Rava Upma | Sooji ka Upma

Breakfast, Veg Breakfast, Vegetarian

A common breakfast item in many Indian homes, rava upma allows us to improvise with whatvever ingredients we may have at home as long as the the basic rava or semolina is present. Below is my recipe that eliminates all the unsavoury lumps that may come up in your upma. 


Prepartion Time: 10 mins Cooking Time: 10 mins
Ingredients: Method:
  • 1 cup rava/suji/semolina
  • 1 small-sized onion, finely chopped
  • 1 tomato, chopped
  • some carrots, diced
  • 1/2 tsp mustard seeds
  • a pinch of asafoetida or hing
  • curry leaves
  • green chillies, chopped
  • grated coconut (optional)
  • coriander, chopped (optional)
  • fresh lemon juice (optional)
  • 1 tsp sugar
  • salt to taste
  • 1 tbsp pure ghee
  • Add the ghee on a pan and roast the rava on medium to low heat.
  • while the rava roasts, heat some water on another stove
  • once the rava starts puffing up, turn off the heat and transfer the rava to another bowl
  • in the same pan, add some oil and heat it
  • add mustard seeds and let them sizzle.
  • add the hing
  • add curry leaves
  • add the chopped carrots let them cook a little
  • add the tomatoes
  • add salt and sugar
  • add 2 cups of the hot water and let the veggies cook in the water for a few mins. (Remember the rava:water ratio is 1:2).
  • now add the roasted rava slowly, and keep stirring the contents of the pan as you add the rava. Do this on a low flame. This will ensure that lumps don’t form in the upma.
  • once the rava has been added in the veggies, if  the rava seems too dry, add some more hot water. Cover the mixture with a lid for a couple of minutes. Let the rava and veggies mix well and settle in the steam.
  • Uncover the lid and your rava upma is done!
  • Garnish with grated coconut, coriander and lemon juice (optional)

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