Rava Upma Recipe – Upma is a savory porridge prepared with semolina. It is one of the most delectable South Indian breakfasts. It is easy and quick to prepare.
Rava Upma holds a special place in South Indian homes as a quick, nourishing, and versatile dish. Its simplicity makes it a breakfast favorite, while its adaptability allows for countless variations. The process begins with dry-roasting the semolina until it emits a toasty aroma, ensuring a fluffy, non-sticky texture after cooking. Mustard seeds, urad dal, and curry leaves are tempered to infuse the dish with earthy, aromatic flavors. Ginger and green chilies add subtle warmth and spice.
The cooking process is straightforward yet deeply comforting. Semolina is gently incorporated into boiling water. It allows the semolina to swell and absorb all the flavors from the tempered spices and sautéed onions. Vegetables like beans, peas, and carrots can be added to make it heartier. They also make it more colorful. This transforms a simple upma into a wholesome meal. A drizzle of ghee toward the end elevates its taste and aroma, making each bite rich and satisfying.
Rava Upma is traditionally served with coconut chutney or tangy pickle. It can also be enjoyed plain. Just a sprinkle of sugar is added for those who prefer a mildly sweet note. It strikes a balance between lightness and satiety. This makes it perfect for breakfast. It’s also ideal for brunch or even a quick dinner. Loved for its comforting texture and homely flavor, Rava Upma offers more than just being a meal. It’s a warm, nourishing hug in a bowl.
Ingredients
- 2 cup Semolina Rava/Sooji
- 1 ½ Tablespoon Oil/Ghee
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Red Chili
- ½ tsp Urad Dal
- ½ tsp Chana Dal
- 10 Cashews
- 1 Onion chopped
- ½ cup carrots
- ½ cup of bell pepper
- ½ cup leaks
- ½ tbsp Ginger garlic paste
- Few Curry Leaves
- 1-2 Green Chilies finely chopped
- 2 ½ cups Water
- Salt to taste
- ½ tbsp chicken seasoning powder
- 1 teaspoon Ghee clarified butter, Optional
- Coriander for Garnish
How to Make Rava Upma
- Roast the Semolina – In a heavy-bottomed pan, roast semolina (rava/sooji) over medium heat. Stir constantly until it becomes fragrant and lightly golden. This takes about 5–6 minutes. Transfer to a separate bowl and set aside.
2. Prepare the Tempering – In the same pan, heat a few tablespoons of oil or ghee over medium heat. Add mustard seeds, cumin seeds, dry red chili, urad dal, chana dal, and a few cashews. Sauté until the mustard seeds pop and the lentils turn light brown.
3. Sauté the Aromatics – Add finely chopped ginger, green chilies, curry leaves, and onion. Cook for 2 minutes, or until the onions turn soft and translucent.
4. Add Vegetables – bell peppers, and carrot. Stir and cook uncovered under medium flame for about 3 minutes. Than add chopped leeks. Stir and cook on medium flame for about 30 seconds.
5. Add Boiling Water & Seasoning – Pour in 2 ½ cups of water and add salt to taste. Bring to a boil.
6. Incorporate the Rava – Once the water is boiling, add the roasted semolina gradually. Add a little at a time. Stir continuously to prevent lumps. Continue until all the rava is incorporated and the mixture absorbs the water.
7. Steam & Finish – Cover the pan with a lid, reduce the heat to low, and cook for 2 minutes. Remove the lid, stir in 1 teaspoon of ghee (optional), and turn off the heat. Garnish with fresh coriander leaves.
- Rest & Serve – Close the lid again and let the upma rest for 3–5 minutes before serving. Serve hot with coconut chutney, pickle, or plain yogurt.
Notes & Tips for Perfect Rava Upma
- Roast the rava properly – Roasting is the key to soft and fluffy upma. Stir the semolina continuously over medium heat for 5–6 minutes until it turns aromatic and lightly golden. If not roasted well, the upma can turn sticky. Take your time here for the best results. To save time on busy mornings, roast rava in bulk, store it in an airtight container, and use as needed.
- Add rava gradually – Always sprinkle the roasted semolina slowly into the boiling water while stirring continuously. This prevents lumps and ensures a smooth texture.
- Water-to-rava ratio matters – The right proportion gives you the perfect upma. Use 2 ½ cups of water for 1 cup of rava for soft yet fluffy upma. For a softer, melt-in-the-mouth version, increase the water to 3 cups per cup of rava.
- Keep stirring – Once the rava is added to the water, stir continuously. Doing this will make sure that the mixture thickens without any clumps.
- Use ghee and oil generously – A combination of oil and ghee makes the upma soft and flavorful. I usually use 1 ½ tablespoons of oil, but you can add more for a richer taste. Finishing with a teaspoon of ghee at the end enhances the aroma.
- Add vegetables for nutrition – Carrots, peas, beans, and capsicum not only make the dish healthier. They also add vibrant color and texture. Include them while sautéing the onions.
- Don’t skip the ginger – Fresh ginger adds a beautiful flavor that balances the richness of ghee and spices.
- Season wisely – Adjust salt and spice levels to suit your taste. Green chilies can be replaced with dry red chilies for a different flavor profile.
- Rest before serving – Once cooked, cover and let the upma rest for 3–5 minutes before serving. This allows the flavors to meld and the texture to set perfectly.
- Serving ideas – Rava Upma pairs beautifully with coconut chutney, sambar, or pickle. For a sweet twist, sprinkle a little sugar on top and enjoy the sweet-salty combination.
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Frequently Asked Questions about Rava Upma
1. What is Rava Upma made of?
Rava Upma is made primarily from semolina (also called rava or sooji). It includes ingredients like onions, green chilies, ginger, curry leaves, mustard seeds, and water. Optional additions include vegetables, roasted cashews, and ghee for extra flavor.
2. Is Rava Upma healthy?
Yes, Rava Upma can be a healthy meal when prepared with minimal oil and plenty of vegetables. It is low in fat, provides quick energy from carbohydrates, and offers fiber, vitamins, and minerals when vegetables are added.
3. Can I make Rava Upma without vegetables?
Absolutely. The basic upma recipe uses only semolina, spices, and water. Vegetables are optional but make the dish more nutritious and colorful.
4. What is the best accompaniment for Rava Upma?
Coconut chutney, pickle, sambar, or even a dollop of yogurt pair well with Rava Upma. Some people also enjoy it with a sprinkle of sugar for a sweet-salty taste.
5. How do I make Rava Upma non-sticky?
Dry-roast the rava until it releases a nutty aroma. Do this before cooking. Always add it gradually to boiling water. Stir continuously to prevent lumps.
6. Can I make Rava Upma in advance?
Yes, you can cook and store it in an airtight container for a few hours at room temperature. To reheat, sprinkle a little water over it and steam or microwave until warm.
7. Is Rava Upma gluten-free?
No, semolina is made from wheat and includes gluten. For a gluten-free choice, you can try upma made with rice rava, millet, or quinoa.
Vegetable Rava Upma
Rava Upma is a traditional South Indian breakfast dish made from semolina (rava/sooji) roasted to a nutty aroma, then cooked with sautéed onions, green chilies, ginger, and curry leaves in ghee or oil. It’s often flavored with mustard seeds, cumin, and a hint of asafoetida, then simmered with hot water until soft and fluffy. Vegetables like carrots, peas, and beans can be added for extra nutrition, and it’s typically garnished with fresh coriander and roasted cashews. Light yet satisfying, Rava Upma is enjoyed hot, often served with coconut chutney, pickle, or a sprinkle of sugar for a sweet contrast.
Ingredients
- 1 cup Semolina (Rava/Sooji)
- 1 ½ Tablespoon Oil/Ghee
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Red Chili
- ½ tsp Urad Dal
- ½ tsp Chana Dal
- 10 Cashews
- 1 Onion chopped
- ½ cup carrots
- ½ cup green beans
- ½ cup leaks
- 1 inch piece Ginger finely chopped or grated
- Few Curry Leaves
- 1-2 Green Chilies finely chopped
- 2 ½ cups Water
- Salt to taste
- 1 teaspoon Ghee clarified butter, Optional
- Coriander for Garnish
Instructions
- Roast Semolina over medium heat with constant stirring until fragrant, it takes around 5 to 6 minutes. Transfer to another bowl.
- To the same pan over medium heat, add tablespoons oil/ghee. Add mustard seeds, cumin seeds, dry red chili, urad dal, chana dal and few cashews. Let the mustard seeds pop and lentils turn slight brown.
- Add finely chopped ginger, green chilies, few curry leaves and onion. Cook for 2 minutes until the onions are soft.
- green bean, and carrot. Stir and cook uncovered under medium flame for about 3 minutes.
- Add chopped leeks. Stir and cook on medium flame for about 30 seconds.
- Add 2.5 cups of water. Add salt to taste.
- When water starts boiling, add roasted rava little at a time stirring continuously with a spatula. Add in all the rava, little by little until all of it is absorbed by water.
- Cover the pan with a lid and lower the heat. Let it stay like that for 2 minutes.
- Remove lid and add 1 teaspoon ghee (optional). Turn off the heat. Garnish with some coriander.
- Close lid & rest for 3-5 minutes before serving.
Notes
- Roast the rava properly – Roasting is the key to soft and fluffy upma. Stir the semolina continuously over medium heat for 5–6 minutes until it turns aromatic and lightly golden. If not roasted well, the upma can turn sticky. Take your time here for the best results. To save time on busy mornings, roast rava in bulk, store it in an airtight container, and use as needed.
- Add rava gradually – Always sprinkle the roasted semolina slowly into the boiling water while stirring continuously. This prevents lumps and ensures a smooth texture.
- Water-to-rava ratio matters – The right proportion gives you the perfect upma. Use 2 ½ cups of water for 1 cup of rava for soft yet fluffy upma. For a softer, melt-in-the-mouth version, increase the water to 3 cups per cup of rava.
- Keep stirring – Once the rava is added to the water, stir continuously. Doing this will make sure that the mixture thickens without any clumps.
- Use ghee and oil generously – A combination of oil and ghee makes the upma soft and flavorful. I usually use 1 ½ tablespoons of oil, but you can add more for a richer taste. Finishing with a teaspoon of ghee at the end enhances the aroma.
- Add vegetables for nutrition – Carrots, peas, beans, and capsicum not only make the dish healthier. They also add vibrant color and texture. Include them while sautéing the onions.
- Don’t skip the ginger – Fresh ginger adds a beautiful flavor that balances the richness of ghee and spices.
- Season wisely – Adjust salt and spice levels to suit your taste. Green chilies can be replaced with dry red chilies for a different flavor profile.
- Rest before serving – Once cooked, cover and let the upma rest for 3–5 minutes before serving. This allows the flavors to meld and the texture to set perfectly.
- Serving ideas – Rava Upma pairs beautifully with coconut chutney, sambar, or pickle. For a sweet twist, sprinkle a little sugar on top and enjoy the sweet-salty combination.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 166mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
