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Rava Upma Recipe: A Classic South Indian Breakfast Delight
Submitted by anonymous » Mon 28-Apr-2025, 21:42Subject Area: General | 1 member rating |
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Learn to Make Soft, Fluffy Rava Upma with Simple, Authentic Ingredients
Rava Upma, also known simply as Upma, is one of the most loved traditional South Indian breakfast dishes. Made from dry roasted semolina (rava or suji) and cooked with tempered spices and vegetables, Rava Upma is hearty, delicious, and incredibly easy to prepare. It is a wholesome and satisfying meal that fits perfectly into a busy morning routine or a light evening snack plan.
The beauty of Rava Upma lies in its simplicity. With just a few basic ingredients that are typically found in Indian kitchens, you can whip up this comforting dish in under 30 minutes. Unlike variations found in other regions, this article focuses purely on the traditional Indian Rava Upma recipe ensuring authenticity in taste and preparation.
Exact Ingredients for Rava Upma
Semolina (Rava/Suji): 1 cup (fine variety preferred)
Water: 2½ cups
Ghee or Oil: 2 tablespoons
Mustard Seeds: ½ teaspoon
Cumin Seeds: ½ teaspoon
Urad Dal (Split Black Gram): 1 teaspoon
Chana Dal (Split Bengal Gram): 1 teaspoon
Green Chillies: 2, finely chopped
Ginger: 1 teaspoon, finely chopped
Curry Leaves: 8–10 leaves
Onion: 1 medium, finely chopped
Vegetables (optional but traditional):
Carrot: 1 small, finely chopped
Green peas: 2 tablespoons (fresh or frozen)
Salt: To taste
Cashew Nuts: 8–10 (optional, for garnish)
Fresh Coriander Leaves: 2 tablespoons, chopped
Lemon Juice: 1 tablespoon (optional, for added freshness)
Step-by-Step Method to Prepare Rava Upma
1. Roast the Rava
Start by dry roasting the semolina in a heavy-bottomed pan over medium flame. Stir continuously until it turns light golden and aromatic. Be careful not to burn it. Once roasted, transfer the rava to a plate and set aside.
2. Prepare the Tempering
In the same pan, heat the ghee or oil. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté for a few seconds until the dals turn golden brown.
Next, add chopped green chillies, ginger, curry leaves, and cashew nuts (if using). Fry for a minute until fragrant.
3. Sauté the Onions and Vegetables
Add the finely chopped onions and sauté until they turn translucent. If using vegetables like carrots and green peas, add them at this stage. Cook for 2–3 minutes, stirring occasionally. Ensure the vegetables remain slightly crisp and not too soft.
4. Add Water and Bring to a Boil
Pour in the measured 2½ cups of water into the pan. Add salt according to taste. Increase the heat and bring the water to a rolling boil.
5. Incorporate the Rava
Lower the heat to a simmer. Gradually add the roasted rava to the boiling water, stirring continuously with one hand to avoid lumps. Stir well to ensure the rava is evenly mixed with the water.
6. Cook the Upma
Cover the pan with a lid and let the Upma cook on low flame for about 3–4 minutes. The rava will absorb all the water and become soft and fluffy.
7. Finish and Serve
Turn off the heat. Add freshly chopped coriander leaves and a dash of lemon juice if you like a hint of tanginess. Mix gently and let the Upma rest covered for another 2 minutes.
Serve the Rava Upma hot, optionally accompanied by coconut chutney or a simple pickle.
Expert Tips for Perfect Rava Upma
Roast Well: Proper roasting of rava is essential to prevent sticky or lumpy Upma.
Water Ratio: Maintain a 1:2½ ratio of rava to water for a soft, fluffy texture.
Additions: You can enhance the nutrition by adding more vegetables like beans, capsicum, or tomatoes if desired.
Flavor Boost: For a richer flavor, cook with ghee instead of oil and top with fried cashews.
Conclusion
Rava Upma is a timeless Indian breakfast staple that is comforting, quick, and versatile. Whether you’re looking for a light meal or something filling without being heavy, Upma fits the bill beautifully. With the exact ingredients and step-by-step guidance provided, making authentic, fluffy Rava Upma at home is now easy and foolproof.
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