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Rava Upma Recipe – Upma Recipe – Quick Breakfast Recipes

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Rava Upma Recipe

Rava Upma – I have always wondered why upma is cornered and disliked by many…..I love all upma varieties either bread upma, idli upma, aval upma, or wheat rava upma etc….I had/have no complaints eating upma anytime of the day but only thing that matters to me the most is the consistency…it should be not be gooey it should be fluffy. You can add vegetables to this rava upma like in rava kitchadi but I make it plain to enjoy the full flavour of rava 🙂 You can have any spicy chutney as side dish for upma.
Rava Upma Recipe

Rava Upma Recipe – Ingredients

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

White Rava – 1 cup
Big Onion – 1 chopped finely
Water – 2.5 cups
Salt – to taste

To temper:

Oil – 2 tsp
Mustard seeds – 1 tsp
Urad Dal – 3/4 tsp
Curry leaves – a sprig
Green Chilli – 1 chopped roughly

Method:

  1. In a kadai – Dry roast rava for 3-5 mins till nice aroma rises, Do this in low medium flame…be careful dont let it brown,Set aside.Heat oil in a kadai – add the items listed under ‘to temper’, let it splutter.

    2. 1-rava-upma

  2. Then add onions and fry for 2mins then add water along with salt and let it boil. Once it starts to bubble and boil, add rava slowly in a sprinkled manner, stirring simultaneously.Keep stirring continuously to avoid lumps, just break it with the laddle if it forms.

    3. 2-rava-upma

  3. It will start to splutter at this stage, just a word of caution for first timers 🙂 Mix well it will look more like porridge consistency but the white color of rava should have changed by now which shows rava is cooked. Then close it with a lid and cook for 5mins or till it becomes fluffy.Switch off at this stage.

    4. 3-rava-upma

Serve it hot with sugar and curd as sidedish or any spicy chutney!
Rava Upma Recipe

My Notes:

  • Water level depends purely on the consistency you want the upma to be….We like ours a bit fluffy more like idli upma consistency so added 2.5 cups if you want a more gooey upma then add 3 cups of water.
  • Cooking covered absorbs the extra moisture making it fluffy.
  • You can add vegetables along with this to make it wholesome and healthy.
  • I add tomatoes occasionally if you like just go ahead adding it.

Rava Upma Recipe

Reader Interactions

Comments

  4. I always add vegetables like carrots, peas, etc to mine. And LOVE eating it with nimbu ka achaar! Certain things are a fixed combination for me: poha with curd and upma with lemon pickle 😀

    Reply

  8. Upma looks yum! I always love this, but the consistency in your pictures very rarely! 😉 Try adding a few drops of coconut oil in the end, it enhances the taste! 🙂

    Reply

  15. HAI…
    Try this atleast once and u ll love it.Use a pressure cooker and see the differance. Saute,add water.when bubbles begin a little faster add the (either oil/ghee roasted or plain roasted) sooji little by little and give a quick stir.now close the lid and see if the pressure is full by slightly rising the weight.when u hear the sound,app around 1 to 2 mins switch of the flame and let it rest in that state till all the pressure has released.open and just give a little mix and see it would be wonderful like pearls!!!!use generous oil for still softer upma.

    Reply

  20. Hi, I am from Mumbai married in a family of Bihar. Way back in 1973 I introduced Upma in my family, plus poha vermicelli upma palak paneer poha. My all relatives from Bihar, U P , have enjoyed . My family loves sooji upma.

    Reply

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