Rava Upma Recipe
Rava Upma is a vegetarian South Indian breakfast prepared with semolina (rava) and fresh vegetables. Learn how to make upma in a few simple steps.
Servings: 4
Calories: 273kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- ½ Cup rava/suji (semolina)
- 3 tablespoon cooking oil or ghee (clarified butter)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon jeera (cumin seeds)
- 6 - 8 curry leaves
- ½ teaspoon white urad dal
- ½ teaspoon chana dal (Bengal Gram)
- a pinch of asafoetida (hing)
- 2 tablespoon peanuts (moongphalli)
- 6 - 8 cashew-nuts (kaju), sliced
- 1 tablespoon grated ginger
- 1 Cup fine chopped onion
- ¼ Cup green peas
- 1 green chilli, fine chopped
- Salt to taste
- 1 teaspoon whole peppercorns (sabut kalimirch), crushed
- 1 ½ Cup Water
- 1 tablespoon chopped coriander
Instructions
- For making upma, first dry roast semolina over medium heat in a heavy bottom pan for 5 - 6 minutes. Stir continuously at regular intervals while roasting. Transfer to a plate and set aside till required. If you are using readymade roasted semolina then skip this step.
- Heat oil in the wok or kadhai over medium flame. Add mustard seeds, cumin seeds, urad dal, chana dal, peanuts, curry leaves, asafoetida and fry for 1 - 2 minutes. The colors of lentils and peanuts will change to light brown.
- Next, add sliced cashews, grated ginger, green chili and fry for 1 - 2 minutes or till cashews turn light golden in color.
- Add the chopped onion and fry for 3 - 5 minutes or till onion start turning translucent.
- Add peas, salt, crushed pepper and stir to combine. Next, add water, stir to combine and increase the flame to high. Let the water start boiling. Taste and adjust the seasoning.
- Slowly add the roasted semolina with a steady flow and stir continuously from the other hand in a circular motion to avoid any lumps. Keep stirring until semolina absorbs all the water. Cover the wok with a lid and cook over low heat for 3 - 5 minutes.
- After 3 - 5 minutes, turn off the heat. Open the lid and fluff the upma using a fork. Drizzle a teaspoon of ghee and garnish with chopped coriander.
- Serve rava upma warm with coconut chutney or sambar.
Notes
- Add semolina only after the water comes to a boil. Stir constantly in a circular motion while adding the semolina to avoid the formation of lumps.
- After the addition of semolina, cook the upma covered on low heat. Once cooked, give it a resting time of 5 mins and then fluff it up using a fork before serving.
- For a creamier Upma, half the quantity of water can be substituted with milk or curd.
- If you want the upma to be richer you can roast the semolina in ghee, and garnish it with ghee-roasted cashew nuts.
- Upma can also be made vegan by using coconut oil or any other plant-based oil (that doesn’t have a distinct flavor) instead of ghee.
Nutrition
Calories: 273kcal | Carbohydrates: 26g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 48mg | Potassium: 228mg | Fiber: 4g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 78mg | Calcium: 53mg | Iron: 2mg