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  • Kanchipuram Rava Upma

Kanchipuram Rava Upma

Posted on Dec 7th, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
4.2 from 5 votes
Kanchipuram Rava Upma is a traditional rava upma but with addition of Peper, Jeera, Coconut and other spices. These additional spices gives good aroma and taste to the upma. A good variation to the conventional rava upma which your family may like it better.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes
Kanchipuram Rava Upma is one of the easiest and quickest breakfast dishes. We can serve it as a light evening tiffin along with coffee/tea. If we make a slight variation in the ingredients, we could make a yummy Kanchipuram Rava Upma. The main difference between the normal Rava Upma and this Rava Upma is that we add peppercorns, cumin seeds and coconut in addition to the other normal ingredients. First time I stumbled on this recipe when I was watching Chef Dhamu’s Cooking show. It seemed so interesting just with few variations from regular upma.
When we have shortage of Idli/dosa batter, or want to make some breakfast quickly and easily, most of us quickly reach for Rava (Sooji) in our pantry. Even restaurants will serve Rava upma, whenever they are run out of their other menu items. Instead of making conventional Rava upma every time, we can try making this Kanchipuram Rava Upma. We can relish this Kanchipuram Rava Upma with Sambar, Coconut chutney or Pickle or simply with sugar!
If you like this Upma, then you can also try other Upma Recipes
    1. Semiya Upma – Semiya Upma Recipe, yet another quick and easy to make upma with Vermicelli, mixed veggies and mild spices.
    2. Rava Kichadi – It’s a perfect culmination of Rava (Sooji), Vegetables and Ghee. It’s colorful, soft, slightly mushy and melt in the mouth.
    3. Puli Aval Upma – Puli Aval Upma Recipe, tamarind infused poha, one of the traditional evening snack for marriages or engagement parties.

Recipe card to make Kanchipuram Rava Upma

Kanchipuram Rava Upma Recipe
Pin Recipe

Kanchipuram Rava Upma | Kanjivaram Upma

Course: Breakfast Dishes, Evening Tiffen
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3 people
Calories: 132kcal
Author: Sowmya Venkatachalam
Kanchipuram Rava Upma is a traditional rava upma but with addition of Peper, Jeera, Coconut and other spices. These additional spices gives good aroma and taste to the upma. A good variation to the conventional rava upma which your family may like it better.
Print Recipe

Ingredients

  • cup Semolina (Sooji / Rava) 1 Cup - 250ml
  • 1 tsp Ginger finely chopped
  • 2 nos Green Chili adjust to your spice level
  • 1 nos Onion
  • 3 tbsp Grated Coconut
  • 2 cups Water 1 portion of Rava = 2 portion of water
  • 1 tsp Salt (adjust to your taste)

For Tempering

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal
  • 1 tsp Peppercorns
  • 1 tsp Cumin Seeds
  • 1 sprig Curry leaves

Instructions 

Preparation

  • Heat the pan and add Rava (Sooji). Roast it till we get nice aroma from the Rava. Don’t let the color of the rava change. It may take about 2-3 minuts. Keep the roasted rava aside. 
  • Peel the onion and chop it to small pieces. Also chop the green chillies and ginger and keep it aside.

Tempering

  • Heat the oil (or ghee) in a pan. Add pepper and allow it to sputter. Then add the mustard seeds and cumin seeds. When the mustard seeds begins to sputter add the split urad dal. Fry them till the color of the dal change to golden brown.
  • Now add the chopped onions, green chillies, ginger and curry leaves and saute the onions till they turn transparent.
  • Add 2 tablespoon of coconut and add it to the pan of seasoned ingredients and fry it till it turns golden brown color.

Making Upma

  • Add water to the pan along with salt and allow it to boil. (Water to Rava Ratio - 1 portion of Rava = 2 portions of water).
  • When the water starts to boil, add rava and stir it to finely so that the rava is cooked properly. You need to be very careful when adding the rava as it becomes round balls while adding in the hot water. To avoid this keep stirring the water and add the rava slowly and continuously. 
  • Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 3-5 minutes in low flame. Then finally add remaining coconut and mix well and remove from flame.
  • The delicious Kanchipuram Rava uppuma is ready to serve.

Video

Notes

You can add 2 cups of water for one cup of Rava to get the upma to be non sticky and fluffy. Cook in simmer for about 5 mins to get fluffy, non sticky upma

Nutritional Info

Nutrition Facts
Kanchipuram Rava Upma | Kanjivaram Upma
Amount Per Serving (1 cup)
Calories 132 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.3g2%
Trans Fat 0.1g
Sodium 179mg8%
Potassium 191mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2.7g3%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARATION

  • Peel the onion and chop it to small pieces. Also chop the green chillies and ginger and keep it aside.
  • Heat the pan and add Rava (Sooji). Roast it till we get nice aroma from the Rava. Don’t let the color of the rava change. It may take about 2-3 minuts. Keep the roasted rava aside.

TEMPERING

  • Heat the oil (or ghee) in a pan. Add pepper and allow it to sputter. Then add the mustard seeds and cumin seeds. When the mustard seeds begins to sputter add the split urad dal. Fry them till the color of the dal change to golden brown.

  • Now add the chopped green chillies, ginger and curry leaves and give a mix.

  • Next, add chopped onions and sauté the onions till translucent.

  • When the onions turn translucent, add 2 tablespoon of coconut and ry it till it turns light brown color.

MAKING UPMA

  • Add water to the pan along with salt and allow it to boil. (Water to Rava Ratio – 1 portion of Rava = 2 portions of water).

  • Bring the water to rolling boil.

  • When the water starts to boil, add rava and stir it to finely so that the rava is cooked properly. You need to be very careful when adding the rava as it becomes round balls while adding in the hot water. To avoid this keep stirring the water and add the rava slowly and continuously.

  • Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 3-5 minutes in low flame.

  • When the rava is fully cooked, garnish the upma with remaining coconut and mix well and remove from flame.

  • The delicious Kanchipuram Rava uppuma is ready to serve.

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

2 Comments Hide Comments

Geetha devi says:
July 4, 2013 at 3:16 am

Namaste amma..
today i tried Kanchipuramrawaupma..fantastic taste..Thank U

Reply
Ashwini says:
July 6, 2020 at 8:33 pm

Lovely!
Its a Quick recipe:
RAVA UPMA

Reply

Add Your Comment Cancel reply

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