Heat the pot with oil and add all the ingredients under 'To temper' in order. Once dal is golden, add water, salt.
Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium.
Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.