Rava upma is a delicious breakfast recipe made with rava (semolina). In South Indian states, semolina is known as rava, and in North Indian states, it is called suji or sooji. This dish is believed to have originated in South India, but because of its flavor and taste; it is now available everywhere.
Roasted rava gets cooked with ghee and other flavorful ingredients. Curry leaves give a nice aroma to the dish. It is one of the tastiest and easiest breakfast dishes to make.
Similar breakfast recipes:
Rava upma recipe | Bombay rava upma | Suji/ semolina upma recipe
- 1 cup rava (suji/semolina)
- ½ cup onions
- ¼ cup carrot
- ¼ cup matar (green peas)
- ¼ cup peanuts
- 10–12 cashews
- 2–3 green chilies
- 8–10 curry leaves
- 1 tsp salt
- 1 tsp coriander leaves
- ½ tsp rai mustard seeds
- ½ tsp cumin seeds
- 1 tsp udad dal
- 1 tsp sugar
- ½ lemon (for juice)
- 3½ tbsp ghee (clarified butter)
- Heat 1 tsp ghee in a pan. Add 1 cup rava and roast well for 4-5 min. Remove to a plate once done.
- In the same pan, heat ½ tsp ghee and add ¼ cup rawa. Roast for 3 min. Add 17–18 cashew halves and roast for 2 min or till they turn brown. Remove once roasted well.
- Heat 2 tbsp ghee in a pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, and 1 tsp udad dal (black gram lentil). Fry well for 20 seconds on a medium flame. Add 8–10 curry leaves and 3–4 green chilies, halved. Sauté for 15 seconds.
- Add ½ cup chopped onions and fry for 2 min. Next, add ¼ cup chopped carrot and sauté for 1 min. Add ¼ cup green peas and sauté for 2 min.
- Now add 2 cups of water to a pan and mix well with the veggies. Add 1 tsp salt and stir well. Cover the pan with a lid and bring the water to a boil.
- Once the water starts to boil, add the roasted semolina (suji) to it and mix well.Cover the lid and cook for 5 min. Add the roasted peanuts and cashews. Then mix them well. Add 1 tsp ghee, mix well. Then add the chopped coriander leaves and combine well with the upma.
- Add a little water if the umpa becomes dry. Squeeze half a lemon and add 1 tsp sugar. Mix well with the upma and cook for 2 min. Turn off the flame.
- Serve hot rava upma with lime wedges, pickles, or coconut chutney.
- Rava should be roasted properly for this recipe. Roast it on medium-low heat. Keep it stirring to keep it from burning.
- Use 2-3 cups of water for 1 cup rava.
- Add vegetables of your choice.