Rava Upma / Rave Uppittu / Kesaribath / ಉಪ್ಪಿಟ್ಟು ಕೇಸರಿಭಾತ್

Uppittu and Kesaribath is a very popular combination in Karnataka, commonly made for breakfast. Since both of them use the same basic ingredient namely semolina/rava, it is prepared together. kesaribath is also prepared for naivedya/prasad for many festivals and pooja. These dishes can be made in no time, so often used as quick fix when you have unexpected guests at home :)

Rava/Semolina: the upma/kesaribath rava is made from wheat grains. there are 2 kinds available in the market. one is coarse, another fine. For upma either one will do. kesaribath is always made using the fine semolina. Next is the rava to water ratio. Usually coarse sooji needs more water compared to fine sooji. I generally use rava:water in ratio of 1:3.5 for both types of rava. Adding this much water makes the mixture pretty much like a porridge/ganji but you can just keep it on the stove for a few more minutes till the extra water is evaporated. It may seem like a lot of water for the rava but it ensures that rava is cooked well, there are no lumps of uncooked sooji in the pan!!! Also by using lot more water you can cut down the use of oil/ghee :)

Servings: I cup sooji makes 2 servings of upma and 4 servings of kesaribath.

Ingredients:for upma

1 cup - rava/semolina / sooji/ ರವೆ (coarse or fine rava)
3 1/2 cups - water /ನೀರು
2-3 onions / ಈರುಳ್ಳಿ
5-7 Green chillies / ಹಸಿರುಮೆಣಸಿನಕಾಯಿ (slit them)
few sprigs Coriander leaves / ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು
few Curry leaves / ಕರಿಬೇವು ಸೊಪ್ಪು
1 fist full Grated Coconut /ಕಾಯಿ ತುರಿ / ಕೊಬ್ಬರಿ(optional)
small piece ginger / ಶುಂಠಿ
1-2 tbsp Ghee / ತುಪ್ಪ
½ tsp Turmeric /ಅರಿಶಿನ
lemon juice / ನಿಂಬೆ ರಸ to taste
1 tsp - salt / ಉಪ್ಪು to taste

Seasoning / ಒಗ್ಗರಣೆ
2 tbsp Oil / ಎಣ್ಣೆ, 1/2 tsp Mustard seeds /ಸಾಸಿವೆ, Asafoetida/ Hing / ಇಂಗು, 1 tsp Chana Dal / ಕಡಲೆಬೇಳೆ, 1 tsp Urad Dal / ಉದ್ದಿನಬೇಳೆ

Method:

Heat a pan on medium flame, add a spoon of oil and add the semolina. Roast it nicely till it is fragrant and turns a light brown shade. take care not to burn the rava.this takes around 8-10 minutes. then remove from stove, put it on a plate/paper and set it aside.

Heat a wide bottom pan/kadai on medium flame. It better to use a pan which has lid. make the seasoning first. add oil, mustard, hing, chanadal and urad dal. once they start spluttering, add green chillies and chopped onion. Stir them till onion is cooked, 3-5 minutes. now add salt, turmeric powder, chopped ginger, curry leaves and cilantro. Add 3 1/2 cups water to this. add 1-2 spoons ghee. mix well and let the water come to a boil.

Once the water boils, maintain a medium flame. Add the roasted rava slowly into the water while stirring it continuously. after adding all the rava, the mixture will be watery/ porridge like consistency. cover with a lid and let is cook for 3-5 minutes. The rava absorbs all the water and gets cooked. after 5 minutes, open the lid and stir the mixture. If its still watery leave it for a few more minutes. Once you get the desired consistency, switch off the stove.Add a dash of lime juice and mix well. Now upma is ready to be served. It is usually served hot along with some chutney powder and a dollop of ghee.
-------------------------------------------------------------------------------------
Ingredients:for kesaribhath

1 cup - rava/semolina / sooji/ ರವೆ (fine rava)
3 1/2 cups - water /ನೀರು
4 tbsp - Ghee / ತುಪ್ಪ
3/4 cup - Sugar / ಸಕ್ಕರೆ
a pinch - Cardamom powder /ಏಲಕ್ಕಿ ಪುಡಿ
few strands - saffron /ಕೇಸರಿ (or any food color)
1/4 cup - grated dessicated coconut / ಕೊಬ್ಬರಿ ತುರಿ (optional)
Raisins, Cashews fried in ghee/ ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ - ತುಪ್ಪದಲ್ಲಿ ಕರಿಯಿರಿ

Method:

Heat a pan on medium flame, add a spoon of ghee and add the semolina. Roast it nicely till it is fragrant and turns a light brown shade. take care not to burn the rava.this takes around 8-10 minutes. then remove from stove, put it on a plate/paper and set it aside.

Heat a wide bottom pan/kadai on medium flame.It better to use a pan which has lid.Add 3 1/2 cups water to this. add the remaining ghee to it, saffron strands or the food color of your choice. add the dessicated coconut and fried cashews and raisins too. Now leave it till the water starts to boil.

Once the water boils, maintain a medium flame. Add the roasted rava slowly into the water while stirring it continuously. It is the same process as we made upma. cover with a lid and let is cook for 3-5 minutes. after 5 minutes, open the lid, rava must be cooked by now. Add 3/4 cup sugar now and mix it well. taste it and adjust the sugar accordingly. You can add few more spoons of ghee to give a smooth and shiny texture to the dish. Switch of the stove and Kesaribath is ready to be served.