Ukarpendi - उकरपेंडी - classic Maharashtrian breakfast

Ukarpendi is another from childhood memories..back then it wasn't so fav though as I always fascinated with upma.
My mom makes it with 'jada aata' but here to give coarse texture, I add little rava/sooji to the wheat flour.
For ukrapendi to be success, you need to really roast the flour very well such that it does not taste raw while eating and ukarpendi not get sticky.

1. 1 cup whole wheat flour
2. 2 tbsp roasted rava
3. 1 big sized onion chopped
4. 3 tbsp green peas
5. 1 green chilli chopped
6. 1 tbsp fresh coriander chopped
7. 3-4 tbsp oil
8. 1/2 tsp rai-jeera
9. 1-1/2 tbsp red chilli powder
10. 1/2 tsp turmeric powder
11. 1 tbsp lemon juice
12. 3-4 curry leaves
13. Salt to taste
14. Lukewarm Water as needed

1. In a pan roast the wheat flour till it turns slightly pink ans starts releasing aroma. Mix the rava with it and keep aside.
2. Heat oil, add rai-jeera, curry leaves and green chilli.
3. Now add onion and cook it till they turn translucent. Add green peas and cook till it become soft.
4. Add turmeric powder, chilli powder and fry for a min stirring continuously.
5. Add the roasted wheat flour and rava mix, add salt and mix well.
6. Sprinkle water little at time, till the ukarpendi starts to form upma like consistency. Mix well, cover and cook for 3-4 mins
7. Add lemon juice and mix well. Sprinkle more water if needed and cover and cook for another few mins.
8. Garnish with coriander leaves ( and with freshly grated coconut optionally) and serve hot with lemon.