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Jain variation of Rava Upma
A classic South Indian breakfast, this Jain-friendly Rava Upma is made without onions or garlic. It's light, fluffy, and gets its wonderful flavor from a fragrant tempering of mustard seeds, lentils, and asafoetida. Ready in under 30 minutes!
Roast the Rava (Semolina)
Prepare the Tempering (Tadka)
Cook the Upma
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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 classic South Indian breakfast, this Jain-friendly Rava Upma is made without onions or garlic. It's light, fluffy, and gets its wonderful flavor from a fragrant tempering of mustard seeds, lentils, and asafoetida. Ready in under 30 minutes!
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 251.08 calories per serving with 7.01g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Rest, Garnish, and Serve
Add 1/2 cup of finely chopped Jain-friendly vegetables like capsicum, green peas, or grated raw banana to the tempering and sauté for a few minutes before adding water.
Replace the 2 tablespoons of ghee with a neutral vegetable oil or coconut oil for a completely plant-based version.
Add 1-2 dried red chilies, broken in half, along with the mustard seeds in the tempering for an extra layer of heat.
For a non-Jain variation, add one finely chopped tomato after the tempering and cook until soft before adding water. This adds a tangy flavor.
Rava (semolina) is rich in carbohydrates, which are the body's primary source of fuel. This makes upma an excellent breakfast dish to provide a quick and sustained energy boost to start your day.
The soft, cooked texture of upma is gentle on the digestive system. The use of asafoetida in the tempering further aids digestion, making it a suitable meal for all ages.
Semolina is naturally a good source of iron, an essential mineral for producing red blood cells and preventing anemia. A serving of upma can contribute to your daily iron intake.
This recipe is prepared without any onions, garlic, or root vegetables, adhering to Jain dietary principles. It is considered a sattvic (pure and light) food in Ayurveda, promoting mental clarity.
One serving of this Jain Rava Upma (approximately 1 cup or 165g) contains an estimated 230-260 calories. The exact count can vary based on the amount of ghee and cashews used.
Yes, Rava Upma can be a healthy breakfast choice. It's a good source of carbohydrates for energy, low in fat (if ghee is used moderately), and easy to digest. Adding vegetables can increase its fiber and nutrient content.
Stickiness or lumps usually occur for a few reasons: 1) The rava was not roasted properly. 2) The water-to-rava ratio was incorrect. 3) Cold water was used instead of hot water. 4) The rava was added too quickly to the water without continuous stirring.
Absolutely. To make it vegan, simply substitute the ghee with an equal amount of a neutral-flavored oil like sunflower oil, or use coconut oil for a distinct South Indian flavor.
Upma is delicious on its own, but it pairs wonderfully with coconut chutney, sambar, a simple pickle (achar), or a sprinkle of crunchy sev on top.
Yes, you can dry roast a larger batch of rava and store it in an airtight container for several weeks. This will significantly reduce the prep time for making upma on busy mornings.
