Rava Upma
Rava Upma is a classic South Indian breakfast that combines the nutty goodness of roasted semolina with an aromatic medley of spices for a wholesome, comforting meal. Infused with mustard seeds, curry leaves, and a hint of asafoetida, this savory dish is elevated by the crunch of golden cashews and the zest of fresh coriander and lemon juice. Perfectly soft and fluffy, thanks to careful stirring and steaming, Rava Upma is not only quick to make in under 30 minutes but also packed with flavorful ingredients like chilies, ginger, and sautéed onions. Whether served piping hot alongside coconut chutney or a side of tangy sambar, this versatile recipe makes an ideal breakfast or snack option. Rich in texture and nourishing, it's sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 2.5 cups Water
- 2 tablespoons Ghee or Vegetable Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Black Gram Split Lentils)
- 1 teaspoon Chana Dal (Bengal Gram Split Lentils)
- 8 whole Cashew Nuts
- 2 whole Green Chilies
- 1 teaspoon Ginger
- 1 medium Onion
- 8 leaves Curry Leaves
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Fresh Coriander Leaves
- 1 tablespoon Lemon Juice
Instructions
Dry roast 1 cup of semolina (rava) in a pan over medium heat until it turns light golden brown and emits a nutty aroma. This should take about 5-6 minutes. Keep stirring to avoid burning. Once done, transfer the roasted semolina to a bowl and set aside.
In the same pan, heat 2 tablespoons of ghee or vegetable oil over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 teaspoon each of urad dal and chana dal, and sauté until they turn golden brown.
Add 8 whole cashew nuts and sauté until they turn golden.
Add 2 whole green chilies (slit lengthwise) and 1 teaspoon of finely chopped ginger. Sauté for a minute.
Add 1 medium onion, finely chopped, and sauté until the onion becomes translucent.
Add 8 curry leaves, 1 teaspoon of salt, and 0.25 teaspoon of asafoetida (hing). Cook for a minute.
Pour 2.5 cups of water into the pan and bring to a boil.
Once the water is boiling, gradually add the roasted semolina while continuously stirring to avoid lumps.
Lower the heat and cover the pan with a lid. Allow the upma to cook for about 5-6 minutes, stirring occasionally, until the water is absorbed and the semolina is cooked to a soft and fluffy texture.
Turn off the heat and let the upma rest covered for a couple of minutes.
Finally, garnish the upma with 2 tablespoons of chopped fresh coriander leaves and drizzle with 1 tablespoon of lemon juice before serving.
Serve hot as a breakfast or snack with coconut chutney or sambar.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
