Rava upma recipe | How to make Rava upma
Rava upma is a simple Indian breakfast recipe, prepared commonly by roasting and boiling Bombay rava or semolina or sooji with basic vegetables.
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
Tips/Notes: 1. Always dry roast the rava before making upma. Even for already roasted and stored rava/sooji/semolina, I would suggest you to at least heat the rava. 2. You can add chopped carrots while frying onions if you like. 3. 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. 4. Add cashews with onions for rich taste. 5. Instead of tomato, you can add few lemon drops just before switching off the stove. 6. 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.
Nutrition
Calories: 180kcal
Tried this recipe?Let us know how it was!