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    You are here: Home / Recent Posts / Upma Recipe | Rava Upma

    Upma Recipe | Rava Upma

    August 5, 2022 by Sharmilee J 24 Comments

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    Upma or Rava Upma is a classical, delightful dish made by dry roasting semolina / rava & then cooking it with ghee / oil, tempered onion and spices. Upma Recipe is an effortless, wholesome dish that can be cooked in minutes. This is my go to dish for sudden food cravings & when photo shoots keep me busy.

    upma recipePin

    Upma is a sure healthy alternate to noodles & pasta. This Recipe gives confidence in moving from novice to matured level of cooking or when we start cooking.  Upma Recipe is explained in this post with step by step pictures & video.

    Table of Contents
    1 About Upma Recipe
    2 Ingredients
    3 📖 Recipe Card
    4 Upma Recipe | Rava Upma
    5 Upma Recipe Step by Step
    6 Expert Tips
    7 Variations
    8 Serving & Storage Suggestion
    9 FAQs

    About Upma Recipe

    Upma is a popular South Indian tiffin cooked by tempering roasted rava with onion, spices and ghee. This is savoured with sambar, chutney, powdered jaggery, powdered peanuts and sugar! This is an all-time / any time meal that is relished as breakfast, dinner, evening snack and for sudden food cravings.

    I have always wondered why this 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 like in rava kitchadi but I make it plain to enjoy the simple flavour. You can have any spicy chutney or pickle or sugar as side dish.

    This recipe comes to a rescue when we run dry of idli / dosa batter, wheat flour or veggies.  Upma is called in many names – Rava Upma (South India), Semolina Upma (English Translation), Sooji Upma(Hindi).

    upma recipePin

    Recipe Secret for fluffy upma

    Upma often cooked mushy / gooey in earlier years and that’s how this turned to be cook friendly but not eater friendly. The Rava Upma that Indigo flight offers is heart filling, tasty meal that lingered in my mouth for a long time. The secret to the wonder is the slow roasting of rava, the addition of ghee instead of oil added at homes and covering it while cooking. Ofcourse adding milk is my touch as it not only gives tastier, fluffier and also a milky white coloured upma. Ever since, whenever I prepare this the kids & family will come for more!

    Ingredients

    • Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for this recipe. Make sure to slow roast rava into slight golden brown color. Use 2.5 cups of water for 1 cup of rava if you wish it to be loose & crumbled – Use 3 cups of water if you want it to be mushy.
    • Spices & Basic Veggies : Upma recipe needs a simple tempering with urad dal, mustard seeds, curry leaves and chilli. Use a pinch of turmeric powder if you prefer Upma in yellow color. Adding onion after sauteing adds taste to it.
    • Ghee / Oil : Use ghee when available as ghee takes upma to a different level of taste. Alternatively you can use regular refined oil / gingelly oil / groundnut oil.
    upma recipePin

    If you have any more questions about this Upma Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Upma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Upma Recipe | Rava Upma

    Upma or Rava Upma is a classical, delightful dish made by dry roasting semolina / rava & then cooking it with ghee / oil, tempered onion and spices. Upma Recipe is an effortless, wholesome dish that can be cooked in minutes. This is my go to dish for sudden food cravings & when photo shoots keep me busy.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/2 cup rava (sooji)
    • 1 medium sized onion chopped roughly
    • 1 and 1/4 cups water
    • 2 tablespoon milk optional
    • 9 pieces cashews
    • salt to taste

    To temper :

    • 2 teaspoon oil
    • 1 teaspoon ghee
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon urad dal
    • 1/2 teaspoon chana dal
    • a small sprig curry leaves
    • 1 piece green chilli chopped roughly
    • 1/2 teaspoon ginger chopped finely

    Instructions

    • Dry roast 1/2 cup sooji(fine rava) in a heavy bottomed kadai. Just roast for 3-5 mins in low flame until aroma comes, do not burn or change the color. Transfer to a bowl and set aside. Even if the pack of rava says its roasted variety, do roast it for a while as it makes a difference.
    • Heat 1 tablespoon oil, 1/2 teaspoon ghee – add 1/2 teaspoon mustard seeds, let it crackle.
    • Now add 1/2 teaspoon urad dal, 1/2 teaspoon chana dal, few curry leaves.
    • Fry until dals turn golden.
    • Now add around 9 cashews, fry until golden. By now dals would have turned crisp and golden.
    • Add 1 green chilli chopped and 1/2 teaspoon ginger finely chopped. Add 1 medium onion roughly chopped.
    • Saute until golden. You can add 1 small tomato if you like.
    • Add 1 and 1/4 cups water. The basic ratio of rava : water is for 1 cup rava it is 2 and 1/2 cups water so for 1/2 cup I have used 1 and 1/4 cups water.
    • Add 2 tablespoon milk. Though adding milk is optional, I would recommend adding milk for a more white colored, soft and fluffy upma.
    • Add required salt.
    • Give a quick mix.
    • Keep flame in medium flame. Let it come to a rolling boil.
    • Add roasted rava in a sprinkled manner and keep stirring.
    • Keep stirring continuously to avoid lumps.
    • Keep cooking until water is almost absorbed.
    • Once it becomes thick, pat it well.
    • Cover and cook for 2 mins.
    • Open and gently fluff the upma.
    • Give a quick mix.
    • Add 1/2 teaspoon ghee. Give a quick mix. Switch off.
    • Switch off. Keep covered for 5 mins.
    • Open and fluff the upma.
    • Fluffy nonsticky upma ready.

    Video

    YouTube video player

    Notes

    • Take care while roasting the rava– Roast rava in low medium flame for 5 minutes till nice aroma comes and the color turn slightly golden brown. Cooking in low mediun flameavoids over-roasting of rava.
    • If roasting is perfect then Upma will be fluffy, else over-roasting makes upma sticky and mushy when cooked.
    • Water level depends purely on the consistency you want the upma to be….We like ours a bit fluffy more like idliupma consistency so added 2 1/4 cups of water. If you want a gooierupma then add 3 cups of water.
    • Cooking covered absorbs the extra moisture making Upma fluffy.
    Nutrition Facts
    Upma Recipe | Rava Upma
    Amount Per Serving (125 g)
    Calories 383 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 0.5g3%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Sodium 2031mg88%
    Potassium 247mg7%
    Carbohydrates 70g23%
    Fiber 6g25%
    Sugar 3g3%
    Protein 12g24%
    Vitamin A 380IU8%
    Vitamin C 207mg251%
    Calcium 84mg8%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Upma Recipe Step by Step

    Roasting rava

    1.Dry roast 1/2 cup sooji(fine rava) in a heavy bottomed kadai. Just roast for 3-5 mins in low flame until aroma comes, do not burn or change the color. Transfer to a bowl and set aside. Even if the pack of rava says its roasted variety, do roast it for a while as it makes a difference.

    upma recipe - roast ravaPin

    Tempering

    2.Heat 1 tablespoon oil, 1/2 teaspoon ghee – add 1/2 teaspoon mustard seeds, let it crackle.

    upma recipe - heat oil add mustard seedsPin

    3.Now add 1/2 teaspoon urad dal, 1/2 teaspoon chana dal, few curry leaves.

    upma recipe - add dals and curryleavesPin

    4.Fry until dals turn golden.

    upma recipe - fry until crispPin

    5.Now add around 9 cashews, fry until golden. By now dals would have turned crisp and golden.

    upma recipe - fry cashews until goldenPin

    Adding onion

    6.Add 1 green chilli chopped and 1/2 teaspoon ginger finely chopped. Add 1 medium onion roughly chopped.

    upma recipe - add onionPin

    7.Saute until golden. You can add 1 small tomato if you like.

    saute till transparentPin

    Adding water and milk

    8.Add 1 and 1/4 cups water. The basic ratio of rava : water is for 1 cup rava it is 2.5 cups water so for 1/2 cup I have used 1 and 1/4 cups water.

    add waterPin

    9.Add 2 tablespoon milk. Though adding milk is optional, I would recommend adding milk for a more white colored, soft and fluffy upma.

    add milkPin

    10.Add required salt.

    add saltPin

    11.Give a quick mix.

    give a quick mixPin

    12.Keep flame in medium flame. Let it come to a rolling boil.

    let it boilPin

    Adding sooji

    13.Add roasted rava in a sprinkled manner and keep stirring.

    add ravaPin

    14.Keep stirring continuously to avoid lumps.

    stir wellPin

    15.Keep cooking until water is almost absorbed.

    keep cooking until thickPin

    16.Once it becomes thick, pat it well.

    pat wellPin

    Cooking upma

    17.Cover and cook for 2 mins.

    cook coveredPin

    18.Open and gently fluff the upma.

    upma is almost donePin

    19.Give a quick mix.

    give a quick mixPin

    20.Add 1/2 teaspoon ghee. Give a quick mix. Switch off.

    add gheePin

    21.Keep covered for 5 mins.

    switch off and coverPin

    22.Open and fluff the upma.

    upma readyPin

    23.Fluffy nonsticky upma ready.

    fluffy nonsticky upma is readyPin

    Rava Upma is ready. Serve hot!

    upma recipePin

    Expert Tips

    • Take care while roasting the rava– Roast rava in low medium flame for 5 minutes till nice aroma comes and the color turn slightly golden brown. Cooking in low mediun flameavoids over-roasting of rava.
    • If roasting is perfect then Upma will be fluffy, else over-roasting makes it sticky and mushy when cooked.
    • Water level depends purely on the consistency you want the upma to be. We like ours a bit fluffy so added 1:2.5 cups of water. If you want a gooier version then add 3 cups of water.
    • Cooking covered absorbs the extra moisture making it fluffy.
    • Adding ghee at the end gives a nice flavour and avoids stickiness.

    Variations

    • Replace rava with wheat rava, oats, quinoa- a healthier version.
    • Add cashews, peanuts (after roasting & peeled) if you like crunch while eating.
    • Add a 1/2 teaspoon of lemon juice after switching off for a lemony flavour.
    • Add pinch of turmeric powder along with tempering items for color.
    • You can add vegetables like carrot, beans, potato, gobi after boiling them to make it wholesome and healthy
    • Add 1 small tomato along with veggies for a tangy flavour.
    • You can even add lemon juice.
    • Add coriander leaves if you prefer.

    Serving & Storage Suggestion

    Upma is savoured with sambar, chutney, powdered jaggery, powdered peanuts, sugar and sauce for kids. This keeps good for a day – For later use within the day, refrigerate and reheat it before serving.

    FAQs

    1.What is Upma?

    Upma is a classical, delightful dish made by dry roasting semolina / rava & then cooking it with ghee/ oil, tempered onion and spices. This Recipe is an effortless, wholesome dish that can be cooked in minutes.

    2.How do you make Upma?

    • Dry roast rava for 3-5 mins till nice aroma rises in a kadai in low medium flame and set aside.
    • Temper the spices.
    • 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.
    • Then close it with a lid and cook for 5mins or till it becomes fluffy.

    3.Why is my Upma mushy  /gooey?

    Not roasting rava well or addition of more water can make it mushy & gooey.

    4.Is Upma healthy?

    Rava Upma has to be taken in moderation if you are diabetic and go for wheat rava for a healthier version.

    5.Can I add vegetables in Upma?

    Sure – Boil the vegetables and add while the rava is half cooked.

    upma recipePin
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    Filed Under: Breakfast Ideas, Other Breakfast Recipes, RandomPosts, Recent Posts, Special Breakfast, Upma Recipes

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      July 11, 2013 at 2:42 pm

      Simple, quick and easy!!! delicious tiffin!!!
      Sowmya

      Reply
    2. Vaishnavi

      July 11, 2013 at 3:37 pm

      Simple and nice

      Reply
    3. Veena Theagarajan

      July 11, 2013 at 3:42 pm

      simple and quick breakfast..

      Reply
    4. Nisha

      July 11, 2013 at 5:09 pm

      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
    5. Torviewtoronto

      July 11, 2013 at 6:15 pm

      i like having rava upma for snack and brunch wonderful pictures

      Reply
    6. Chitz

      July 11, 2013 at 6:43 pm

      I too like upma.. It's simple to make & can be enjoyed with a number of combos 🙂

      Reply
    7. Gayathri Ramanan

      July 11, 2013 at 8:31 pm

      simple, delicious breakfast..love the texture…

      Reply
    8. Mahi

      July 11, 2013 at 11:23 pm

      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
    9. Wer SAHM

      July 12, 2013 at 2:02 am

      rava upma is comforting and fast to make tiffin variety …..nic clicks

      Reply
    10. Ramya Krishnamurthy

      July 12, 2013 at 4:16 am

      looking delicious and nice snaps

      Reply
    11. Manjula Bharath

      July 12, 2013 at 5:55 am

      looks super delicious and lovely pictorials and clicks dear 🙂

      Reply
    12. Saranya Balaji

      July 12, 2013 at 1:43 pm

      Simple and filling breakfast…

      Reply
    13. Srimathi Mani

      July 12, 2013 at 2:34 pm

      My comfort food. Love it anytime.

      Reply
    14. ZeeKhana Khazana

      July 16, 2013 at 3:33 am

      I was a bit scared about how to cook it but thanks for make it so simple.. Really easy and quick to prepare. I like vegetables and south indian cooking dishes. I have compiled few Indian Recipes and this will definitely be a part of it.

      Reply
    15. aneesa F

      July 21, 2013 at 9:55 am

      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
    16. Srikanth Mysore Govardhanasetty

      August 25, 2013 at 12:41 pm

      madamji can u provide rice(chaval) rava upma recipe
      thanx

      Reply
    17. Bharti

      August 30, 2013 at 3:50 pm

      Nice simple receipe… thanks…

      Reply
    18. amol sanap

      September 17, 2013 at 10:15 am

      nice recipe, I like it…

      Reply
    19. Apani Rasoi

      October 09, 2013 at 8:13 am

      Yummy!! looks delicious. Want to grab all the Recipes. I like Crepe Recipe also. Thanks for sharing
      Indian Breakfast Recipes

      Reply
    20. ranjana

      October 25, 2013 at 1:12 pm

      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
    21. Vijayashree Venkateshwaran

      October 25, 2013 at 1:28 pm

      I add a little ghee at the end, and if I want to go all out, I add cashews while seasoning. Your picture is making me hungry 😉

      Reply
    22. Cath Brookes

      April 08, 2014 at 3:23 pm

      I enjoyed cooking during my free time. This is definitely the next one on my list to try.
      Top quality TrustPrice SQL Server 2008 full license copy

      Reply
    23. abinaya

      July 01, 2014 at 6:16 pm

      Today tried out sharmi we love a lot this ravaged upma

      Reply
    24. jabez

      August 29, 2014 at 5:05 pm

      Very Simple but Yummy… Taste at its best when served with Chutney….

      Reply

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