Heat a pan or kadai first. add the rava 

Begin to roast the rava. stir often while roasting the rava.
the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don’t brown the rava.

Once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside. In a pan, heat ghee or oil and add mustard seeds.

When you see and hear crackling sound of mustard seeds it means they are getting fried and then add chana dal and urad dal. Fry till it begins to brown a bit.

Now add the finely chopped onions. saute the onions till they become translucent.then add the chopped green chilli, ginger and curry leaves.

Add water to this mixture also add salt as required. Stir well on a medium to high flame, heat the water and let it come to a rolling boiling. when the water comes to a rolling boil, lower the flame to it's lowest. then add the rava in 4 to 5 batches with a spoon.

Once you add the rava, stir immediately.Then again add the next batch of rava. stir again. once you added whole rawa,
quickly stir and mix very well. the rava grains absorb water and thus swell and get cooked.

Cover and allow the rava upma to steam for 2 minutes on the low flame. then switch off the flame. here the rava is cooked and the upma is ready. lastly add some coriander leaves to upma and stir it well.

Serve upma with lemon pickel or you can also add sev and carrot for garnishing