Quick Rava Upma Recipe – South Indian Semolina Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Quick Rava Upma Recipe – South Indian Semolina 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. That’s where this quick rava upma comes in! It’s a South Indian classic, and honestly, it’s been a lifesaver on countless busy mornings in my kitchen. It’s fluffy, flavorful, and ready in under 20 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This rava upma is more than just a quick breakfast. It’s a taste of home, a warm hug in a bowl, and a fantastic way to start your day. It’s incredibly versatile – you can customize it with your favorite veggies or adjust the spice level to your liking. Plus, it’s a great way to introduce someone to the wonderful world of South Indian cuisine!

Ingredients

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

• 0.5 cup sooji (fine rava/semolina) – about 75g
• 1 tablespoon oil – about 15ml
• 1 teaspoon ghee – about 5ml
• 0.5 teaspoon mustard seeds – about 2g
• 0.5 teaspoon urad dal (split black lentils) – about 2g
• 0.5 teaspoon chana dal (split chickpeas) – about 2g
• 1 green chili – chopped
• 0.5 teaspoon ginger – grated
• 1 medium onion – chopped
• 9 cashews – roughly 15g
• 1.25 cups water – about 300ml
• 2 tablespoons milk – about 30ml
• Salt – to taste
• Few curry leaves – about 8-10 leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your upma.

Sooji (Rava/Semolina) Varieties

There are different types of rava available. I prefer the fine variety for upma – it gives the best texture. You can find it labeled as “fine sooji” or “bansi rava” at most Indian grocery stores.

The Importance of Ghee in South Indian Cooking

Ghee (clarified butter) is a staple in South Indian cooking, and for good reason! It adds a beautiful aroma and richness to the upma. Don’t skip it if you can help it, but you can substitute with oil if needed.

Regional Variations in Tempering (Mustard Seeds & Dals)

The tempering – that initial step of frying spices – is key to the flavor. You’ll notice different families have slightly different preferences for the dals they use. Feel free to experiment! Some people add a pinch of asafoetida (hing) to the tempering too.

Cashew Usage – A South Indian Touch

Cashews add a lovely crunch and a touch of sweetness. My grandmother always used to say a generous handful of cashews makes everything better, and I tend to agree!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the rava in a kadai (or a heavy-bottomed pan) on low heat for 3-5 minutes. You’ll know it’s ready when it smells fragrant. Set it aside to cool. This step is important – it removes any moisture and helps the upma stay fluffy.
2. Now, heat the oil and ghee in a pan. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal and chana dal, and fry until they turn golden brown. Then, toss in the curry leaves. They’ll sizzle and release their amazing aroma.
4. Add the cashews and fry until they’re golden. Next, stir in the chopped green chili, grated ginger, and chopped onions. Sauté until the onions turn translucent.
5. Pour in the water and milk. Add salt to taste and bring the mixture to a rolling boil.
6. Now for the slightly tricky part! Gradually sprinkle the roasted rava into the boiling liquid while stirring continuously. This is crucial to prevent lumps from forming. Keep stirring!
7. Once all the rava is added, cook until the water is absorbed. Then, cover the pan and let the upma steam for 2 minutes on low heat.
8. Finally, fluff the upma gently with a fork. Drizzle with the remaining ghee and mix well. Let it rest covered for another 5 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rava: Overcooked rava will result in a mushy upma.
• Stir, stir, stir! Seriously, constant stirring is your best friend when adding the rava.
• Adjust the water: Depending on the rava, you might need slightly more or less water. Start with 1.25 cups and add a little more if needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rava Upma

Simply substitute the ghee with oil and the milk with plant-based milk (like almond or soy milk). It’s just as delicious!

Gluten-Free Considerations

Rava is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustment

If you like a little more heat, add another green chili or a pinch of red chili powder. My friend, Priya, loves to add a dash of black pepper too!

Festival Adaptations (e.g., Ganesh Chaturthi)

During Ganesh Chaturthi, some families add grated coconut and a pinch of turmeric to the upma as an offering.

Serving Suggestions

Rava upma is fantastic on its own, but it’s even better with a side of coconut chutney or sambar. A cup of hot 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 to restore its fluffiness.

FAQs

Let’s answer some common questions!

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

Fine rava (also known as bansi rava) is ideal for a soft and fluffy upma.

Can I make upma without milk?

Yes, you can! Just use all water instead of water and milk. It will still be delicious.

How do I prevent lumps from forming in my upma?

The key is to roast the rava properly and add it gradually to the boiling liquid while stirring constantly.

Can I add vegetables to this upma recipe?

Absolutely! Peas, carrots, and beans are popular additions. Add them along with the onions and sauté until tender.

What is the significance of tempering in South Indian cuisine?

Tempering (or tadka) is a fundamental technique in South Indian cooking. It infuses the dish with flavor and aroma by frying spices in hot oil or ghee.

How can I adjust the salt level in the upma?

Start with a teaspoon of salt and adjust to your taste. Remember, you can always add more, but you can’t take it away!