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Instant Rava Upma with Tomato Chutney
A quick, oil‑free South Indian breakfast made with roasted semolina (rava) and a tangy tomato‑tamarind chutney. The batter is mixed with yogurt and a pinch of baking soda for fluffy, hole‑filled upma that can be prepared in minutes, perfect for busy mornings or packed lunch boxes.
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Cost Breakdown
Critical Success Points
- • Roasting the rava until golden
- • Grinding the batter to a smooth, lump‑free consistency
- • Cooking the batter on high flame until bubbles form
- • Adding baking soda for airy holes
Safety Warnings
- • Handle hot oil with care to avoid splatters.
- • Use oven mitts when handling the hot pan.
- • Allow steam to escape slowly when removing the lid to prevent burns.
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