Rava upma Recipe
5/5
Rava Upma is a traditional South Indian breakfast dish made with semolina (rava) and vegetables. It is a simple and quick recipe that is packed with flavors and nutrients. Upma is often served with coconut chutney, pickle, or yogurt for a complete and satisfying meal.
INGREDIENTS
- 1 cup semolina (rava or sooji)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon urad dal (split black gram)
- 1/2 teaspoon chana dal (split Bengal gram)
- 1/4 teaspoon asafoetida (hing)
- 1 medium-sized onion, finely chopped
- 1 green chili, finely chopped
- 1/2 inch ginger, grated
- 1/4 cup mixed vegetables (carrots, peas, beans), finely chopped
- 2 cups water
- Salt to taste
- Fresh coriander leaves, for garnishing
- Lemon wedges, for serving (optional)
INSTRUCTIONS
- Heat oil or ghee in a pan or kadhai over medium heat.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add urad dal and chana dal. Sauté until they turn golden brown.
- Add asafoetida, chopped onions, green chili, and grated ginger. Sauté until the onions turn translucent.
- Add the mixed vegetables and sauté for a minute.
- Add the semolina (rava) to the pan. Roast it on low heat, stirring continuously, until it turns golden brown and releases a nutty aroma. This step is crucial to ensure that the upma is not lumpy.
- Meanwhile, boil water in a separate pot.
- Slowly add the boiled water to the pan with roasted semolina, stirring continuously to avoid any lumps.
- Add salt to taste and mix well. Reduce the heat to low and cover the pan. Let it cook for 2-3 minutes, allowing the semolina to absorb the water and cook completely.
- Remove the lid and fluff the upma with a fork.
- Garnish with fresh coriander leaves.
- Serve the Rava Upma hot with a side of coconut chutney, pickle, or yogurt. You can also
TIPS
- Roasting the semolina until golden brown is important to enhance the flavor and prevent lumps in the upma.
- You can add a variety of vegetables like carrots, peas, beans, or bell peppers to make it more nutritious and colorful.
- Adjust the quantity of water based on your desired consistency. If you prefer a softer texture, you can add a little more water.
- Customize the spice level by adding more or fewer green chilies according to your taste preference.
- You can also add cashews or peanuts for a crunchy texture and added taste.
- Leftover upma can be refrigerated and reheated the next day. Sprinkle some water before reheating to retain the moisture.
NUTRITION VALUE
- Calories: 200-250
- Carbohydrates: 35-40 grams
- Protein: 5-7 grams
- Fat: 5-7 grams
- Fiber: 2-4 grams
