Rava Upma is a common breakfast prepared in South Indian homes and prepares in only 10- 15 minutes if you used pre-roasted rava. In the traditional recipe of Upma, only roasted rava is cooked in water with tempering of mustard seeds, curry leaves, green chili, ginger and urad dal. But adding vegetables makes this recipe more nutritious. You can add or skip any vegetable according to your preference. With this recipe you can also checkout my other healthy Breakfast Recipes like
Sprouted Moong Dal Dosa or Pesarattu Recipe,
Sprouted Moong Dal Paratha etc.
Instructions for how to make Rava Upma:
- Firstly, heat a pan/kadai and add 1 cup fine rava or cream of wheat.
- Begin to roast the rava. Stir often while roasting the sooji. Once the rava becomes fragrant and starts to look dry and crisp, switch off the flame and keep the roasted sooji aside.
- Next, heat 2 tbsp oil/ghee in a pan/kadai and add 1 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp chana dal (split Bengal gram), 1 dried red chili and few curry leaves. Stir often and fry until the mustard seeds splutter & the chana dal and urad dal begin to brown a bit.
- Then add 1 tbsp roasted peanuts and 5-6 cashew nuts to it. Slightly roast them.
- Now, add 1 finely chopped onion to it and sauté well.
- Add 2 finely chopped green chilies and finely chopped 1/2 inch ginger to it.
- Then add finely chopped 2 tbsp of each green and red bell pepper and 1/2 finely chopped carrot to it. Adding veggies are optional.
- Mix well and roast them for couple of minutes.
- Add 2.5 cups of water and bring a boil then add 1/2 tsp salt to it.
- When the water comes to a rolling boil, then add 2 tbsp finely chopped fresh coriander leaves.
- Keeping the flame on low start adding roasted rava/ semolina slowly, stirring continuously with another hand. This helps to prevent from any lumps formation.
- Mix continuously till the rava absorbs water.
- Cover and allow the rava upma to steam for 5 minutes on a low flame.
- Turn off the flame and squeeze 1/2 lemon/lime. Mix well. Rava Upma is ready to serve.
- Enjoy hot Rava Upma as a healthy breakfast meal.
1. Ingredients Preview.
2. Firstly, heat a pan/kadai and add 1 cup fine rava or cream of wheat.
3. Begin to roast the rava. Stir often while roasting the sooji. Once the rava becomes fragrant and starts to look dry and crisp, switch off the flame and keep the roasted sooji aside.
4. Next, heat 2 tbsp oil/ghee in a pan/kadai and add 1 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp chana dal (split Bengal gram), 1 dried red chili and few curry leaves. Stir often and fry until the mustard seeds splutter & the chana dal and urad dal begin to brown a bit.
5. Then add 1 tbsp roasted peanuts and 5-6 cashew nuts to it. Slightly roast them.
6. Now, add 1 finely chopped onion to it and sauté well.
7. Add 2 finely chopped green chilies and finely chopped 1/2 inch ginger to it.
8. Then add finely chopped 2 tbsp of each green and red bell pepper and 1/2 finely chopped carrot to it. Adding veggies are optional.
9. Mix well and roast them for couple of minutes.
10. Add 2.5 cups of water and bring a boil then add 1/2 tsp salt to it.
11. When the water comes to a rolling boil, then add 2 tbsp finely chopped fresh coriander leaves.
12. Keeping the flame on low start adding roasted rava/ semolina slowly, stirring continuously with another hand. This helps to prevent from any lumps formation.
13. Mix continuously till the rava absorbs water.
14. Cover and allow the rava upma to steam for 5 minutes on a low flame.
15. Turn off the flame and squeeze 1/2 lemon/lime. Mix well. Rava Upma is ready to serve.
16. Enjoy hot Rava Upma as a healthy breakfast meal.
Tips:
- For roasting rava evenly, stir rava often on a low or medium-low heat.
- Roasting rava prevents upma from turning sticky.
- Adjust water from 2½ to 3 cups depending on texture you are looking for.
- You can add or skip vegetables according to your preference.
- Rava upma tastes great when served hot.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, heat a pan/kadai and add 1 cup fine rava or cream of wheat.
3. Begin to roast the rava. Stir often while roasting the sooji. Once the rava becomes fragrant and starts to look dry and crisp, switch off the flame and keep the roasted sooji aside.
4. Next, heat 2 tbsp oil/ghee in a pan/kadai and add 1 tsp mustard seeds, 1/2 tsp urad dal, 1 tsp chana dal (split Bengal gram), 1 dried red chili and few curry leaves. Stir often and fry until the mustard seeds splutter & the chana dal and urad dal begin to brown a bit.
5. Then add 1 tbsp roasted peanuts and 5-6 cashew nuts to it. Slightly roast them.
6. Now, add 1 finely chopped onion to it and sauté well.
7. Add 2 finely chopped green chilies and finely chopped 1/2 inch ginger to it.
8. Then add finely chopped 2 tbsp of each green and red bell pepper and 1/2 finely chopped carrot to it. Adding veggies are optional.
9. Mix well and roast them for couple of minutes.
10. Add 2.5 cups of water and bring a boil then add 1/2 tsp salt to it.
11. When the water comes to a rolling boil, then add 2 tbsp finely chopped fresh coriander leaves.
12. Keeping the flame on low start adding roasted rava/ semolina slowly, stirring continuously with another hand. This helps to prevent from any lumps formation.
13. Mix continuously till the rava absorbs water.
14. Cover and allow the rava upma to steam for 5 minutes on a low flame.
15. Turn off the flame and squeeze 1/2 lemon/lime. Mix well. Rava Upma is ready to serve.
16. Enjoy hot Rava Upma as a healthy breakfast meal.
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