Beetroot Rava Upma | Beet semolina upam | Beet sooji upma


Beetroot Rava Upma By


Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney | Type: Breakfast or Dinner

Ingredients

  • White rava - 1 cup
  • Beetroot puree - 2 cup [grate, grind to fine paste and extract the beetroot juice]
  • Onion - 1 [finely chopped]
  • Ginger grated- ½  tbsp
  • Green chilli - 1
  • Curry leaves - 1 spring
  • Coriander leaves [chopped] - 2 tbsp
  • Mustard seeds - 1 tbsp
  • Bengal gram - 1 tbsp
  • Urad dal - ½ tbsp
  • Salt to taste
  • Oil - 2 tbsp

Preparation

  • Dry roast rava
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add chopped onion sauté till light brown color then add ginger, green chilli and curry leaves and sauté gently.
  • Add 2 cups of beetroot puree and salt. When boils add roasted rave slowly and stir simultaneously so that there will be no lumps.
  • Mix well and cook for 2 minutes cut off heat
  • Then cover it for 5 minutes. Sprinkle chopped coriander leaves serve hot with coconut chutney

Note

  • Add lemon juice when serving. It will give different flavor for beetroot upma

Tip

  • Mix of beet root & butter milk can be used who likes tangy taste

Beetroot rava upma

Beetroot rava upma

Beet semolina upma

Beet semolina upma

Beet sooji upma

Beet sooji upma

Healthy beetroot suji upma

Healthy beetroot suji upma

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