Rava Upma Recipe – Authentic South Indian Breakfast with Spices

Last Updated on 2 months by Neha Deshmukh

Rava Upma Recipe – Authentic South Indian Breakfast with Spices

Introduction

There’s just something so comforting about a warm bowl of upma to start the day, isn’t there? This Rava Upma recipe is a staple in South Indian households, and honestly, it was one of the first things I learned to make when I moved into my own place! It’s quick, flavorful, and incredibly satisfying. I’m so excited to share my version with you – it’s been tweaked and perfected over the years, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This isn’t just any upma recipe. It’s a little bit special! Here’s why I think you’ll adore it:

• Quick & Easy: Ready in under 30 minutes – perfect for busy mornings.
• Flavorful: A beautiful blend of spices that awakens your taste buds.
• Versatile: Easily adaptable to your spice preference and dietary needs.
• Comfort Food: Seriously, it just feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to create this delicious Rava Upma:

• 1 cup fine rava (semolina) – about 150g
• 2 tablespoons ghee (or oil) – about 30ml
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 1-2 dry red chilies
• 1 pinch asafoetida (hing)
• 1/3 cup onion, finely chopped – about 40g
• ¾ cup tomatoes, finely chopped – about 150g
• 1-2 green chilies, slit (adjust to taste)
• ½ inch ginger, grated
• 6-7 curry leaves
• ¼ teaspoon turmeric powder – about 1g
• ¼ – ½ teaspoon red chili powder (adjust to taste)
• 2.5 cups water – about 600ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rava is Key: Using fine rava is crucial for that soft, fluffy texture. Coarse rava will result in a grainy upma.
• Ghee vs. Oil: Traditionally, ghee is used for its lovely flavor. But oil works just fine if you prefer! I sometimes use a mix of both.
• Spice it Up (or Down): Spice levels vary hugely across South India. Feel free to adjust the red chilies and chili powder to your liking. My grandmother always added a little extra chili powder – she loved the heat!
• Fresh Curry Leaves: Please, please use fresh curry leaves! They add such a wonderful aroma and flavor. Dried ones just aren’t the same. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the rava. Heat a pan on low heat and add the rava. Roast for 3-4 minutes, stirring constantly, until it becomes fragrant. This step is important – it removes any moisture and gives the upma a lovely nutty flavor. Transfer the roasted rava to a plate and set aside.
2. Now, for the tempering! Heat the ghee (or oil) in the same pan. Once hot, add the mustard seeds. Wait for them to crackle – that’s when you know they’re ready.
3. Add the cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown. This usually takes about a minute or two.
4. Next, add the dry red chilies (broken into pieces) and asafoetida. Sauté for a few seconds, then add the chopped onions. Cook until the onions become translucent.
5. Time for the aromatics! Add the slit green chilies, grated ginger, and curry leaves. Sauté for about 30 seconds, until fragrant.
6. Add the chopped tomatoes, turmeric powder, and red chili powder. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
7. Pour in the water and add salt to taste. Bring the mixture to a rolling boil.
8. Now, the magic happens! Gradually add the roasted rava to the boiling water, while continuously stirring. This is important to prevent lumps from forming.
9. Once all the rava is added, reduce the heat to low, cover the pan, and let it steam for 2-3 minutes.
10. Finally, fluff up the upma with a fork and mix in the chopped coriander leaves. Serve hot with a drizzle of ghee!

Expert Tips

• Stir, Stir, Stir: Seriously, don’t stop stirring when adding the rava. Lumps are the enemy!
• Water Ratio: The water ratio is important. If the upma seems too dry, add a splash more water. If it’s too wet, cook for a minute or two longer, uncovered.
• Don’t Overcook: Overcooked upma can become sticky. Keep a close eye on it during the steaming process.

Variations

• Vegan Rava Upma: Simply substitute the ghee with vegetable oil.
• Gluten-Free Confirmation: Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: My friend, Priya, loves her upma super spicy, so she adds a finely chopped serrano pepper along with the green chilies.
• South Indian Festival Adaptations: During Makar Sankranti or Pongal, some families add a handful of toasted peanuts and cashews to their upma for extra richness.

Serving Suggestions

Rava Upma is delicious on its own, but here are a few ideas for accompaniments:

• Coconut Chutney
• Sambar
• Yogurt
• A cup of hot filter coffee

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water. It won’t be quite as fluffy as freshly made, but still tasty!

FAQs

• Is rava the same as semolina? Yes, rava is the Indian name for semolina.
• What is the best type of rava to use for upma? Fine rava is best for a soft, fluffy texture.
• Can I make upma ahead of time? It’s best enjoyed fresh, but you can make it a few hours ahead and reheat it gently.
• How do I prevent the upma from becoming sticky? Don’t overcook it, and make sure to stir continuously while adding the rava.
• What are some good accompaniments for rava upma? Coconut chutney, sambar, and yogurt are all classic choices!