Rava Upma is a classic Indian breakfast made with roasted semolina also known as Suji. Its a thick savory porridge that is extremely popular breakfast in most Indian households and always on the breakfast menu of most restaurants. Its very easy, healthy,nutritious and filling dish. You can cook this dish in less than 15-20 mins and increase the nutritional value even further by adding some veggies of your choice to it.
I’ve grown up eating Upma, Poha, Bread upma, Dosa, Idli and the likes for breakfast. I simply love these savory breakfast any day over the sweet ones. Although Upma is easy to make it can be tricky just like Sabudana Khichdi. You don’t want the upma to be sticky instead it should be nice and fluffy. Follow the recipe and bet you will get the perfect upma just as served it restaurants.
This is my Mom’s recipe, she usually adds green peas and sometimes potatoes to her upma and that’s the way I’ve shown in this post. Upma is really quick to make but to quicken the process even further these are the two things my mom does 1. roast semolina in bulk and store that way you can use it as is and save on roasting time. 2. Boil water seperately as the rava is roasting and the onion and potatoes/veggies are cooking.
If you are looking for a sweet recipe using roasted semolina then try Rava Sheera Recipe
Now to the recipe…
1 cup semolina (rava) (use the regular variety and not the fine kind).
2-3 tbsp oil
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds (zeera)
1/2 tsp chana dal (bengal gram)
1 tsp urad dal (split black gram)
1-2 green chillies finely chopped (or to taste)
1/2 inch ginger grated or finely chopped
10-15 curry leaves
1 onion finely chopped
1/4 cup heaped green peas (using frozen)
1 small potato, boiled peeled and cut in small cubed (optional)
2 and 1/4 cups water
1-2 tsp sugar (depending on taste)
salt to taste
juice of half lemon
handful of finely chopped coriander leaves
grated coconut and Sev for garnishing (optional)
Dry roast the semolina for 5-10 mins until fragrant. Do not brown it. Remove it into a clean dry bowl or plate. Simultaneously in a separate saucepan add water along with the green peas and salt. Let them cook as the water boils. Once the water has boiled switch off the gas and add sugar to this mixture. Keep aside.
Now in the same vessel (as we roasted semolina), heat oil and once hot add the mustard seeds. Once they starts spluttering add the cumin seeds, urad dal and chana dal. Saute for couple of seconds till they slightly chance color and turn brown but not burn, add the green chillies and curry leaves. Saute for a minute and then add the onions Cook till onions turn translucent and add ginger. Mix well.
Now add the potatoes to this and cook till they are 3/4 done. Add the water with peas into the onions and potatoes (carefully). Let it boil together for a minute or so. Add coriander leaves (leaving few for garnishing) along with lemon juice. Give it a good mix.
Lower the flame to low and then slowly add the roasted semolina little by little stirring continuously with the other hand. Keep mixing continuously till all the water has been absorbed by the semolina (happens really quick). Cover and let it cook on medium to low heat for 5 -10 mins. Open the lid give it a mix again and let it cook for another 5 mins or until done.
That’s it out soft, fluffy Rava Upma is ready. Garnish with some sev, coriander leaves and coconut, serve hot. Enjoy!