Beetroot Rava Upma | Beet semolina upam | Beet sooji 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

Beetroot rava upma

Beet semolina upma

Beet sooji upma

Healthy beetroot suji upma