📝 About This Recipe
A cornerstone of South Indian breakfast culture, Rava Upma is a savory semolina porridge that balances delicate textures with a punch of nutty, aromatic tempering. This dish transforms humble cream of wheat into a fluffy, fragrant masterpiece studded with crunchy lentils, ginger, and fresh curry leaves. It is the ultimate comfort food—light enough for a weekday morning yet satisfying enough to power you through the day.
🥗 Ingredients
The Grains
- 1 cup Rava (Semolina/Suji) (medium grain size preferred)
- 1 teaspoon Ghee (for roasting the rava)
The Tempering (Tadka)
- 2 tablespoons Oil or Ghee (coconut oil adds authentic flavor)
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Urad Dal (split black gram)
- 1 teaspoon Chana Dal (split bengal gram)
- 10-12 pieces Cashew Nuts (halved)
- 10-12 pieces Curry Leaves (fresh is essential)
- 1 piece Dried Red Chili (broken in half)
- 1 pinch Hing (Asafoetida)
Aromatics and Vegetables
- 1 medium Onion (finely chopped)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (finely minced or grated)
- 1/4 cup Carrot (finely diced)
- 1/4 cup Green Peas (fresh or frozen)
Liquids and Finishing
- 2.5 to 3 cups Water (adjust for desired softness)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Cilantro (freshly chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Grated Coconut (optional garnish)
👨🍳 Instructions
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1
Heat 1 teaspoon of ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the rava and roast it for 5-7 minutes, stirring constantly, until it smells nutty and looks slightly toasted but remains white. Transfer to a plate and set aside.
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2
In the same pan, heat the 2 tablespoons of oil or ghee. Add the mustard seeds and wait until they begin to pop vigorously.
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3
Add the cumin seeds, urad dal, chana dal, and cashew nuts. Sauté on low heat until the dals turn a golden brown and the cashews are toasted.
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4
Toss in the dried red chili, curry leaves, and a pinch of hing. The curry leaves should crisp up almost instantly.
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5
Add the chopped onions, green chilies, and minced ginger. Sauté until the onions become translucent and soft, but do not brown them.
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6
Stir in the carrots and green peas. Sauté for 2 minutes to slightly soften the vegetables.
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7
Pour in 2.5 to 3 cups of water (use 3 cups for a softer, 'hotel-style' texture). Add the salt and bring the water to a rolling boil.
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8
Once the water is boiling, reduce the heat to low. This is the most critical part: slowly pour the roasted rava into the pan with one hand while stirring continuously with the other to prevent lumps.
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9
Keep stirring until the rava absorbs most of the water and the mixture starts to thicken.
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10
Cover the pan with a tight-fitting lid and let it steam on the lowest heat setting for 2-3 minutes.
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11
Turn off the heat. Keep the lid on for another 2 minutes to allow the rava to finish cooking in its own steam.
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12
Remove the lid, add the lemon juice, chopped cilantro, and a final teaspoon of ghee (optional). Fluff gently with a fork.
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13
Serve hot, garnished with grated coconut if desired.
💡 Chef's Tips
Roasting the rava is non-negotiable; even if you buy 'pre-roasted' rava, a quick 2-minute toast ensures a non-sticky texture. The ratio of water to rava determines the texture: 1:2.5 results in distinct grains, while 1:3 yields a creamy, melt-in-the-mouth consistency. Always add the rava in a slow, steady stream to boiling water to avoid the dreaded lumps. Don't skimp on the ginger and curry leaves; they provide the essential aromatic profile of an authentic Upma. If the Upma feels too dry after cooking, sprinkle a little hot water over it, cover, and let it sit for a minute.
🍽️ Serving Suggestions
Serve hot with a side of spicy Coconut Chutney for a classic pairing. A dollop of South Indian Mango Pickle (Avakaya) adds a tangy, spicy contrast. Pair with a hot cup of Filter Coffee for the quintessential South Indian experience. Sprinkle some 'Podi' (Gunpowder) on top with a drizzle of ghee for extra depth. Serve alongside a bowl of hot Sambhar to make it a hearty brunch meal.