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  • Rava Upma | Uppuma

Rava Upma | Uppuma

Posted on Feb 17th, 2013
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
Rava Upma
5 from 1 vote
Rava Upma is one of the easiest and tasty breaskfast / tiffen dish that we make often in ourhome. It's a staple food in South India. Made using Rava (Sooji), this can be made without any preparation in just 15 minutes. It can be served with Sambar / Chutney / Pickle or it can also be served plain.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

Rava Upma is one of the simplest breakfast/Tiffen dish, which is popular across India. There are different versions of Upma, but i would prefer to stick to the simplest version of the upma which taste heaven to me every time when I tasted it.  Upma is made by cooking roasted rava (sooji) in water along with spices.  Optionally we can add ginger, peanuts, cashews, vegetables, lemon juice while cooking Upma to enhance the taste.

Though we can make Upma with different types of Rava (sooji) available in the market, but I always prefer to use Bombay Rava.

Tips to make Upma

  1. Always roast the Rava before making the upma. This gives excellent flavor, taste and also fluffy upma. If you get roasted rava in the market, then you can skip this step.
  2. Water Ratio – I always use 2.5 cups of water for 1 cup of Rava. This gives me fluffy upma. But if you would like to have slight porridge consistency, then you can add 3-4 cups of water also.
  3. You can use Ghee instead of oil for additional flavor and taste
  4. Stir continuously while adding Rava. This helps to avoid formation of any lumps.

Serving

Upma can be served with Sambar / Coconut Chutney / Pickle / 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

Rava Upma
Pin Recipe

Upma | Rava Upma Recipe

Course: Breakfast Dishes, Evening Tiffen
Cuisine: Indian, South Indian, Tamil Nadu Recipes
Equipments Needed
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 132kcal
Author: Sowmya Venkatachalam
Rava Upma is one of the easiest and tasty breaskfast / tiffen dish that we make often in ourhome. It's a staple food in South India. Made using Rava (Sooji), this can be made without any preparation in just 15 minutes. It can be served with Sambar / Chutney / Pickle or it can also be served plain.
Print Recipe

Ingredients

  • 1 cup Semolina (Sooji / Rava)
  • 1 nos Onion (optional), finely chopped
  • 2.5 cups water
  • 1 tsp Salt (adjust to your taste)
  • 1 nos Green Chili

For Tempering

  • 2 tbsp Oil (or Ghee)
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad Dal
  • 1 tbsp Chana Dal
  • 1 sprig Curry leaves

Instructions 

Preparation

  • Peel the onion and chop it to small pieces.

Start with roasting the Rava (Sooji)

  • Heat the pan and add Rava (Sooji). Roast it till we get nice aroma from the Sooji. Don’t let the color of the rava change. It may take about 2-3 minuts. Keep the roasted sooji aside. 

Tempering

  • Heat the oil (or ghee) in a pan. Add the mustard seeds. When the mustard seeds begins to sputter add the split urad dal, chana dhal, curry leaves and green chillies. Fry them till the color of the dal change to golden brown

Start making the Upma

  • Add the chopped onion. Fry it till it becomes transparanet.
  • Now add the water and salt. Add 2.5 cups of water (for 1 cup of Rava)
  • 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 2-3 minutes in low flame
  • The delicious Rava uppuma is ready to serve.

Video

Notes

  1. You can add 2.5 cups of water for one cup of Rava to get the upma to be non sticky and fluffy. Cook in simmer for about 10 mins to get fluffy, non sticky upma
  2. You can add Ginger, Tomato, vegetibale based on your taste and make different version of the upma.

Nutritional Info

Nutrition Facts
Upma | Rava Upma Recipe
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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Method:

  • Chop the Onions & Green Chilies and keep it aside.

  • Heat the pan and add the rawa and fry it till the raw smell goes off. Don’t let the color of the rawa to change. It should not get stick to the pan. Keep it aside.
  • In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the channa dhal and green chillies and fry it till it becomes light brownish color.
  • Now add the chopped onions and fry it till it becomes transparent
  • Now add the water and also the salt. As i mentioned, i have added 2 cups of water for 1 cup of Rawa, as i want the upma to be sperate(non sticky) and fluffy. If you prefer the upma to be cloggy, you can add upto 3 cups of water.
  • When the water starts to boil, add the rawa and stir it to finely so that the rawa is cooked properly. You need to be very careful when adding the rawa as rawa becomes round balls while adding in the hot water. To avoid this keep stirring the water and add the rawa slowly and continuously.
  • Once the water is absorbed, simmer the flame, cover the pan and cook the upma for about 10 minutes
  • The delicious Rawa uppuma is ready to serve. I prefer to take this with Lemon pickle and cup of hot coffee. This can also be served with a spoon of sugar

 

 

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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!

6 Comments Hide Comments

gopal says:
February 18, 2013 at 1:37 am

May I suggest a small change. After mustard/urad etc cracles in oil rawa can be added with salt roasted. Then water (same quantity as mentioned)if added and mixed we can avoid uppma without any lobs. In this way water is regulated to attain yr consistency taste. I make like this

Reply
Anonymous says:
February 20, 2013 at 8:40 pm

Tried the recipe and had it with the same combination. Awesome recipe and combination! thanks

Reply
Vanita Amin says:
February 21, 2013 at 8:48 am

Good afternoon. I used to make it as Mr. Gopal said. But anyways I tried this way also. I comes out very well. Thks Very much Ma"am.

Reply
Anonymous says:
April 28, 2014 at 5:16 pm

tried n came out well… thanx for sharing 🙂

Reply
Mayendree says:
August 3, 2016 at 2:00 pm

Thank you so very much for this recipe. I was able to make this for my 81 year old Dad, who hasn't had it since my Mom passed away 13 years now. He was very happy! Blessings to you

Reply
Sridhar says:
April 13, 2020 at 7:11 am

Can you provide a printable version of this recipe?

Thank you.

Reply

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