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Rava Upma
4.9 from 138 votes

Rava Upma

Rava Upma is a savory Indian breakfast dish made from coarse semolina (rava) cooked with sautéed vegetables, mustard seeds, and curry leaves. The dry-roasted rava lends a nutty aroma and toasty flavor while the cooked vegetables and spices add texture and mild heat. This thick, comforting porridge-like dish is commonly enjoyed as a warm breakfast or light meal and is versatile enough to include various vegetables and nuts like cashews.

Prep Time
13 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 servings
Course: Breakfast, Brunch
Cuisine: Indian

Ingredients

  • 1/2 cup rava or coarse variety, aka sooji
  • 5-6 beans thinly chopped
  • 1/2 carrot finely chopped
  • 1 onion finely chopped
  • 1-2 green chili or to taste
  • 1 tablespoon cashew chopped
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon neutral cooking oil or ghee, generic cooking oil
  • 10-12 curry leaves
  • salt to taste
  • 1 cup water adjust according to the quality of rava used

Instructions

    Cup of Yum
  1. In a wide pan or kadai, dry-roast the rava (semolina) until a nutty aroma arises and it starts to turn light brown in color.
  2. Transfer it to a plate and set it aside to cool.
  3. Meanwhile, dice the onions, carrots, beans, and green chilis (as well as any other vegetables you might be adding). Set aside.
  4. In a pan, heat the oil or ghee. Add the cashew nuts, urad dal, and mustard seeds and letting them splutter.
  5. Add the curry leaves and green chilis at this point and sauté.
  6. Immediately add the chopped onions and fry till they are translucent.
  7. Add the chopped vegetables, mixing to coat evenly with the oil or ghee and fry for 2-3 minutes or until they start to soften slightly.
  8. Add 1 cup of water and salt to taste. Over a medium heat, boil the water.
  9. Lower the heat and cook till the vegetables turn soft. If you like your vegetables crunchy, don’t cook them too much.
  10. Once the vegetables are cooked, stream in the roasted rava a little at a time.
  11. Stir constantly to avoid lumps. Reduce the heat to a simmer, ensuring the rava doesn’t stick to the bottom of the pan and burn.
  12. The rava will absorb all the water and thicken. Cover with a lid and continue to cook for another 3-4 minutes over a low heat. Continue to stir occasionally.
  13. Shut off the heat and top with ghee or butter before serving.
  14. Serve hot with chutney, curd, pickle or on its own.

Notes