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rava upma
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4.5 from 2 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.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Indian
Servings: 2

Ingredients

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

To temper

  • 1 tbsp Oil
  • ½ tbsp Mustard
  • 1 tsp Urad dal
  • 1 tbsp Chana dal
  • 1 sprig Curry leaves

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.