Quick Rava Upma Recipe – Traditional Indian Semolina Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Rava Upma Recipe – Traditional Indian Semolina Breakfast

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast, you’ve come to the right place. This Rava Upma recipe is a staple in many South Indian homes (and increasingly, in mine!). It’s light, flavorful, and comes together in under 30 minutes – perfect for busy mornings. I first made this when I was trying to find a quick breakfast that my kids would actually eat – and it was a hit!

Why You’ll Love This Recipe

This isn’t just any upma recipe; it’s a little slice of sunshine to start your day. It’s:

• Quick & Easy: Seriously, from start to finish, it’s a breeze.
• Healthy & Nutritious: Semolina is a good source of carbs and energy, and the veggies add a boost of vitamins.
• Customizable: Feel free to swap in your favorite vegetables or adjust the spice level.
• Comfort Food: There’s just something so satisfying about a warm bowl of upma.

Ingredients

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

• 1 cup Rava/Sooji/Semolina
• ¾ cup Onion, finely chopped
• 1 tsp Ginger, grated
• 2 Green chillies, finely chopped
• ¾ cup Mixed vegetables (beans, carrot, peas, tomato), chopped
• ¼ tsp Turmeric powder
• 3 cups Water
• 2 tbsp Oil
• 1 tbsp Ghee
• 1 tsp Mustard seeds
• 2 tsp Bengal gram (kadalai paruppu)
• 1 tsp Urad dal
• Few Curry leaves

Ingredient Notes

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

• Rava/Sooji Quality: The quality of your rava matters. Look for a bright, granular semolina. I prefer the medium variety for upma – it gives the perfect texture.
• Vegetable Variations: Traditionally, upma uses whatever seasonal veggies are available. Feel free to experiment! I’ve used everything from bell peppers to potatoes.
• Ghee vs. Oil: Ghee adds a lovely richness and aroma, but you can use oil if you prefer. A combination of both is also fantastic! I always add a final drizzle of ghee at the end – it just elevates the flavor.
• Spice Level: Adjust the number of green chillies to your liking. If you’re sensitive to spice, start with just one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the rava. Heat 1 tsp of ghee in a pan and add the rava. Roast it on medium heat until it smells fragrant – about 3-5 minutes. This step is crucial for preventing a sticky upma. Set aside.
2. Now, heat the oil and ghee in a larger pan. Add the mustard seeds. Once they splutter, add the Bengal gram and urad dal. Sauté until they turn golden brown.
3. Toss in the curry leaves, chopped onions, ginger, and green chillies. Cook until the onions soften and become translucent.
4. Add the chopped vegetables and turmeric powder. Sauté for another 2-3 minutes, allowing the veggies to get slightly tender.
5. Pour in the 3 cups of hot water and add salt to taste. Bring the mixture to a boil.
6. Now for the magic! Reduce the heat to low and slowly add the roasted rava while stirring continuously. This is the key to avoiding lumps. Keep stirring!
7. Top with the remaining 1 tsp of ghee. Cover the pan and cook on low heat for 6-7 minutes, or until all the water is absorbed.
8. Finally, garnish with cashews fried in ghee (optional, but highly recommended!) and serve hot.

Expert Tips

• Don’t Stop Stirring: Seriously, constant stirring is your best friend when making upma. It prevents lumps and ensures even cooking.
• Hot Water is Key: Using hot water helps the rava cook quickly and evenly.
• Roast the Rava: I can’t stress this enough! Roasting the rava is essential for a fluffy, non-sticky upma.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with oil.
• Vegetable Variations: Add different veggies like peas, potatoes, or even spinach. My friend loves adding finely chopped beetroot!
• Spice Level Adjustment: Add a pinch of red chilli powder for extra heat, or skip the green chillies altogether for a milder flavor.
• Quick Upma Variation: If you’re really short on time, you can skip the sautéing of the Bengal gram and urad dal. It won’t have quite the same depth of flavor, but it’s still delicious.

Serving Suggestions

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

• Coconut Chutney: A classic combination!
• Sambar: For a more substantial meal.
• Yogurt: A cooling contrast to the spices.

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 moisture.

FAQs

Let’s answer some common questions:

• What is the best type of Rava to use for Upma? Medium-sized rava works best, but fine rava can also be used. Just adjust the water quantity accordingly.
• Can I make Upma ahead of time? It’s best enjoyed fresh, but you can partially prepare it by roasting the rava and chopping the vegetables in advance.
• How do I prevent Upma from becoming sticky? Roasting the rava and stirring continuously while adding the water are the key steps.
• What vegetables are traditionally used in Upma? Common choices include peas, carrots, beans, and tomatoes, but feel free to get creative!
• Can I add lemon juice to Upma? Absolutely! A squeeze of lemon juice adds a lovely tanginess.

Enjoy your homemade Rava Upma! I hope this recipe becomes a regular part of your breakfast routine. Let me know in the comments how it turns out for you!