Instructions

• Heat 2 tbsp oil in a sauté pan at a medium flame.
• Add 1 tsp mustard seeds to the oil.
• Once the mustard seeds start to crackle, add 1 tbsp chana dal and 1 tbsp urad dal. Roast for a minute or two. (The dal should change color slightly and become golden.)
• Add 2-4 green chilis (minced) and a few curry leaves. (You can also a few dried red chilis, if you prefer.)
• Then, add 2 medium yellow onions (finely diced). Sauté till translucent.
• Once the onion becomes translucent, add 1 cup averakai/papdi lilva.
• Then, add 1 medium tomato (finely chopped) and 1 medium carrot (peeled and grated).
• Sauté the vegetables for a few minutes and then add 1/2 tsp turmeric. Sauté for a few more minutes until the raw smell of the turmeric goes away. (Also, if it looks like there isn’t enough oil to cook the vegetables, add a bit more.)
• Next, add 2 cups water. (If you want the process to go faster, you can add boiling water. )
• Once the mixture starts to bubble, add salt to taste. Let simmer for a few more minutes.
• Make sure that the veggies are cooked by tasting one pea or averakai, as these take the longest time to cook. If it still tastes raw, let the mixture cook for a while longer. Once all the vegetables are cooked, it is time to add the rava/ sooji.
• Reduce the flame and add the roasted rava to the mixture slowly with one hand while the other hand is continuously mixing. (Note: If you add all of the rava at once, you are more likely to get knots in the uppittu. Adding it slowly allows for a smooth, even texture.)
• Keep stirring and cook for a few more minutes. Add more salt if required.
• Just before you are ready to turn off the flame, add 1 tsp lemon juice and stir again.
• Finally, take off the flame. Garnish with finely chopped cilantro, grated coconut, and/or roasted cashews. Enjoy! 🙂