Ravai Uppamma Semolina Upama
Experience the comforting warmth and unbeatable flavor of Ravai Uppamma (Semolina Upma), a classic South Indian breakfast dish that's both quick to prepare and incredibly satisfying. This recipe combines the nutty aroma of perfectly roasted semolina with the vibrant flavors of tempered spices, curry leaves, and a medley of fresh vegetables like carrots and peas. A splash of lemon juice and a garnish of chopped coriander add a zesty freshness to each bite. Easy to make in under 30 minutes, this wholesome, one-pot dish is versatile enough to serve as a hearty breakfast, light lunch, or snack. Pair it with coconut chutney or yogurt for an authentic and nourishing South Indian culinary experience. Whether you're looking for a comforting traditional meal or a quick vegetarian recipe to spice up your repertoire, Ravai Uppamma is a flavorful choice!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 2.5 cups Water
- 2 tablespoons Ghee or cooking oil
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Chana dal (split chickpeas)
- 1 teaspoon Urad dal (split black gram)
- 2 pieces Green chilies, chopped
- 1 teaspoon Ginger, finely chopped
- 1 medium Onion, finely chopped
- 0.5 cup Carrot, diced
- 0.5 cup Green peas (fresh or frozen)
- 8 leaves Curry leaves
- 8 pieces Cashew nuts (optional)
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Heat a large, dry skillet on medium heat and add the semolina (rava). Roast the semolina for 4-5 minutes, stirring continuously, until it turns light golden and gives off a nutty aroma. Transfer to a plate and set aside.
In the same skillet, heat 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter.
Add cumin seeds, chana dal, and urad dal. Sauté for 1-2 minutes until the dals are golden and aromatic.
Add chopped green chilies, ginger, and cashew nuts (if using). Sauté for 1 minute, then add the curry leaves and mix well.
Add the chopped onions and sauté until they become soft and translucent, about 2-3 minutes.
Add the diced carrots and green peas. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the water and salt to the skillet, then increase the heat to bring the mixture to a boil.
Once the water is boiling, reduce the heat to low. Gradually add the roasted semolina while stirring continuously to avoid lumps.
Keep stirring for 2-3 minutes until the semolina absorbs all the water and the mixture thickens into a soft, fluffy texture.
Turn off the heat and let the upma rest for 2 minutes. Stir in the lemon juice and garnish with fresh coriander leaves.
Serve hot with coconut chutney or a dollop of yogurt on the side.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2453 mg | 107% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 16.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1322 mg | 28% | |
*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.
