Thread by @anilbhatortho

#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

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

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

7. If you are afraid of getting a lumpy uppittu, add rava to the seasoning ,mix it well with extra oil & then add water
8. Tomatoes, peas, cashew, veggies , garam masala, vangibath powder are other additionals you add based on your choice
9. A hint of sugar during cooking is 👌🏼

I am sure there are so many variations n so many experts out there 🙏🏼 Hope to learn more
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