Cholam (Sorghum) Rava, a nutritious alternative to traditional semolina, can be used in various ways. Cook it as a wholesome breakfast cereal, blending it with milk and sweeteners, or prepare savory dishes like upma by sautéing with vegetables and spices. Incorporate it into baking recipes as a gluten-free flour substitute for a healthier twist in pancakes, muffins, or cookies. Its versatility extends to gluten-free porridge, acting as a base for both sweet and savory toppings. Experiment with Cholam Rava in your favorite recipes to enjoy a nutritious and gluten-free addition to your culinary repertoire.
Cholam Rava Upma
Instructions:
- Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and let them splutter.
- Add urad dal and chana dal. Fry until they turn golden brown.
- Add chopped green chilies, curry leaves, and asafoetida. Saute for a few seconds.
- Add chopped onions and sauté until they turn translucent.
- If using, add chopped carrots, potatoes, and green peas. Mix well and cook for a few minutes until the vegetables are slightly tender.
- Meanwhile, in another pan, dry roast the Cholam Rava over low heat until it turns aromatic. Make sure not to brown it too much.
- Add the roasted Cholam Rava to the pan with vegetables. Mix well.
- Pour water into the pan. Add salt to taste. Stir to combine.
- Cover the pan with a lid and let it cook over low heat for about 8-10 minutes or until the Cholam Rava is cooked and the water is absorbed. Stir occasionally to prevent sticking.
- Once the Cholam Rava is cooked, turn off the heat. Garnish with freshly chopped coriander leaves and grated coconut if desired.
- Serve hot with a wedge of lemon on the side for extra flavor.
Cholam Rava is rich in fiber, protein, and essential nutrients, promoting digestive health and providing sustained energy.
Cook Cholam Rava as you would with regular semolina. Boil 1 cup of Cholam Rava in 2 cups of water until it forms a porridge. Use it in upma, idli, or dosa batter for a wholesome, gluten-free twist.
