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Okay, there are just too many people who badmouth #uppittu. That's mostly because they don't know how to make it. I shall teach you how. 1/n
First, let's talk about how not to! Those who blame uppittu are also the ones who think it's a quick-fix concoction. If you want to eat good food, you have give it enough time, love and care.
I have seen many uppittu abominators simply adding ravé to boiling water, add some salt and dish it away as breakfast. This is not food; it's really just inedible glue made by an indolent. Don't call this uppittu; you have no right to do so.
#uppittu ( Upma if you want to be stylish😀)
The magic of Rava ( Suji) transforming to uppittu before your eyes is magic ❤️
In my personal opinion, the satiety factor of uppittu is next only to rice for a South Indian🙂
My learnings for making this humble but royal dish are
The magic of Rava ( Suji) transforming to uppittu before your eyes is magic ❤️
In my personal opinion, the satiety factor of uppittu is next only to rice for a South Indian🙂
My learnings for making this humble but royal dish are
1. Take time to roast the rava ( Bansi/ Bombay rava) to get a good texture
2. Give adequate time to roast each ingredient during initial seasoning ( mustard, dals, ginger, onion)
3. Light fry the onion till they become translucent only. Retain their juiciness. Don’t brown them
2. Give adequate time to roast each ingredient during initial seasoning ( mustard, dals, ginger, onion)
3. Light fry the onion till they become translucent only. Retain their juiciness. Don’t brown them
4. Add ghee twice , once before adding the rava to water & later when the process is done n the uppittu cooks for those couple of minutes at the end
5. Add lime juice liberally to enhance the taste
6. Rava is a sucker for oil. Don’t be shy if you need a moist plate of uppittu
5. Add lime juice liberally to enhance the taste
6. Rava is a sucker for oil. Don’t be shy if you need a moist plate of uppittu
