Rava Upma Recipe – Quick Semolina Breakfast & South Indian Snack

Last Updated on 2 months by Neha Deshmukh

Rava Upma Recipe – Quick Semolina Breakfast & South Indian Snack

Introduction

Okay, let’s be real – mornings can be crazy. You want something warm, comforting, and filling, but you definitely don’t want to spend hours in the kitchen. That’s where Rava Upma comes in! This quick semolina breakfast is a staple in South Indian homes (and increasingly, in mine!), and it’s seriously one of the easiest, most satisfying things you can whip up. I first made this when I was a student, needing a quick and affordable breakfast, and it’s been a go-to ever since. It’s perfect for busy weekdays, a cozy weekend brunch, or even a light snack.

Why You’ll Love This Recipe

This Rava Upma recipe is a winner for so many reasons:

• Quick & Easy: Ready in under 20 minutes!
• Flavorful: The tempering with mustard seeds and curry leaves is just chef’s kiss.
• Versatile: Easily customizable with veggies or your favorite spices.
• Comforting: Warm, soft, and utterly delicious.
• Budget-Friendly: Uses simple, everyday ingredients.

Ingredients

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

• 1 cup Coarse Semolina (Upma Rava/Bombay Sooji or Bansi Rava) – about 150g
• 1 Big onion, finely chopped – about 100g
• 1 Ripe tomato, small and finely chopped – about 80g
• 2-4 Green chillies, finely chopped (adjust to your spice preference)
• 4 cups Water – 960ml
• To taste Salt
• 2 tbsp Coriander leaves, chopped
• 1-2 tbsp Ghee (or cooking oil for vegan option) – 15-30ml
• 3 tbsp Cooking oil (for tempering) – 45ml
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils) – about 6g
• 1 tsp Chana dal (split chickpeas) – about 6g
• 5 Cashew nuts or roasted peanuts
• Few Curry leaves
• 2 tbsp Grated coconut (optional) – about 15g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rava/Semolina: This is the star! You’ll find a few different types. Bansi Rava is a coarser grind, giving a slightly more textured upma. Bombay Sooji is a finer grind, resulting in a softer upma. Upma Rava is specifically labelled for making upma and is usually a good medium grind. Don’t use fine sooji (used for sweets) – it won’t work the same way.
• Ghee: Oh, ghee! It adds such a lovely richness and flavor. A good quality ghee really elevates the dish. But if you’re vegan, or just prefer, oil works perfectly well too.
• Coconut: Freshly grated coconut is traditional in many South Indian households. My grandmother always added it, and it adds a lovely sweetness and texture. But it’s totally optional!
• Dal: Using both Urad and Chana dal adds a lovely nutty flavour to the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the rava/semolina in a kadai (a deep, round-bottomed pan) for about 5 minutes on medium flame. Stir constantly to prevent burning. You’ll know it’s ready when it smells fragrant and is lightly toasted. Transfer it to a plate to cool.
2. Now, heat the cooking oil in the same kadai. Once hot, add the mustard seeds. Let them splutter – that’s when the flavor is released! Then, add the urad dal and chana dal. Fry until they turn golden brown.
3. Add the cashews (or peanuts) and curry leaves. Fry for another minute until the cashews are lightly browned and the curry leaves are crisp.
4. Add the finely chopped onions and green chillies. Sauté until the onions turn translucent and soft. Then, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes soften and become mushy.
5. Pour in the 4 cups of water and add the coriander leaves. Bring it to a rolling boil for about 2 minutes.
6. Now for the magic! Gradually add the roasted rava to the boiling water while stirring continuously. This is important to prevent lumps from forming. Keep stirring until the mixture thickens.
7. Cover the kadai and cook on low flame for about 5 minutes. This allows the rava to absorb the water and cook through.
8. Finally, turn off the heat and mix in the ghee (or oil). Garnish with grated coconut (if using). Serve hot!

Expert Tips

• Don’t stop stirring! Seriously, constant stirring is key to lump-free upma.
• Roasting the rava is crucial. It enhances the flavor and prevents the upma from becoming sticky.
• Adjust the water. Depending on the type of rava you use, you might need slightly more or less water. The upma should be soft and moist, but not watery.

Variations

• Vegan Adaptation: Simply substitute the ghee with cooking oil. It’s just as delicious!
• Gluten-Free: Rava (semolina) is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level: My friend, Priya, loves to add a pinch of red chilli powder for extra heat. Feel free to adjust the number of green chillies to your liking.
• South Indian vs. North Indian: In South India, upma is often served with sambar and chutney. In North India, it’s sometimes enjoyed with a dollop of yogurt or a sprinkle of sugar.

Serving Suggestions

Rava Upma is fantastic on its own, but it’s even better with:

• Coconut chutney
• Sambar
• Yogurt
• A side of your favorite Indian pickle

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheating can slightly alter the texture, making it a bit drier, so add a splash of water while reheating.

FAQs

1. What type of rava is best for upma?

Honestly, it depends on your preference! Bansi Rava gives a coarser texture, Bombay Sooji a softer one. Experiment to see what you like best.

2. Can I make upma ahead of time? How does reheating affect the texture?

You can, but the texture will change. It tends to dry out. Add a tablespoon or two of water when reheating to restore some moisture.

3. What can I substitute for ghee in this recipe?

Cooking oil works perfectly well! You won’t get the same rich flavor, but it will still be delicious.

4. My upma is too sticky, what did I do wrong?

You likely didn’t roast the rava enough, or you didn’t stir continuously while adding the water.

5. Can I add vegetables to this upma? What vegetables work best?

Absolutely! Peas, carrots, beans, and potatoes are all great additions. Sauté them along with the onions and tomatoes.

6. Is upma a healthy breakfast option?

Yes! It’s a good source of carbohydrates and provides sustained energy. Plus, it’s relatively low in fat (especially if you use less ghee).