Loading...
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.
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.
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.
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.
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.
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.
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.
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.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 285.32 calories per serving with 8.25g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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.
Add 1/4 tsp turmeric powder, 1/2 tsp garam masala, and 1 finely chopped tomato along with the onions for a spicier, more flavorful version.
Sauté 2 finely chopped ripe tomatoes until mushy after cooking the onions. You may need to reduce the water slightly to account for the moisture from the tomatoes.
Replace ghee with an equal amount of coconut oil or any neutral vegetable oil to make the dish completely plant-based.
Substitute rava with 1 cup of rinsed quinoa for a gluten-free, high-protein version. Adjust water and cooking time accordingly (usually a 1:2 quinoa to water ratio).
Adapted versions of this recipe for specific dietary needs:
Semolina is rich in complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Rava is a good source of iron, an essential mineral for producing red blood cells and preventing anemia. The vitamin C from lemon juice in the recipe aids in better iron absorption.
The fiber from the rava and added vegetables helps promote healthy digestion, aids in regular bowel movements, and contributes to a healthy gut microbiome.
Semolina contains important B-vitamins like folate and thiamine, which are crucial for converting food into energy and supporting brain function.
The three most important steps are: 1) Dry roast the rava properly until it's fragrant and free-flowing. 2) Use a correct rava-to-water ratio, typically 1:2.5 for a soft texture. 3) Add the rava to boiling water slowly while stirring continuously and vigorously.
Yes, Rava Upma can be a healthy breakfast. Rava (semolina) is a good source of carbohydrates for energy, iron, and B vitamins. Adding vegetables increases its fiber and nutrient content. To make it healthier, use minimal ghee/oil and pack it with more vegetables.
One serving (approximately 1 cup or 235g) of this Rava Upma contains around 280-320 calories. The exact count can vary based on the amount of ghee, cashews, and vegetables used.
Absolutely. Simply replace the ghee with a neutral vegetable oil, such as sunflower oil, or for a more traditional South Indian flavor, use coconut oil.
Rava Upma is delicious on its own but is often served with coconut chutney, sambar, a sprinkle of 'podi' (spiced lentil powder), or a side of Indian pickle. A few banana chips on the side also add a nice crunch.
Store leftover upma in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little hot water over it and microwave for 1-2 minutes or gently heat it in a pan on the stovetop until warm. The added water helps restore its soft texture.