Rava / Sooji Upma in Instant Pot
User Reviews
5
Rava / Sooji Upma in Instant Pot
Description
This recipe for Rava Upma in the Instant Pot uses thick roasted semolina (sooji or rava) cooked with a tempering of mustard seeds, curry leaves, and lentils along with sautéed onions, green chilies, ginger, carrots, peas, and roasted cashews. The semolina absorbs the spiced broth, cooking under pressure to soften the grains without becoming mushy.
The tempering provides a fragrant base, the vegetables contribute sweetness and texture, and the roasted cashews add a nutty crunch. After pressure cooking for a short time, the upma rests to allow excess moisture absorption, resulting in a fluffy, individual grain consistency. A drizzle of lemon juice adds brightness to the mild, savory profile.
Rava Upma is typically served hot for breakfast or a light meal and pairs well with chutney. The recipe notes highlight that thick rava works best in the Instant Pot to avoid a gummy texture. For newer models prone to BURN messages, stopping and resuming with sauté mode can help manage sticking and moisture.
Ingredients
- 1 cup semolina roasted, thick, aka Sooji or Rava
- 2 tablespoon ghee or oil
- 1 green chili pepper chopped
- 1 cup onion chopped
- 1/2 tablespoon ginger
- 2 carrot grated
- 1/2 cup green peas fresh or frozen
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 cup cashews roasted
- 3 cups water heated in microwave
- 1 tablespoon lemon juice to drizzle
- cilantro to garnish
For tempering
- 8 curry leaves aka Kadi Patta
- 1 teaspoon mustard seeds aka rai
- 1 teaspoon split skinned black gram lentils split & dehusked black gram lentils, aka urad dal
- 1 teaspoon chickpeas split, aka Chana dal
Instructions
- Start the instant pot in SAUTE mode and let it heat. Add oil and all the tempering ingredients.
- When the mustard seeds splutter, add green chili, onions and ginger. Saute for 2 minutes while stirring frequently.
- Add carrots, peas, salt, sugar and cashews. Stir well. If you are adding different veggies that take longer to cook, then saute them for a few minutes.
- Add roasted rava and water. Stir it all up and scrape if anything is stuck to the bottom. Close lid with vent in sealing position.
- Change setting to MANUAL or pressure cook mode for 2 minutes. The pin may or may not come up, but the upma will still be cooked in this time.
- When the instant pot beeps, quick release the pressure. Take the stainless steel insert out of the pot.
- Sprinkle lemon juice and mix. Cover with a glass or other lid. Let the upma rest for 5 minutes. (This is an important step to let the upma not be mushy and soak up all liquid)
- Garnish with cilantro. Enjoy upma with chutney!
Notes
- Use thick roasted rava for best texture; thin rava may produce gummy results in the Instant Pot.
- Let the upma rest covered for 5 minutes after cooking to prevent stickiness and allow moisture to absorb evenly.
- If you see a BURN error on newer Instant Pot models, stop the cycle, scrape the bottom, and continue cooking on sauté mode until liquid is absorbed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 154g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 44.04g | 15% |
| Protein | 9.01g | 18% |
| Fat | 10.64g | 16% |
| Saturated Fat | 4.553g | 23% |
| Trans Fat | 0.233g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 626mg | 26% |
| Potassium | 362mg | 8% |
| Fiber | 4.5g | 18% |
| Sugar | 4.79g | 10% |
| Vitamin A | 12450IU | 249% |
| Vitamin C | 39.6mg | 44% |
| Calcium | 40mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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