Upma Recipe – How to make rava upma – Rava Upma Recipe – South Indian Rava Upma Recipe – Easy Upma recipe – Rava Upma – Semolina upma- Sooji Upma Recipe – Bansi rava – Bombay rava – Upma– is one of the simplest, humblest south indian breakfast dish made with fine semolina, few basic veggies and seasonings. Upma as many thinks is an easy dish to make, of course its easy to make but is equally tricky too, if you don’t make it the right way then you have yourself non appetizing dish in front of you and as such no one likes upma in general…so go over the listed tips below before proceeding with the recipe and treat yourself and your family with “The Perfect Upma”
Idli Upma
Semiya Upma
Tips to make the perfect Upma
Roasting rava is one of the key to make perfect upma. – Roast them over very low flame, make sure not to brown them. Oil or ghee is not really required but roasting in oil or ghee helps them to fluff up better and absorb water evenly, quickly and cook without sticking to each other.
Drizzling ghee in the end and while cooking helps to keep them non sticky.
Water measure – Totally depends on the type/ size of rava that you use. For regular 1 cup Bomaby rava / upma rava/ fine sooji requires about 2 1/2 cup to 2 1/4 cup, also depends how well you roast. Adding too much water will end up like paste like sticky texture. Adding too little will yield a hard cake like texture. If you prefer porridge style, then add more water.
Cooking – Many add rava when its in rolling boil form… this will form lumps, rav will cook uneven, and quickly turn into a cake like texture. I like to add the rava as soon as it starts the first light boil and immediately reduce the flame to the lowest setting and cook by gently stirring to avoid lumps. This way the rava slow cooked to perfection, gently blends in with the water avoiding lumps.
Vegetable Semiya – Vegetable Semiya Upma
Samba Godhumai Rava Upma – Cracked Wheat Upma
Bread Upma Recipe – Easy Breakfast Recipes – Bread Recipes
Minced Meat Upma
Rava Upma Recipe
Ingredients
Ingredients – roasting, tempering for upma
- 1 cup Rava fine semolina
- 1 teaspoon Ghee for roasting
- 1 tablespoon Oil for tempering
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Split black gram
- 1/2 teaspoon Cumin seeds
- 1 pinch Asafoetida
- 5 leaves Curry leaves
Ingredients – saute & cook
- 2.5 cup Water *check notes
- 1/2 cup Onion thinly sliced
- 4 each Green Chillies slit open
- 1 teaspoon Ginger minced
- 1 tablespoon Ghee for drizzle
- 1 tablespoon Coriander leaves chopped, for garnish
- 3 each Curry leaves chopped, for garnish
- 3/4 teaspoon Salt or to taste
Instructions
Roasting
- Heat ghee in a pan and roast rava over low flame for 10 minutes without changing its color or until it turns brisk.
- Transfer and set it aside.
Temper & Saute
- Heat oil in the pan and season with mustard seeds, split black gram, cumin seeds, asafoetida and curry leaves.
- Add in sliced onion, slit open green chillies and minced ginger. Saute over medium flame until the onion release water and turn translucent.
Cooking
- Pour water the onion mixture along with salt and bring to a boil. Check for salt at this stage and add more if required.
- Slowly add in the roasted rava and stir in. Bring the flame to low and cook the rava in the water by gently stirring and avoiding lumps.
- Drizzle little of that ghee while cooking. Once the rava absorbs 70% of the liquid you may either cover and cook for 3 minutes over low flame or keep stirring until it absorbs all the liquid. Drizzle again with some more ghee and switch off.
- Garnish with chopped coriander and curry leaves.
- Serve hot with choice of chutney, podi, pickle or sugar!
