Savory Rava Upma
Fluffy semolina upma with tempering, vegetables, and lemon. Reliable breakfast or rainy-day tea-time bowl.
Upma is the South-Indian-leaning quick meal that uses pantry rava and a simple tadka. Vegetables stretch it into a fuller plate; lemon and coriander keep it lively.
The main skill is toasting rava and using the right water ratio so it stays fluffy, not sticky.
Nutrition
Per 1 plate (half recipe)
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 7 g
- Fiber
- 4 g
Dietary
plant based
Protein sources
rava · peas · dals in tempering
Ingredients
- 11 cup Rava (sooji / semolina)
- 22.5 cups Water
- 31 Onion, chopped (optional)
- 41 Carrot, finely chopped
- 51/4 cup Green Peas
- 61 tsp Mustard Seeds
- 71 tsp Urad Dal
- 81 tsp Chana Dal
- 98 Curry Leaves
- 101–2 Green Chillies
- 111 tbsp Oil
- 12Salt to taste
- 13Lemon and coriander to finish
Instructions
- 1
Dry-roast rava on medium heat until aromatic and light golden. Set aside.
Roasting rava is non-negotiable for good flavor and non-gummy texture.
- 2
Heat oil. Add mustard, urad, chana dal, curry leaves, and chilli. Saute until dals turn golden.
Pour rava slowly into boiling water while stirring continuously.
- 3
Add onion and vegetables; cook until soft.
Water ratio ~2.5:1 for soft upma; use 2:1 for firmer texture.
- 4
Add water and salt; bring to a rolling boil.
Skip onion for no-onion versions; hing and extra curry leaves help.
- 5
Lower heat, pour roasted rava in a steady stream while stirring to avoid lumps.
A spoon of grated coconut on top is excellent if you like it.
- 6
Cover and cook 2–3 minutes. Fluff, add lemon and coriander, serve hot.
Grain alternatives
- Broken wheat (dalia) upma for more fiber.
- Millet rava upma for a gluten-free direction (use gluten-free rava).
- Oats upma for a modern breakfast twist.
Protein add-ins
- Mix in crumbled tofu or cooked moong at the end.
- Top with roasted peanuts.
- Serve with a side of plant curd or sprout salad.