A traditional South Indian breakfast dish made from semolina (rava/sooji) cooked with spices and vegetables.
Ingredients
- 1cuprava (sooji)
- 2cupswater
- 1tbspcoconut oil
- 1tspmustard seeds
- 1piecesmall onion, sliced
- 2piecegreen chilies, sliced
- 1sprigcurry leaves
- 1piecesmall ginger, sliced
- 1tspsalt (to taste)
How to make Rava Upma
Take one cup of rava (sooji) and place it in another plate. Take 2 cups of water in the same cup used to measure the rava (sooji).
Put a pan on the stove and add coconut oil. When the oil heats up, add mustard seeds.
Add sliced onion, green chilies, curry leaves, and sliced ginger to the oil. Sauté until the onion is translucent.
Add the water taken before and heat it up.
Add salt to the water and check the taste.
When the water boils, add the rava (sooji) to the pan and stir continuously. Let the rava cook well in the water.
Cover the pan with a lid and cook on low flame for 5 minutes.
After 5 minutes, check the consistency of the rava.
When the rava is cooked well, turn off the flame and leave the pan closed for 10 minutes.
Tips & Tricks
You can have rava upma with some sugar or some curry like chicken or vegetable stew.
Add a little sugar in boiling water, it will tastes good
FAQS
How can I make Rava Upma vegan-friendly?
To make Rava Upma vegan, simply substitute coconut oil with any plant-based oil, such as olive oil or sunflower oil. This will keep the dish entirely plant-based while maintaining its delicious flavor.
What are some good vegetable substitutions for Rava Upma?
You can customize Rava Upma by adding a variety of vegetables. Common substitutions include peas, carrots, bell peppers, or even spinach. Just make sure to sauté them along with the onions for a few minutes before adding water.
How should I store leftover Rava Upma?
To store leftover Rava Upma, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When reheating, add a splash of water to prevent it from drying out.
What can I serve with Rava Upma for a complete breakfast?
Rava Upma pairs wonderfully with coconut chutney or sambar for a traditional South Indian breakfast. You can also serve it with a side of yogurt or pickle for added flavor.
What is the cooking process for making perfect Rava Upma?
To make perfect Rava Upma, start by roasting the semolina lightly in a pan until it turns golden. Then, sauté mustard seeds, onions, green chilies, curry leaves, and ginger in coconut oil. Add water and salt, bring it to a boil, and then stir in the roasted rava. Cover and cook on low heat for about 5 minutes, then let it rest for another 10 minutes before serving.
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