Cooking Time 20 minutes

Total Time 35 minutes

Servings: 4 people

Author: Asmi Kadam.

 

Ingredients:

·1 cup semolina ( preferred thick rava)

·2 medium size chopped onion

·3 to 4 chopped chilies

·1 small chopped tomato

·2 teaspoons split black gram ( Urad dal )

·2 teaspoons split chickpeas ( Chana dal )

·2 tablespoon peanuts

·1 teaspoons mustered seeds

·Curry leaves

·Oil

·Boiled Water

·Coriander and grated coconut for garnishing.

·    ·For Chutney:

ü1 cup grated coconut

ü2 garlic cloves

üSmall piece of ginger

ü2 chilies

üRoasted chana dal

üSalt

üFor tempering, mustered seeds, Asafoetida, curry leaves and oil.

Method:

First, we start with preparation of Chutney. Grind all the Chutney ingredients in grinder with little water. Heat a small tadka pan with 1 to 2 teaspoon of oil. When oil turns hot, add ½ teaspoon of mustard seeds, asafoetida and curry leaves. As Soon as the curry leaves turns crisp, pour this hot tempering over the coconut chutney.  Mix it well. Now the Chutney is ready.

Take 1 and half glass of water in small pot and heat for some time. Add 1 teaspoon of salt into the water and rest for the boil on a slow flame.

On the other side, heat a vessel on another gas stove. Roast the semolina for 5 minutes on a medium flame. Then transfer the semolina in a plate. 

In a same vessel pour some oil. When oil turns hot, add mustard seeds. When it’s started spluttering add split black gram, split chickpeas. Once changed the colour of Dal you can add peanuts. Roast the peanuts till brown, then add asafoetida, curry leaves, chopped green chilies and chopped onion. Sauté well till onion turn golden. Now add chopped tomatoes. Mix well. Once tomatoes cooked well, add half teaspoon of salt (as per Masala) than add roasted semolina and fry nicely on medium flame. Now add the boiled water which have already kept ready. You may use the water as per the requirement (Remember we already add one tablespoon of salt into that water).Mix well on medium flame and cover the vessel with lid for few minutes.

After 2 minutes remove the lid. Check the semolina is cook perfectly or not. You also check the taste of salt. Add if needed. Then you pour some ghee on the top of the Upit and again cover the vessel with the lid. Keep the Upit for 2 more minutes on the flame. Mix it well and garnish with chopped coriander and grated coconut.

Enjoy this Upit with Roasted Chana Dal chutney.

Thanks.

Have a nice day.