• Rava /( Suji)-1cup (fine in variety)
• Onion – 1 medium sized finely chopped
• Tomato- 1 Small size ( finely chopped)
• Green Chilies – 2 or Red chili powder- 1 teaspoon
• Ginger - ½ inch paste
• Coriander Leaves – 1 tablespoon
• Curry Leaves – 10
• Turmeric Powder – ½ teaspoon
• Chana Dal - 1 teaspoon
• Urad Dal - 1 teaspoon
• Muster Seed - 1 teaspoon
• Cumin Seed – ½  teaspoon
• Peanut - 2 tablespoon
• Salt – According to taste
• Oil or Ghee  – 2 tablespoon

1. Heat a pan or Kadai first. 
2. Begin to roast the Rava. Stir often while roasting the Rava.
3. Rava or sooji grains should become fragrant and start to look dry, separate, and crisp. Don’t brown the Rava.
4. Once the Rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.
5. In a pan, heat 2 tbsp ghee or oil.
6. Add mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting fried And add cumin seeds, curry leaves Stir & saute for a minute..
7. Now add the peanut along with chana dal (husked and split Bengal gram) and urad dal (husked and split black gram).
8. Fry till the chana dal, urad dal, and peanut begins to light brown a bit.
9. Now add the finely chopped onion. Sauté the onions till it becomes translucent.
10. Then add the chopped green chili, ginger & turmeric powder. Stir & sauté for a minute after that add chopped tomato stirs it, then cover it for a few minutes.
11. Then add 2.5 cups water to this mixture. Add salt as required stir well. 
12. On a medium to high flame, heat the water and let it come to a rolling boiling.
13. when the water comes to a rolling boil, lower the flame to its lowest. Then add the rava in 4 to 5 batches with a spoon. Once you add the rava, stir immediately. This way keep on adding and stirring the rava up to the last batch.
14. Quickly stir and mix very well. The rava grains absorb water and thus swell and get cooked.
15. Cover and allow the rava uppama to steam for 2 minutes on the low flame.
16. Then switch off the flame. Here the rava is cooked and the uppama is ready.
17. Lastly, add about chopped coriander leaves. You can add more coriander leaves if you like stir well.

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