Rava Upma Recipe – Quick Vegetable Semolina Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Rava Upma Recipe – Quick Vegetable Semolina Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Rava Upma. This isn’t just any breakfast; it’s a little piece of South Indian sunshine to start your day. I first made this when I was trying to find a quick breakfast that my kids would actually eat – and it was a hit! Let’s dive in and get cooking.

Why You’ll Love This Recipe

This Rava Upma recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! It’s packed with veggies, making it a surprisingly nutritious way to kickstart your morning. Plus, it’s wonderfully customizable. You can tweak the spice level and veggies to suit your taste. It’s a comforting, flavorful dish that’s perfect for busy weekdays or a relaxed weekend brunch.

Ingredients

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

• 1 cup Rava/Semolina (approx. 180g)
• 3 cups Water (720ml)
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• ½ cup Carrot, chopped (approx. 60g)
• ½ cup Beans, chopped (approx. 80g)
• ½ cup Capsicum/Bell Pepper, chopped (approx. 75g)
• 2 teaspoons Ginger, finely chopped
• 1-2 Green Chilies, slit (adjust to taste)
• ½ teaspoon Turmeric powder (approx. 2g)
• ½ – 1 teaspoon Red Chili Powder (adjust to taste) (approx. 2-4g)
• 1 teaspoon Coriander Powder (approx. 3g)
• ½ teaspoon Garam Masala Powder (approx. 2g)
• Salt to taste
• 3 tablespoons Coriander Leaves, chopped
• 1 teaspoon Lemon Juice
• 1 tablespoon Grated Coconut
• 1 tablespoon Oil
• 2 tablespoons Ghee
• ½ teaspoon Mustard Seeds
• 2 teaspoons Urad Dal (split black lentils)
• 1 tablespoon Chana Dal (split chickpeas)
• 6 Cashew Nuts

Ingredient Notes

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

Rava/Semolina Varieties – Exploring Different Types
You can use different types of rava – fine, medium, or coarse. I prefer medium rava for upma; it gives a nice texture. If using fine rava, reduce the water slightly.

The Significance of Ghee in South Indian Cooking
Ghee (clarified butter) isn’t just about flavor; it’s a cornerstone of South Indian cooking. It adds a richness and aroma that’s hard to beat. Don’t skip it!

Regional Variations in Vegetable Choices
Feel free to get creative with your veggies! Peas, potatoes, and even cauliflower work beautifully in upma. My mom always adds a little bit of beetroot for color.

Understanding the Tempering – Mustard Seeds & Dals
The tempering (or tadka) is where the magic happens. Make sure the mustard seeds pop before adding the dals. This releases their flavor.

Spice Level Customization – Adjusting Red Chili Powder
Don’t be afraid to adjust the red chili powder to your liking. If you prefer a milder upma, start with ½ teaspoon. For a spicier kick, add a full teaspoon or more!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 3 cups of water in a separate pot and keep it ready. This is key for a lump-free upma.
2. Heat oil and 2 tablespoons of ghee in a kadai (a deep frying pan). Add the mustard seeds. Once they start to pop, add the urad dal, chana dal, and cashew nuts. Fry until the dals turn golden brown and the cashews are lightly toasted.
3. Add the finely chopped ginger, slit green chilies, and sliced onion. Sauté until the onions turn translucent.
4. Now, add the chopped vegetables (carrot, beans, capsicum) and tomato. Fry for about a minute on medium heat.
5. Sprinkle in the turmeric powder, red chili powder, coriander powder, garam masala powder, and salt. Stir well to combine.
6. Add the rava/semolina and roast for about a minute. This gets rid of the raw smell and helps the upma stay fluffy.
7. Gradually pour the boiling water into the mixture while stirring continuously. This is super important to avoid lumps! Keep stirring until the mixture thickens like porridge.
8. Cover the kadai and simmer for 8-10 minutes, stirring occasionally to prevent sticking.
9. Turn off the heat. Mix in the remaining 1 teaspoon of ghee, lemon juice, coriander leaves, and grated coconut.
10. Serve hot with coconut chutney and a drizzle of ghee. Enjoy!

Expert Tips

• Don’t overcook the rava: Overcooked rava will result in a mushy upma.
• Stir constantly: This prevents lumps and ensures even cooking.
• Use hot water: Boiling water is crucial for a fluffy texture.
• Adjust salt to taste: Salt is important, so add it gradually and taste as you go.

Variations

Let’s get creative!

Vegan Rava Upma
Simply substitute the ghee with vegetable oil. It won’t have the same rich flavor, but it will still be delicious!

Gluten-Free Considerations
Rava is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustments – Mild to Spicy
As mentioned before, adjust the red chili powder to your preference. You can also add a pinch of black pepper for a different kind of heat.

Festival Adaptations – Navratri & Vrat Friendly Upma
During Navratri or other fasting periods, you can skip the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

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

• Coconut Chutney
• Sambar
• Yogurt
• A side of fresh fruit

Storage Instructions

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to restore moisture.

FAQs

What is the best type of rava to use for upma?
Medium rava is my go-to, but you can experiment with fine or coarse rava depending on your preference.

Can I make upma ahead of time? How should I reheat it?
You can make upma ahead of time, but it’s best enjoyed fresh. To reheat, add a splash of water and gently warm it on the stovetop.

How can I prevent the upma from becoming sticky?
The key is to use enough water and stir constantly while adding it. Don’t overcook the rava either.

What vegetables can I substitute in this recipe?
Feel free to swap in your favorites! Peas, potatoes, cauliflower, and even spinach work well.

Is upma a healthy breakfast option?
Absolutely! It’s packed with carbohydrates for energy, and the vegetables provide essential vitamins and minerals.

Can I add nuts and seeds to upma for extra nutrition?
Definitely! A sprinkle of chopped almonds, walnuts, or sunflower seeds adds a lovely crunch and extra nutrients.