A beloved South Indian breakfast staple, this savory porridge is made from roasted semolina and simple spices. It's light, fluffy, and comes together in under 30 minutes for a wholesome start to your day.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
285cal
8gprotein
42gcarbs
10g
Ingredients
1 cup Rava (Use coarse semolina (Bombay rava) for the best texture.)
2 tablespoon Ghee (Can be substituted with oil for a vegan version.)
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal (Split and skinned black gram lentils.)
1 teaspoon Chana Dal (Split chickpeas, adds a nice crunch.)
0.25 teaspoon Hing (Also known as Asafoetida.)
10 piece Cashews (Optional, for a richer taste and texture.)
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Quick to make Rava Upma with a perfectly spiced, protein-packed masala omelette for an energy-giving start!
This south_indian dish is perfect for breakfast. With 519.89 calories and 24.56g of protein per serving, it's a nutritious choice for your meal plan.
fat
Ginger
(Finely grated or minced.)
2 piece Green Chilies (Slit lengthwise. Adjust to your spice preference.)
10 leaf Curry Leaves (About 1 sprig.)
0.5 cup Mixed Vegetables (Optional. Finely chopped carrots, peas, and green beans work well.)
2.5 cup Water (Use hot water for a softer, non-lumpy upma.)
1 teaspoon Salt (Adjust to taste.)
0.5 teaspoon Sugar (Optional, but it helps balance the flavors.)
1 tablespoon Lemon Juice (Freshly squeezed.)
2 tablespoon Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes fragrant and the grains look dry and separate. Do not let it brown. Transfer to a plate and set aside.
2
In the same pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, chana dal, and cashews (if using). Sauté for about a minute until the dals and cashews turn light golden.
3
Add the hing, curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and the mixture is aromatic.
4
Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent. If using mixed vegetables, add them now and cook for another 3-4 minutes until they are slightly tender.
5
Pour 2.5 cups of hot water into the pan. Add the salt and sugar, and stir well. Increase the heat and bring the water to a rolling boil.
6
Reduce the heat to low. With one hand, slowly and steadily pour the roasted rava into the boiling water. With the other hand, stir continuously and vigorously to prevent any lumps from forming. The mixture will thicken quickly.
7
Once all the rava is incorporated and has absorbed most of the water, cover the pan with a tight-fitting lid. Let it cook on the lowest possible heat for 3-5 minutes. This steaming step is crucial for making the upma soft and fluffy.
8
Turn off the heat and let the upma rest, covered, for another 5 minutes. Open the lid, add the fresh lemon juice and chopped coriander leaves. Gently fluff the upma with a fork to mix everything. Serve hot.
235cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.