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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.
Roast the Rava
Prepare the Tempering (Oggarane)
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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 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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 432.27 calories per serving with 11.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Sauté Vegetables and Boil Water
Cook the Uppittu
Finish and Serve
Add 1 finely chopped tomato along with the onions and sauté until soft for a tangy flavor.
Add 1/4 teaspoon of turmeric powder and 1/2 teaspoon of vangi bath powder or garam masala to the tempering for a spicier version.
Stir in 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a classic coastal Karnataka flavor.
Substitute rava with coarse rice rava (idli rava) for a different texture. The cooking process remains similar but may require slightly more water.
Semolina (rava) is rich in carbohydrates, making it an excellent source of energy to start your day.
Semolina is a good plant-based source of iron, which is essential for blood production and preventing anemia.
The inclusion of mixed vegetables adds dietary fiber, which promotes healthy digestion and regular bowel movements.
Rava contains essential minerals like magnesium, phosphorus, and zinc, which play a vital role in maintaining a healthy nervous system.
One serving of this Rava Uppittu (approximately 1 cup or 260g) contains around 350-400 calories. The exact count can vary based on the amount of oil, ghee, and vegetables used.
Yes, Rava Uppittu can be a healthy breakfast choice. Rava (semolina) provides quick energy from carbohydrates. Adding a generous amount of vegetables increases its fiber, vitamin, and mineral content. To make it healthier, use minimal oil and ghee.
Stickiness or lumps usually occur for three reasons: 1) The rava was not roasted enough. Proper roasting prevents the grains from clumping. 2) The rava was added too quickly to the water. It should be poured in a slow, steady stream while stirring constantly. 3) The water-to-rava ratio was off.
Absolutely. This recipe is naturally vegan if you simply omit the optional ghee added at the end. The base recipe uses oil for tempering.
Rava Uppittu is delicious on its own but is traditionally served with coconut chutney, sambar, a spicy pickle (uppinakayi), or a sprinkle of sev for crunch. Some people also enjoy it with a spoonful of sugar or banana.
Uppittu is best served fresh and hot. While you can store leftovers in the refrigerator for a day, it tends to become dry and dense upon reheating. If you must reheat, sprinkle a little hot water over it and steam it in a pan or microwave.