Rava Upma recipe with step by step photos and video instructions is a delicious South Indian breakfast recipe. It is so simple and yet so full of flavor. Relish it with some coconut chutney for a perfect and quick breakfast.
When you can think of nothing to make early in the morning, you can just whip up this delicious breakfast. It is so easy that it will be ready in no time at all. The Rava Upma recipe doesn’t require any preparation ahead of time.
What is Rava Upma?
Upma or uppumavu or uppitu is a common breakfast dish famous in South India. It is made from rava or sooji and is a quick to prepare dish. Though it is a typical South Indian dish, it has found it’s way to other parts of the country like Maharashtra as well.
What is Rava?
Rava is nothing but fine semolina or sooji. The rava can be made from wheat, rice or corn. It is a granulated version of the grains. The consistency is somewhere between flour and coarsely ground grains. It is more like the granulated sugar texture.
Which rava is used for upma?
The sooji or rava that is used for this upma recipe is the wheat semolina. You can easily find them in the stores. If you find the double roasted rava, then you can use as it is. But if not, then it is always a good idea to roast the rava lightly before preparing the upma.
How do you make rava upma not sticky?
Making the upma not sticky is pretty easy. All you have to do is just add the right amount of water. For 1 cup of semolina, we add 2.5 cups of water. And cook till it thickens and allow it to rest for sometime before serving.
How do you make upma without lumps?
This is one of the crucial parts of making the rava upma recipe. When you are adding the semolina to the boiling water, stir it vigorously. This will prevent any lumps from forming. If you add all the semolina at a time, it will form lumps. So slowly and gradually add the sooji while stirring well.
How do you reheat upma?
If you plan to serve the upma late after cooking, just keep the upma covered. Add little water just before serving and cook till you see water bubbles forming in the upma. Switch off, mix and serve. It reheats great in the microwave too.
In which state is Rava Upma recipe famous?
There will hardly be any home in South India that do not make this upma. It is a hot favorite among the South Indians for the simplicity and ease. You will find the local eateries serving delicious rava upma recipe in the morning. It has also found it’s way to the Maharashtrian homes as well.
Pro Tips / Important Things to remember while making this dish
All you need is some sooji or the semolina at your home. If you have it, the rest of the steps are equal to nothing.
Step By Step Pictorial of making the Rava Upma recipe
- First, start by heating ghee in a kadai. I have used the clay pot, you can use any pan that you have. Add the mustard seeds, dal, cashew, whole spices and curry leaves. Fry till the cashews are lightly browned.
2. Once you have fried the spices, add required amount of water. For 1 cup of rava, you will need 2.5 cups of water. Add salt to taste.
3. Once you have added the salt, bring the water to a boil.
4. Gradually add the rava while stirring continously. You can check out the video recipe to learn better. This step is very important to prevent any lumps from forming in the upma.
5. Stir until the upma thickens. Switch off the flame and leave it covered for 5 minutes. Since I was making in a clay pot, it tends to cook by itself. But if you are using other pans like non-stick. Close the lid and simmer for 5 minutes.
6. Open the lid, mix well, again let it rest for 5 more minutes before serving. Your delicious rava upma recipe is ready to serve.
Serve it hot immediately.
More Breakfast Recipe:
How to make Rava Upma Recipe instantly
Rava Upma recipe
- 1 cup sooji / rawa / semolina
- 2 tbsp ghee
- 1 tsp oil
- 1/2 tsp mustard seeds
- 2 no whole dry red chili
- few curry leaves
- 1 tbsp cashew nuts
- 1 tbsp chana dal soaked in water for sometime
- 1 tsp salt or to taste
- 2.5 cups water
- Heat ghee and oil in a kadai and add the mustard seeds.
- Once the mustard seeds start to splutter, add the whole dry red chili, curry leaves, cashew nuts and chana dal. Fry till the cashew is lightly brown in color.
- Add 2.5 cups of water and salt.
- Once the water starts to boil, add the sooji gradually while stirring the water.
- Lower the heat and wait for the water to dry up while stirring.
- Cover and simmer for 5 minutes. (if using pans other than clay pot) Switch off the heat, remove the lid, give it a stir. Let it rest for 5 more minutes before serving.
- Roast the sooji lightly for extra flavor and aroma.
- You can add in any tempering that you prefer like peanuts, urad dal, etc.
- Onion and vegetables can also be added for extra flavor.
Signing off until next time,
This recipe was originally published in June 2015. New, Image, Step by step photos and video have been added for better understanding. The recipe has been made printable in October 2018.
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