Rava Upma recipe| How to make Rava upma. A step-by-step recipe with pictures.Easy breakfast option. Popular south-Indian dish made with roasted semolina cooked with sauteed vegetables and tempered with mustard seeds, curry leaves, roasted lentils, and ginger.
- About the Upma.
- How to make Upma- Step by step pictures in the recipe card below.
- Recipe card
- Upma Recipe
Upma is a popular south Indian breakfast recipe. Made with cooking Rava in boiling water tempered with mustard seeds and ginger flavored with Indian spices. As per taste, this recipe has been reincarnated in a variety of ways. Mine is full of colorful veggies making it healthier and more pleasing for the eyes. It also makes them more flavorful.
Upma can be made with Idli Rava, semolina, vermicelli, Broken wheat/ Daliya, oats, and poha too.
Some people like to add dry fruits too. You may if you like.
About this Recipe
This upma recipe is colorful and more vibrant in flavors. Made with dry roasting the semolina /Rava until aromatic and slightly golden in color. Then, tempering it with mustard seeds, ginger (optional), and a vibrant choice of vegetables. I like to add: Green capsicum, red capsicum, beans, peas, chana dal, urad dal, onion, potato, and peanuts.
In this particular recipe, however, I skipped the lentils and potato. Just added red capsicum, beans, onions, and peanuts along with salt and black pepper. Curry leaves are a must in any south Indian cuisine. Coconut fresh or desiccated is too is inevitable.
You can divide this recipe into three steps. Roasting the semolina. It has given body to the semolina while boiling and cooking. Then, preparing a tempering with seeds, spices, and vegetables of choice. Then the last step, just before closing add peanuts and coconut powder. You can also add the coconut as a garnish, as I did in this recipe.
Best served with Coconut chutney, Sambar, Red Chutney, and even with gunpowder chutney. For an instant chutney recipe, you may also like Instant Coconut Chutney and Instant Raw mango idli-dosa chutney.
How to make Upma- Step by step pictures in the recipe card below.
The recipe card is updated with step-by-step pictures and details recipe. As for an overview.
- Firstly, dry roast the Rava/semolina in a pan till aromatic/ light golden in color.
- While you roast the semolina, chop the desired vegetable and measure 3 cups of water in a bowl.
- Keep this roasted semolina in a separate bowl for later use.
- In the same deep pan, heat 1 tbsp of coconut oil, add dry red chilies, (urad dal, chana dal-optional), Mustard seeds, and (ginger)-if adding.
- Add onions and carrots and potatoes (if adding). Saute these till soft. Once they are soft then put beans and saute till soft again. Now, capsicum and cook for 3-4 min.
- Add salt and black pepper powder. mix well
- Now, add 3 cups of water and bring to a boil.
- Once the water comes to a boil start adding the semolina slowly while stirring vigorously.
- Keep stirring and adding. Once all the semolina is in, stir till the water evaporates and upma begins to leave sides.
- Pour this in small bowls greased with oil. Now, pick up each bowl, and turn it upside down on the respective serving plates. Remove the bowls.
- Garnish with coconut- freshly grated or desiccated.
- Serve hot with your favorite chutney.
- Choose the right rava. For upma thick / coarsely ground rava is better. But you can make it with the normal rava too.To save on time, you may buy the roasted rava too.
- The Rava: Water proportion should be 1:3. 1 part semolina to 3 parts water.
- Always add Rava to hot boiling water gradually and like a thin stream. This way you can avoid lumps. A lump-free upma tastes good and also is well presented.
- Always put the Rava in a bowl, level it when the Upma is still hot. Otherwise, it does not take the desired shape.
- Always grease the bowl before adding Upma to avoid sticking at the bottom.
- The proportion of Rava: Water should be maintained always to avoid sticky and lumpy Upma.
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