Ingredients:

• 1 cup fine semolina (rava)
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpea lentils)
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2-inch piece of ginger, grated
• 1/4 cup mixed vegetables (carrots, peas, and bell peppers work well)
• A few curry leaves
• 1/4 teaspoon asafoetida (hing)
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2.5 cups water
• Freshly chopped cilantro for garnish
• Lemon wedges for serving (optional)

Instructions:

1. Dry roast the semolina: Heat a pan or skillet over medium heat. Add the semolina and dry roast it for 2-3 minutes, stirring constantly until it turns light golden. Transfer the roasted semolina to a plate and set aside.

2. In the same pan, heat the vegetable oil or ghee over medium heat.

3. Add the mustard seeds and let them splutter.

4. Add the urad dal and chana dal. Sauté until they turn golden brown.

5. Add the chopped onions, green chilies, and grated ginger. Sauté until the onions become translucent.

6. Add the mixed vegetables and curry leaves. Sauté for a few minutes until the vegetables start to soften.

7. Stir in the asafoetida and turmeric powder.

8. Pour in the water and add salt. Bring it to a boil.

9. Reduce the heat to low and slowly add the roasted semolina, stirring continuously to prevent lumps. Ensure the semolina is well incorporated into the water.

10. Cover the pan and let the Uppumaavu cook on low heat for about 5-7 minutes, or until the semolina is fully cooked and the mixture is dry. Stir occasionally to prevent sticking.

11. Once the Uppumaavu is cooked, remove it from the heat and let it sit, covered, for a few more minutes to allow it to steam and fluff up.

12. Garnish with freshly chopped cilantro and serve hot with lemon wedges (if desired).

Uppumaavu is a versatile dish, and you can customize it with your favorite vegetables and spices. It's traditionally served with coconut chutney, pickle, or sambar for a complete South Indian breakfast experience. Enjoy your homemade Uppumaavu!