Upma Recipe - How to make Rava Upma

Upma or Rava Upma is popular and traditional South Indian breakfast dish made with rava and veggies. This savory porridge is very tasty and filling.

Recipe Source Link:https://www.mygingergarlickitchen.com/upma-recipe/

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RECIPE INGREDIENTS

» For Upma //

• 1 cup fine semolina (bombay rava or barik sooji)
• 2 tablespoons oil or ghee
• 1 teaspoon ghee (use vegan butter for vegan version)
• 1/2 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin (jeera) seeds, (optional)
• 1 teaspoon urad dal (split black lentils or split black gram)
• 1 teaspoon chana dal ( split bengal gram or chickpeas)
• 3 tablespoons peanuts (or as needed)
• 8 cashews (optional)
• 1 tablespoon curry leaves (fresh or dried )
• a pinch asafoetida or hing (optional)
• 1 onion, chopped (medium or small)
• 2 teaspoon green chilies, chopped (or as required)
• 3/4 teaspoon ginger very finely chopped (optional)
• 3 tablespoons carrots, chopped
• 3 tablespoons green peas, frozen or fresh
• 3 cups water
• 1 teaspoon lemon juice
• 1 tablespoon chopped coriander leaves

» For serving //

• Lemon wedges
• Chopped coriander leaves
• Masala chai (optional)

RECIPE INSTRUCTIONS

» How to roast rava (sooji) for upma //

1. Heat a pan or kadhai, over medium-low heat.
2. Add rava (semolina) to the pan, and the roast is for 4-5 minutes or until its raw smell goes off and it looks dry, and crunch. It releases a slightly nutty aroma at this point. Do not over roast rava or it might get burn.
3. Transfer roasted rava in a bowl. Let it cool. You can also use the pre-roasted rava to save some time for rushy mornings.

» How to cook Rava Upma Recipe //

1. In the same pan, heat 3 tablespoons oil / ghee over medium-low heat.
2. Once hot, add mustard seeds, cumin seeds and allow it to crackle.
3. Now, add chana dal and urad dal and sauté for about 25-30 seconds until they begin to turn lightly golden. Do not burn the lentils.
4. Then immediately add peanuts and cashew nuts and fry them for another 40-50 seconds, or till they are fragrant and turn light brown. I have added peanuts and cashews both, but you can also use either one of these.
5. Add curry leaves, and mix well again.
6. Next, add chopped green chilies, finely chopped ginger and fry for 30 seconds.
7. Now add chopped onions and sauté until onions are soft and translucent.
8. Turn the heat to medium-high, and add a pinch of asafoetida, chopped carrots, green peas. Fry on medium-high heat for 1 minute.
9. Now add, add 3 cups of water and give it a mix. Bring to a boil over high heat.
10. Once the water comes to a boil, add salt and sugar, and boil for another minute. Now, reduce the heat to low.
11. Then gradually start adding the roasted rava little at a time to the boiling water, while stirring continuously in one direction with a spatula. Remember to stir continuously to avoid any lumps.
12. Once mixed, break if there are any lumps. Let it cook for 1 minute so that rava soaks the water.
13. Cover and cook on a low heat for 2-3 minutes or until the water evaporates. This steam cooking makes the perfect upma recipe.
14. Once it is done, open the lid and stir again.
15. Add chopped coriander leaves, and 1 teaspoon of lemon juice and give it a quick stir.
16. Add ghee and mix well. Adding ghee gives a nice aroma and rich taste to upma, but this is optional. Turn off the heat and cover it again with the lid. Let it sit for about 5 minutes before serving.
17. Stir again. Your deliciously soft rava upma recipe is ready to serve.
18. Serve upma warm with a side of coconut chutney, peanut chutney, or pickle, and Masala chai (optional).

RECIPE NOTES

1. I generally roast suji without any fat (ghee/ oil). If you want you can roast suji in 1 tablespoon of ghee or oil.
2. If you are making the vegan version of this upma then simply omit the ghee or add vegan butter.
3. I have used 2 tablespoons oil for tempering, because it makes upma tasty and also the fat prevents upma from becoming sticky. However, you can always adjust the amount of ghee or oil for this upma recipe.