Rave Uppittu

One of the favourite south Indian recipe. Kids hate and start loving as they turn into adults. It happened with me and my sisters. We hated uppittu and was always forced to eat. Now we prepare this with love and relish it.

Ingredients:

Rave/Semolina - 3 cups

chopped onions - 2 

chopped tomatoes - 1

green chillies - 6-8

grated, coconut (optional) - 2 tbsp 

grated ginger -1/2 tsp.

curry leaves - 10

lemon -1 

mustard seeds -1/2 tsp

cumin seeds - 1 tsp

chana dal/bengal gram/kadle bele - 2 tsp. 

urad dal/black gram/uddina bele

turmeric powder 1/2 tsp.

coriander leaves - 1/2 cup

oil - 2 tbsp

salt to taste 

Directions:

1. Fry the rave for about 5-6 mins on low flame and set aside.

2. Heat oil in a deep vessel and splutter mustard and then add cumin seeds, bengal gram, black gram and let it turn light red in color.
3. Add grated ginger,curry leaves, green chillies, chopped onions and fry for 2 mins.

4. Add turmeric, tomatoes and 4 1/2 cups of water and let it boil.

5. Reduce the flame, add salt and then add the fried rave slowly with constant stirring, so that it does not form any lumps.
6. Add grated coconut and coriander and let it stand for 3 mins on low flame.

7. Squeeze lemon juice over uppittu before serving hot.

Avalakki Uppittu

Ingredients:
Avalakki/puffed rice/poha - 2 cups
Mustard - 1 tsp
Cumin/jeera - 1 tsp
Kadle Bele/Chana Dal - 2 tsp
Uddina Bele/Urad Dal - 1 tsp
Groundnuts - 1 tblsp
Green chillies - 8
Onion - 1
Red chilli powder - 1/2 tsp
Coriander leaves
Oil - 1 tblsp
Salt
Lemon - 1 


Soften Avalakki/poha
Wash avalakki in water and then let it sit for 10-15 mins.


Directions:
1. Heat oil in a pan, splutter mustard, add kadle bele, uddina bele and saute for 2 mins
2. Add groundnuts and fry until they are reddish in color or just done.




3. Add chopped onion and green chillies and fry for 3-4 mins.


4. Add turmeric, red chilli powder and salt.

5. Mix the softened avalakki into the above mixture and garnish with coriander leaves.
Adjust salt to your taste.


Enjoy avalakki uppittu for breakfast.

Vangibath Uppittu

Vangibath Uppittu
How much I hated uppittu while I was growing up. Everytime it was made, heard lot of scolding from Mom for not finishing it completely. Sometimes it was the onion we did not like, sometimes its too hot, sometimes hated the tomatoes..many reasons were given to escape eating this concrete. Yes, thats right, thats what I called it. Mom even stopped using tomatoes in it. She always made uppittu on weekends and made us eat it in front of our Dad. She knew the trick. In front of Dad, we would only whisper to her or make signs that we are done with it. Nope..she was cruel when it came to uppittu, she wanted us to finish it. She never gave up though... Now I crave for bisi bisi uppittu.
Below is her version of uppittu using the vangibath powder.

Ingredients:
Rava - 2 cups ( either whole wheat rava or the white rava)
Onion - 2
Mixed vegetables - 3 cup (cabbage, beans, peas, carrot, double beans, etc..)
Vangibath powder - 3 tsp or more according to spicy requirement
Turmeric - 1tsp
Ginger - 1/2 inch
Kadle bele - 2 tsp (Channa dal)
Curry Leaves - 10
Coriander leaves - 1 cup
Grated Coconut or powder - 1/2 cup
Green chillies - 3 (slit the chillies)
Oil - 1/2 cup
Salt to taste
Directions:
1. Roast the rava for 6-8 mins on low flame and keep aside. ( this is necessary so that it does not form lumps)
2. Take deep falt pan or pressure cooker and heat oil.
3. Add mustard and kadle bele after the mustard dances around in the pan.
4. Next add kadle bele and fry for 2 mins until it turns light red in color.
5. Add sliced onions, green chillies, ginger pieces, curry leaves and fry until onions are half done.
6. Add vegetables and fry for 5 mins.
7. Add vangibhath powder, turmeric and 5 cups of water and salt and let it come to a boil. ( Taste and let it be little saltier. The salt gets absorbed by veggies and later by rava)
8. Boil until the veggies are cooked.
9. Using a stirrer as shown in the image below, slowly add the rava and constantly keep stirring so as not to form lumps.
10. When all the rava goes in, it will almost very thick in consistency and will be difficult to use the stirrer. At this point add the coconut and coriander leaves and let it stand on low heat for 5-8 mins. Turn off the heat and let it stand for another 10 mins.
11. Serve uppittu with pickle or raita.