Ingredients: Bombay Ravva : 1 cup; Water 2 cups; mustard seeds: 1 tsp; Chana dal: 1 tsp; Udad dal: 1 tsp; Palli: 50 gms; Kaju: 50 gms; Carrot grated 1/4 cup, cabbiage grated: 1/4 cup, Oil: sufficient; Hari mirchi: 3, Salt to taste.
Pour oil in a pan. After heating add mustard seeds. wait for a while, add chana dal, udad dal. stir for 1 minute. Add hari mirchi pieces, carrot, cabbiage, palli, kaju and similar things as per your taste. Stir for about 3-4 minutes. When medium roasted, add water and cover it. After about 5 minutes when it was boiling, add Bombay ravva slowly and continuously in a flow without break. Do not forget to stir continuously while you pour the Bombay Ravva. After finishing pouring Ravva continue to stir till it gets thickened. Then add oil (ghee if you wish) to the thickened ravva. After a while remove from heat. Add corriander pieces, curry leaves. Cover it for 5 minutes. Upma is ready to serve. Eat with chatney or any side dish. You can eat just