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    Home » Recipes » Breakfast & Dinner Ideas

    Rava upma recipe | How to make rava upma

    February 2, 2013 by Raks Anand 53 Comments / Jump to Recipe

    rava upma

    Rava Upma recipe, this is the simplest, humble breakfast recipe that can be made in a jiffy, easy even for beginners in cooking.

    I love having upma 365 days a year. One of my ever favourite is Rava upma. I can never get bored out of it. Was brought up eating rava upma a zillion times. We never complained. Be it for breakfast or for dinner, if mom makes, I will be the most happy to eat it. I eat it hot hot, straight out from the kadai as she makes. I used to miss it a lot when I went to hostel, so used to ask my mom to make upma when ever I visit for holidays. In contrast, no body likes upma in my in-laws place except my MIL.

    rava upma

    We sometimes find chance to make it and enjoy. But I have head not many of the people like upma in their families too. Don’t know what could be the reason. I can live with it. Wanted to post this basic recipe for long, especially for the Bachelors recipes collection. But since I make only in the mornings, that too very rarely😔, I never find time to photograph this one. Yeah, sadly both Aj and Vj are not big fans of upma. So I make it rarely.

    The other day, I was down with cold and to make it simple for breakfast, made rava upma and I clicked in the morning sun light. Though I don’t take coffee, its exception when I catch cold. I love to have hot coffee which gives some sort of relief for the cold. So had upma and filter coffee and I clicked so fast before it cools down. So excuse with the quality of the pictures.

    Upma:

    Upma is a breakfast item prepared with various ingredients like rava, semiya, wheat rava, rice rava etc... It is a staple breakfast or dinner in many households.

    What is rava?

    Rava is also known as semolina or suji/ sooji in hindhi. It is cream of wheat (middle portion of wheat grain), obtained by processing wheat.

    Is idli rava same as semolina/ sooji/ suji?

    Idli rava is usually rice rava (made from rice) used for making idli instead of soaking rice and grinding it. So the end product is idli with urad dal, fenugreek seeds.

    Rava idli is a dish made with semolina. So do not get confused in this.

    Why upma turns sticky?

    If the sooji is not roasted well, the upma turns sticky. Also cook thoroughly, uncooked upma also will be sticky.

    Some FAQs:

    How to fix sticky upma?

    Add more oil and mix. Coconut oil can be added generously.

    How to make upma that is not like a paste?

    Bring water to boil and add rava to it. Cook until it almost absorbs all water in high flame. Do not cook covered before the water is absorbed. Once thick, cook covered in low flame. If you slow cook from the time we add rava, it turns too pasty. Also never add rava before water boils briskly.

    Why is my upma lumpy?

    To avoid small lumps in upma, try roasting really well and add the sooji gradually while you stir.

    Variations:

    There can be so many variations keeping this as basic recipe.

    • Add ¼ cup mixed vegetables like finely chopped carrot, beans, peas and potato
    • Add tomato while sauteeing onion or add puree from tomato to make it tomato upma.
    • Grated mango can also be added to make it mango upma.

    For fluffy upma, use 1:2 water ratio (1 cup rava, 2 cups water). For moist upma, use upto 3 cup water. Use fat accordingly to avoid sticking.

    Secret for tasty upma:

    Do not make it sticky. For that, roast well (yet do not spoil the colour, do in medium flame)

    Use fat content accordingly. Ghee or oil of your choice.

    Alternate method:

    Instead of roasting rava/ semolina in step 1, boil the water required by measuring it.
    After sauteeing in step 2, add rava, oil if needed (2 tsp) and roast it for a minute. Add salt and the boiling water and cook the upma. This way, you can also avoid lumps in upma.

    rava upma
    Print Pin
    4.80 from 5 votes

    Rava Upma recipe

    Rava Upma recipe, this is the simplest, humble breakfast recipe that can be made in a jiffy, easy even for beginners in cooking.
    Course Breakfast
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 1 cup Rava/ semolina
    • 2 & ¼ cup Water Refer notes
    • 1 Onion
    • 4 to 5 Green chillies
    • 1 sprig Curry leaves
    • 2 teaspoon Coconut Oil
    • Salt

    To temper

    • 1 tablespoon Oil
    • ½ tablespoon Mustard
    • 1 teaspoon Urad dal
    • 1 tablespoon Chana dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Heat a kadai/pan and dry roast rava in medium flame until a roasted smell of rava wafts. Don’t let it change colour, so keep the flame to medium always and keep roasting. The rava will become non sticky and free flowing if roasted correctly. Set aside.
    • Mean while, slit green chillies, slice onion length wise. In the same kadai, add oil and temper with the items given under ‘To temper’ table.
    • Add green chillies, onion and fry till transparent without changing its colour.
    • Pour in water and salt, bring it to boil. Check for salt.
    • Add the roasted rava in a sprinkled way as well as stirring side by side.
    • Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.
    • Cook covered bringing the flame to low.
    • After 5-6 minutes the upma should be done. Mix in between if needed.
    • Garnish with coconut oil (optional).

    Notes

    • The water quantity depends upon the texture you want the upma to be.
    • I like my upma to be not gooey and to be fluffy. So I even add only 2 cups sometimes and keep the flame in low and cook properly.
    • If you want it more on a ‘lumpy’ side, add as much as 3 cups of water. Its your choice.
    • You can add finely chopped ginger, carrots along with onions.
    • Vegetables also can be added, but I rather give a difference between upma and rava kichadi, so I make upma plain and enjoy the rava flavour fullest!
    • This is very basic recipe and add you own ingredients to make it in your version.
    • If you want the upma on tangy side, you can add chopped tomatoes or squeeze lemon towards the end.
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    How to make rava upma step by step method:

    1. Heat a kadai/pan and dry roast rava in medium flame until a roasted smell of rava wafts. Don’t let it change colour, so keep the flame to medium always and keep roasting. The rava will become non sticky and free flowing if roasted correctly. Set aside.
      step 1
    2. Mean while, slit green chillies, slice onion length wise. In the same kadai, add oil and temper with the items given under ‘To temper’ table. Add green chillies, onion and fry till transparent without changing its colour. rava upma step 2
    3. Pour in the water and salt, bring it to boil. Check for salt. Add the roasted rava in a srinkled way as well as stirring side by side. rava upma step 3
    4. Will splutter a lot so be careful with it. Mix well, it will soon become thick absorbing water.
      step 4
    5. Cook covered bringing the flame to low. After 5-6 minutes the upma should be done. Mix in between if needed. Garnish with coconut oil (optional). step 5

    I just love to eat it plain, with out any side, but if you want, you can try it with any chutney or tastes best with sugar!

    Other Indian Breakfast & Dinner ideas

    • Bedmi Puri Recipe
    • Bhatura Recipe | Softy & Fluffy Bhature
    • Vella dosai recipe | Jaggery wheat flour dosa
    • Avocado grilled cheese recipe

    Reader Interactions

    Comments

    1. Sowmya D.S.L

      February 02, 2013 at 3:24 am

      This comment has been removed by the author.

      Reply
    2. Sowmya D.S.L

      February 02, 2013 at 3:25 am

      natural light pic.. excellent one!! love all ur recipes.. :)I too love upma with sugar ... 🙂

      Reply
    3. Nagalakshmi V

      February 02, 2013 at 3:36 am

      i add some vegetables too but otherwise follow the same method 🙂

      Reply
    4. Sudha Sabarish

      February 02, 2013 at 4:01 am

      I'm also a very big fan of upma,but i use to add veggies.Your upma is tempting now and pics are good as usual.

      Reply
    5. Mahi

      February 02, 2013 at 4:17 am

      Nice upma Raji! I prefer wheat rava upma than the white rava..and, saw the recipe of your kichadi & I also do the same! 🙂

      Reply
    6. prathibha Garre

      February 02, 2013 at 5:02 am

      Simple breakfast, I prepare this when I am alone.

      Reply
    7. Nandita SS

      February 02, 2013 at 6:26 am

      Simple yet wholesome breakfast!!! Loved it 🙂

      Reply
    8. Shobha Kamath

      February 02, 2013 at 9:45 am

      Nice and simple. I prepare it the same way and sometimes without onions too.
      Beautifully presented.

      Reply
    9. Veena Theagarajan

      February 02, 2013 at 9:50 am

      I follow same method. simple satisfying breakfast
      http://great-secret-of-life.blogspot.com

      Reply
    10. Jeyashrisuresh

      February 02, 2013 at 2:13 pm

      Rava upma is my most fav dish, whenever i have this either coffee or tea is a must for me. Perfectly made and i loved the clicks

      Reply
    11. Dipti Joshi

      February 02, 2013 at 3:37 pm

      No one in my family is great fan of Upma but I love it.

      Reply
    12. Sharmilee! :)

      February 02, 2013 at 4:31 pm

      I also wonder why people dont like upma...I love it so much. Nice clicks and lighting too..perfectly cooked upma too!!

      Reply
    13. Kadhyaa

      February 02, 2013 at 5:00 pm

      Raks I love this upma with sugar 🙂

      Reply
    14. Dhanish Kumar

      February 02, 2013 at 5:16 pm

      Hi Raks you have bring back my childhood memories 🙂 My mom used to make this Upma & I love to have it with sugar too. I am gonna make it for tomorrow 🙂

      Reply
    15. Vini

      February 02, 2013 at 7:09 pm

      I agree with what you said...upma means simple without vegetables and kichadi is meant to be made with veggies 🙂 I always follow this differentiation too 🙂

      Reply
    16. divya

      February 02, 2013 at 7:29 pm

      Looks so yum....super clicks tooo..

      Reply
    17. Amina

      February 03, 2013 at 1:30 am

      healthy and delicious breakfast recipe...

      Reply
    18. Aruna Manikandan

      February 03, 2013 at 5:42 am

      an easy breakfast to prepare,love to have with coconut chutney 🙂

      Reply
    19. APARNARAJESHKUMAR

      February 03, 2013 at 6:38 am

      pictures are good only raks ! sour curd 🙂 is another option for side dish ! nothing can beat Sugar ! loved it !

      Reply
    20. Sanoli Ghosh

      February 03, 2013 at 11:43 am

      Simple but delicious upma. Your clicks tempt me a lot, lovely presentation.

      today's recipe:
      http://sanolisrecipies.blogspot.in/2013/02/green-peas-kachori-with-spicy-dam-aloo.html

      Reply
    21. Priya

      February 03, 2013 at 11:48 am

      A quick and easy breakfast to enjoy,i dont even need a side dish.

      Reply
    22. BDSN

      February 04, 2013 at 2:04 am

      Yeah in our family there are upma haters but they are ok with it once in a while but too often will scare them away. I really don't know what it is

      Reply
    23. Revathi

      February 04, 2013 at 7:07 am

      Quick break in a hurry morning..love to have with idly podi..

      Reply
    24. Gayu

      February 04, 2013 at 7:42 am

      My favorite breakfast. Can never get tired of this..I follow the very same method but add tomatoes too...Love the natural clicks..

      Gayu
      Kitchen - The Chef 's Paradise

      Reply
    25. Priya

      February 05, 2013 at 12:55 am

      I love Upma! But my husband doesn't like it so I make it rarely too. Now I am trying to get my 18 month old to like it, so I'll have a reason to make it 🙂

      I too like it fluffy and not clumpy.. so I actually add less water than you did 🙂

      Reply
    26. Nitya Raman

      February 05, 2013 at 12:59 pm

      I love Upma as much as you do!! I can eat it even 3 times a day 😀 I equally like semiya upma also 🙂

      Reply
    27. Nitya Raman

      February 05, 2013 at 1:05 pm

      I also wanted to tell you that I'm an ardent follower of your blog and have tried many of your recipes at home Mrs. Raji!

      All of them have turned out to be blockbusters!! 😀 I think all these recipes will help me in my in-law's place in future 🙂

      Reply
    28. RAKS KITCHEN

      February 17, 2013 at 1:10 am

      Thanks a lot 🙂

      Reply
    29. Apu

      February 28, 2013 at 5:30 am

      Super!! Loving it!!

      Reply
    30. venki

      April 20, 2013 at 5:34 am

      super upma

      Reply
    31. Dinkar

      May 15, 2013 at 12:03 pm

      With my wife away for a few days, I had to make something quick and tasty for the children. This recipe was absolutely perfect - thank you very much! I added the optional ginger slices you mentioned, and a few cashew nuts 🙂

      Reply
    32. abhisha roshan

      May 15, 2013 at 12:03 pm

      hi...
      nice recipe...
      my son always eats upma by pouring milk into it, so he doesnt like to take upma to school as it wont b accompanied by milk... so i wud like to knw whtr we can replace water with fresh milk...
      plz do reply...

      Reply
    33. Raks anand

      May 15, 2013 at 12:05 pm

      Yes you sure can replace water with milk.

      Reply
    34. Eyeyoungcar

      June 23, 2013 at 10:01 am

      Thank you Raks for the pictorial recipe. I followed your recipe meticulously and prepared Rava Upma just now and it came out delicious.

      Reply
    35. prajakta

      July 15, 2013 at 1:53 am

      i make upma almost like this.turns out to be tasty but my husband likes the consistency which you get in hotel upmas.any tips?thanks
      nanma

      Reply
    36. Raks anand

      July 15, 2013 at 1:58 am

      You should use more water and add more oil while roasting the rava. It gives you a better moist texture that you are expecting 🙂

      Reply
    37. JOHN PAUL

      July 22, 2013 at 5:37 am

      lovely breakfast recipe anbody can make it and can have it in thie world as the rawa , sooji,semolina is used in all the countries but the fastest and deliousuos altered recipe is the best breakfast done this is my favourite breakfast all my family members like when i make it in a special type

      Reply
    38. lost

      August 12, 2013 at 9:21 pm

      When I have time, I add grated coconut just before pouring water. It gives a nice crunch.

      Reply
    39. Aish Siva

      August 20, 2013 at 1:11 am

      As i am newly married and zero in cooking, this site gives me some confidence to try few dishes. Even though i have cook at home ( my husband insisted to keep maid as my cooking is not good :'( ) i wanted to cook something for my husband.. I have started off with sweets as part of his birthday celebration. Cant wait to try each and every recipe u have posted.. Great going and u r really a guru for newly married girls 🙂 Thanks alot !!!

      Reply
    40. rseni

      August 25, 2013 at 3:25 pm

      Hi Raks,

      I was hungry at breakfast and didn't have any leftovers from yesterday or even bread and salad from which I usually make a simple, quick sandwich. So, I googled for upma recipe and hit upon a few sites including yours. I liked your recipe as it was the easiest and simple.

      Just went and made the upma as per your recipe except that I replaced the onion with cabbage (I don't eat onions). I was a little afraid that this would spoil it. But the upma turned out to be more delicious than the MTR upma that I usually buy from thhe market. I'm still feeling the taste now after eating it.

      Thank you so much.

      Regards,
      Raspal

      Reply
    41. skyambler

      October 07, 2013 at 8:38 am

      Me too love it with sugar! Can't wait to make it for breakfast. Great recipe. I have to figure out channa dhal and Urad dhal, not sure if I have them.

      Reply
    42. Harsha

      November 20, 2013 at 12:12 am

      Hi,
      How much quantity of water should i add for a cup of rava upma and semiya upma? I tend to add lots of water and it becomes too gooey.

      Kindly help,
      Thank you.

      Reply
    43. Raks anand

      November 20, 2013 at 12:18 am

      How much ever rava u take if you want on fluffy side, you add 1 :2 water ratio. That is in the same cup u measure rava, measure water. If you want on softer side you can add up to 1:3 water ratio. . For semiya upma, add 1 & 1/2 cups for 1 cup.

      Reply
    44. Aparna A V

      December 08, 2013 at 6:45 am

      I know this is the easiest and quickest tiffin around and am a very big fan of tangy spicy rava upma. But unfortunately whenever i try making it, it becomes a thick or mushy lump much to the hatred of my family. I dont know where i go wrong because i usually follow experts' recipes. But now for a change i will try yours and see how it comes. Thanks! I love this upma plain or just with coconut chutney

      Reply
    45. Pragya Shukla

      May 08, 2014 at 12:02 am

      hye rak's wat is d diffence b/w rawa upma n rawa khichdi?????

      Reply
    46. Raks anand

      May 08, 2014 at 12:04 am

      First the texture, we make upma fluffy and kichdi gooey.
      Upma is plain and simple. Kichdi is rich with lots of veggies. We mainly add ghee in kichdi. we add turmeric in kichdi.

      Reply
    47. new mom

      July 06, 2014 at 8:14 am

      Hello Raks .... I got the upma perfectly , thanks for the step by step process... I am new to ur blog n all ur recipes are easy to follow

      Reply
    48. santhi GA

      November 13, 2014 at 7:24 am

      Hi akka.....first of all I tell u,I am a great great fan of ur blog....ur recipes exolanation and pictures attracts me a lot..today I tried ur rava upma...came out really well...even though this is a very simple basic recipe somehow it dosen't work out well with me..the water level will be either more or less..but today it came really yummy..thanks a lot akka....will try out more recipes. ..

      Reply
    49. fabie

      October 19, 2015 at 2:55 pm

      This is The Recipie I've been looking for for ages. As real French married to a southern Indian I was looking for this basic upuma with no vegetables or whatsoever in it. Tomorrow my husband will be pleased to eat his upuma/vada made by his wife and not his elder sister.

      Thanks a lot for all your recipes

      Reply
    50. Ammu

      September 04, 2016 at 7:32 am

      woww..simple recipe...i love upma bcoz it reminds me the wonderful hostel days..Upma is my mom's favorite break fast to prepare...bcoz its very simple and take only less time..right...May be the taste will depends on the Best Rava that we choose to preapre Upma..Thanks for sharing the wonderful blog..

      Reply
    51. swati m

      June 29, 2017 at 3:53 pm

      I love upma too.. Earlier I used to cook at very dry. I believe proper water proportion is important. Bur now its like a child's play.

      Reply
    52. Deepa

      April 12, 2021 at 10:17 pm

      You saved upma wars in our house 😉 mine was either over cooked or undercooked or lumpy.
      I consulted mil / mom but couldn’t figure out how a simple dish can be so daunting 😉 I have started making it regularly only recently but still after so many years of cooking my hubby couldn’t digest that I can make such pathetic upma 🙁 buy yaaay yesterday was the best I ever made thanks to the tips ..

      Reply
      • Raks Anand

        April 13, 2021 at 11:20 am

        I am so so happy to read this comment 🙂 Glad the points I shared really help someone 😀 Yay

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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