Heat a kadai/pan and dry roast rava in medium flame until a roasted smell of rava wafts. Don’t let it change colour, so keep the flame to medium always and keep roasting. The rava will become non sticky and free flowing if roasted correctly. Set aside.
Mean while, slit green chillies, slice onion length wise. In the same kadai, add oil and temper with the items given under ‘To temper’ table.
Add green chillies, onion and fry till transparent without changing its colour.
Pour in water and salt, bring it to boil. Check for salt.
Add the roasted rava in a sprinkled way as well as stirring side by side.
Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.
Cook covered bringing the flame to low.
After 5-6 minutes the upma should be done. Mix in between if needed.
Garnish with coconut oil (optional).