Ingredients:
- Rava – 1 cup
- Chopped Beetroot – ¼ cup
- Chopped onion – ¼ cup
- Slitted green chili – 2
- Curry leaves – few
- Salt – to taste
- Water – 1.5 to 2 cups
Tempering:
- Mild cooking oil – 2tblsp
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Asafetida – ½ tsp
- Split channa dhal – 1 tblsp
Procedure:
- In a heavy bottomed pan, heat some oil. Add mustard seeds, cumin seeds. Allow it to splutter.
- Later add the split channa dhal, asafetida. Saute for a while. Add chopped onions, slitted green chilies and few curry leaves. Saute for about 2-3 mins, later add the chopped beets, saute it for about 3 more mins along with some salt.
- Finally add about a cup of rava/ semolina. Saute it for about 2-3 mins. Add 1.5 -2 cups of water depends on your rava quality.( if it is too fine rava, then add 1.5 cups of water)
- Mix well without any lumps and cover it with a lid and cook it for about 10 mins under very low flame.
- After 10 mins, you will get a fluffy and light “BEETROOT UPMA”
- Enjoy hot with some green chutney or as it is.
