Upma is a popular South Indian breakfast dish that comes in handy on busy mornings or as a healthy evening snack.
Fluffy upma with a light squeeze of lemon juice or served with a side of coconut chutney or sambar is just a simple yet classic breakfast.
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There are many variations of upma, but one of the most common ones is "rava upma" or "Uppittu" in Kannada.
Like my bread upma, quinoa upma, vegetable poha upma, and sabudana upma, this rava upma is another addition to my collection of upma recipes.
It is a simple and versatile dish that can be made with different vegetables, making it a healthy and filling breakfast option.
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Why I love this recipe
- Quick and easy to make with very basic ingredients.
- It's much cheaper and better to prepare than instant upma mix.
- Healthy and filling breakfast option
- Simple ingredients that are easily available in most households.
- Customizable to personal preferences with different vegetables
- One of the popular South Indian breakfasts.
Ingredients
- Semolina/ Bombay rava/ sooji
- Onion
- Green chillies
- Ginger
- Curry leaves
- Peanuts
- Mustard seeds, urad dal, and chana dal
- Vegan ghee or coconut oil
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Heat a pan and dry roast rava for 2-3 minutes on medium heat until it turns slightly golden brown. Keep it aside on a plate.
Add 2 tablespoon oil or vegan ghee to the same pan and let it heat up. Add peanuts and roast until they start to turn golden.
Add mustard seeds, chana dal, urad dal, red chilies, and continue to roast on medium flame. Let them splutter.
Add onions, ginger, curry leaves, and green chilies. Sauté for 2-3 minutes until onions turn translucent.
Pour in 3 cups of water and add salt. Bring it to a boil. (You could boil the water in a kettle or in a pot and have it ready for faster preparation.)
Slowly add the roasted rava while stirring continuously to avoid lumps.
Switch to low heat, cover, and cook for 2-3 minutes on low flame until all the water is absorbed.
Garnish with coriander leaves and serve this sooji upma hot with coconut chutney or sambar.
Variations
- You can add other vegetables like carrots, green peas, or bell peppers to create your own vegetable upma recipe.
- You can also add cashew nuts along with peanuts for a richer taste.
- For a spicier version, you can add extra chopped green chilies while sautéing the onions.
Tips
- Make sure to keep stirring the rava while adding it to the boiling water to avoid lumps.
- Be sure not to cook the rava over a high flame.
- Roasting time for rava would depend on the size of the grains. Coarse grains need a little extra time.
- You can adjust the amount of water according to your desired consistency.
- To make it even more flavorful, you can add a pinch of hing (asafoetida) while tempering the mustard seeds.
- For faster preparation, you can use pre-roasted rava or store-bought roasted semolina.
- And I will always add hot water to the rava upma because it helps to cook faster.
Storage
This South Indian rava Upma recipe is best served fresh, but you can store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave or on the stovetop with a little water to prevent it from drying out.
Serving Suggestions
This traditional South Indian breakfast dish is served hot and garnished with coriander leaves.
To experience the authentic South Indian breakfast, pair this upma with a side of coconut chutney, tomato chutney, sambar, or pickles.
The creamy texture of coconut chutney or the tangy flavor of sambar beautifully complements the savory upma, enhancing the overall experience.
Usually, South Indian homes serve this upma with a hot cup of filter coffee or chai tea.
If you prefer a refreshing starter, a glass of buttermilk spiced with coriander and ginger would be a perfect fit.
For a balanced, wholesome meal, consider serving this rava upma with a side of mixed vegetable curry or a bowl of yogurt.
Remember, the South Indian Upma is not just a breakfast dish; it can also serve as an excellent light lunch or dinner option. Enjoy your meal!
Which type of rava is best for Upma?
Traditionally, coarse rava or semolina is used to make upma. However, you can also use fine rava for a smoother texture. Or use bansi rava, rice rava, or wheat rava for a healthier twist.
You can choose the type of rava according to your preference and availability.
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📖 Recipe
South Indian Rava Upma Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup semolina - bombay rava
- 1 onion - chopped
- 1 tablespoon peanuts
- 3 tablespoon vegan ghee
- 1 teaspoon chana dal
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 5 curry leaves
- 1 red chili
- 1 green chili - sliced lengthy
- 1 teaspoon ginger - grated
- salt to taste
- 3 cups water
- 1 tablespoon coriander leaves - chopped
Instructions
- Heat a pan and dry roast rava for 2-3 minutes on medium heat until it turns slightly golden brown. Keep it aside on a plate.1 cup semolina
- Add oil or vegan ghee to the same pan and let it heat up. Add peanuts and roast until they start to turn golden.1 tablespoon peanuts, 3 tablespoon vegan ghee
- Add mustard seeds, chana dal, urad dal, red chilies, and continue to roast on medium flame. Let them splutter.1 teaspoon chana dal, ½ teaspoon mustard seeds, ½ teaspoon urad dal, 1 red chili
- Add onions, ginger, curry leaves, and green chilies. Sauté for 2-3 minutes until onions turn translucent.1 onion, 5 curry leaves, 1 teaspoon ginger, 1 green chili
- Pour in 3 cups of water and add salt. Bring it to a boil. (You could boil the water in a kettle or in a pot and have it ready for faster preparation.)3 cups water, salt to taste
- Slowly add the roasted rava while stirring continuously to avoid lumps.
- Switch to low heat, cover, and cook for 2-3 minutes on low flame until all the water is absorbed.
- Garnish with coriander leaves and serve this sooji upma hot with coconut chutney or sambar.1 tablespoon coriander leaves
Notes
- Make sure to keep stirring the rava while adding it to the boiling water to avoid lumps.
- Be sure not to cook the rava over a high flame.
- Roasting time for rava would depend on the size of the grains. Coarse grains need a little extra time.
- You can adjust the amount of water according to your desired consistency.
- To make it even more flavorful, you can add a pinch of hing (asafoetida) while tempering the mustard seeds.
- For faster preparation, you can use pre-roasted rava or store-bought roasted semolina.
- And I will always add hot water to the rava upma because it helps to cook faster.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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