Name: Kanchipuram Rava Upma | Kanjivaram Upma
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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)); 1 tbsp Oil; 1 tsp Mustard seeds; 1 tsp Split Urad Dal; 1 tsp Peppercorns; 1 tsp Cumin Seeds; 1 sprig Curry leaves

Kanchipuram Rava Upma

5 from 2 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

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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

Semiya Upma – Semiya Upma Recipe, yet another quick and easy to make upma with Vermicelli, mixed veggies and mild spices.
Rava Kichadi – It’s a perfect culmination of Rava (Sooji), Vegetables and Ghee. It’s colorful, soft, slightly mushy and melt in the mouth.
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

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.