Roasting Rava/Soji in the oven

If you read my previous post, you must have read that I like to buy perishable grocery in bulk. One of them is Rava/Soji. My mother always used to roast it and store it for months. This prevents bugs from getting in. Even though I don't have to worry a lot about bugs here, I still roast and store it so that when I have to make uppittu/upma, it gets done in a jiffy. I used to roast them in a conventional way in a big skillet before, but then I started roasting them in the oven. Advantage of it is I don't have to stand in front of the hot stove and keep stirring it. How do I do it, that is what this post is all about..

Take one or two cookie sheets. Line with aluminum foil. In this picture, you can see a 12 X 18 jelly roll pan (cookie sheet with edges) and I have put 3 cups (measured in standard measuring cups) of rava or soji. Spread it uniformly. If you are using a smaller pan, you might have to put less so that it roasts evenly. Make sure the depth is not more than 1/4 inch at least.

Preheat the oven to 250 F. Place the cookie sheet or sheets in the oven and leave it in the oven for 30 minutes or till done. You will have to stir it once or twice in between. I just do it with a wooden spoon in the oven it self. If you are using more than one cookie sheet at the same time, don't forget to rotate the pans at half time. When cool, store it in the air tight container. All you have to do while making upma is cook the veggies in the tadka and mix the rava and pour boiling water. There aren't too many things to show in this, but here is how it looks after it is roasted.

But, please remember that this time is for the given temperature and given thickness of the rava on the baking sheet. It is always good to check if it is done couple of times until you get used to this system and measurements.

And I made upma today using this rava.

Happy Cooking!!

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