A savory and fluffy semolina porridge, a staple breakfast in South India. This classic Karnataka-style uppittu is quick to make, packed with vegetables, and seasoned with a fragrant tempering.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
432cal
11gprotein
59gcarbs
17g
Ingredients
1.5 cup Rava (Medium grain, also known as Bombay rava)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Energy-giving, gut-friendly Uppittu with tangy coconut chutney. Quick to make and super satisfying!
This udupi dish is perfect for lunch. With 593.75 calories and 14.21g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 pcs Green Chillies (Slit lengthwise, adjust to taste)
1 inch Ginger (Finely grated)
1 cup Mixed Vegetables (Finely chopped (e.g., carrots, peas, beans))
4 cup Water (Use hot water for a better texture)
1.25 tsp Salt (Adjust to taste)
1 tsp Sugar (Optional, to balance flavors)
1 tbsp Ghee (Optional, for finishing)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Roast the Rava
Place a heavy-bottomed pan or kadai over low-medium heat.
Add the rava and dry roast, stirring continuously for 5-7 minutes.
The rava should become fragrant and feel light, with individual grains separated. Do not let it change color.
Transfer the roasted rava to a separate plate and set aside.
2
Prepare the Tempering (Oggarane)
In the same pan, heat the oil over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Add the urad dal, chana dal, and optional cashews. Sauté for 1-2 minutes until they turn golden brown.
Add the hing, curry leaves, slit green chillies, and grated ginger. Sauté for 30 seconds until aromatic.
Add the finely chopped onions and cook for 3-4 minutes until they become soft and translucent.
3
Sauté Vegetables and Boil Water
Add the mixed vegetables to the pan and sauté for 2-3 minutes.
Pour in 4 cups of water. Add salt and sugar (if using).
Increase the heat to high and bring the water to a rolling boil.
4
Cook the Uppittu
Once the water is boiling, reduce the heat to low.
With one hand, pour the roasted rava in a slow, steady stream into the boiling water.
Simultaneously, stir continuously with the other hand to prevent any lumps from forming.
Continue stirring until all the rava is incorporated and the mixture begins to thicken.
Cover the pan with a tight-fitting lid and let it cook on the lowest heat for 5-7 minutes, until all the water is absorbed.
5
Finish and Serve
Turn off the heat but keep the lid on. Let the uppittu rest for 5 minutes. This step is crucial for fluffy grains.
After resting, open the lid. Drizzle with ghee (if using) and fresh lemon juice.
Gently fluff the uppittu with a fork to mix everything.
Garnish with freshly chopped coriander leaves and serve hot.
161cal
3gprotein
17gcarbs
10gfat
Ingredients
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
