Upittu Rava Upma
Brighten up your breakfast table with Upittu Rava Upma, a comforting and flavorful South Indian classic. Made with dry-roasted semolina (rava) and a medley of aromatic ingredients like curry leaves, ginger, and green chilies, this dish delivers the perfect balance of warmth and spice. Enriched with the crunch of golden-brown cashews and the subtle sweetness of carrots and peas, this wholesome upma is light yet satisfying. A dash of lemon juice adds a zesty flair, while fresh coriander leaves bring in a burst of vibrant freshness. Ready in just 25 minutes, this quick and nutritious recipe is perfect for busy mornings. Serve it piping hot with a side of coconut chutney or tangy pickle for an authentic touch. Ideal for those seeking an easy vegetarian or vegan breakfast idea, Upittu Rava Upma is a must-try!
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 2.5 cups Water
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Split black gram (Urad dal)
- 1 teaspoon Chana dal
- 10 leaves Curry leaves
- 2 pieces Green chilies (slit)
- 1 teaspoon Ginger (finely chopped)
- 1 medium Onion (finely chopped)
- 1 small Carrot (finely diced)
- 0.25 cup Green peas (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Sugar (optional)
- 1 teaspoon Lemon juice
- 8 pieces Cashews
- 1 tablespoon Fresh coriander leaves (chopped)
Instructions
Dry roast the semolina (rava) on low heat until it turns aromatic and slightly golden. Stir continuously to avoid burning. Transfer to a plate and set aside to cool.
Heat oil or ghee in a deep pan on medium heat. Add mustard seeds and allow them to splutter.
Add urad dal, chana dal, and cashews. Sauté until they turn golden brown.
Add curry leaves, slit green chilies, and chopped ginger. Sauté for a few seconds until aromatic.
Add finely chopped onion and cook until it becomes translucent.
Stir in diced carrot and green peas (if using). Cook for 2-3 minutes, stirring occasionally.
Pour in the water and add salt and sugar (if using). Bring the mixture to a boil.
Reduce the heat to low and slowly add the roasted semolina, stirring continuously to prevent lumps from forming.
Cook the mixture on low heat until the water is fully absorbed and the upma achieves a soft, fluffy consistency.
Turn off the heat and mix in lemon juice. Let it sit, covered, for 2 minutes.
Garnish with fresh coriander leaves and serve hot, optionally with coconut chutney or pickle.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 504 mg | 22% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 272 mg | 6% | |
*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.
