Rava Upma | Uppuma
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
- 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.
- 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.
- You can use Ghee instead of oil for additional flavor and taste
- Stir continuously while adding Rava. This helps to avoid formation of any lumps.
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.
Upma | Rava Upma Recipe
- Heavy Bottomed Pan
- 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
- 2 tbsp Oil (or Ghee)
- 1 tsp Mustard seeds
- 1 tsp Split Urad Dal
- 1 tbsp Chana Dal
- 1 sprig Curry leaves
- 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.
- 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.
- 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
- You can add Ginger, Tomato, vegetibale based on your taste and make different version of the upma.
- 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