A savory and fluffy semolina breakfast dish, elevated with scrambled eggs for a protein-packed start to your day. This one-pan recipe is a wholesome twist on a classic South Indian favorite, perfect for a quick and satisfying meal.
Fiber-rich and energy-giving Egg Upma – quick to make and oh-so-flavorful for any meal!
This indian and maharashtrian and udupi dish is perfect for breakfast or lunch. With 350.91 calories and 13.09g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
fat
1 tsp Chana Dal (Split chickpeas)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Optional, for extra heat)
1.5 tsp Salt (Adjust to taste)
2.5 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for a tangy finish)
Instructions
1
Roast the Rava
Place a heavy-bottomed pan or kadai over medium-low heat.
Add 1 cup of rava and dry roast, stirring continuously for 5-7 minutes until it becomes fragrant and turns a very light cream color. Do not let it brown.
Transfer the roasted rava to a separate plate and set aside. This step is crucial for a non-sticky upma.
2
Prepare the Tempering (Tadka)
In the same pan, heat 3 tablespoons of oil over medium heat.
Add 1 teaspoon of mustard seeds. Once they begin to splutter, add 1 teaspoon of urad dal and 1 teaspoon of chana dal.
Sauté for about 1 minute until the dals turn golden brown and aromatic.
Add the curry leaves, slit green chillies, and grated ginger. Sauté for another 30 seconds until fragrant.
3
Sauté Vegetables and Cook Rava
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the chopped tomato and cook for 2 minutes until it softens.
Pour in 2.5 cups of hot water, 1.5 teaspoons of salt, and 1/4 teaspoon of turmeric powder. Bring the mixture to a rolling boil.
Reduce the heat to low. Slowly pour the roasted rava into the boiling water with one hand while continuously stirring with the other to prevent lumps.
Once all the rava is added, mix well, cover the pan, and let it cook on low heat for 4-5 minutes until all the water is absorbed and the rava is cooked through and fluffy.
4
Add and Scramble the Eggs
Uncover the pan and fluff the cooked upma with a fork.
Push the upma to the sides of the pan to create a well in the center.
Pour the 4 beaten eggs into the well. If using, sprinkle the 1/2 teaspoon of red chilli powder over the eggs.
Let the eggs set for about 30 seconds, then gently scramble them within the well until they are about 80% cooked.
Once the eggs are softly scrambled, gently fold them into the surrounding upma until everything is well combined and the eggs are fully cooked.
5
Garnish and Serve
Turn off the heat. Stir in the 2 tablespoons of chopped coriander leaves and 1 tablespoon of lemon juice (if using).
Give it a final gentle mix and let it rest for 2 minutes.
Serve the Egg Upma hot, on its own or with a side of coconut chutney or pickle.
