How we make it
We roast the rava before packing, so the step you usually rush at home is already done right. No oil coating, no preservatives.
In your kitchen
One cup rava to two cups boiling water. Fry onions and ginger in coconut oil, add water, then stir in the rava. Fluffy upma in ten minutes.
Storage
Airtight container. Best within 2 months of the packed-on date.
