Rava/Vermicilli Upma

INGREDIENTS:

1. Rava - 1 cup
2. Onions - cut length wise - 1 medium sized
3. Green chillies - 1 or 2 chopped 
4. Coriander and curry leaves - for seasoning
5. Mustard seeds - for seasoning
6. Asafoetida powder -  a pinch
7. Bengal gram and urad dhal - 1 spoon each

METHOD: 

• Dry roast the rava/vermicilli in a kadai . Fry it until it turns golden brown. Even though the rava or vermicilli is roasted you have to dry roast it in kadai again. Only then the rava/vermicilli will not stick to mouth.
• Keep the roasted rava/vermicilli aside.Add 2 teaspoons of oil and add mustard seeds  .After they splutter add the bengal gram, urad dhal ,green chillies ,asafoetida powder, coriander and curry leaves. 
• Add onions and after they turn to golden brown add 2 cups of water. The water should be twice of the rava/vermicilli you measure. 1:2 is the ratio of RAVA /VERMCILLI : WATER .
• Add the roasted rava and stir well.
• Keep the stove in low flame ,add the salt needed and close it with a lid so that the steam does not escape.
• After 10 to 15 min(Rava will cook faster than vermicilli) open the lid and check if it has got cooked.
• After all the water has got drained switch off the stove and enjoy your easy upma:)
• You can squeeze half lemon to the rava upma if you like tangy taste. Squeeze it after you switch off the stove.