Go Back
–+ servings
A plate of South Indian upma is on the table with a spoon.
Print Recipe
5 from 1 vote

South Indian Rava Upma Recipe

Enjoy this vegan South Indian Upma with a cup of coffee and coconut chutney for breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4
Calories: 288kcal
Author: Uma Raghupathi

Equipment

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
US Customary - Metric

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
    A pot is with rava over the flame.
  • 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
    A pot is with whole spices and peanuts frying on heat.
  • 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
    A pot is with spices, onions and green chilies over the flame.
  • 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
    A pot is with boiling water and spices over the heat.
  • Slowly add the roasted rava while stirring continuously to avoid lumps.
    Roasted rava is pouring over the boiling water.
  • 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
    A pot is with rava upma.

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.

Nutrition

Calories: 288kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 218mg | Fiber: 4g | Sugar: 3g | Vitamin A: 162IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 2mg