Ganga<p>Fried Upma with Ricotta </p><p>Upma is a delicious breakfast dish and snack from South India. Rava (also called Rawa, Sooji, Suji or Upma grain) is a semolina product that is cooked with spices and sometimes finely chopped vegetables for a stunningly delicious dish.</p><p><a href="https://mastodon.au/tags/Ottolenghi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Ottolenghi</span></a>, in his book <a href="https://mastodon.au/tags/PlentyMore" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>PlentyMore</span></a> takes his version of Upma and allows it to set before pan frying wedges. It is a delicious way to use Upma and a great use of left-overs. Rather than use his recipe, I cook Upma in a more traditional South Indian way, using his method to pan fry it, then serve it with either seasoned yoghurt or ricotta.</p><p>Rava, like semolina, is a granulated wheat flour that has a grainy texture to it. There are two types available, a fine-grained version and a coarser-grained one that is better for making Upma. In general, sooji will have a finer grain than rava. </p><p>I cook Upma until it is thick and holds shape. One variation has a looser consistency but if making the fried upma, it is best to cook it until quite thick.</p><p>As an aside and just for your information if you are interested: There are many different types of rava, perhaps thousands of regional variations. Some of the variations are because different wheats are used. Eg Bansi Rava, also known as samba wheat, is a very fine powdered flour unlike the more coarsely granulated Rava. It is made from a variety of wheat called samba godumai that has a long body and slightly sharp edges on both sides.</p><p>Another famous Rava is Bombay Rava which has a very coarse texture that is a little bigger than regular Rava. It is made from whole wheat grains of mottai godumai wheat. </p><p>There is another type, chamba rava, which is a by-product of wheat flour. Semolina, on the other hand, is always made from Duram wheat.</p><p><a href="https://mastodon.au/tags/upma" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>upma</span></a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheArchives</span></a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Vegetarian</span></a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>IndianFood</span></a></p>