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Indian · Breakfast

Rava Upma

VegEasy

Diet: Veg

Toast semolina before adding it to seasoned boiling water. Stir steadily to prevent dry lumps.

Prep
10 min
Cook
20 min
Total
30 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Semolina upma with visible vegetables on a plate
The photograph shows a vegetable variation of rava upma, including capsicum. This recipe follows the simpler onion version. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Liquids

Equipment

Wide heavy saucepan with lid; plate; kettle; wooden spoon.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Toast the semolina · About 6 min

  1. Put 240 ml fine semolina (rava) in the dry saucepan over medium-low heat.
  2. Stir for 5–6 minutes.

    Check: The grains should smell toasted and remain pale.

  3. Transfer the semolina to the plate.

Cook the seasonings · About 4 min

  1. Heat 2 tbsp ghee in the saucepan over medium heat.
  2. Put 1 tsp mustard seeds into the saucepan together with ½ tsp cumin seeds.
  3. Cook for 30–60 seconds.

    Check: The mustard seeds should pop.

  4. Add 1 tsp split chana dal, 1 tsp split skinned urad dal and 10 cashews.
  5. Stir for 1–2 minutes.

    Check: The dal and cashews should turn pale gold.

  6. Add 80 ml chopped onion, 1 green chili, chopped, 1 tsp chopped ginger and 10 curry leaves carefully.
  7. Cook for 3–4 minutes, stirring frequently.

    Check: The onion should soften without deep browning.

Add the semolina · About 4 min

  1. Add 600 ml water and ½ tsp salt, adjust to taste.
  2. If using sugar, add ½ tsp sugar, optional.
  3. Bring the water to a strong boil.
  4. Reduce the heat to low.
  5. Pour in the toasted semolina slowly, stirring continuously.
  6. Cover the saucepan.
  7. Cook over low heat for 3–4 minutes.

    Check: The water should be absorbed and the semolina should be tender, without dry lumps.

  8. Turn off the heat.
  9. Fold in 2 tbsp chopped coriander.
  10. Serve hot.

Tips

  • Semolina is wheat. The photograph shows a vegetable variation.

Substitutions

  • Use peas instead of some carrot.

Storage

  • Get perishable Rava Upma into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Rava Upma within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Rava Upma to 74°C / 165°F, stirring or turning it for even heating. When Rava Upma is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Toast semolina ahead and store it dry; chop vegetables one day ahead.

FAQ

Why are there lumps?

Add semolina gradually while stirring the hot liquid.

Can I use fine semolina?

The texture changes. This recipe uses the listed rava form.

How should I store rava upma?

Get perishable Rava Upma into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Rava Upma within two days, keeping it covered at 4°C / 40°F or colder.

Recipe source and adaptation

Measured home adaptation: Dassana's Veg Recipes: Rava upma.

Onion-based version using ghee.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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