Rava Upma, a soft and fluffy South Indian breakfast favorite, is made by roasting rava in a spiced tempering water. Ideal for breakfast or dinner, it pairs perfectly with chutney, sambar, and sugar.
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.
Notes
Essential Tips for Perfect Rava Upma:
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.