chopped; 2 green chillies chopped; 1/2 tsp grated ginger; 1 sprig curry leaves; 1/2 tsp panch phoron / five spices (cumin,fenugreek,fennel.nigella,mustard); 1 pinch turmeic powder; To taste salt; 2 tbsp oil; 1 tsp ghee; 200 ml water

Pratima Mohanty @cook_13984189

Beetroot Rava Upma

Pratima Mohanty @cook_13984189

Saved

Ingredients

10 minutes

2 servings

100 grava / semolina
1beetroot peeled and grated
1onion chopped
2green chillies chopped
1/2 tspgrated ginger
1 sprigcurry leaves
1/2 tsppanch phoron / five spices (cumin,fenugreek,fennel.nigella,mustard)
1 pinchturmeic powder
To tastesalt
2 tbspoil
1 tspghee
200 mlwater

Saved

Steps

10 minutes

1

Heat a pan and dry roast rava for 2 minutes. Keep it aside.
2

Heat oil in a wok and add panch phoron. Once it's spluttered add chopped onion. Saute till light brown. Then add ginger, green chilli, curry leaves and and saute for few seconds.
3

Next add beetroot, turmeric powder, salt and fry it for 1 minute. Add water and cover it.
4

When water starts to boil add roasted rava slowly and stir continuously till water is absorbed. Reduce the flame and add ghee. Mix it well and turn off the flame.
5

Cover it for some time. Then transfer it to a serving plate and serve with curd, sambar or coconut chutney.