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Rava Upma is a traditional breakfast originating from the Southern part of India. It is made by roasting semolina(sooji) and then tempering it with spices to make a delicious heart breakfast.
I will be honest with you. Growing up, I didn’t really like Upma or Uppittu, as it’s known in the South, for breakfast. Where I come from, Upma tends to be dry, and I never enjoyed it. My all-time favorite has always been Poha.
When I was young and visited Hyderabad, we tried Upma for breakfast, and I’ve loved it ever since. It was there that I realized the key is adjusting the water-to-sooji ratio to your liking. I prefer my Upma a bit softer, like porridge, while my family prefers it drier.
To get a porridge-like texture, the best ratio is 1 part sooji to 3 parts water. If you prefer it drier, like my Mom does, you can use a ratio of 1 part sooji to 2 parts water.
While making this dish might not fit into your busy weekday schedule, it’s perfect for a leisurely weekend brunch. The process of roasting and tempering can be a bit of a hassle for weekdays when you’re in a rush.
But it is a great brunch option because sooji along with other ingredients keeps you full for a long day. Try making Rava Upma my way and I can guarantee you, you will love it so much, you will be making it again and again
Ingredients
Rava, Ghee, oil, mustard seeds, asafoetida/hing, Urad dal (peeled split black gram), Chana dal (split chickpea), Cashewnuts or peanuts, onion, carrots, sweet corn, green chili, ginger, curry leaves, green peas, lime juice, Salt, sugar, boiling water, coriander leaves, lemon wedges.
Recipe Instructions
- Heat a pan or kadhai on medium heat and dry roast the rava with ghee until it turns aromatic and light golden brown. Keep stirring continuously to prevent burning. Once done, transfer the roasted rava to a plate and set aside.
- In the same pan, heat oil. Add mustard seeds and let them splutter.
- Add asafoetida/hing. Next goes in urad dal, chana dal and Cashewnuts. Sauté until they turn golden brown.
- Now, add chopped onions, carrots, green chili, ginger, and curry leaves. Sauté until the onions turn translucent and aromatic.
- Next, add green peas along with salt and sugar. Fry for a minute.
- Add the roasted Rava and mix it well with the other ingredients. Roast for another minute.
- Slowly pour in the water and stir continuously to avoid lumps.
- Reduce the heat to low and cover the pan with a lid. Let it simmer for about 5-7 minutes or until the Rava is cooked and the Upma reaches the desired consistency.
- Once done, turn off the heat and let it sit covered for a couple of minutes.
- Garnish with freshly chopped coriander leaves and lime juice.
- Serve hot along with some bhujia sev and/or pickle of your choice.
Serving Suggestions
- Serve this upma with a side of either pickle or Sambar.
- You can also serve it alongside Peanut chutney, flaxseed chutney.
- For a morning wake-me-up, serve it with Masala chai or Filter Coffee.
- Garnish with fine sev for little crunch.
Tips and Tricks
- Ensure to roast the rava properly to enhance its flavor and texture.
- Adjust the quantity of water according to your preference for the consistency of the upma.
- For a richer taste, you can use a combination of ghee and oil for cooking.
- To enhance the flavor, you can dry roast some cashews or peanuts along with the rava.
- If you prefer a smoother texture, you can grind the roasted rava to a finer consistency before adding it to the water. You can also use fine Rava available in the market to make this Upma.
- For a burst of freshness, add a handful of grated coconut towards the end of cooking.
- To make the upma more aromatic, you can sprinkle some freshly ground black pepper before serving.
Mealt Prep tip
- If you’re short on time, you can roast the rava in advance and store it in an airtight container for later use.
FAQs:
Q: Can I use instant rava for making upma?
A: Yes, you can use instant rava, but the traditional coarse variety adds a better texture to the dish.
Q: Is rava upma suitable for vegetarians and vegan?
A: Absolutely! Rava upma is a vegetarian as well as vegan dish and can be enjoyed by everyone.
Q: Can I make upma without onion?
A: Yes, you can skip onion if you prefer. You can still achieve great flavor by using other spices like mustard seeds, hing (asafoetida), and ginger.
Q: How do I store leftover upma?
A: Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave with a splash of water to retain its moisture.
Rava Upma or Uppittu
Ingredients
For roasting
- 1 cup Rava semolina
- 1/4 cup ghee optional
For main recipe
- 1 tbsp oil
- 1 teaspoon mustard seeds
- 1/2 tsp asafoetida/hing
- 1 teaspoon Urad dal peeled split black gram
- 1 teaspoon Chana dal split chickpea
- 1/4 cup Cashewnuts or peanuts or both
- 1 onion finely chopped
- 1/4 cup carrots cubed
- 1 green chili chopped
- 1- inch piece ginger grated
- 5-6 curry leaves
- 1/4 cup green peas
- 1/4 cup sweet corn
- Salt to taste
- 1 tsp sugar
- 3 cups boiling water
For Garnish and Serving
- 1 tbsp lime juice
- 1/4 cup coriander leaves freshly chopped
- 1 Lemon wedge optional
Instructions
- Heat a pan or kadhai on medium heat and dry roast the rava with ghee until it turns aromatic and light golden brown. Keep stirring continuously to prevent burning. Once done, transfer the roasted rava to a plate and set aside.
- In the same pan, heat oil. Add mustard seeds and let them splutter.
- Add asafoetida/hing. Next goes in urad dal, chana dal and Cashewnuts. Sauté until they turn golden brown.
- Now, add chopped onions, carrots, green chili, ginger, and curry leaves. Sauté until the onions turn translucent and aromatic.
- Next, add green peas and sweet corn along with salt and sugar. Fry for a minute.
- Add the roasted Rava and mix it well with the other ingredients. Roast for another minute.
- Slowly pour in the water and stir continuously to avoid lumps.
- Reduce the heat to low and cover the pan with a lid. Let it simmer for about 5-7 minutes or until the Rava is cooked and the Upma reaches the desired consistency.
- Once done, turn off the heat and let it sit covered for a couple of minutes.
- Garnish with freshly chopped coriander leaves and lime juice.
- Serve hot along with some bhujia sev and/or pickle of your choice.
Notes
- Serve this upma with a side of either pickle or Sambar.
- You can also serve it alongside Peanut chutney, flaxseed chutney.
- For a morning wake-me-up, serve it with Masala chai or Filter Coffee.
- Garnish with fine sev for little crunch.
- Ensure to roast the rava properly to enhance its flavor and texture.
- Adjust the quantity of water according to your preference for the consistency of the upma.
- For a richer taste, you can use a combination of ghee and oil for cooking.
- To enhance the flavor, you can dry roast some cashews or peanuts along with the rava.
- If you prefer a smoother texture, you can grind the roasted rava to a finer consistency before adding it to the water. You can also use fine Rava available in the market to make this Upma.
- For a burst of freshness, add a handful of grated coconut towards the end of cooking.
- To make the upma more aromatic, you can sprinkle some freshly ground black pepper before serving.
- If you’re short on time, you can roast the semolina in advance and store it in an airtight container for later use.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.
- For a morning wake-me-up, serve it with Masala chai or Filter Coffee.
- Garnish with fine sev for little crunch.
Tips and Tricks
- Ensure to roast the rava properly to enhance its flavor and texture.
- Adjust the quantity of water according to your preference for the consistency of the upma.
- For a richer taste, you can use a combination of ghee and oil for cooking.
- To enhance the flavor, you can dry roast some cashews or peanuts along with the rava.
- If you prefer a smoother texture, you can grind the roasted rava to a finer consistency before adding it to the water. You can also use fine Rava available in the market to make this Upma.
- For a burst of freshness, add a handful of grated coconut towards the end of cooking.
- To make the upma more aromatic, you can sprinkle some freshly ground black pepper before serving.
Meal Prep Tip
- If you’re short on time, you can roast the semolina in advance and store it in an airtight container for later use.