Rava Upma (South Indian Semolina Breakfast)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Upma is a South Indian breakfast of semolina cooked with vegetables and a tempering of mustard seeds, lentils and curry leaves. Done right it is soft and fluffy, never sticky.

Roast the rava first and add it to boiling water in a thin stream while stirring. That is the whole secret to lump-free upma.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Mario Raj on Unsplash; Photo 2: Jack Baghel on Pexels; Photo 3: Jack Baghel on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Rava Upma (South Indian Semolina Breakfast)

Author: KP Cooking Method: Simmering Cuisine: Indian Courses: Breakfast Recipe Keys: Vegetarian Meals

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 3

Description

Soft, fluffy rava upma made with roasted semolina, vegetables and tempering. A quick South Indian breakfast in 20 minutes.

Ingredients

Servings

• 170 g fine rava (semolina) (1 cup)
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal (optional)
• 8 curry leaves
• 1 green chili
• 1 tsp grated ginger
• 1 onion (chopped)
• ½ cup mixed vegetables (carrot, peas, beans)
• 2¼ cups hot water
• ¾ tsp salt
• lemon juice and cashews (to finish)

Instructions

1. Dry roast the rava over low heat for 4-5 minutes until fragrant but not browned. Set aside.
2. Heat the ghee. Add the mustard seeds, dals, curry leaves, chili and ginger and fry until the dals are golden.
3. Add the onion and vegetables and cook 4 minutes. Pour in the hot water and salt and bring to a boil.
4. Lower the heat and pour in the rava in a thin stream, stirring constantly. Cover and cook 2 minutes. Rest 3 minutes and finish with lemon.

Note

The ratio is 1 part rava to 2-2.5 parts water. Add the rava slowly while stirring to prevent lumps. Best fresh, because it firms up as it cools.