Rava upma, traditional and famous South-Indian Breakfast recipe. Rava upma also called as uppitu or sooji upma, a quick and easy dish made with semolina.
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What is Upma
I can hear "urghh" while some of you read that title - upma. It is one of the least favored dish by many. But believe me when I say, there are many people who love upma anytime, anyday.
Upma is a simple savory pudding, made of semolina/sooji and tempered with spices. We have another dish with semolina called Rava Kichadi, which has more vegetables made rich with ghee/oil.
Upma can be made with other grains too, like this wheat rava upma and simple rice flakes or poha upma. Here is a delicious kodo millet upma and a gluten-free buckwheat groats upma.
How to make a Good Upma
Upma tastes really delicious, when made properly. Make a note of the following key points to get a soft and fluffy upma, every time.
- The proportion of liquid to rava/semolina. The ratio of rava and liquid for a good upma is usually 1: 3, sometimes, even ½ cup more, but never less. When this proportion is skewed, you end up with a pasty upma.
- Next key ingredient is boiling water. Do not use cold or lukewarm water. Boiling water helps the rava to swell and cook well.
- Finally use a generous drizzle of ghee towards the end. I once watched a wedding caterer cook upma for quick dinner, they used dalda/shortening, to get that nice, gritty, fluffy upma.
The Ingredients
- Rava/Sooji/Semolina, the key ingredient to make this upma. We get roasted rava these days.
- Vegetables, a simple upma, is made with just onions and chilies. I have used tomatoes and carrots in this recipe.
- Spices, green chilies is used to spice the upma. You can also use red chilies.
- Tempering, the regular ingredients like mustard seeds, hing and curry leaves are used.
How to make Rava Upma
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Dry roast the rava/sooji/semolina. I do this even if I using roasted semolina.
- In a heavy bottom pan, heat oil, do the tempering with mustard seeds, chilies, curry leaves and hing.
- Next add chopped onions and sauté till translucent. Next add tomatoes and grated carrots, sauté for a minute or two.
- Now to this veggies, add necessary water and salt. Let this come to a boil, reduce the flame and add the roasted rava/sooji and mix well.
- Cover and cook for 8-10 minutes until all liquid is absorbed. Finally drizzle ghee, garnish with coriander leaves and serve hot.
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More Breakfast Recipes
Recipe
Rava Upma | Sooji upma |South-Indian Breakfast
Ingredients
- ½ cup Rava/Sooji/Semolina
- ½ a shredded carrot
- 1 no medium sized onion, chopped
- 1 no medium tomato, chopped
- ½ teaspoon salt to taste
Tempering
- 1 tablespoon ghee/oil divided
- ½ teaspoon mustard seeds/kadugu
- 2 nos green chilies, finely chopped
- ¼ teaspoon hing/asafoetida
- a sprig of curry leaf, torn into pieces
Instructions
- In a pan, dry roast sooji/rava until golden brown. I do this, even if i m using roasted rava/sooji.
- Remove the roasted sooji onto a plate. In the same pan, heat oil, splutter mustard seeds, next add chopped green chilies, hing and curry leaves. Saute for a minute.
- Now add chopped onions and saute until they turn translucent. Now add grated carrots and tomatoes.
- Add turmeric powder and saute for a minute. Add 1 & ¾ cup of water and salt to this and let it boil.
- Once it comes to a rolling boil, reduce the flame and add the roasted sooji to it and mix well.
- Immediately it will start absorbing all the liquid, cover with a lid and cook until done. It takes around 8-10 minutes
- Once done, remove the cover, fluff it up well. Add a generous drizzle of ghee and coriander leaves. Serve it warm or pack for your kiddo's lunch box.
Notes
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Serve this delicious rava upma with side of your choice. Since the rava upma has got all the tempering and spices, it doesn't need any chutney or side.
Some Chutney for Upma
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Harini R
I am a person who can eat upma anytime of the day 🙂 This everyday kind of upma is my comfort food.
Rafeeda AR
If upma is well made, it is one of the best dishes to eat! I love the color of your upma, and the fact that you get the texture with double the water... when I make it that way, it's dry... 🙁 We have upma without any side, on its own... hehe... the pictures look so good..
Chitz
I never used to like upma before.. But now after marriage it has become a delight 🙂
Srividhya
Upma is my goto option when I am running out of ideas... Love your version with tomatoes and carrots. Lovely presentation and that warli art is superb. Handmade??
vaishali sabnani
Even I don’t mind upma anytime of the day . I don’t use just carrots but normally just grate 1/4 carrot and add other veggies too . Or else just plain simple traditional one .
Let me try the carrot tomato version next time .
Kalyani
I love upma anytime and altho my elder one grudgingly eats it, they usually look great the vegetable loaded version instead of the plain one. Ur bowl looks colourful with the tomato there
Sharmila kingsly
One of the classic and go to breakfast recipes!! Adding makes makes it more colorful and lovely!!
Sandhiya
Upma turned out so good and the texture is perfect, with addition of tomatoes and carrot, it would be even more delicious and healthy !!!
Priya Suresh
I can have upma everyday with loads of vegetables in it. Adding tomatoes brings a fabulous colour to this upma. Lovely dish.
Gayathri Kumar
I am that person who can have upma any time any day. I like it simple or loaded with veggies and fortunately there are no upma haters here even though they are not upma lovers like me. I am so tempted looking at your colourful upma.
Pavani
I am not a big fan of upma, but would not mind eating a well made upma like yours 🙂 Your upma looks colorful and delicious.
Preeti
Upma is very healthy recipe for everyday meal... looks so vibrant.
Mayuri Patel
Yummy upma.. I love upma and make mine with loads of veggies. However haven't tried it with tomato. I think next time I make it I will add chopped tomato too.
cookingwithsapana
I love upma and can have it anytime of the day.Yours looks just perfect to gobble with some coconut chutney.
Srivalli
My kids are yet to taste this dish and I am hoping they will pick up once they grow older..good that your boys enjoy it..I make it almost once a week and we really enjoy the ease this gives..heheh.
Suma Gandlur
Lovely choice for U. Simple and comforting. I am a big fan of upma and can eat it any time of the day.
Sandhya Ramakrishnan
I also made upma for U but called it Uppittu to looks a little fancy 🙂 Our households cannot survive without these quick upmas. Looks lovely!
Unknown
Wonderful choice for the letter U , upma looks so perfect priya .looks so delicious , I am loving the color of the upma a lot .. looks very inviting !!
Padmajha
Upma looks nice Priya.There was a time when I used to literally run when amma makes this at home.Hubby like this a lot and now I have grown to like it too as I am lazy to make a separate brekkie for me!And wonderful selection for the letter U