Uppit / Upma

Uppit is easy breakfast to make in large quantities. I never liked uppit as a kid, but I think eating the breakfast available in my hostel mess, made me crave for things like uppit. As of most south Indian recipes, the taste of uppit can be altered by the addition/deletion of certain ingredients. You may add capscicum, dill leaves etc, to enhance the taste. You may also exclude vegetables mentioned below to get a different taste.



Uppit

Fry all the vegetable in oil

Add tomato to the fried vegetables

After the water evaporates, cover and rest until rava is cooked




Add coriander and freshly grated coconut and serve hot




 
Ingredients:

Rava/ Semolina – 1 cup
Water – 2.5 cups
Oil – 1-2 tbsp
Potato – 1 small
Carrot – 1 small
Beans – 8-10
Green peas – ¼ cup (optional)
Onion – 1 medium
Tomato – 2 medium
Mustard seeds – 1 tsp
Jeera / Cumin seeds - 1 tsp
Urad dal - 1 tsp
Ginger - 1/2" piece
Green chillies – 2-3
Coriander leaves – a handful (optional)
Grated fresh coconut – 2 tbsp (optional)
Salt


Method:

Roast the rava in a kadhai.You can add a tsp of oil while roasting.

Roast for around 3-4 mins until it turns slightly brown. It may take longer. Make sure you don’t burn it.  Generally color and fragrance tell you it is done.
Heat oil in a kadhai. Add mustard seeds and jeera and allow them to splutter.
Add urad dal and crushed ginger piece.
Add finely chopped onion and slit green chillis and fry until the onions are translucent.
Add finely chopped potato, carrot and beans. Add the green peas.
Cover and allow to cook for around 6-7 mins until the vegetables are almost cooked.
Add tomato and cook for another 2 mins until the tomato softens
Add the water to the kadhai.
Add salt and allow the water to boil.
Once the water has boiled, add the roasted rava and cover and cook until all the water evaporates (approximately 3-5 mins)
Once the water has evaporated, cover the kadhai and rest for around 10 mins.
Add coriander and grated coconut and serve hot. 

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Rava Dosa

Rava Dosa is like my favorite INSTANT food. It is instant in the real sense. It is truly an example of Indian fast food.

I have it for breakfast, or as a snack in the evenings or as a light dinner at times. 

I've personally struggled to get the right texture. It took a fair number of attempts to nail down the ratio of the ingredients. But once that was achieved, this is a winner every single time. 

Rava Dosa is a crispy crepe made using very humble ingredients - rava or fine semolina, Rice flour, All purpose flour, yogurt or curd, salt and lots of water. All the other mentioned ingredients are optional, but I recommend adding them as they enhance the flavour.

Coconut chutney usually accompanies a Rava Dosa. Sometimes, it is accompanied by Potato Bhaji. Frankly, I can have it just plain. I don't need accompaniments, it tastes awesome just as is.

Some pointers to get it perfect:

• Use a good tava or griddle. By good, I mean it should be even and flat, not bulging or concave. Non stick works the best. 
• Don't skimp on the oil. Rava Dosa needs sufficient oil to become crisp and not stick to the tava / griddle. Oil the tava and spread it well so the whole thing is coated in oil.
• The tava / griddle should be very hot while pouring the batter on to it to get those nice holes on the Rava Dosa. Lower the heat thereafter and continue to cook until it crisps up. I usually crank up the heat after one Rava Dosa is ready and removed to the plate and wait for 30 secs for the tava to heat up again before pouring on the batter for the next one.

Batter should be the consistency of buttermilk

Throw spoonfuls of batter on the tava

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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If you liked this, you may also like:

• Instant Ragi Dosa - Instant dosa made from ragi flour (finger millet flour). Super healthy.
• Instant Wholewheat Dosa - Instant dosa / savory pancake made with whole wheat flour.
• Mysore Masala Dosa - Masala dosa with a spicy garlic chutney.
• Adai / Bele Dosa / Lentil Pancake - Dosa made with mixed lentils
• Neer Dosa - Super thin dosa (pancake) from Mangalore / Udupi.

Rava Dosa

Rava Dosa is an instant crisp crepe made with fine semolina and rice flour. It is a popular breakfast in South India.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                5-6 Dosa

Ingredients

1 cup Semolina / Chiroti Rava / Bombay Rava / Sooji
0.5 cup Rice Flour
0.25 cup All Purpose Flour / Maida
1-2 Tbsp Yogurt / Curd
3 cups Water
2 tbsp chopped Green Chillis 
2 tbsp chopped Coriander Leaves
2 tbsp chopped Onion (Optional)
5-6 Peppercorns
1 tsp Cumin Seeds / Jeera 
6-8 Curry Leaves 
Salt to taste
Oil to fry

Method:

Mix rava, rice flour, flour, curd and water. The consistency of the batter must be like thin buttermilk. In case the batter is thick add more water and if it is too thin, add a little more rava.
Add salt to taste. Add the onion, chillis, coriander, peppercorns, cumin seeds and curry leaves. These are optional and can be skipped.
Allow to rest for half an hour.
Grease and heat the tava (girdle)
Mix the batter once again as all the ingredients would have settled at the bottom.
Pour on the tava using a ladle. It is more like throw. Do not try to pour batter to cover the tiny holes in the dosa, the dosa is supposed to have holes.
Do not try to spread the dosa like regular dosa.
Keep the stove on a low-medium flame.
Spoon oil on the dosa. Be a little generous if you want it crispy.
Rava dosa isn't flipped generally, so let it remain on the tava until it cooks completely.
Generally once it is cooked, the dosa will rise slightly at the edges making it easier to remove from the tava.
Serve hot with chutney.

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