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Rava Upma Recipe, How to make sooji upma (Step by Step, Video)

Last Updated: November 23, 2018 By Fareeha 4 Comments

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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.

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rava upma recipe in a plate on a brown background

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.

  • For best results and flavors, always use the ghee. The clarified butter or the ghee always gives an amazing aroma and taste which normal oils can’t match.
  • If you want you can add in some oil to it. Just a teaspoon or so would be enough.
  • You can add in any kind of tempering that you want with it. I like to keep it simple and do not add too many ingredients in the rava upma recipe. I make with whatever I have at home like the peanuts, chana dal, cashew nuts, urad dal etc. There is no hard and fast rule for making the perfect rava upma recipe.
  • The only thing that you will have to remember is to get the ratio of the water and sooji or semolina right. For every one cup of the sooji, you will have to add 2.5 cups of water. You will get the perfect upma with this proportion.
  • You can even roast the sooji further to get a good nutty aroma. As I get the double roasted rava, I sometimes roast it and sometimes not. It totally depends upon the amount of time I have at hand. But if you have time at your disposal, then definitely roast it.

Step By Step Pictorial of making the Rava Upma recipe

tadka fried in clay pot for rava upma recipe

  1. 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.

 

water added in the tempering for making rava upma recipe

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.

 

water boiling for adding rava upma recipe

3. Once you have added the salt, bring the water to a boil.

 

semolina added in the boiling water for preparing rava upma recipe

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.

 

rava upma resting for some time covered with a lid

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.

cooked rava upma recipe in a clay pot

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.

Serving suggestions:

Serve it hot immediately.

You can serve the upma along with some pickle, coconut chutney or peanut coconut chutney.

More Breakfast Recipe:

  • Masala Dosa
  • Pesarattu
  • Paneer Roll
  • Veg Bread Pizza

How to make Rava Upma Recipe instantly

close up view of rava upma recipe in a plate

Rava Upma recipe

Fareeha
Rava Upma recipe is a delicious South Indian breakfast recipe. It is so simple and so full of flavor. Making this upma is just a breeze.
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 15 mins
resting time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine Indian, South Indian
Servings 3 people
Calories 328 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

  • 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.
Keyword easy breakfast, south indian breakfast

Signing off until next time,

Fareeha.

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.

If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to faskitchen@gmail.com.

 

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Tagged With: breakfast recipes, South Indian Recipes originally posted on: October 29, 2018 Last Updated: November 23, 2018 categoriesFiled Under: Breakfast, South Indian Recipes, Vegetarian Recipes

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Comments

  1. traditionallymodernfood says

    June 4, 2015 at 8:38 pm

    Comfort food.. With cashewupma looks rich and yum

    Reply
    • Fa's Kitchen says

      June 5, 2015 at 8:05 am

      Thanks for stopping by and taking the time to comment.. Along with looking rich, rava upma recipe is one of the easiest recipes to make.. it’s more like emergency quick to fix breakfast..

      Reply
  2. Familycook says

    June 5, 2015 at 6:29 am

    This is my first time here. You have an awesome space with delicious and easy recipes. Thanks for all your comments on my post. I intend to come by here again soon in sha Allah.

    Reply
    • Fa's Kitchen says

      June 5, 2015 at 8:07 am

      Thanks for stopping by and dropping a comment.. hope to see u soon here.. u have an amazing blog.. love to meet similar halaal bloggers..

      Reply

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About FAREEHA

I am the recipe developer, photographer & everything that goes behind Fa’s Kitchen. The recipes that I share are traditional, authentic and that are often made in my kitchen.

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