Beetroot Rava Upma


Beetroot Rava Upma


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney | Type: Breakfast or Dinner

Ingredients

  • White rava - 1 cup
  • Beetroot puree - 2 cup [grate, grind to fine paste and extract the beetroot juice]
  • Onion - 1 [finely chopped]
  • Ginger grated- ½  tbsp
  • Green chilli - 1
  • Curry leaves - 1 spring
  • Coriander leaves [chopped] - 2 tbsp
  • Mustard seeds - 1 tbsp
  • Bengal gram - 1 tbsp
  • Urad dal - ½ tbsp
  • Salt to taste
  • Oil - 2 tbsp

Preparation

  • Dry roast rava
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion sauté till light brown color then add ginger, green chilli and curry leaves and sauté gently.
  • Add 2 cups of beetroot puree and salt. When boils add roasted rave slowly and stir simultaneously so that there will be no lumps.
  • Mix well and cook for 2 minutes cut off heat
  • Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot with coconut chutney

Note

  • Add lemon juice when serving. It will give different flavor for beetroot upma

Tip

  • Mix of beet root & butter milk can be used who likes tangy taste

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