Rava Upma | Suji Upma | Semolina Upma Recipe

 

Ready hot rava upma served in a green plate on a table by homemakerjob Rava Upma
Rava Upma by Homemakerjob
Close up photo of ready semolina upma served in a green plate on a table by homemakerjob

Rava Upma Recipe

Vidya
Rava upma is a popular and tasty Indian breakfast dish. It has a nice aroma and taste. Rava upma is served on most of the restaurants' breakfast menus.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine Indian
Servings 3 people

Ingredients
  

  • 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)
  • tbsp ghee (clarified butter)

Instructions
 

  • Heat 1 tsp ghee in a pan. Add 1 cup of rava and roast well for 4-5 min. Remove in 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 cup water in 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 roasted semolina (suji) in 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 upma and cook for 2 min. Turn off the flame.
  • Serve hot rava upma with lime wedges, pickle, or coconut chutney.

Notes

  • Rava should be roasted properly for this recipe. Roast it on a medium to low heat. Keep it stirring to stop it from burning.
  • Use 2-3 cups of water for 1 cup of rava.
  • Add vegetables of your choice.
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