How to make perfect and fluffy Rava Upma: Upma is not only healthy in eating but it is also very simple dish in making. Many people complain that they become sticky do not become granulated. In such a situation, today we will tell what not to do to make a Upma.
Common errors in making Rava Upma: South Indian breakfast not only Idli-Dosa, but also comes the name of Upma. Upma is not only eaten in South India, but in North India too, it is very much liked in taste to health perpaz. If you are looking for a light and early breakfast, then you once included in your diet. Eating upma is healthy, but it is not easy to become perfect. Many people complain that this granular does not feed, but becomes more wet, sticky and kernels. Actually, the granular-feeding of the upma depends on the right amount or proportion of water and semolina. But many people do not know about it, as well, while making it, people make some small mistakes, which does not make a feeding.
The right amount of water is the real secret
The correct amount of water is necessary to make the upma granulated and delicious. Explain that if you use a cup of semolina, use 2 to 2.5 cups of water. If you add more water than this, the upma will be sticky and wet. At the same time, adding less water will cause dry and rawness.
Also read- Hema Malini loves very much South Indian Upma, how to make know
Fry the semolina well
It is very important to fry the semolina well to make feeding and feeding. Fry the semolina until it becomes aromatic and golden. The kernels are formed as soon as the half -baked or raw swollen water is added.
The right way to pour water in the upma
The only way to pour water in the upma is that the water is always boiling and mix it slowly in semolina. During this time, keep stirring it continuously with a spoon, so that the kernels do not form and not all stick together.
Also read- This tomato rava upma is perfect for breakfast in the morning, become quick and full of health
Delicious upma will be made from Tadka
In oil or ghee, rye, curry leaf, ginger, green chilli and onion temper gives a good flavor to the upma. In addition to the tempering, you can also roast green vegetables like carrots, peas, corn and beans. This is a special trick to make healthy and tasty upma.
Steam is necessary
When the upma is cooked, do not serve it to eat immediately, cover it with the lead and then turn off 2-3 minutes and let it cook. This makes the upma ripen in steam and makes the feeding and soft.