UPPUMAAV

My husband likes uppumaav with coconut chutney. A combination he started to enjoy in our frequent train journeys. I like it with pazham(banana). 
Ingredients

1. 1 cup  rava(180 gms)(I have used roasted rava)
2. 1-3/4 cups water
3. 2 Tbsp chopped onions
4. 1/2 tsp mustard seeds
5. 2 green chili, seeds removed, and chopped or dried red chilis
6. 1/2 tsp julienned ginger(optional)
7. 5 to 6 curry leaves
8. 2 Tbsp. oil
9. salt to taste(1/2 tsp)

METHOD

• Even if you buy roasted rava, dry roast the rava on low heat till a pleasing aroma comes and till the rava is hot. It need not change color. Heating up the rava just before making the uppumaav makes a lot of difference.
• Heat a cheena chatti (wok)on medium-high heat, pour oil, and when hot, add mustard seeds. When it splutters, add the onions.

• Saute the onions. When the onions turn slightly brown, add the water. Cover the wok and bring the water to a boil.

                                   

• When the water starts to boil, add curry leaves. Give it a good stir. The water should boil vigorously. That is really important. Then add salt.
  
  
  
  

•  Now, add the roasted Rava(semolina) gradually. Keep stirring the mixture continuously as you add the rava. Stirring constantly avoids stubborn lumps. Also, dropping the rava from a bit of height avoids lumps.
  

          

• Once the rava has absorbed all the water. Stir well. The mixture will also be released from the sides and bottom. Turn off the stove, pat the uppumaav, and cover and keep for 10 minutes, allowing the uppumaav to settle.
• After 10 minutes, stir the uppumaav well, pat it tightly, cover, and turn the heat on low; cook for 10 minutes.
• After 10 minutes, turn off the stove and crumble the uppuma with the spatula. The uppuma is easily crumbled when it's still hot. Check for salt again. If the salt is less, add the salt while the uppumaav is still hot.

          

          

CRUMBLING THE UPPUMAAV USING THE FOOD PROCESSOR

• The uppumaav is easily crumbled when warm. If the uppumav cools down before crumbling, use the food processor to crumble it.
• Put the chopping blade in the food processor. Put 1/2 the amount of the uppumaav in the food processor. Pulse it until it is light and fluffy. Use pulses; don't turn it on for a long time.
  

          

         

NOTES

• My mother uses 1-3/4 cups water for 1 cup of rava. She makes really crumbly uppumaav. She says the secret is the lower amount of water that she uses.
• Put 1 tsp roasted channa dal or split urad dal along with the mustard seeds.
• My friend adds 1/2 cup grated carrot to the boiling water. It keeps the uppumav moist. Add it to the boiling water and then mix in the rava as usual.

       

         

         

• I bought a coarse uppuma rava, which I was unfamiliar with, but it made good uppumav anyway. The result was coarse and granulated but moist uppumaav, and there was no need to fluff it because it was granular.
  
  
  
  
  
  

NOTES

• Should I use roasted or raw rava?- Either of them can be used. But there is a difference in the texture of the uppumaav. Fried rava uppumav is more crumbly and less sticky. Raw rava is a bit more sticky and does not crumble easily.