Ingredients:

• 1/2 cup Ragi rava (Finger millet semolina)
• 1/2 cup Rice rava (Rice semolina)
• Assorted vegetables of your choice:
  • 1 cup finely chopped onion
  • 1 cup finely chopped mushroom
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped carrot
  • 1 cup sweet green peas
• 1 tablespoon cooking oil
• 1 teaspoon mustard seeds
• 1 teaspoon washed urad dal (split black gram lentils)
• 5-7 curry leaves
• 2 1/2 cups water
• 1/2 cup freshly chopped coriander leaves (cilantro)
• Salt and black pepper to taste

Instructions:

1. Prepare the Rava:

• Heat a pan over medium heat and add Ragi rava and Rice rava.
• Dry roast them for about 5 minutes until they turn aromatic. Remove from the pan and set aside.

2. Sautéing the Ingredients:

• In the same pan, heat 1 tablespoon of cooking oil.
• Add mustard seeds, washed urad dal, and curry leaves. Sauté for 1 minute until the mustard seeds start to splutter.
• Add finely chopped onion and sauté for 2-3 minutes until they turn translucent.

3. Cooking the Vegetables:

• Add the assorted vegetables (mushroom, bell pepper, carrot, and sweet green peas) to the pan.
• Cook the vegetables until they are soft and well sautéed.

4. Adding the Rava:

• Once the vegetables are cooked, add the roasted Ragi rava and Rice rava to the pan.
• Mix well to combine all the ingredients evenly.

5. Cooking the Upma:

• Pour 2 1/2 cups of water into the pan. Adjust the quantity of water depending on the consistency you prefer.
• Season with salt and black pepper according to your taste.
• Mix everything thoroughly and cover the pan with a lid.
• Cook on low flame for 15-20 minutes until the upma is cooked through and the water is absorbed.

6. Garnish and Serve:

• Once the upma is cooked, remove from heat.
• Garnish with freshly chopped coriander leaves for added freshness and aroma.
• Serve hot and enjoy the nutritious and flavorful Ragi Upma!

Feel free to adjust the quantity of vegetables and seasoning according to your preference.