In a nonstick pot, heat the ghee and add the mustard once its hot.
After the mustard has spluttered, add the urad dal and saute for a few seconds before adding the curry leaves and red chilli.
After the curry leaves have fried, immediately pour all the water into the pot and let it boil vigourously. Add the Jaggery and Salt.
Mix well and while the water is boiling, add the rava and stir continuously till all the water is absorbed. Reduce the flame to low and cook for 4-5 minutes.
After 5 minutes, fluff the upma gently. Serve Hot.
Tips for Cooking
A nonstick pot helps as the rava tends to be quite sticky while cooking.
When adding the water, do not add it in a slow stream, pour it all at once. If added in a slow stream, the water reacts with the hot ghee and you could get burnt, adding all the water at once eliminates this risk.
You can add vegetables like carrot or beans, and even onion, ginger and green chilli. Just saute before adding the water and cook as normal.
Traditionally this dish is made in a heavy cast iron pan, and the upma is allowed to catch slightly on the bottom, giving a few crispy bits to eat, you can achieve the same by keeping the heat on high and allowing some of the rava to brown on the bottom if you wish.