Fluffy Rava Upma | Sooji Upma
User Reviews
5
Fluffy Rava Upma | Sooji Upma
Description
This Fluffy Rava Upma starts by dry roasting fine semolina until crisp but not browned. The tempering includes mustard seeds and dry red chili, adding a subtle heat and smoky aroma, followed by sautéed onions and curry leaves for fragrance. Mixed vegetables and turmeric provide texture and color, while chopped tomatoes soften and impart a mild tanginess.
Gradually adding warm water in small increments while stirring prevents sticking and creates a fluffy texture with well-separated grains rather than mushy semolina. The upma is finished covered briefly to cook through evenly without burning.
This preparation can be served hot for breakfast or as a light meal. It benefits from using a nonstick or thick-bottomed pan to avoid sticking. Whole dry red chilies contribute a distinctive smoky flavor, but broken or powdered can be used as alternatives.
Using ghee instead of neutral oil adds richness. Chopping potatoes small if added helps them cook quickly.
Ingredients
- 1 cup rava sooji or semolina or cream of wheat, fine
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds
- 1 dry red chili
- 1 onion chopped, medium-sized
- 10 to 12 curry leaves
- 1 cup mixed vegetables carrot, french beans, green peas, chopped
- salt as required
- ⅓ teaspoon Turmeric Haldi, ground
- 1 tomato chopped, large-sized
- ½ cup water warm
Instructions
ROASTING RAVA
- Heat a pan. Add rava. Roast the rava while stirring continuously until the grains look dry and crisp. Don't brown them.
- Turn off the flame and transfer the roasted rava in a plate and keep aside.
MAKING THE RAVA UPMA
- Heat oil in a pan. Add mustard seeds and dry red chili.
- Once the seeds start crackling, add chopped onions. Saute the onions until translucent.
- Then add vegetables followed by turmeric and salt. Stir to mix. Cover and cook for 2 minutes.
- Add chopped tomatoes and cook until the tomatoes turn mushy.
- At this point add roasted rava and stir to mix.
- Now simmer the flame, sprinkle a little warm water, stir immediately for a minute.
- Again add sprinkle a little water, stir again. Repeat the step until all the water is finished.
- Then cover the lid and cook for a minute. Stir if required. The rava should not stick to the bottom.
- Fluffy upma is ready to serve. Serve hot.
Notes
- Use a nonstick or thick-bottomed pan to prevent semolina from sticking.
- Maintain a 1:0.5 ratio of rava to water for fluffy grains.
- Adding whole dry red chili provides a subtle smoky flavor; broken chili can be substituted.
- Tomato is important for flavor and should not be omitted.
- Small potato pieces cook faster if included in the mixed vegetables.
- Substituting ghee for oil enhances richness.
User Reviews
Overall Rating
5
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