If pre-roasted rawa is available, then that's best for this uppuma. Otherwise, heat the ghee/ oil and add the rawa. Roast the rawa over low to medium heat till golden in colour and an aroma emanates from the rawa. Ghee gives the uppuma a very nice flavour and taste. If you prefer, you can avoid the ghee and oil here and dry roast the rawa. Keep aside to cool.

Add a little salt to the 3 cups of water and keep to boil. Steam cook the chopped vegetables, except the onions, till done but firm. Otherwise cook in the microwave. the chopped vegetables (not onions) in the microwave till just done.

In a wok, heat the 2 tsp oil and add the mustard seeds. When they splutter, add the urad dals and saute till golden brown. Now add the ginger, onions and green chillies. Saute till the onions are soft. Add the curry leaves and vegetables (if microwaved), stir and add the rawa. Stir everything so that the rawa uniformly coats the vegetables.

Turn down the heat to low. Slowly add the boiling water (with or without the vegetables) because at this point the mixture tends to spit. Stir everything so it is well mixed. Keep mixing occasionally till the rawa absorbs all the water and the uppuma is fluffy. This should take about 5 to 10 minutes. Serve hot. This recipe serves 3 to 4 people.