Rava or Semolina is one ingredient that can be turned into a savory dish or sweet dish. Be it the savory upma or the sweet kesari or sheera, it be can whipped in just few minutes. Rava upma is one of the breakfast items that falls under the category that can be prepared under 10 minutes. Though there are different varieties of upma like semiya upma, vegetable upma, arisi upma, idli upma, bread upma, gothumai rava upma, oats upma, aval upma, rava upma is the simplest one and can be made even by beginners in a jiffy.
Rava upma was one snack item that came to my mom’s rescue when she was pressed for time and we as kids wanted something to eat that was healthy and filling. She used to whip out this upma. To make it more special for us, she would add in cashews while tempering. It used to taste heavenly – non sticky, fluffy and hot upma would taste so delectable both plain or with any accompaniment like sugar, pickle, or coconut chutney.
Rava Upma is one of my ‘most loved breakfast/snack’ that I can savor it at any time of the day, be it for breakfast, lunch, dinner or snack.
Rava or semolina has a low glycemic index, hence ideal for those wishing to lose weight. Also, good for people having blood sugar problems. It has high fiber content and is very low in sodium and fat. Rava is also rich in proteins and contains minerals like phosphorous, potassium, calcium, magnesium, iron and zinc and vitamin B.
Rava – 1 cup (my cup measures 200 ml)
Onion – 1 medium sized
Green chillies – 2
Curry leaves – one sprig
Ginger – 1” piece
Ghee – 1 tsp
Oil – 2 ½ tbsp
Mustard seeds – 1 tsp
Jeera or cumin seeds – ½ tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Salt to taste
Sugar – ½ tsp (Optional)
Preparation time – 5 mins
Cooking time – 10 mins
Total time – 15 mins
Serves – 2-3 persons
- Heat 1 tsp ghee in a pan and roast rava until aroma wafts through and the rava becomes dry and crisp. Set it aside in a plate.
- Meanwhile, finely chopped onion, green chillies and ginger.
- In the same pan or kadai, heat the oil, add mustard seeds. Let it splutter. Then add in the urad and chana dal and sauté them until the dal turns golden brown.
- Add the onion, green chilli, ginger and curry leaves and saute till onions turn translucent.
- Meanwhile, boil 3 (2 ½ + ½) cups of water in a bowl and keep it ready.
- Add 2 ½ cups of hot water to the pan. Add salt and sugar, mix well. Let the water come to a rolling boil.
- Reduce the flame and add the rava using one hand and stirring continuously with the other hand.
- Once you’ve added the rava, mix well and cover and cook with a lid for 4-5 mins or until all the water has absorbed. Keep stirring in between so that no lumps are formed and the upma is fluffy.
- Your simple and delicious upma is ready.
Serve this delicious breakfast with pickle or coconut chutney or sambar or sugar.
We like to relish our upma with sugar and coconut chutney.
- You can dry roast the rava and store it in an airtight container. Roasted rava does not get spoilt and stays good for longer time.
- While roasting, do not let the rava brown. Keep stirring in between.
- If the rava you use is already roasted, you can skip step 1.
- You can add cashews or peanuts too along with the dal while seasoning.
- Depending on the quality of rava, more water may be absorbed. So, I always boil extra and keep it ready to be added if rava absorbs more water or the upma turns dry while cooking.
- You can add plain water to the kadai directly, and add rava after the water come to a rolling boil. I find adding boiling water method easier as my upma gets done in a jiffy.
- While adding rava to the water, it splutters a lot. Hence, be careful while doing so.