Rava Upma or Upma is one of the most popular savory South Indian breakfast dish made with semolina (rava), flavored by ghee, urad dal, chana dal (husked chickpeas), few veggies and additional herbs and spices. This traditional south Indian breakfast dish is now popular popular all over India.
In Hindi, upma is also known as Rava Upma or Suji Upma. Many people made it with several methods or variations and hence it is also known as Uppumavu, Uppuma, Uppindi, Uppeet.
This recipe requires very basic ingredients. The main ingredient is of course, roasted semolina (rava), ghee (clarified butter) and few herbs and spices are must like mustard seeds, curry leaves, urad dal, chana dal and cashew nuts (optional). The ghee adds a delicious flavor and aroma in this recipe.
The other important factor is the addition of the vegetables that helps to make this dish healthier and filling that makes this upma so inviting and very presentable!
The use of colourful veggies gives a perfect crunch and taste to it. Here, I have added a couple of veggies .i.e peas, carrots and French beans. But, if you don’t want to add veggies, you can simply skip as there is no such rule to add vegetables into the Upma. Many people also make it using onion to give a crunch and taste to it. If you don’t like onion flavor than feel free to skip onions.
Finally, garnish with few curry leaves and roasted cashew nuts. You can serve this hot rava upma along with South Indian Coconut Chutneys and a cup of hot filter coffee.
Do give this delicious Rava Upma a try and tell us how easy is to make at home.
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Upma
- Total Time: 55 mins.
- Yield: 4 1x
Description
A very popular and traditional savory one-pot South Indian breakfast dish, made using semolina (rava), ghee, mixed vegetables and herbs and spices. It is usually served with coconut chutney, peanut chutney and a cup of hot filter coffee.
Ingredients
- 1 cup semolina (rava/suji)
- 2 ½ cups water
- Few curry leaves
- 2 tablespoons + 3 teaspoons ghee
- Salt as per taste
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon chana dal (split Bengal gram)
- 1 dry red chilli
- 1 teaspoon mustard seeds
- 1 teaspoon ginger finely chopped (optional)
- 1 green chili chopped
- 1 cup mix vegetables green peas, carrots finely chopped, french beans chopped
- ½ teaspoon turmeric powder (optional)
- 10 to 12 roasted cashews to garnish (optional)
Instructions
- In a pan, add 1 cup semolina (rava) and dry roast on a low to medium flame until it turns slightly brown. Continue stirring while roasting the rava. Transfer it to a bowl and keep aside to cool completely.
- Take another pan, boil water and then add few curry leaves along with 1 tablespoon of ghee and little salt.
How to make Upma
- Heat 3 teaspoons ghee in a heavy bottomed pan; add urad dal and chana dal. Fry well for a minute on medium flame, until it turns golden brown.
- Then add dry red chili, mustard seeds and few curry leaves and sauté till mustard seeds splutter.
- Then add chopped ginger and green chili and sauté well.
- Now add chopped veggies like beans, chopped carrots, and green peas and cook until they become slightly tender.
- Add salt to taste and turmeric powder (optional) and give a good stir.
- Further add the roasted semolina into the mixture and mix well.
- Now start adding water slowly and stir immediately to prevent from any lumps formation. Keep stirring till all the water is absorbed. Cover the pan and cook for 3 to 4 minutes till it becomes thick.
- Finish it off with 1 tablespoon of ghee and fluff up the upma.
- Serve hot and garnish with some roasted cashews and curry leaves.
Notes
- Roasting semolina (rava) prevents upma from turning sticky. Roasted semolina gives fine flavor to the dish. So, do not forget to roast rava.
- Use the same measuring cup to measure both semolina as well as water.
- Always make it in ghee only for the best flavor.
- Stir constantly after adding the semolina. This will help to avoid formation of any lump.
- Furthermore, you can add veggies of your choice to this dish that makes it delicious and healthy.
- Finally, upma taste great when served hot.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Cuisine: South Indian
