Method:

1. In a kadai - Dry roast rava for 3-5 mins till nice aroma rises, Do this in low medium flame...be careful dont let it brown,Set aside.Heat oil in a kadai - add the items listed under 'to temper', let it splutter.

2. Then add onions and fry for 2mins then add water along with salt and let it boil. Once it starts to bubble and boil, add rava slowly in a sprinkled manner, stirring simultaneously.Keep stirring continuously to avoid lumps, just break it with the laddle if it forms.

3. It will start to splutter at this stage, just a word of caution for first timers :) Mix well it will look more like porridge consistency but the white color of rava should have changed by now which shows rava is cooked. Then close it with a lid and cook for 5mins or till it becomes fluffy.Switch off at this stage.

My Notes:

• Water level depends purely on the consistency you want the upma to be....We like ours a bit fluffy more like idli upma consistency so added 2.5 cups if you want a more gooey upma then add 3 cups of water.
• Cooking covered absorbs the extra moisture making it fluffy.
• You can add vegetables along with this to make it wholesome and healthy.
• I add tomatoes occasionally if you like just go ahead adding it.