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4.67 from 3 votes

Rice rava upma

Rice rava upma using vengala panai (brass pot). Easy breakfast fix in 20 mins. Quick video with step by step pictures.
Prep Time1 min
Cook Time15 mins
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 2


  • 1 cup Rice rava
  • 2 & ¼ cups water
  • Salt as needed
  • 1 tablespoon coconut oil

To temper

  • 2 teaspoon oil
  • 1 red chilli
  • ½ teaspoon mustard
  • 1 teaspoon urad dal
  • 2 teaspoon chana dal
  • teaspoon asafoetida
  • 1 Sprig curry leaves


  • Heat the pot with oil and add all the ingredients under 'To temper' in order. Once dal is golden, add water, salt.
  • Bring to boil, add rice rava slowly by stirring. Bring to boil again for 2 minutes. When it is thick, like porridge, lower the flame.
  • Cook covered closed for 10 mins in low flame. Without scraping the bottom, take out the upma carefully using a blunt ladle.
  • Leave the bottom will have a coating of upma left. Drizzle some oil over it and turn the heat to medium.
  • Once it turns golden, switch off the stove and scrap the adai. Enjoy hot.



  • Depending on the rice rava variety or if you use broken rice, the water quantity will vary. Broken rice will need 2 & ½ cup water. Some rice rava also needs more water.
  • It is important to cook the upma in low flame after you boil it until porridge consistency. if you put the flame low earlier itself, it will not look fluffy, it will be like koozh instead.
  • Do not cook in high flame either. You will not get the adai at bottom.
  • Add oil over adai after taking out upma. Otherwise you may not get golden crispy adai.
  • Drizzle coconut oil over upma while serving for best flavour.