Authentic Rice Rava Upma Recipe – South Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Rava Upma Recipe – South Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, comforting breakfast doesn’t have to be complicated. Today, I’m sharing my go-to recipe for Rice Rava Upma – a South Indian classic that’s quick, easy, and incredibly satisfying. I first made this when I was a student, needing something fast and filling before classes, and it’s been a staple ever since!

Why You’ll Love This Recipe

This upma is more than just a quick breakfast. It’s light yet filling, packed with flavour, and wonderfully versatile. It’s a fantastic way to start your day, and honestly, it’s good enough to enjoy any time! Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to whip up this delightful upma:

• 1 cup Rice Rava (approx. 150g)
• 1 cup Buttermilk (approx. 240ml)
• 1 tablespoon Oil (approx. 15ml)
• 1 teaspoon Mustard Seeds (approx. 5g)
• 1 teaspoon Urad Dal (approx. 6g)
• 1 teaspoon Chana Dal (approx. 6g)
• A pinch of Asafoetida (Hing) (approx. 1/4 tsp)
• A few Curry Leaves (approx. 10-12)
• Salt to taste
• 1 teaspoon Coconut Oil (approx. 5ml) – for drizzling

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Rice Rava: Types and Toasting Tips

Rice rava, also known as semiya or broken rice, comes in different sizes. Medium-sized rava works best for upma, giving it a lovely texture. Pro tip: lightly toasting the rava in a dry pan for 3-4 minutes before using it enhances its flavour and prevents it from becoming mushy.

Buttermilk: Fresh vs. Store-Bought & Regional Variations

Traditionally, upma is made with fresh buttermilk (chaas). It adds a lovely tang! If you don’t have fresh, store-bought buttermilk works just fine. In some South Indian households, they even use diluted yogurt instead – feel free to experiment!

Mustard Seeds: Selecting Quality Seeds

Look for plump, unbroken mustard seeds. They should have a good aroma. Old seeds won’t pop as well, and that signature flavour will be missing.

Urad Dal & Chana Dal: The Flavor Base

These lentils are the heart of the tempering (tadka) and add a wonderful nutty flavour. Don’t skip them!

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savoury delight when cooked. It aids digestion and adds a unique flavour profile. A little goes a long way!

Coconut Oil: Traditional Flavor & Health Benefits

Coconut oil is traditionally used in South Indian cooking and adds a beautiful aroma and flavour. It also has some health benefits, but you can use any neutral oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when the magic begins!
2. Next, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown.
3. Now, toss in a pinch of asafoetida and a handful of curry leaves. Sauté for another 30 seconds until fragrant. Be careful not to burn the asafoetida!
4. Pour in the buttermilk and add salt to taste. Bring the mixture to a gentle boil.
5. Reduce the heat to low and slowly sprinkle in the rice rava while stirring continuously. This is important to prevent lumps from forming.
6. Once all the rava is added, cover the kadai and cook on low heat for 7-10 minutes, or until all the liquid is absorbed.
7. Finally, fluff the upma with a fork. Drizzle with coconut oil and serve hot!

Expert Tips

• Don’t overcook: Overcooked upma can become mushy. Keep a close eye on it during the last few minutes of cooking.
• Stir constantly: Stirring prevents the rava from sticking to the bottom of the pan and ensures even cooking.
• Adjust salt: Buttermilk can vary in saltiness, so adjust accordingly.

Variations

• Vegetable Upma: My friend Priya loves adding finely chopped vegetables like carrots, peas, and onions to her upma. Sauté them along with the dals.
• Lemon Upma: A squeeze of lemon juice at the end adds a lovely zing.
• Spicy Upma: Add a finely chopped green chilli to the tempering for a bit of heat.

Vegan Adaptation

To make this recipe vegan, simply substitute the buttermilk with plant-based yogurt thinned with a little water. Coconut yogurt works particularly well!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment

If you prefer a milder flavour, reduce or omit the asafoetida. For a spicier kick, add a pinch of red chilli powder to the tempering.

Festival Adaptations (e.g., Makar Sankranti)

During Makar Sankranti, some families add sesame seeds and peanuts to their upma for extra flavour and warmth.

Serving Suggestions

Serve hot with a side of coconut chutney or sambar. A cup of filter coffee completes the perfect South Indian breakfast!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.

FAQs

What is the best type of rice rava to use for upma?

Medium-sized rice rava is ideal. It provides the best texture.

Can I make this upma ahead of time?

While best enjoyed fresh, you can partially prepare it. Toast the rava and prepare the tempering ahead of time. Combine everything when you’re ready to serve.

How can I adjust the tanginess of the upma?

Adjust the amount of buttermilk or add a squeeze of lemon juice.

What can I substitute for buttermilk?

Diluted yogurt or a mixture of plant-based yogurt and water works well.

Is asafoetida essential for this recipe, and what does it add?

While not essential, asafoetida adds a unique savoury flavour and aids digestion. If you don’t have it, you can omit it, but it does enhance the overall taste.