Jada Rava Upma Recipe – Authentic Semolina & Coconut South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Jada Rava Upma Recipe – Authentic Semolina & Coconut South Indian Breakfast

Hey everyone! If you’re looking for a comforting, flavorful breakfast that’s quick to whip up, you have to try this Jada Rava Upma. It’s a South Indian classic, and honestly, it’s been a staple in my family for generations. I remember my grandmother making this every Sunday, and the aroma would fill the entire house – pure bliss! It’s a little different from the regular Rava Upma, using a coarser semolina which gives it a lovely texture. Let’s get cooking!

Why You’ll Love This Recipe

This Jada Rava Upma is more than just a breakfast; it’s a little piece of South Indian comfort. It’s incredibly flavorful thanks to the tempering and the fresh coconut. Plus, it’s ready in under 20 minutes, making it perfect for busy mornings. It’s also naturally gluten-free, and easily adaptable to vegan diets – more on that later!

Ingredients

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

• 1 cup Coarse Semolina (Jada Rava) – about 150g
• 0.75 teaspoon Green Chili Paste – adjust to your spice preference
• 8-10 Curry Leaves
• 1 tablespoon Fresh Scraped Coconut – about 30g
• 1 tablespoon Chopped Coriander
• 0.5-1 teaspoon Sugar – depending on how sweet you like it
• 1 teaspoon Pure Ghee (clarified butter) – about 15ml
• 0.5 teaspoon Lemon Juice
• 1 teaspoon Oil – about 15ml
• 0.25 teaspoon Mustard Seeds
• 0.25 teaspoon Cumin Seeds
• 0.25 teaspoon Turmeric Powder
• 1 pinch Asafoetida (Hing)
• Salt to taste
• 3 cups Water – about 720ml

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Upma turns out just right:

• Coarse Semolina (Jada Rava): This is the star! It has a coarser texture than regular Rava, giving the Upma a lovely, slightly grainy bite. Don’t substitute with fine Rava, it won’t be the same.
• Fresh Scraped Coconut: Seriously, this makes all the difference. The fresh coconut adds a beautiful sweetness and aroma. If you absolutely can’t find fresh, unsweetened desiccated coconut is okay, but fresh is best!
• Asafoetida (Hing): Don’t skip this! It adds a unique savory flavor and is fantastic for digestion. My grandmother always said it helps with bloating. You can find it at most Indian grocery stores. A little goes a long way!
• Ghee: Traditional Indian cooking uses ghee for its flavor and health benefits. It adds a richness that butter just can’t match. But, if you prefer, you can use oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the semolina. Heat a pan over low heat and add the Jada Rava. Roast for 3-4 minutes, stirring constantly, until it’s lightly browned and fragrant. This step is important – it removes any moisture and enhances the flavor. Set aside.
2. Now for the tempering! Heat the oil in the same pan. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready. Then, add the cumin seeds and asafoetida. Let them sizzle for a few seconds.
3. Add the green chili paste and curry leaves. Sauté briefly, just until fragrant – about 30 seconds. Be careful not to burn the chili paste!
4. Pour in the 3 cups of water. Add the turmeric powder, salt, sugar, and lemon juice. Bring it all to a rolling boil.
5. This is the tricky part, but don’t worry! Gradually add the roasted semolina to the boiling water while stirring continuously. This is key to preventing lumps. Keep stirring!
6. Once all the semolina is added, cover the pan and cook on low heat for 4-5 minutes, or until the semolina has softened and absorbed all the water.
7. Finally, mix in the scraped coconut and chopped coriander. Drizzle with ghee. Cover again for 1-2 minutes to let the flavors meld.
8. Garnish with extra coconut and coriander. Serve hot and enjoy!

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is the secret to lump-free Upma.
• Roast the semolina well: This step is crucial for the right texture.
• Adjust the spice: Feel free to add more or less green chili paste depending on your preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same richness, but it will still be delicious!
• Gluten-Free: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level: My friend loves a real kick, so she adds a pinch of red chili powder along with the green chili paste.
• Festival Adaptations: During breakfast festivals in South India, some families add finely chopped vegetables like carrots and peas to the Upma.

Serving Suggestions

Jada Rava Upma is fantastic on its own, but it also pairs well with:

• A side of coconut chutney
• Sambar (lentil-based vegetable stew)
• 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 on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

1. What is the difference between Jada Rava and regular Rava/Semolina?

Jada Rava is a coarser variety of semolina, while regular Rava is much finer. Jada Rava gives the Upma a more textured bite.

2. Can I use store-bought coconut instead of fresh scraped coconut?

You can, but fresh is always best! If using store-bought, opt for unsweetened desiccated coconut.

3. How do I prevent lumps from forming when adding the semolina?

The key is to add the semolina gradually while stirring continuously. Don’t dump it all in at once!

4. What is Asafoetida (Hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. It adds a unique savory flavor and aids digestion. You can find it at most Indian grocery stores, usually in powder or resin form.

5. Can this Upma be made ahead of time? If so, how?

While best enjoyed fresh, you can partially prepare it. Roast the semolina and make the tempering ahead of time. Then, when you’re ready to eat, simply boil the water, add the ingredients, and finish cooking the Upma.