Heat oil a kadai, add mustard and jeera seeds.
Let them splutter and add gram Dal and urad dal, fry until golden brown color.
Add finely chopped ginger, sliced onions and curry leaves.
Fry the onions to translucent color and add slit green chillies.
Now add finely chopped tomato.
Pour water, add required salt for the upma and cover with a lid.
Let the water come to roll boiling as shown in the picture.
Gradually add the roasted rava and mix quickly. Keep the heat in low flame.
Mix well without lumps as shown and cover with lid again and let the upma cook for 8-10mins. Maintain the same low temperature.
By this time all the water would be absorbed by the rava.
Stir well with a ladle and break the small lumps formed.
Cover again with the tight lid for five more minutes while maintaining the same low temperature. Ideally, the concept is to cook the rava completely with the hot steam produced inside.
Finally, garnish with chopped coriander leaves.
Serve hot with coconut chutney.