Tomato Rawa Upma

About Tomato Rawa Upma

Ingredients

• Semolina (rawa / suji), roasted 1 cup
• Medium tomato, chopped 1
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Cumin seeds ½ tsp
• Curry leaves 4 to 5
• Ginger, finely chopped 1 tsp
• Green chillies, finely chopped 1 tsp
• Medium onion, chopped 1
• Salt to taste
• Cashewnuts, toasted and chopped 3 tsps
• Fresh coconut, scraped 2 tbsps
• Fresh coriander leaves, chopped 1 tbsp

How to Make Tomato Rawa Upma (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and cumin seeds and let them splutter.
2. Add curry leaves, ginger, green chillies, onion and salt and mix. Saute till onion is transparent and soft.
3. Add tomato and cashewnuts and saute till tomato turns pulpy.
4. Add semolina mix well and saute for 2 minutes.
5. Boil 2½ cups water in another non-stick pan, add to the semolina mixture and mix well. Reduce heat, cover and cook till the semolina is done and all the water absorbed.
6. Transfer into a serving bowl, garnish with coconut and corianders leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps