HOW TO MAKE SOFT AND SPONGY IDLI

Idly is a traditional and regular breakfast in south Indian household.

"R" prefers Dosai, so i never had any issue with the batter for making Dosa but after i started solid food for my daughter "Idli" batter has played a most important role in my weekly menu. Every time i tried different proportion to make it soft and spongy but somehow i was not satisfied (my little girl too :( ). I always thought idli will be soft and spongy only if i add more dal.

Once i went to my Aunt place, she made idli for our dinner, to my surprise my girl ate more than her usual count. Idli was so soft and spongy , i noted the proportion and from that day i never changed the proportion for our idli batter recipe.

Here it is...

Ingredients:

Idli Rice - 6 Cups
Urud Dal - 1 Cup
Fenugreek Seeds - 2 teaspoon
Salt to taste.

Method

Soak Rice , Urud dal and Fenugreek Seeds in enough water separately for 2 to 4 hours maximum.
First add Fenugreek seed sprikle some water to grind it to smooth paste.
Once done remove it and add Urud dal and grind it to smooth paste.
Then finally grind the rice separately.
Now mix all the 3 batter into one container along with required salt and mix it with hand.
Mixing with hand is must which will helps in fermentation.
Close the container and allow the batter to ferment for nearly 8 hours or overnight.
Morning you can see well raised / fermented idli batter.

Lets make idli.

1. Add some water in an idly Pot and keep it on medium flame. 
2. Oil the idli plate and gently fill the idli plate with the batter.
3. Place the idli plate inside the idly vessel and let it steam for 5-6 minutes.
4. Remove the idli from plate once it is warm otherwise it will get stick to the plate.

Serve it with Sambar or Chutney.

Aval Upma | Red Poha Recipe

Looking for simple, healthy and easy to make breakfast ? Here it is...Try this Aval Upma / Red Poha seasoned with spices.It suits as a light breakfast or as a snack.

Usually pregnant women eat 6 small meals, this recipe will serve as a good snack or as a light breakfast or dinner for them and this can be done in just 5 to 10 minutes.

Red Poha is rich in Iron, having red poha in your menu regularly will keep your hemoglobin count at its best.

Ingredients:

Red Flattened Rice / Aval - 1 cup (Thick Variety)
Grated Coconut - 1 tablespoon
Onion - 1 no.
Red Chilly - 2 no.
Mustard seeds - 1/4 teaspoon
Curry leaves - few
Salt to taste
Oil to temper.

Method:

Wash the Red Flattened Rice.
Soak it in water for 5 Minutes.

Heat a pan with oil, season it with mustard, curry leaves, red chilly and add chopped onion.
Saute the onion until it turns light golden color.

Drain the Red flattened rice and add it to the seasoning and add required salt.
Mix well and keep it in slow fire until the red flattened rice gets bit soft (just 5 minutes).

Finally add the grated coconut, mix well.
Switch off and Serve hot.

Aval Nanachathu | Sweetened Rice Flakes

It's one of the healthy and yummy recipe of Kerala Cuisine. This recipe serves as a best after school snack for your kids and it requires just 5 to 10 minutes of preparation time.
I have used beaten red rice flakes, you can substitute it with white rice flakes too, however the red one is rich in Iron content.
Also you can substitute sugar instead of Jaggery.
I like to add more milk and have it like... how we have cornflakes :), if you too prefer that way go ahead and add one more cup of milk to this recipe.

Ingredients:

Aval / Poha / Beaten Rice flakes (Red or White) - 1 Cup
Jaggery - 1/2 Cup
Fresh Grated coconut - 1/2 cup
Milk - Approximately 2 cups / To mix the Aval
Cardamon - 2 pinch
Banana - 1 no (Sliced)


Method:

Wash the Aval and drain the water completely.

Mix the Aval with Jaggery, Cardamom, Grated coconut and milk
Allow to get the aval soaked in milk for 5 to 10 minutes.

Now the Sweet Rice Flake is Ready. Serve it with Banana slices.

Beetroot Paratha

Though cooking is my passion, my blog get back seat when i held up with some other priorities in my family. Now i don't want this to happen regularly and would like to do some pre plan and schedule the post and to treat my blog bit special...Feeling happy about my new discussion and would like to hold on with it. Right now i scheduled one post per week.

Here about this week recipe....I always like to make Parathas, This Beetroot Paratha was in my mind for long and finally i tried my hands on it a month back. It's a colorful, delicious and healthy Paratha, sure your kids will like it.
And mixing beetroot with flour make it more moisture and the Paratha comes so soft and remains soft for longer time so, this is apt for lunch box also.

Ingredients:

Beetroot - 3/4 cup (grated)
Wheat Flour - 1 and 1/2 cup
Jeera - 1 teaspoon
Onion - 1 no. (chopped)
Coriander - 1 tablespoon (chopped)
Chilly powder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Oil to toast
Salt to taste

Method:

• In a shallow vessel add Wheat flour, Coriander, Jeera, Chopped onion, Chopped Coriander, Chilly powder, Garam Masala powder and salt.
• Mix all the ingredients well and keep it aside for 30 minutes, so that the beetroot will emit some moisture into the flour.
• Add enough water (take care in quantity of water because the beetroot already emits some water from it) and few teaspoon oil and knead the flour into soft dough.
• Take a small portion from dough and make a ball, roll it into flat round roti.
• If required dust dry flour while rolling.
• Heat a tawa and cook the rolled dough both the side until it is done.
• Serve it with Raita.

Green Peas Paratha | Mutter Paratha | Stuffed Peas Flat Bread

Hello Dearies! looking out for healthy breakfast option try this Green Peas Paratha...I often make Aloo Paratha, this green peas stuffed paratha i am trying and tasting it for first time, It's has a unique taste and very filling.
Try this Paratha with curd and pickle sure, you will fall in love with it...Now a days to my best i am trying to provide step wise picture, which will be helpful to beginners in cooking.

Ingredients:

Oil to temper
Jeera - 1 teaspoon
Onion - 1 big size
Peas - 1 cup
Chilly Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste

For Dough:

Wheat Flour - 2 cup
Water - as required
Oil or ghee - 1 table spoon
Salt to taste

Method:

1. If it is fresh green peas just boil and strain the water and keep it aside.
2. Incase of dried green peas, soak the peas overnight, pressure cook until done (here 2 whistle) drain the water and keep it aside.
3. Chop the onion finely.
4. In a pan heat a oil add, Jeera once it splutter add onions and saute well.

5. Next add the boiled peas, chilly powder, coriander powder and salt.
6. Mash the peas with potato masher or with wooden spatula.
7. It will attain a powdery consistency as in picture, remove from flame and keep it aside.
8. If you are adding lemon add it once you switch off the flame and mix well.

9. Take a dough, made with wheat flour, salt and water. (make it as you do for chappathi).
10. Take a small portion, round it and pat it to circle.
11. Fill the pre prepared peas masala in the dough circle, close the corners and round it to ball shape again.

12. Slightly / Smoothly roll the stuffed dough to round, thick circle by dusting wheat flour.
13. Heat a roti tawa and allow to cook the paratha's on both the side. Sprinkle ghee/oil as required.

Few Optional ingredients you can include with Peas Masala are :

Coriander - handful, finely chopped
Chilly - 1 finely chopped
Garam Masala - 1/2 teaspoon
Lemon juice - 1 teaspoon

I am sure addition of this ingredients will enhance the taste of the stuffing.

Click here to try Sattu Ka Paratha, Bhojpuri Cuisine.

Tomato Chutney / Thakkali chutney with Spongy Idly Recipe for Breakfast

I have been carving for a hot soft spongy idly with this tangy, spicy tomato chutney for past 4 day.
Lazy to grind batter, at last yesterday i grinded the idly batter.
Yeah enjoyed the breakfast :)

Tomato chutney is a simple and easy recipe. Tempering it with Nallaennai / Gingely oil makes the taste heavenly.

For you here is the recipe

Tomato Chutney:

Tomato - 4 Nos.
Onion - 4 Nos.
Curry Leaves - Few
Dry Red Chilly - 4 Nos.
Salt to taste
Gingely Oil - 1 tbsp
Mustard seeds - 1/4 tsp

Method:

Chop Onion and Tomatoes.
Heat a pan with 2 tsp of oil and add the red chilly, curry leaves, onion and tomatoes.
Saute until its cooked well.
Switch off and allow to cool.
Grind it in a mixer with salt.
Temper with Mustard seed and curry leaves.


Serve it with Idly, Dosai or Uttappam.

Check here for Idly Recipe with VadaCurry

Learn to make spicy sesame seed powder | Ellu Podi for Idli or dosai

Wheat Pancake with Pomegranate Topping

It's very simple and healthy pancake with pomegranate and cashews topping on it.
R love's it for his lunch Box or for his breakfast.
Mom use to make it with Cashews and Coconut mixed with this batter...i just twisted it with this fruit.

Ingredients:

Wheat Flour - 1 Cup
Jaggery Powder - 1/4 Cup
Cardamom powder - 2 Pinch
Cashews Chopped - 1 tbsp
Pomegranate - 1/2 Cup

Method:

In a bowl mix Wheat flour, Jaggery powder, Cardamom powder and enough water.
Make it to adai dosa batter consistency (bit thicker than dosai).
Heat a tawa and pour in the batter and spread it, like dosa making process.
In the top add the pomegranate and chopped cashews.
Once cooked flip and cook on other side for few seconds and serve hot.


You can have it with honey topping also...

Idly Vada Curry

                  Idly with Vadacurry is a popular breakfast recipe in South Indian kitchen. I recently opted to make idly with thin cotton cloth above the idly plate, which is a traditional way we can made idly without even a drop of oil for it, Its such a healthy recipe.
Vadacurry is famous gravy which is prepared with bengal gram fritters in a spicy gravy. This two recipes are made for each other combination we just love to gulp extra idlys with this combo.
Apart from Idly Vadacurry goes well with Dosai, Set Dosai, Appam and Idiyappam and so on.

Here goes the recipe

Idly

Ingredients:

Idly Rice - 4 cup
Urud Dal - 1 cup
Fenugreek seeds - 1 tsp

Wash and soak rice, dal and fenugreek for 4 to 6 hours.
Rice should be soaked in separate bowl and Dal with fenugreek in other vessel.
Grind the urud dal first with the soaked water and store it in a Container
Then Grind the Rice and pour the rice batter along with urud dal and add salt
Mix it with your hand , it is important to use your hand for mixing which helps in fermentation.
Close the container and allow the batter to sit for  8 to 10 hours to get fermentation.
If you make it in Evening the next morning you could able to see the batter gets double in size.
So always keep the batter in bigger size vessel for fermentation.
Now its time to make idly.
Keep a wet cotton cloth in the idly plate and stir the batter and pour it in the plate.
Keep the plates in idly steamer and cook until done.

VadaCurry

Ingredients

For Paruppu Urundai:
Channa dal - 1 cup
Red chilly - 2
Curry leaves  - few
Salt to taste
oil to shallow fry.

For Kuzhambu (Gravy):
Cinnamon - 1
Elachi - 1
Bay leaf - 1
Cloves - 2
onion  - 2 nos
tomatoes - 1 (Grind it)
Ginger garlic paste  - 2 tsp
Mint leaves - 1 hand full
curry leaves - few
Chilly powder - 1 tsp
coriander powder -  3 tsp
Coconut - 1/2 cup
Turmeric powder - 1/4 tsp

Method:

First grind channa dal, redchilly and curry leaves with salt to Vadai consitensy and round it to ball shape and just shallow fry.
Fry it just 1/2 way do not deep fry it. Allow to cool and scrumble but pieaces should be bit bigger.
Now keep it aside.
Grind Coconut and curry leaves and keep it aside
Keed the tomato puree and ginger garlic paste ready
Chop the onion and clean mint leaves and keep it aside.
Now heat a pan with oil and add the spices like cinnamon,Elachi, Bay leaves, cloves allow to crack.
Add Ginger garlic paste and sauté till brown and now add the onion and mint.
Once it is fried to brown add tomatoes and cook until it get mashed.
Now add chilly, turmeric and coriander powder and salt to taste.
Allow to boil and now add the coconut paste.
Once the raw smell goes simmer the stove and add the shallow fried dal pieaces.
Keep it for 5 mins so that the balls get cooked completely.
Now serve it with rice or Idli, Dosai.

Sending it to Come, Join us for Breakfast Event.

Ragi / Kezhvaragu Puttu

  

          My Paternal grandparents lived in a village in between Cutralam and Elanji border, where their food culture has the influnce of some Kerala dishes....So we use to make Parotta, idiyappam, puttu at home often...Puttu we make it with White rice, Red rice and Ragi...

Puttu made by ragi along with powdered jaggery, a banana and gratted coconut tastes yummy, also the cardamon and Ragi flavour fills our home completely...

Even though we get all the flours now in shops, i love to prepare it at home...Yes, i bought the Ragi, washed it and sundried also again slightly roasted, once cooled gave it in mill for grinding...Now i can call it home made Ragi flour...Yeah!!!

Ingredients:

Ragi Flour - 1 Cup
Grated Coconut as required.
Cardamon Powder - 1/4 tsp
Water approximately  - 1/4 Cup
Salt to taste

Method:

In a Pan add the Flour, salt and Cardamon Powder.
Heat the Water and add it to the flour bowl little by little.
Consistency should be , when you take a handful of rice and press, it should hold its shape, but when you leave it should crumble.
Take a Puttu mould and add a handful of Rice and 1 tbsp coconut like wise repeat the process till the mould gets filled.
Fill the Puttu pot with Water or if you use cooker mould fill cooker with 2 cup of water.
Fix the Puttu Mould and Steam it.
Allow to cook in slow flame until the steam escapes from top of the Puttu Mould and the aroma comes.
Switch off and open the puttu mould lid.
Gently push the puttu from the back hole in mould with a lengthy steel stick or using back of ladle

Serve it with Sugar or Jagerry and Bananna

Or you can have it with Spicy kadala curry or with any Non Veg Gravies.

Sending this recipe for Come, Join us for Breakfast Event.

Paneer Butter Masala

Paneer Butter Masala is one of the famous recipe in Indian cuisine especially we call it a Punjabi specialty.
And its a top recipe in any hotel menu list and loved by kids. Also we can call it a perfect party recipe.
Its a rich creamy gravy made with onion, tomatoes, cashews, cream and Paneer.

Paneer is gluten-free, high is protein and calcium. Paneer is the most common type of cheese used in South Asian cuisines.

I tried it for one of our special guest and it turned out so delicious...I always avoid food color so this butter masala looks yellowish without food color and with a goodness of healthy Ingredients.

Ingredients:

Paneer - 1 cup cubed
Onion - 3 nos. big (Sliced)
Tomatoes - 2 nos.
Tandoori masala - 1 tsp
Butter - 50 gm
Cashew - 50 gm
Curd - 2 tbsp. (Or Cream)
Salt to taste
Kasuri methi - 1 tsp
Ginger garlic - 2 tsp chopped
Cinnamon, cardamom - 1 pieace each
Chilly powder.
Turmeric - few pinches for color.

Method:

Soak cashew in water for an hour.
Coat Tandoori masala, salt and bit of butter in Paneer and keep it aside.
Heat a Pan with 1 tbsp. butter and add Cinnamon, cardamom .
Add the sliced onion and sauté till it turns golden brown.
Allow it to cool to room temperature and grind it to paste along with cashew nuts.
Grind the tomatoes separately and keep it aside.
Take a curd and run single pulse in mixer, so that it will get blend to gravy easily.
Now heat a pan with butter add the Onion mix and sauté well.
Add chilly powder and bit of turmeric and sauté until the raw smell goes.
Add Tomato puree and curd one by one and mix well.
Allow to cook in slow fire, close with lid and cook.
Butter oozes out and now add the paneer cubes and methi leaves.
Cover and cook for 2 to 3 minutes and turn off.

It tastes heavenly when served with any pulao or any variety roti.

Aappam - Traditional breakfast

Aappam is a traditional recipe of Gods own land, Kerala and Tamilnadu being the neighbouring state, it quite common to see people making aapam in home regularly and also here we get it in many hotels but the thing is getting aapam with good quality of coconut milk in very rare, If we get it then we have to pay high price.

Aappam being hit recipe in my home i make it often at least once in two weeks and my cousins use to ask me for batter to get packed to their home, as the un fermented batter can be kept in fridge for at least 10 days.

It is a very light breakfast that too substituting Eno instead of Soda salt will make it more healthiest recipe.

Here goes the recipe....































Ingredients:

Raw Rice - 2 cup
Boiled Rice - 2 cup (Puzhungarisi in tamil)
Fenugreek - 1 tsp
Urud Dal - 1/2 cup
Soda Salt or Eno (Fruit salt)
Salt to taste.

Method:

Soak it for minimum 4 hours
And grind the batter as of for Dosa.
Add Salt and mix it with hand and allow to ferment for 15 hours.
While making Aappam.
Take out the required amount of batter, dissolve it with water.
It should be thinner than Dosai batter consistency.
Add 1/4 tsp Soda Salt or Eno for 1 litre batter.
Mix well and use the batter after 10 mins.
Pour the batter in aappam pan and rotate it slowly so that the batter gets spreads to the pan completely.
Center portion of pan should have some batter left, which will come soft and fluffy and the outer portion
will be crispy.
Close the pan and cook untill done.
Serve it with coconut milk and sugar or with spicy curry...

Ulundhu Kali

This is very healthy recipe, preferred for breakfast...I usually make it once in a week for breakfast.
This is given to teen age girls and as a post delivery food for strengthening the bone...Its rich in calcium, protein and Iron, a very good food especially for girls/womens of all age.

Ingredients for flour:

Urud dal - 1 Kg
Moong dal - 250 gm
Red rice - 250 or 100 gm.

Spread it under the heat of sunlight for 2 days and grind it and keep it in a airtight container, it will long for months...

Ingredients for kali:

1 Cup flour
3/4 cup Jaggery (Adjust as per your sweet tooth)
Water - 3 cups
Gingely oil

Method:

First grate a jaggery or make it powder and dissolve in water.
Filter it and add it to the flour and make a batter (Dosai batter consistency)
U have to make the batter in thick bottom shallow pan/kadai.
Now keep it in stove...slow fire and stir continuously.
It will get cooked and will form as mass ...like halwa.
If required add little gingely oil...usually we add only while serving
Once it reaches halwa consistency switch off the flame.
It will still get cooked for some time even switching off in that heat it self.
Pat your hand with cold water and roll it to for a ball and coat it with gingely oil.
Serve it with oil.

Kuthiravali Ven Pongal

Method:

Wash and Soak the dal and millet for 20 Minutes.
Pressure cook the millet and dal with double the amount of water.
I kept for 3 Whistles.
In a small pan heat ghee and temper with mustard, curry leaves, jeera and pepper (Crused).
Optionally you can add bit of shredded ginger.
Also roast the cashews in the ghee.
Once the pressure is down add the tempered spices and roasted cashews, to the pongal and stir well and serve hot.

Sattu Ka Paratha

The ultimate aim of starting this blog is to learn a lot of varieties from our bloggers friends....Recently i came across so many Indian state recipes which are healthy and drool worthy....
One of that is Sattu Ka Paratha....I have seen it first in Desi Fiesta  of Majula's Blog, where she has presented it with a great spread of Bhojpuri cuisine, here i am presenting Sattu ka Paratha with addition of onion as variation.
Sattu is Roasted Gram in english and Poddu kadalai / Udacha Kadalai in Tamil.

Here goes the recipe details....

Ingredients:

Dough:
Wheat flour - 2 cup
Ajwain - 1/2 tsp
Salt - as req
Water to knead
Oil  - 4 tsp

Filling:
Roasted gram flour - 1/2 cup
Finely chopped Coriander - 1 tbsp
Finely chopped onion - 1 tbsp
Finely chopped garlic - 2 nos.
Lemon juice - from 1/2 lemon
Salt to taste
Oil - 1 tsp(Optional)


Method:

Knead a Paratha dought and rest it for 1/2 hour.
In the meanwhile mix all the ingredients which is given in the filling list.
Filling will be in the consistency of bread crumbs.
Not to add water to the filling at any case.

Take a portion of dough and make a round shape ball.
Spread it flat slightly and keep the filling in the center and close the ball.
Roll the stuffed ball gently without giving pressure and by dusting wheat flour if required.
Heat a tawa and cook the Paratha with very little oil or Ghee
Flip and cook on both the sides....Cook Parathas with remaining dough n filling in the same way.
Serve it with any Side dish.

Black Urud dal Vadai (karrupu ulundu vadai)

      This is my first post with complete platter arrangement....a perfect breakfast of Tamilnadu..

Recipe for Black Urud dal Medhu Vadai:

This is such a healthy protein packed recipe...


Ingredients:

Black urud dal(Split) - 1 cup
Onion chopped - 1 no.
Curry leaves - handful
Red chilly - 2 nos.
Salt to taste
Oil to fry.

Method:

Soak black urud dal for 1 and 1/2 an hour.
Drain the water completely and grind it in grinder along with Red chilly.
If required sprinkle water very slightly.
Finally add salt.
Once the batter is ready add Onion, curry leaves and coriander leaves.
Adding chopped ginger is optional.
The batter consistency will be like we can round it and make a ball out of it...
Heat a Pan with oil to fry.
In a plantain leaf or in a plate grease with water or bit oil and make a round flat vadai shape.
Fry it in the pan.

And this can be served with Coconut chutney...


Check here for Ven Pongal
Coconut chutney

Coconut chutney (Version 1)

   There are so many versions in making the coconut chutney, some with garlic, some with fried gram dal and the versions goes on....This is very simple with minimal / Couple of ingredients....

Ingredient:

Coconut - 1 cup  or half
Green chilly - 2
Salt to taste

To Temper:
Mustard - 1/4 tsp
Curry leaves - few

Method:

Grind the Coconut along with green chilly and salt.
Temper with mustard and curry leaves.

Easy Ragi Sweet Semiya

  This recipe is easy to make in the rush hours of Morning, Healthy breakfast to school going kids...
And they love it for sure....And for us the making time is very less, no need to stand and stir in front for stove...Just steaming...

Ingredients:

Ragi Semiya - 1 packer
Sugar - Req. Amount
Coconut grated - 1/2 cup

Method:

Soak the semiya in water for exactly 1 Minute.
Now drain the water.
Put the Semiya in Puttu Vessel (Puttu kuzhai).
Along with Coconut, as we do it for Puttu.
Close the vessel and allow it to steam.
Once cooked it will release nice aroma.
Switch off and take out the Semiya from the Vessel.
Serve it with sugar.

Idly Upma

This is one of the traditional recipe of Tamilnadu made out of left over idly's...
Easy to make breakfast with the extra left over cold idly's.
Tastes very soft, and the texture is attained by grating the cold idly in carrot grater.

Ingredients

Idly - 6 no. (Preferably cold idly's i.e., left over)
Grated coconut - 1/4 cup
Salt to taste
Oil to temper

To Temper:
Mustard - 1/4 tsp
Urud dal - 1/4 tsp
Channa dal - 1/4 tsp
Red chilly - 2
Jeera - 1/4 tsp
Curry leaves - few

Grate the idly with carrot scrapper, which will give a nice texture to the idly.
Heat a pan with oil and temper with the ingredients under " to temper".
Add idly and bit of salt and saute it well.
Now add the coconut and Saute well and switch off.
Now the Upma is ready to serve...

Khara Dosai

 This recipe doesn't require fermentation, Just need to soak the dal and rice for 2 hours...Quick tiffen variety and also so crispy and tasty...

Recipe Source:
This was the recipe i learnt from Chitvish,  where she has posted it in a social website...

Here goes the method...

Ingredients:

Rice (Idli rice variety) - 1 cup
Fenugreek seed - 1/2 tsp
Tur Dal - 1/2 cup
Red Chilly - 2
Coconut gratted - 1/2 cup
Jeera - 1/2 tsp
Salt to taste
Oil to roast...

Soak all the ingredients till Jeera for about 2 hours and grind it to Dosai batter consistency.
Add salt and spread the batter in tawa to make a crispy dosai...with bit of oil.

You can find the Chutney Recipe here

Sending this recipe to Dish it out light dinners  hosted by Preetha and by cooksjoy.

Simple Rava Upma

      I had already given the recipe for Rava upma with Vegetable added to it and with the flavor of Sambar powder in it.
And this recipe is the most simpler version of Upma, can we call it plain upma :) ...
Hope every one would have tasted it and for most of us choose this recipe on a lazy day to prepare breakfast or dinner...

 

Ingredients:

Rava - 1 cup
Salt to taste
Oil to temper
Curry leaves - few
Onion - 1 big
Dry red chilly - 2
Bengal gram - 2 tsp
Mustard - 1/4 tsp

Method;

Heat a pan and temper with mustard, curry leaves, red chilly, bengal gram in oil.
Add onion and sauté it until it turns glossy.
Add Rava, roast it and mix it well and add salt.
Now add 1 cup of water to it and stir well so that there should not be any lumps in it.
Now the Fluffy rava upma is ready.

This can be served with coconut based chutney or sambar.


Note : Adding grated coconut or nuts is optional.