Rava Upma Recipe
Rava upma is a savory South Indian dish made from roasted semolina (rava) cooked with vegetables, mustard seeds, and spices. It’s typically seasoned with curry leaves and garnished with fresh coriander. Quick to prepare, upma is often enjoyed for breakfast or as a light snack, offering a warm, comforting meal that's both nutritious and flavorful.
Ingredients
Ingredients:
- 1 Cup Rava (semolina)
- 2-3 tablespoon Ghee (clarified butter) or oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal (black gram split)
- 1 teaspoon Chana dal (split chickpeas)
- 1 Medium onion, finely chopped
- 2-3 Green chilies, slit or chopped
- 1 teaspoon Ginger, finely chopped
- ½ Cup Mixed vegetables (carrots, peas, beans), chopped
- 2 Cups Water
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin seeds
- 1 tablespoon Lemon juice
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Roast the Rava
- First, heat a pan on medium heat. Then, add the rava and dry roast it. Keep stirring until it turns light golden and smells good. After that, set it aside.
Prepare the Tempering
- Next, in the same pan, heat some oil or ghee. Then, add mustard seeds and let them pop. After that, add cumin seeds, chana dal, urad dal, and cashews. Fry everything until it turns golden brown.
Add Aromatics
- Then, add the chopped onions, green chilies, ginger, and curry leaves. Sauté everything until the onions become soft and see-through.
Cook the Vegetables
- Next, add any vegetables you like, such as carrots, peas, or beans. Sauté them for a few minutes until they start to soften.
Add Water
- Then, pour in the water and add some salt. Next, bring the mixture to a boil.
Cook the Rava
- Next, slowly add the roasted rava while stirring constantly to prevent lumps. Cook it until the water is fully absorbed and the rava is soft.
Finish
- Then, add chopped coriander leaves and a squeeze of lemon juice. Mix everything well, and serve it hot.
Notes
Variations of Rava Upma
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- First up, there's the Vegetable Upma, a classic version loaded with mixed vegetables for added texture and nutrition.
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- Alternatively, try the Khatta Meetha Upma, where tamarind or jaggery adds a tangy-sweet fusion flavor—perfect for those who love a twist!
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- For something different, you can bake your upma! Baked Upma is cooked in the oven, giving it a unique texture that's both crispy on the top and soft inside.
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- If you're craving richness, try Rava Upma with Coconut Milk for a creamy, indulgent flavor.
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- Another option is Onion Rava Upma, where the caramelization of onions adds a deep, savory flavor.
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- Lastly, for a fully plant-based version, make a Vegan Upma—no dairy or animal products, just delicious flavors!
Tips for Perfect Upma
Preventing Lumpy Upma:
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- To avoid lumps, make sure to roast the rava first. Then, when adding water, do it slowly, stirring constantly to keep the mixture smooth. This way, your upma will be nice and fluffy!
Avoiding Soggy Upma
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- To stop your upma from being soggy, get the right water-to-rava ratio. Typically, for every cup of rava, use 1.5 to 2 cups of water. Also, don’t overcook it—let it simmer gently, so it absorbs all the water without becoming mushy.
Flavor Variations
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- If your upma tastes a little bland, adjust the spices! You can add a pinch of chaat masala, toss in more green chilies for heat, or give it a squeeze of lemon for a fresh zing. These little tweaks can really boost the flavor!
Nutrition
Nutrition Facts
Rava Upma Recipe
Amount per Serving
Calories
800
% Daily Value*
Fat
35
g
54
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
5
mg
2
%
Sodium
800
mg
35
%
Potassium
900
mg
26
%
Carbohydrates
110
g
37
%
Fiber
12
g
50
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
700
IU
14
%
Vitamin B1
0.4
mg
27
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.2
mg
10
%
Vitamin C
10
mg
12
%
Vitamin E
2
mg
13
%
Vitamin K
10
µg
10
%
Calcium
60
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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