Rava Upma Roti

Here comes with  an another interesting recipe with leftover upma. We use to cook Rava Upma for breakfast but if it is excess left what to do?? I have an idea which I tried on my own and thought of sharing with you. Its so simple and quick. One dish helps to invent new recipe from it and sounds good. Try this delicious crispy soft roti and send us feedback.

Rava Upma Roti

YIELD – 16 Roti


Rava/Sooji - 2 cups
Water- 11/2 cups
Onion-1 medium finely chopped
Green Chilli-1 finely chopped
Curry Leaves- 1tbsp chopped
Coriander Leaves- 1 tbsp chopped
Ginger Garlic Paste- 11/2 tsp(optional)
Salt To Taste
Oil as needed

For Seasoning:
Hing-1/2 tsp
Mustard Seeds-1 tsp
Cumin Seeds- 1 tsp


Rava Upma Roti
  1. Heat oil in pan add sesoning, green chilli, curry leaves, onion and salt, saute till onion turns transparent pink.
  2. Pour water and bring it to boil, add rava and stir well without allowing to form lumps.
  3. This will take just few minutes to cook and the umpa is done.
  4. This leftover umpa will become little dry since its was made few hours back.
  5. Add/sprinkle warm water to the umpa as needed to make a firm dough(along with add ginger garlic paste).
  6. Divide the umpa into 16 equal portion to make round balls and pat on wet net cloth to thin/thick circular rotis.
  7. Alternatively can also roll the balls between plastic sheets to give good shape.
  8. Heat a flat pan, grease little oil, place the roti and cook both sides to light crisp golden brown.
  9. Serve this roti with Tomato Chutney


You can try this dish with same procedure if you wish to do freshly and no need to prepare upma earlier.


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