Upma is a quick and flavorful South Indian breakfast staple, ready in just 15 minutes. This versatile dish, primarily made with rava (semolina), is infused with aromatic temperings like mustard, dals, curry leaves, and green chilies. While it's perfect for a busy morning, it's also a great option for a light dinner, especially when paired with sambar or chutneys like tomato or coconut.
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Originating from South India and Maharashtra, upma is traditionally prepared by simmering roasted rava in a spicy, tempered water mix. Rava, also known as cream of wheat or suji in Hindi, is the key ingredient. However, the beauty of upma lies in its adaptability; you can easily substitute rava with vermicelli, oats, poha, rice rava, or even bread.
Rava upma is not just easy to prepare, but also filling and nutritious. For a healthier twist, add your favorite vegetables. To cater to vegan diets, simply use coconut oil instead of ghee. This small change adds an extra layer of flavor and aroma, making the dish even more enticing.
Remember, upma isn't just about convenience; it's a delightful, comforting meal that's adaptable to your taste and dietary preferences.
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Ingredients Overview
Preparing Rava Upma is straightforward, requiring only basic ingredients commonly found in Indian grocery stores.
- Rava (Semolina): The core of the dish. Use non-roasted Bombay rava for traditional preparation, or opt for pre-roasted rava to save time.
- Oil/Ghee: A mix of oil and ghee enriches the flavor. For a vegan twist, replace ghee with coconut oil.
- Seasoning Spices: Mustard seeds, cumin seeds, fenugreek seeds, and chana dal add the authentic Indian flavor.
- Green Chili: For a spicy kick. Alternatively, dry red chilies can be used.
- Onions and Tomatoes: While onions are standard, tomatoes add an extra punch of flavor, though they're optional.
- Water: Essential for achieving the soft, fluffy texture of Upma.
How to make Rava Upma?
Delve into the art of making Rava Upma with our step-by-step guide, complete with helpful photos and a detailed video tutorial. This recipe is broken down into two essential parts: Roasting the rava for that perfect texture and the actual preparation of the Upma, ensuring a delightful culinary experience.
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Rava Upma
Ingredients
- 1 cup Rava
- ¼ cup Onion
- 1 Tomato, chopped
- 2 tsp Ginger, minced
- 4 Green chili, chopped
- ½ tsp Mustard seeds
- ¾ tsp Cumin seeds
- ¼ tsp Fenugreek seeds
- 1 sprig Curry leaves
- 1 tsp Chana dhal
- ¼ cup Oil
- 1 tbsp Ghee
- Salt, as needed
- 2 cups Water
Instructions
Dry Roasting Rava
- Dry roast rava in a pan over low-medium heat until aromatic. Set aside for later use.
Preparing Rava Upma
- In the same pan, heat oil over medium heat. Add mustard, cumin, fenugreek seeds, and curry leaves. Wait for them to splutter.
- Add onion, ginger, and green chili. Sauté until the onions are soft.
- Mix in tomatoes and salt, cooking until the tomatoes are mushy.
- Pour water into the pan and bring it to a boil.
- Gradually add the roasted rava, stirring continuously to avoid lumps.
- Ensure everything is well combined without any lumps forming.
- Drizzle a spoonful of ghee into the mix and blend well.
- Cover the pan with a lid and simmer on low heat for 2 minutes.
- Open the lid and gently fluff the Rava upma before serving.
Serving
- Enjoy the delicious Rava Upma paired with your choice of tangy chutney or flavorful sambar for a complete and satisfying meal.
Recipe Video
Chef's Notes and Tips
- Choosing the Best Rava: Opt for fine quality rava, either non-roasted or pre-roasted. Traditional upma typically uses Bombay rava for its fine texture, while Bansi rava offers a coarser alternative.
- Roasting Rava: Roast the rava on low to medium heat for even cooking without burning. This step is crucial for a fluffy, non-sticky upma.
- Rava to Water Ratio: For a moist and fluffy texture, use a 1:2 rava to water ratio with Bombay rava. If you're using Bansi rava, adjust the ratio to 1:2.5 for the best consistency.
- Oil and Tempering: Use a generous amount of oil or ghee for tempering spices. For a vegan version, replace ghee with coconut or sunflower oil.
- Adding Rava in Batches: Gradually add rava to boiling water in batches for even cooking and consistency.
- Variations with Additional Ingredients: Enhance the upma by adding vegetables, peanuts, and cashew nuts for a healthy, crunchy, and nutty flavor.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Discover our wide range of delicious and nutritious Indian recipes. Whether you're looking for timeless traditional dishes or contemporary culinary creations, we have something to satisfy every taste and dietary need!
Storage and Serving Suggestions
- Storing Roasted Rava: Roast rava in bulk and store it in an airtight container for up to 2 months. This helps in quick and convenient preparation.
- Storing Cooked Rava Upma: Keep the cooked upma in the refrigerator for up to 2 days. For the best taste, reheat only the portion you plan to eat, maintaining the dish's freshness.
- Serving Suggestions: Rava Upma is delightful on its own but pairs beautifully with jaggery powder, sugar, coconut chutney, tomato chutney, or sambar. These accompaniments add variety and enhance the flavor of the dish.
How to make Instant Rava Upma Mix at Home?
Creating an Instant Rava Upma Mix is a great idea for quick and convenient meals. Here's a simplified guide to making it:
Instant Rava Upma Mix Preparation:
- Ingredients: Skip onions and tomatoes as they don't preserve well. Gather curry leaves, mustard seeds, fenugreek, chana dal, green chili, and ginger for tempering.
- Roasting: Heat oil in a pan and add the tempering ingredients. Allow them to sizzle before adding the rava. Roast the rava on medium heat until it releases a rich aroma and the tempering ingredients become crispy.
- Cooling and Storing: After roasting, let the mixture cool down completely. Store it in an air-tight container. It remains fresh for up to 2-3 weeks in the refrigerator and up to 3 months in the freezer.
- Preparing Upma: When ready to make upma, take the required amount of mix. Simply add it to boiling water and cook until it's fluffy and enjoyable.
This process offers a convenient way to have upma mix ready for those busy days, ensuring a quick and delicious meal anytime.
FAQ
Sticky Rava Upma is often the result of inadequate roasting of the rava. Additionally, using too much water can also lead to a sticky texture. Ensure proper roasting and use the correct water ratio for a non-sticky upma.
Lumps in Upma typically occur if the rava isn't mixed uniformly. To prevent this, add the rava gradually in batches, allowing it to cook evenly. This technique results in a smoother, fluffier Upma.
Upma can be a nutritious option, particularly when prepared with wheat or Bansi rava, known for their health benefits. If opting for Bombay rava, which is more refined, moderation is key. Select the type of rava that aligns with your dietary preferences for a healthy meal. For specific dietary needs, consulting a health professional is advisable.
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