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Delicious Rava Upma Recipe

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4.2 from 4 reviews

Rava Upma is a classic South Indian breakfast dish made from roasted semolina (rava) cooked with spices, vegetables, and tempered nuts. It is a flavorful, wholesome, and easy-to-make savory porridge that can be enjoyed on its own or accompanied by chutney or pickles. This recipe includes a delightful combination of mustard seeds, cumin, urad dal, chana dal, curry leaves, green chilies, ginger, and garnished with roasted peanuts and cashews for added texture and aroma.

Ingredients

Main Ingredients

  • 1 cup Rava (Bombay rava/sooji/semolina)
  • 3 cups water (2¾ cups for a drier upma)
  • ½ cup mixed vegetables (finely chopped carrots, beans, and green peas)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds (jeera, optional)
  • 1 teaspoon split urad dal (skinned split black gram)
  • 1½ teaspoon chana dal (optional)
  • 2 tablespoons peanuts (optional)
  • 8 to 12 cashews (optional, may omit if using peanuts)
  • 1 sprig curry leaves
  • 1 pinch asafoetida (hing, optional)
  • ¼ cup onion (chopped or thinly sliced)
  • 1 to 2 green chilies (slit)
  • ½ inch ginger (½ to ¾ teaspoon minced or grated, optional)
  • ½ to ¾ teaspoon salt
  • 2 teaspoons ghee (optional)
  • 2 to 2½ tablespoons oil (or ghee)
  • Lemon juice (optional, for serving)

Instructions

  1. Roast Rava: Heat a pan over medium heat, add the rava and dry roast it while stirring frequently until it becomes crunchy and aromatic without browning. Remove from heat and transfer to a bowl to cool.
  2. Optional Peanut Roast and Dal Soak: In a small amount of oil, fry peanuts until golden and crunchy; set aside as garnish. If you want softer dal, soak urad and chana dal in ¼ cup hot water for 10 minutes, then drain and dry before use.
  3. Temper Spices: Heat the oil in the pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the dals turn light golden. Add cashews and fry until golden and aromatic. Then add hing, green chilies, minced ginger, and curry leaves, stirring for a few seconds.
  4. Sauté Vegetables: Add the chopped onions to the pan and sauté until they become transparent. Stir in the mixed vegetables and cook covered on low heat until vegetables are slightly tender.
  5. Boil Water: Pour in the water and add salt to taste. Bring the water to a rolling boil. The water should be slightly salty so adjust accordingly.
  6. Add Rava to Boiling Water: Lower the heat and slowly pour the roasted rava into the boiling water in a thin stream while continuously stirring to prevent lumps. Stir once thoroughly to break up any lumps.
  7. Cook Upma: Cover the pan and cook on the lowest flame for 2 to 4 minutes or until the water is completely absorbed. Add ghee and stir well. Turn off the heat and let it rest covered for 5 minutes.
  8. Finish and Serve: Stir in lemon juice if using. Serve hot garnished with the roasted peanuts and optionally with spiced peanut podi, chutney, pickle, or curd.

Notes

  • Roasting rava without browning is essential as it gives the dish a nutty aroma and prevents lump formation.
  • Soaking dal softens it and reduces frying time, but it is optional.
  • Adding lemon juice brightens the flavor and can be adjusted to taste.
  • Upma thickness can be controlled by adjusting water quantity; use 2¾ cups for a drier texture.
  • Mixed vegetables enhance nutrition and texture but can be omitted for a simpler version.
  • Ghee can be used instead of oil for a richer taste.

Find it online: https://marthatasty.com/delicious-rava-upma-recipe/