Rava Upma / Semolina Upma / Easy Breakfast

To make Rava Upma without lumps, it's crucial to add the roasted semolina (rava) slowly while stirring continuously. This helps to evenly distribute the rava in the boiling water, preventing lumps from forming. Additionally, ensure that the water is boiling before adding the rava.

Yes, you can easily make Rava Upma vegan by substituting ghee with vegetable oil or coconut oil. This will maintain the flavor while making the dish suitable for a vegan diet.

If you don't have semolina (rava), you can use coarse rice flour or even quinoa as a substitute. For vegetables, feel free to add peas, bell peppers, or any other veggies you like. You can also replace mustard seeds with cumin seeds if preferred.

Leftover Rava Upma can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply add a splash of water and microwave or heat on the stovetop until warm, stirring to maintain moisture.

Rava Upma pairs wonderfully with coconut chutney, sambar, or even a side of yogurt for a complete meal. You can also serve it with pickles or a spicy tomato chutney to enhance the flavors.