Ragi Rava Upma Recipe – Easy Carrot Capsicum Semolina Upma

Last Updated on 4 months by Neha Deshmukh

Ragi Rava Upma Recipe – Easy Carrot Capsicum Semolina Upma

Introduction

Good morning, friends! Today, I’m sharing a recipe that’s become a regular in my kitchen – Ragi Rava Upma. It’s a delightful blend of textures and flavors, packed with goodness, and surprisingly easy to whip up. I first made this when I was looking for a healthier breakfast option that still felt comforting and satisfying. This upma delivers on both fronts! It’s a vibrant, flavorful dish that’s perfect for a quick weekday breakfast or a light weekend brunch. Let’s get cooking!

Why You’ll Love This Recipe

This Ragi Rava Upma isn’t just delicious; it’s a nutritional powerhouse! Combining the goodness of ragi (finger millet) and rava (semolina) with fresh veggies, it’s a wholesome meal that keeps you energized. It’s also incredibly versatile – you can easily adjust the veggies and spice levels to suit your taste. Plus, it comes together in under 20 minutes, making it ideal for busy mornings.

Ingredients

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

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp chana dal (split chickpeas)
• Few curry leaves
• Pinch of hing (asafoetida)
• 2 tbsp cashews
• 1 medium onion, chopped
• 2 green chillies, slit
• 1 carrot, chopped
• ½ capsicum (bell pepper), chopped
• 1 medium tomato, chopped
• 1 cup rava (semolina)
• 1 cup ragi flour (finger millet flour)
• 4 cups hot water (approximately 950ml)
• 2 tbsp ghee
• 2 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Ragi Flour: Ragi is a fantastic grain, naturally gluten-free and packed with calcium and iron. It has a slightly earthy flavor that complements the other ingredients beautifully. In some regions of India, particularly Karnataka, ragi is a staple and used in everything from porridge to roti.
• Rava/Semolina: I prefer using fine rava for upma, as it gives a softer texture. You can toast the rava lightly in a dry pan before using it – this enhances its flavor and prevents it from becoming sticky. About 2-3 minutes on medium heat is perfect.
• Hing/Asafoetida: A tiny pinch of hing adds a wonderful savory depth to the upma. If you don’t have hing, you can skip it, or use a very small amount of garlic powder as a substitute.
• Curry Leaves: Fresh curry leaves are best, offering a vibrant aroma and flavor. If you only have dried curry leaves, use about half the amount, as their flavor is more concentrated.

Step-By-Step Instructions

Alright, let’s get down to making the upma!

1. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat.
2. Add the mustard seeds. Once they start to splutter, add the cumin seeds and chana dal. Let them sizzle for a few seconds.
3. Now, toss in the curry leaves and hing. Sauté for about 30 seconds until fragrant.
4. Add the cashews and sauté until they turn golden brown. Be careful not to burn them!
5. Add the chopped onion and slit green chillies. Sauté until the onions turn translucent, about 2-3 minutes.
6. Mix in the chopped carrot, capsicum, and tomato. Cook for 1-2 minutes, just until they start to soften slightly.
7. Add the rava and roast for about 1 minute on low flame, stirring constantly. This step is important for a good texture.
8. Stir in the ragi flour and salt. Roast for another 2 minutes, stirring continuously to prevent burning. This helps to enhance the flavor of the ragi.
9. Now, gradually pour in the hot water while stirring continuously to avoid lumps. This is where a little patience comes in handy!
10. Cook until the mixture absorbs all the water and thickens. This should take about 5-7 minutes.
11. Finally, add the ghee, cover the kadai, and simmer for 3 minutes on low heat. This gives the upma a lovely richness and aroma.
12. Garnish with fresh coriander and serve hot!

Expert Tips

• Hot Water is Key: Using hot water is crucial for preventing lumps.
• Stirring is Your Friend: Constant stirring ensures even cooking and a smooth texture.
• Adjust Salt: Taste and adjust the salt as needed.

Variations

• Vegan Adaptation: Simply substitute the ghee with 2 tbsp of any neutral-flavored oil like coconut or sunflower oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your rava is certified gluten-free.
• Spice Level: If you like things a little spicier, add an extra green chilli or a pinch of red chilli powder. My friend, Priya, always adds a dash of sambar powder for extra flavor!
• Festival Adaptation: This upma is a wonderful offering for Makar Sankranti or Pongal, especially if you add a few extra cashews and raisins.

Serving Suggestions

Ragi Rava Upma is delicious on its own, but it’s even better with a side of coconut chutney or a dollop of yogurt. A cup of filter coffee completes the breakfast perfectly!

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

• Is Ragi Upma good for weight loss? Absolutely! Ragi is high in fiber, which keeps you feeling full for longer, and it’s a low-calorie grain.
• Can I make this upma ahead of time? While it’s best enjoyed fresh, you can partially prepare it. Roast the rava and ragi flour, and sauté the vegetables the night before. Then, simply finish cooking it in the morning.
• What is the best type of rava to use for upma? Fine rava is ideal for a softer texture.
• Can I add other vegetables to this upma? Definitely! Peas, beans, and potatoes are all great additions.
• How do I prevent the upma from becoming sticky? Using hot water, roasting the rava properly, and stirring continuously are the keys to preventing stickiness.