upma recipe | rava upma recipe | uppittu or sooji upma recipe with the detailed photo and video recipe. Rava Upma (Suji Upma) is a popular breakfast dish in India. It is nutritious, tasty and very easy to make at home by mixing and cooking roasted rava (suji, semolina) and sauteed vegetables in water.
Rava upma a healthy and quick breakfast recipe. In fact, you can even have it as a light snack during supper or anytime you want. a. It is also known as semolina, suji or sooji and is commonly used to make dishes like suji halwa, rava uttapm, rava kesari and rava ladoo.
A popular and easy breakfast recipe from south India and western India, cooked with dry roasted semolina or sooji. It can be prepared with several variations and hence it is known by different names like uppumavu, uppuma, uppindi, uppeet.
Serve this yummy and stomach filling Rava upma warm with a side assortment of any Indian dips or chutney like coconut chutney or green chutney. So, what are you waiting for? Here’s an easy step-by-step recipe for making rava upma at your home. Enjoy!
And finally, don’t forget to read recipe notes/tips below this recipe ?
recipe card for Rava upma :
Rava Upma Recipe | Sooji Upma | Healthy Breakfast Recipe
Ingredients
- 1 cup Suji/Rava/Semolina
- 1/2 cup Onion chopped
- 1/2 cup tomato chopped
- 1 tbsp Mustard seeds sarson/rai
- 1 tsp Cumin seeds jeera
- 1 tbsp Sugar
- 2 Green chillies chopped
- 10-12 curry leaves
- 2 tbsp Roasted chana dal
- 10-12 peanuts halves
- 3 cups water
- 1/2 tsp Red chiili powder optional
- Salt to taste
- 1 tsp Lemon juice
- 2 tbsp Oil
Instructions
- Collect all the required ingredients.
- Turn on the flame and heat a pan on low flame.
- Add rava, dry roast rava on a low to medium heat until it turns light brown, approx 3-4 minutes (time required to roast it may vary based on size and thickness of pan).
- Keep stirring continuously.
- Once it is roasted, take it out from the pan and transfer to a plate. Keep it aside.
- Wipe the pan and heat it again.
- Add oil and let it heat properly on medium flame.
- Add mustard seeds and jeera, when you hear the crackling sound of mustard seeds, it means they are getting fried.
- When mustard seeds begin to sputter, add chana dal, fry till they begin to brown a bit on low flame. Keep stirring.
- Next add peanuts and fry it for a minute on low fame.
- Then add curry leaves and green chilli and saute it for few seconds. (If you want to add ginger add after green chillies).
- Now add the finely chopped onions. saute for 1-2 minutes until they become translucent on medium flame.
- After 2 minutes, add tomato and fry for a minute.
- Then add sugar. Sugar is optional and you can skip it, we prefer a slight sweet taste in the upma and hence we add it. Stir well.
- Cover the pan and cook it for 2-3 minutes on medium flame.
- Lower the flame, open lid and mix it well.
- Now add 3 cups water to this mixture and stir it.
- Cover the pan, set the flame to medium and bring the mixture to rolling boil, it will take around 3-4 minutes.
- Open the lid, and when the water comes to a rolling boil, lower the flame to its lowest and stir it.
- Add salt as required and red chilli powder(optional). Stir it well.
- Keeping the flame on low start adding roasted rava slowly, stirring continuously with another hand.
- Keep on stirring continuously to avoid lumps. Mix it well.
- Cover and cook on a medium flame until the water evaporates. Just 2 to 4 mins depending on the kind of pot or pan used.
- After 2 minutes, lower the flame and remove the lid.
- Stir it once and add squeze out the lemon juice in upma.
- Then switch off the flame and give a quick stir. (Ensure that rava is cooked properly before switching off the flame). Allow upma to rest for 5 mins before serving.
- Serve this scrumptious and finger-licking rava upma plain or with chutney, pickle or curd. and serve steaming hot. It tastes delicious even if served with any assortments.
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how to make rava upma (Step by step directions with photos) :
1. Collect all the required ingredients.
2. Turn on the flame and heat a pan on low flame.
3. Add rava, dry roast rava on a low to medium heat until it turns light brown, approx 3-4 minutes (time required to roast it may vary based on size and thickness of pan).
4. Keep stirring continuously.
5. Once it is roasted, take it out from the pan and transfer to a plate. Keep it aside.
6. Wipe the pan and heat it again.
7. Add oil and let it heat properly on medium flame.
8. Add mustard seeds and jeera, when you hear the crackling sound of mustard seeds, it means they are getting fried.
9.When mustard seeds begin to sputter, add chana dal, fry till they begin to brown a bit on low flame. Keep stirring.
10. Next, add peanuts and fry it for a minute on low flame.
11. Then add curry leaves and green chili and saute it for few seconds. (If you want to add ginger add after green chilies).
12. Now add the finely chopped onions. saute for 1-2 minutes until they become translucent on medium flame.
13. After 2 minutes, add tomato and fry for a minute.
14. Then add sugar. Sugar is optional and you can skip it, we prefer a slightly sweet taste in the upma and hence we add it. Stir well.
15. Cover the pan and cook it for 2-3 minutes on medium flame.
16. Lower the flame, open lid and mix it well.
17. Now add 3 cups water to this mixture and stir it.
18. Cover the pan, set the flame to medium and bring the mixture to rolling boil, it will take around 3-4 minutes.
19. Open, the lid, and when the water comes to a rolling boil, lower the flame to its lowest and stir it.
20. Add salt as required and red chili powder(optional). Stir it well.
21.Keeping the flame on low start adding roasted rava slowly, stirring continuously with another hand.
22. Keep on stirring continuously to avoid lumps. Mix it well.
23. Cover and cook on a medium flame until the water evaporates. Just 2 to 4 mins depending on the kind of pot or pan used.
24. After 2 minutes, lower the flame and remove the lid.
25. Stir it once and add squeeze out the lemon juice in upma.
26. Then switch off the flame and give a quick stir. (Ensure that rava is cooked properly before switching off the flame). Allow upma to rest for 5 mins before serving.
27. Serve this scrumptious and finger-licking rava upma plain or with chutney, pickle or curd. and serve to steam hot. It tastes delicious even if served with any assortments.
recipe notes :
- You can also add boiled vegetables of your choice in the above recipe and make it healthier.
- Roast rava properly over a low flame until light brown in color otherwise it will turn sticky after cooking.
- You can also add coriander leaves if you like.
- Adjust the water from 2½ to 3 cups depending on the texture you are looking for.
- Adding a tsp of ghee makes rava upma more soft and tasty.
finally, do visit my other similar evening snacks recipes collection with this post of Malai Sandwich recipe. further, do not forget to visit my other recipes collection like,
- snacks recipes collection
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One reply on “Rava Upma Recipe | Sooji Upma | uppittu or sooji upma recipe”
Excellent recipe! Perfect proportions. So precisely explained in steps. I managed to make restaurant-quality upma in the first go.
(Sorry for writing in caps… Can’t seem to be able to TURN it off)