Rava Upma Recipe – Easy Semolina & Vegetable Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Rava Upma Recipe – Easy Semolina & Vegetable Breakfast Idea

Hey everyone! If you’re looking for a quick, comforting, and utterly delicious breakfast, you have to try this Rava Upma. It’s a South Indian classic, and honestly, it’s become a staple in my kitchen. I first made this when I was trying to find a speedy breakfast I could whip up before work, and it’s been a lifesaver ever since! It’s light, flavorful, and keeps you full until lunchtime. Let’s get cooking!

Why You’ll Love This Recipe

This Rava Upma is seriously the best. It’s ready in under 20 minutes, making it perfect for busy mornings. Plus, it’s packed with veggies, so you’re starting your day with a healthy dose of goodness. It’s also super versatile – you can easily customize it with your favorite vegetables and adjust the spice level to your liking. Honestly, what’s not to love?

Ingredients

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

• 1 cup rava/semolina
• 1 whole onion
• ¼ cup peas
• 1 cup mixed vegetables (carrots, potatoes, beans)
• 2 whole green chillies
• 1 inch ginger
• ½ tsp urad dal
• ¼ tsp mustard seeds
• 2 tsp oil
• Curry leaves
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients for a sec!

• Rava: I prefer using fine rava (also called bombay rava) for a softer, fluffier upma. Coarse rava works too, but the texture will be a bit grainier.
• Vegetables: Traditionally, upma is made with peas and carrots, but feel free to get creative! You can add beans, potatoes, capsicum (bell peppers), or even cauliflower. My mom always adds a little bit of beetroot for color and sweetness.
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian flavor. Dried ones just don’t compare. If you can find them, definitely use them!
• Spice Level: Adjust the number of green chillies to your preference. If you like it mild, use just one, or skip them altogether.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, dry roast the rava in a pan over medium heat for 7-10 minutes, until it’s lightly browned and fragrant. This step is important – it removes the raw smell of the rava and gives the upma a lovely nutty flavor. Transfer it to a bowl and let it cool completely.
2. Now, heat the oil in the same pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and curry leaves. Sauté until the dal turns golden brown.
3. Add the chopped onion, green chillies, and grated ginger to the pan. Fry until the onions are golden brown – about 4-5 minutes.
4. Next, add the peas and mixed vegetables. Pour in 3 cups of water, cover the pan, and cook until the veggies are tender.
5. Add salt to taste and stir well. Now for the tricky part! Reduce the heat to low and gradually add the roasted rava, stirring constantly to prevent lumps from forming. This is where a little patience goes a long way.
6. Cook for another 5 minutes, stirring continuously, until the upma thickens and the rava is fully cooked.
7. Finally, garnish with cashews and fresh coriander leaves. Serve hot with sambar or chutney!

Expert Tips

Here are a few tips to help you make the perfect Rava Upma:

• Preventing Lumps: The key to lump-free upma is constant stirring! Add the rava slowly and keep stirring vigorously as it cooks.
• Right Texture: If the upma is too dry, add a splash of water. If it’s too wet, cook for a few more minutes, stirring constantly.
• Spice Adjustment: Don’t be afraid to adjust the spice level to your liking. You can also add a pinch of turmeric powder for color and flavor.

Variations

• Vegan Adaptation: Simply skip the cashew garnish, and you’ve got a delicious vegan upma!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as rava is made from semolina, which is derived from wheat but often processed to remove gluten. However, always check the packaging to ensure it’s certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: For a milder upma, reduce or omit the green chillies. For a spicier kick, add a pinch of red chilli powder.
• Festival Adaptations: While not traditionally a festival dish, you can add a sprinkle of pomegranate seeds for a festive touch during Makar Sankranti.

Serving Suggestions

Rava Upma is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Sambar
• Coconut Chutney
• Yogurt

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them 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 type of rava is best for upma?

Fine rava (bombay rava) is generally preferred for a softer texture, but coarse rava works well too!

2. Can I make upma ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead and reheat it. The texture might change slightly.

3. How do I prevent the upma from becoming sticky?

Constant stirring while adding the rava is key! Add it gradually and don’t stop stirring.

4. What vegetables can I substitute in this recipe?

Feel free to use any vegetables you like! Bell peppers, cauliflower, and beetroot are all great options.

5. Can I temper the upma in ghee instead of oil?

Absolutely! Ghee adds a lovely richness and flavor.

6. Is upma a healthy breakfast option?

Yes! It’s a good source of carbohydrates and fiber, and you can boost its nutritional value by adding plenty of vegetables.