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.
Scale
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.
- Cuisine: South Indian
Keywords: Rava Upma recipe, How to make vegetable Upma, Easy Upma recipe