Mandua Upma recipe

The ragi rava has a texture similar to the regular sooji/ semolina. If you do not find ready ragi rava, you can pulse whole ragi grain in the blender to the required texture.

Heat a thick bottom pan, add ragi rava, and dry roast for 2-3 minutes on a medium flame until it turns slightly golden. Remove on a plate and keep aside.

Wash the vegetables thoroughly with water.

Chop the vegetables into dices. Chop coriander and green chilies. Boil the peas and keep aside.

Heat oil in a pan add chopped onions and green chilies. Fry onions until they turn translucent. Add all the other vegetables and spices (ginger garlic paste, turmeric, red chili powder, salt). Let it cook for 2- 3 minutes. Now add water to these vegetables and allow them to boil Cover the pan with its lid. On a medium flame simmer and cook for about 8 to 10 minutes.

Then add the roasted ragi rava in batches, then add the roasted semolina in batches, stir well so that no lumps are formed. Add salt as required. Stir very well. . Then cover the pan again with its lid and on a low flame, steam for 7 to 8 minutes. Once done, add then chopped coriander.

Transfer it to a serving bowl, garnish with coriander leaves, drizzle lemon juice. Serve hot.