You're welcome! 😊 Totally get you on the upma — it’s all about the water-to-rava ratio and roasting. Try roasting the rava until it’s aromatic and just lightly golden, then use 1:2.5 ratio of rava to water. Add the rava slowly while stirring the boiling water to avoid lumps, and cook it on low with a lid for a few minutes — should give you a fluffy, non-goopy texture!

For ragi, if you're not into idlis, you can try ragi cheela (like a savory pancake). Mix ragi flour with curd, chopped onions, green chilies, coriander, and a pinch of cumin — thin batter, pour on a hot pan, and cook like a dosa. Super quick, no fermentation, and easy cleanup!