White Rava Upma with Semiya

1/2 Tbsp Coconut Oil
2 Cups White Rava

Heat oil in a pan, add rava and roast until it becomes light brown around 10 minutes in medium flame.

2 Tbsp Coconut Oil
1 Tbsp Urad Dal
1 Tbsp Channa Dal

1 Tsp Mustard Seeds

15 Pearl Onions, Chopped
9 Green Chilies, Chopped Lengthwise

1 Tbsp Ginger, Finely Chopped
11 Curry Leaves

1 Handlful Mint Leaves, No Need to Chop

2 Tomatoes, Chopped
1/4 Tsp Turmeric Powder 
3 and 1/2 Tsp Salt

1 Carrot, Finely Chopped 
8 Cups Water

2 Cups Wheat Rava
1 Cup Vermicelli

Heat oil in a pan.

Add urad dal, channa dal, fry till the color of the dal changes.

Add mustard seeds, when it starts to splutter, add onions and green chilies, fry till the color of the onion changes.

Add ginger and curry leaves, fry for a minute.

Add tomatoes, salt and turmeric powder and fry till tomatoes softens.

Add Carrot. mint leaves and water and let it boil.

Add rava slowly, little at a time and mix well while adding the rava to avoid getting lumps in upma, mix well and reduce the heat to low and let cook in low for 5 minutes.

3 Tbsp Grated Coconut
Cilantro Leaves, Chopped
1/2 Tbsp coconut oil

Garnish with coconut, coconut oil and cilantro.

Taste Note: Tastes AWESOME
Note: I think 1:1 ratio for rava to semiya would be much better.  Adjust the water accordingly and make a note of it.
Yields: 9 Cups