Rava upma recipe | How to make Rava upma
Rava upma, a simple Indian breakfast recipe, prepared commonly by roasting and boiling Bombay rava or semolina or sooji with basic vegetables. Learn with a video.
Prepare this easy to do rava upma in just 20 minutes. The best way to prepare this rava upma in the right texture is to dry roast the rava first and then boiling in hot water along with vegetables. I always prefer to dry roast semolina/ sooji/ rava before making upma. On top of that, use only upma rava/sooji to make upma and avoid using idly rava.
Roasting yields better separate, grainy and soft upma instead of a gooey textured Pongal like sticky upma. There are two types of upma widely known you might have heard, soft version and the grainy version.
I explained the later grainy version today. The soft version is popular in Karnataka in the name of karabath served with Kesari bath and together called as chow chow bath. Soon I will post that soft method of karabath. Quantity of water added is the main difference here. For softer version add water in the ratio of 1:3(rava: water). For grainy version add water in the ratio of 1:2(rava: water). For most of the upma rava types, two cups of water would be enough. But in some varieties of rava, the water intake would be more despite roasting the rava beforehand. In that case, you can increase half a cup of water from the given measurements which is 1:2.5
You can add chopped carrots or green peas for extra customization. Although it tastes great without any accompaniment, coconut chutney is a perfect combination with this rava upma. Simple tiffin sambar and coconut chutney with Rava upma will be an absolute bliss rather than any other chutney. Some may vote for upma with onion chutney, which may also be a good combo. There are a few tips I would like to give you to get a perfect upma.
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A quick video:
Rava upma recipe | How to make Rava upma
Ingredients
- 1.5 cups rava
- 3 tbsp oil
- 1 tsp mustard
- 1 tsp jeera seeds
- 1 tbsp gram dal
- 1 tsp urad dal
- ½ tsp chopped ginger
- 2 big onion
- 5 green chillies
- 1 to mato
- Few curry leaves
- 1 tsp salt
- 3 cups water
- Coriander leaves
Instructions
Preparation:
- Slice onions, tomato and green chillies
How to dry roast rava/semolina:
- Measure rava in a cup and take in a flat pan.
- Dry roast the rava in medium flame, until the grains become hot to touch.
- Be careful not to burn or change the color of the rava.
- Remove the pan off the stove and keep aside.
Recipe to make Rava upma:
- Heat oil a kadai, add mustard and jeera seeds.
- Let them splutter and add gram Dal and urad dal, fry until golden brown color.
- Add finely chopped ginger, sliced onions and curry leaves.
- Fry the onions to translucent color and add slit green chillies.
- Now add finely chopped tomato.
- Pour water, add required salt for the upma and cover with a lid.
- Let the water come to roll boiling as shown in the picture.
- Gradually add the roasted rava and mix quickly. Keep the heat in low flame.
- Mix well without lumps as shown and cover with lid again and let the upma cook for 8-10mins. Maintain the same low temperature.
- By this time all the water would be absorbed by the rava.
- Stir well with a ladle and break the small lumps formed.
- Cover again with the tight lid for five more minutes while maintaining the same low temperature. Ideally, the concept is to cook the rava completely with the hot steam produced inside.
- Finally, garnish with chopped coriander leaves.
- Serve hot with coconut chutney.
Notes
Nutrition
Preparation:
- Slice onions, tomato and green chillies.
How to dry roast rava/semolina:
- Measure rava in a cup and take in a flat pan.
- Dry roast the rava in medium flame, until the grains become hot to touch.
- Be careful not to burn or change the color of the rava.
- Remove the pan off the stove and keep aside.
Recipe to make Rava upma:
- Heat oil a kadai, add mustard and jeera seeds.
- Let them splutter and add gram Dal and urad dal, fry until golden brown color.
- Add finely chopped ginger, sliced onions and curry leaves.
- Fry the onions to translucent color and add slit green chillies.
- Now add finely chopped tomato and cook until soft.
- Pour water, add required salt for the upma and cover with a lid.
- Let the water come to roll boiling as shown in the picture.
- Gradually add the roasted rava and mix quickly. Keep the heat in low flame.
- Mix well without lumps as shown and cover with lid again and let the upma cook for 8-10mins. Maintain the same low temperature.
- By this time rava absorbs all the water.
- Stir well with a ladle and break the small lumps formed.
- Cover again with the tight lid for five more minutes while maintaining the same low temperature. Ideally, the concept is to cook the rava completely with the hot steam produced inside.
- Finally, garnish with chopped coriander leaves.
- Serve hot with coconut chutney.
Tips/Notes:
- Always dry roast the rava before making upma. I would suggest you to at least heat the rava even for already roasted and stored rava/sooji/semolina.
- You can add chopped carrots while frying onions if you like.
- Never add rava in warm or cold water. Wait for the water to come to a full boiling stage before adding the roasted rava to avoid lumps formation.
- Add cashews with onions for rich taste.
- Instead of tomato, you can add few lemon drops just before switching off the stove.
- Follow the exact measurement of rava and water to get the right non-sticky texture. If water is more upma will become like Pongal and less water makes it very dry and sticky.
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