{"id":3962,"date":"2024-05-26T10:13:17","date_gmt":"2024-05-26T04:43:17","guid":{"rendered":"https:\/\/snmagro.com\/?p=3962"},"modified":"2024-05-28T15:58:16","modified_gmt":"2024-05-28T10:28:16","slug":"how-to-make-delicious-sooji-upma-using-mb-rice-rawa","status":"publish","type":"post","link":"https:\/\/snmagro.com\/index.php\/2024\/05\/26\/how-to-make-delicious-sooji-upma-using-mb-rice-rawa\/","title":{"rendered":"How to Make Delicious Sooji Upma Using MB Rice Rawa"},"content":{"rendered":"\n<p>Sooji Upma, a traditional South Indian breakfast dish, is both nutritious and delicious. Typically made with semolina (sooji), this dish can be elevated by using MB Rice Rawa, which provides a unique texture and flavor. Let&#8217;s dive into the step-by-step process of making a delightful Sooji Upma using MB Rice Rawa.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>MB Rice Rawa<\/strong>: 1 cup<\/li>\n\n\n\n<li><strong>Water<\/strong>: 2.5 cups<\/li>\n\n\n\n<li><strong>Vegetable Oil\/Ghee<\/strong>: 2 tablespoons<\/li>\n\n\n\n<li><strong>Mustard Seeds<\/strong>: 1 teaspoon<\/li>\n\n\n\n<li><strong>Urad Dal (Split Black Gram)<\/strong>: 1 teaspoon<\/li>\n\n\n\n<li><strong>Chana Dal (Split Bengal Gram)<\/strong>: 1 teaspoon<\/li>\n\n\n\n<li><strong>Cumin Seeds<\/strong>: 1\/2 teaspoon<\/li>\n\n\n\n<li><strong>Green Chilies<\/strong>: 2, finely chopped<\/li>\n\n\n\n<li><strong>Ginger<\/strong>: 1 inch, finely chopped<\/li>\n\n\n\n<li><strong>Curry Leaves<\/strong>: 10-12 leaves<\/li>\n\n\n\n<li><strong>Onion<\/strong>: 1 medium, finely chopped<\/li>\n\n\n\n<li><strong>Mixed Vegetables<\/strong>: 1 cup (carrots, peas, beans, finely chopped)<\/li>\n\n\n\n<li><strong>Turmeric Powder<\/strong>: 1\/4 teaspoon<\/li>\n\n\n\n<li><strong>Salt<\/strong>: to taste<\/li>\n\n\n\n<li><strong>Fresh Coriander Leaves<\/strong>: a handful, chopped<\/li>\n\n\n\n<li><strong>Lemon Juice<\/strong>: 1 tablespoon (optional)<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Step 1: Dry Roast the MB Rice Rawa<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Heat a pan on medium flame.<\/li>\n\n\n\n<li>Add 1 cup of MB Rice Rawa.<\/li>\n\n\n\n<li>Dry roast the rice rawa, stirring continuously until it turns golden brown and emits a nutty aroma. This should take about 5-7 minutes.<\/li>\n\n\n\n<li>Remove the roasted rice rawa from the pan and set it aside.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 2: Prepare the Tempering<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In the same pan, heat 2 tablespoons of vegetable oil or ghee.<\/li>\n\n\n\n<li>Add 1 teaspoon of mustard seeds and let them splutter.<\/li>\n\n\n\n<li>Add 1 teaspoon of urad dal and 1 teaspoon of chana dal. Fry until they turn golden brown.<\/li>\n\n\n\n<li>Add 1\/2 teaspoon of cumin seeds and let them sizzle.<\/li>\n\n\n\n<li>Add the finely chopped green chilies, ginger, and curry leaves. Saut\u00e9 for a minute.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 3: Cook the Vegetables<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add the finely chopped onion to the pan and saut\u00e9 until it becomes translucent.<\/li>\n\n\n\n<li>Add 1 cup of mixed vegetables (carrots, peas, beans) to the pan.<\/li>\n\n\n\n<li>Sprinkle 1\/4 teaspoon of turmeric powder and salt to taste.<\/li>\n\n\n\n<li>Mix well and cook the vegetables until they are tender. This should take about 5 minutes.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 4: Cook the Upma<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add 2.5 cups of water to the pan and bring it to a boil.<\/li>\n\n\n\n<li>Reduce the flame to low and slowly add the roasted MB Rice Rawa, stirring continuously to avoid lumps.<\/li>\n\n\n\n<li>Cook on low heat, stirring occasionally, until all the water is absorbed and the upma reaches a creamy consistency. This should take about 10 minutes.<\/li>\n\n\n\n<li>Once the upma is cooked, turn off the heat.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Step 5: Garnish and Serve<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Add freshly chopped coriander leaves and mix well.<\/li>\n\n\n\n<li>Optional: Add a tablespoon of lemon juice for a tangy flavor.<\/li>\n\n\n\n<li>Serve hot, garnished with more coriander leaves.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for Perfect Upma<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Roasting the Rawa<\/strong>: Ensure you roast the MB Rice Rawa well to get rid of any raw taste and to enhance the flavor of the upma.<\/li>\n\n\n\n<li><strong>Water Ratio<\/strong>: The water to rawa ratio is crucial. For MB Rice Rawa, a 2.5:1 water to rawa ratio works well to achieve the right consistency.<\/li>\n\n\n\n<li><strong>Continuous Stirring<\/strong>: When adding the roasted rawa to boiling water, stir continuously to prevent lumps.<\/li>\n\n\n\n<li><strong>Customization<\/strong>: Feel free to add nuts like cashews or peanuts for extra crunch, or more vegetables as per your preference.<\/li>\n<\/ul>\n\n\n\n<p>Enjoy your delicious, homemade Sooji Upma using MB Rice Rawa! This dish is perfect for a quick breakfast or a light dinner, and it&#8217;s sure to satisfy your taste buds while providing a healthy start to your day.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sooji Upma, a traditional South Indian breakfast dish, is both nutritious and delicious. Typically made with semolina (sooji), this dish can be elevated by using MB Rice Rawa, which provides a unique texture and flavor. Let&#8217;s dive into the step-by-step process of making a delightful Sooji Upma using MB Rice Rawa. Ingredients Instructions Step 1: Dry Roast the MB Rice Rawa Step 2: Prepare the Tempering Step 3: Cook the Vegetables Step 4: Cook the Upma Step 5: Garnish and Serve Tips for Perfect Upma Enjoy your delicious, homemade Sooji Upma using MB Rice Rawa! This dish is perfect for a quick breakfast or a light dinner, and it&#8217;s sure to satisfy your taste buds while providing a healthy start to your day.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[],"class_list":["post-3962","post","type-post","status-publish","format-standard","hentry","category-rice-grit-flour","single-item"],"_links":{"self":[{"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/posts\/3962","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/comments?post=3962"}],"version-history":[{"count":1,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/posts\/3962\/revisions"}],"predecessor-version":[{"id":3963,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/posts\/3962\/revisions\/3963"}],"wp:attachment":[{"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/media?parent=3962"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/categories?post=3962"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/snmagro.com\/index.php\/wp-json\/wp\/v2\/tags?post=3962"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}