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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.
Roast the Rava
Prepare the Tempering (Tadka)
Sauté Aromatics and Boil Water
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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 251.41 calories per serving with 6.84g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cook the Upma
Steam, Rest, and Garnish
Serve
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions. Sauté until they are slightly tender before adding water.
Add 1 finely chopped medium tomato after sautéing the onions. Cook until the tomato turns soft and mushy before adding water for a tangy flavor.
Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of sambar powder or vangi bath powder along with the onions for a spicier, more flavorful version.
A popular Karnataka-style upma. Prepare a special masala powder with dals and spices, and add it along with vegetables for a distinct flavor profile.
Rava, or semolina, is rich in complex carbohydrates that digest slowly, providing a steady release of energy, which makes it an excellent breakfast to keep you full and active until your next meal.
Semolina is a good source of iron, an essential mineral for producing red blood cells and preventing anemia. A diet rich in iron helps combat fatigue and improves overall energy levels.
The spices used in upma, such as ginger and hing (asafoetida), are known for their digestive properties. They can help reduce bloating and indigestion, making this dish easy on the stomach.
Stickiness or lumps in upma are usually caused by two things: not roasting the rava properly, or adding the rava to water that isn't boiling. Roasting the rava until aromatic and ensuring the water is at a rolling boil before slowly adding the rava while stirring continuously will guarantee a fluffy, lump-free result.
Yes, Rava Upma is considered a healthy breakfast option. Rava (semolina) is a good source of carbohydrates for energy, iron, and B-vitamins. It is light on the stomach and easy to digest. You can enhance its nutritional value by adding plenty of vegetables.
One serving of this Rava Upma (approximately 1 cup or 185g) contains around 250-300 calories. The exact count can vary based on the amount of ghee and any additional ingredients like cashews or vegetables.
Absolutely. To make a vegan version of Rava Upma, simply replace the ghee with a neutral-flavored vegetable oil, such as sunflower oil or coconut oil.
Yes, you can dry roast a larger batch of rava and store it in an airtight container at room temperature for up to a month. This makes the process of making upma even quicker on busy mornings.
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