Upma – rava upma – uppittu, this will be the frequent answer to the question, “what is for breakfast today?” in most Indian household. So lets see how to make this rava upma recipe.Jump to Recipe
What is Upma?
The name Upma, Uppittu in kannada, Uppumavu in tamil is derived from the word uppu, meaning salt in most of the south indian language.
Now we can find varieties of upma recipe, but traditional upma is thick porridge prepared by cooking dry roasted semolina in tempered water.
This is one of the quickest and filling breakfast for most of my weekdays. According to me, get the below three right and tasty upma is ready –
- Good tempering .
- Correct ratio of water. I use 1:3 ratio, that is for every 1 cup of semolina I use 3 cups of water.
- Stirring semolina without any lumps.
Lets begin with the rava upma recipe –
About some ingredients –
- Semolina/bombay rava – very fine rava also called as bombay rava in India, is used in this upma recipe. *To make the upma quicker, dry roast rava and store it in a tight container. This can be used for minimum of 3 months.
- Urad dal – makes the tempering tasty. If you have chana dal, you can use a tsp of it in tempering too.
- Fresh grated coconut – using this is completely optional, but I use this every time. Just add some as garnish before serving and this gives sweetness to upma.
Step by step method –
1- In a saute pan, dry roast semolina till fragrant keeping the flame medium. This takes about 5-6 mins.
Once done transfer to another bowl and keep aside.
2- Now heat 3 tbsp of cooking oil in medium heat. Once hot add mustard seeds. As mustard seeds start crackling, add urad dal.
3- Then add cashew nuts. Fry both till they turn golden.
4- Now add chopped onion. Fry till it turns translucent.
5- Add chopped chillies and curry leaves. fry this for about a minute.
6- Add 3 cups of water. Adjusting the heat from medium to medium high bring the water to boil.
7- Once water starts to bubble, add roasted semolina little by little by continuously stirring . Keep the heat medium.
8- Make sure no lumps are formed because lumps spoil the upma.
9- Close the lid and allow the upma to cook for another 2 mins.
9- Garnish with coriander leaves and upma is ready to be served.
Do check our other breakfast recipes –
- Rava rotti – Spiced semolina flat bread recipes. Just perfect for morning tea.
- Rava kesari – sweet semolina pudding flavoured with saffron.
- Kanda poha – onion tempered beaten rice, another famous Indian breakfast.
Upma | Rava upma | Uppittu
- 1 cup bombay rava/ semolina
- 1/2 cup onion chopped
- 3 green chili chopped
- 3 tbsp cooking oil
- 1 1/2 tbsp cashew nut
- 1 tbsp urad dal
- 1/2 tsp mustard seeds
- 10-12 curry leaves
- 3 cups water
- pinch of turmeric powder (optional) for a light yellow colour
- salt to taste
- coriander leaves for garnish
- Dry roast bombay rava/ semolina in medium flame till it turns fragrant and colour changes slightly. It takes about 5-6 mins. Once done transfer it to another bowl.
- To the same pan, keeping the heat medium add 3 tbsp of oil. Once oil is hot enough add mustard seeds.
- As mustard seeds crackle, add urad dal and cashew nuts. Fry them till they turn golden.
- Add chopped onions and saute till they turn translucent. Then add chopped green chillies and curry leaves. Saute for another 2 mins.
- Add 3 cups of water. To this also add pinch of turmeric powder (optional), salt and stir well. Keeping the heat medium, bring water to boil.
- As water bubbles, add roasted rava little by little with continuous stirring. Stirring is very important otherwise lumps will be formed which will spoil the upma. Adjust the heat from medium to low.
- Close the lid and allow the upma to cook for another 2-3 mins.
- Once done, switch off the stove, garnish with coriander leaves. Serve it with a cup of hot tea for a perfect breakfast.
- When roasting, make sure not to burn the rava. So adjust the heat accordingly.
- For quick upma during weekdays, dry roast rava and store it in air tight container. Use when needed. This goes well for 3 months.
- Garnish with fresh grated coconut or add chopped banana for different variations.