Ingredients

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2 cups semolina (rava-medium sized),
1 1/2 cups water,
1 1/2 cup buttermilk
3-4 red chilies,
1/4 cup soaked and shelled peanuts or broken cashewnuts,
2-3 teaspoon sugar,
salt to taste,
3 teaspoon ghee(clarified butter) /oil,
2 teaspoon black gram, split (udad dal),
1/2 teaspoon asafoetida,
6-7 curry leaves,
coconut and coriander leaves for garnishing.

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Method :

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1. Using 1 tsp ghee, roast rava on medium flame till golden brown. (for 10 to 15 minutes)

2. Heat ghee/oil in a pan.

3. Add udad dal. When it turns reddish, add asafoetida, red chilies, curry leaves and peanuts or cashewnuts. Fry for some time. Add buttermilk and water.

4. When the water starts to boil, gradually add roasted rava in batches mixing after each addition, to keep from forming lumps, add salt and sugar, and keep stirring. Remove the lumps.

5. Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute. Remove lid and garnish with coconut and coriander leaves. Serve hot.

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Variation: Onion pieces, green peas, chopped tomatoes can be added for more flavor. The proportion mentioned here is for medium sized semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 2 cups water + 2 cups buttermilk