upma recipe, how to make rava upma recipe | upma recipes

upma recipe, rava upma, rava upma recipe

rava upma recipe with step by step photos – upma is a traditional south indian breakfast dish made from rava. rava is also called as suji in hindi and cream of wheat in english. upma is usually served with coconut chutney, lime slices or lime pickle. it can also be had plain.

one easily gets upma in all the restaurants in south india including maharashtra. in fact upma would be a regular breakfast or evening snack in my growing up days. upma is not only delicious but also a healthy breakfast option.

making upma does not take much time and can be done in 15-20 minutes, if you have the roasted semolina ready. i always roast semolina and then keep in an air-tight container. this way the semolina stays good for a longer time and does not become mouldy or spoilt. also the time spent is less when when you make upma or sooji halwa or rava sheera.

we just loved the steaming hot upma served with some hot cuppa of chai or filter coffee. our comfort breakfast any day.

this version of south indian upma is how i make it at home and adapted from my mom’s recipe. you can also make upma in microwave oven too. making upma in microwave oven takes a little less time than making the upma in the traditional way. mostly, i use this recipe to make upma and very rarely use microwave method to make upma. as there are reports on the web that microwave cooking is not good for health.

lets start step by step rava upma recipe:

1. prep up the ingredients for the upma (fine variety) – finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and some coriander leaves. also take 8 to 10 curry leaves, 10 to 12 cashews, 1 tsp chana dal, 1 tsp urad dal and 1 cup of rava or sooji.

ingredients for upma recipe

2. heat a pan or kadai first. add the 1 cup rava or cream of wheat (fine variety).

rava for upma recipe

3. begin to roast the rava. stir often while roasting the rava.

roasting rava for upma recipe

4. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don’t brown the rava.

roasting rava for upma recipe

5. once the rava becomes fragrant and starts to look dry and crisp, then switch off the flame and add the roasted rava in a plate and keep aside.

rava for upma recipe

6. in a pan, heat 2 tbsp ghee or oil.

ghee for upma recipe

7. add 1 tsp mustard seeds. when you hear the crackling sound of mustard seeds, it means they are getting fried.

mustard for upma recipe

8. now add the ½ tsp cumin seeds along with 1 tsp chana dal (husked and split bengal gram) and 1 tsp urad dal (husked and split black gram).

dal for upma recipe

9. fry till the chana dal and urad dal begin to brown a bit.

frying dal for upma recipe

10. immediately then add cashews and begin to fry.

cashews for rava upma recipe

11. by the time, the cashews get golden the dals would also get golden.

cashews for rava upma recipe

12. now add the finely chopped onions.

onions for rava upma recipe

13. saute the onions till they become translucent.

onions for rava upma recipe

14. then add the chopped green chilly, ginger and curry leaves.

ginger for rava upma recipe

15. stir & saute for a minute.

making rava upma recipe

16. then add 2.5 cups water to this mixture.

water for rava upma recipe

17. add salt as required.

salt for upma recipe

18. then add sugar. sugar is optional and you can skip it. we prefer a slight sweet taste in the upma and hence we add it.

sugar for upma recipe

19. stir well. on a medium to high flame, heat the water and let it come to a rolling boiling.

stir upma

20. when the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches with a spoon.

adding rava for upma

21. once you add the rava, stir immediately.

adding rava for upma recipe

22. then add the next batch of rava. stir again.

adding rava for upma recipe

23. this way keep on adding and stirring the rava up to the last batch.

adding rava for upma recipe

24. quickly stir and mix very well. the rava grains absorb water and thus swell and get cooked.

cooking upma, making upma recipe

25. cover and allow the rava upma to steam for 2 minutes on the low flame.

cooking upma, making upma recipe

27. then swtich off the flame. here the rava is cooked and the upma is ready.

cooked upma, ready upma recipe

28. lastly add about 2 tbsp chopped coriander leaves. you can add more coriander leaves if you like.

coriander leaves for upma recipe

29. stir upma well.

cooked upma, ready upma recipe

30. serve rava upma hot with slices of lime. i also sprinkle some sev (fried gram flour vermicelli) on upma while serving. though not the way upma is traditionally served. but folks at home prefer this mumbai style. you can also serve upma with coconut chutney or a lime pickle.

upma recipe, rava upma, rava upma recipe

if you are looking for more breakfast recipes then do check vermicelli upma, rice sevai upma poori bhajirava dosa, rava idli, masala dosa, medu vadaidli and oats upma recipe.

south indian rava upma recipe below:

4.8 from 29 reviews
upma recipe: how to make rava upma
 
PREP TIME
COOK TIME
TOTAL TIME
 
upma - savory south indian breakfast dish made with semolina
AUTHOR:
RECIPE TYPE: breakfast, brunch
CUISINE: indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup roasted semolina/sooji/rava (fine variety)
  • 1 medium sized onion, chopped finely
  • 1 green chilly, chopped
  • 1 tsp chana dal/split and skinned bengal gram
  • 1 tsp urad dal/split and skinned black gram
  • ½ inch ginger grated or chopped finely
  • 2.5 cups water
  • 1 tsp mustard seeds/rai
  • ½ tsp cumin seeds/jeera
  • 1 sprig of curry leaves/kadi patta
  • 10 to 12 cashewnuts/kaju
  • 1 to 2 tsp sugar (optional) or add as required
  • 2 tbsp chopped coriander leaves
  • 2 tbsp oil or ghee
  • salt as required
INSTRUCTIONS
  1. prep up the ingredients for the upma - finely chop 1 medium sized onion, 1 to 2 green chillies and ½ inch ginger and some coriander leaves. also take the 8 to 10 curry leaves, 10 to 12 cashews, 1 tsp chana dal and 1 tsp urad dal.
  2. heat a pan or kadai first. add 1 cup rava or cream of wheat.
  3. begin to roast the rava. stir often while roasting the rava.
  4. the rava or sooji grains should become fragrant and start to look dry, separate and crisp. don't brown the rava.
  5. switch off the flame and then add the roasted rava in a plate and keep aside.
  6. in a pan, heat 2 tbsp ghee or oil.
  7. add 1 tsp mustard seeds.
  8. when you hear the crackling sound of mustard seeds, it means they are getting fried.
  9. now add the ½ tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
  10. fry till they begin to brown a bit
  11. immediately then add cashews and begin to fry. by the time, the cashews get golden the dals would also get golden.
  12. now add the finely chopped onions. saute the onions till they become translucent.
  13. then add the chopped green chilly, ginger, curry leaves. saute for a minute.
  14. then add 2.5 cups water to this mixture. add salt as required.
  15. then add sugar. sugar is optional and you can skip it. we prefer a slight sweet taste in the upma and hence we add it. stir well.
  16. on a medium to high flame, heat the water and let it come to a to a rolling boiling.
  17. when the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches with a spoon.
  18. once you add the rava, stir immediately.
  19. then add the next batch of rava. stir again.
  20. this way keep on adding and stirring the rava up to the last batch.
  21. quickly stir and mix well. the rava grains absorb water and thus swell and get cooked.
  22. cover and allow the rava upma to steam for 2 minutes on the low flame.
  23. then swtich off the flame. here the rava is cooked and the upma is ready.
  24. lastly add about 2 tbsp chopped coriander leaves. stir well.
  25. serve upma with coconut chutney or lime slices or lime pickle.




{ 123 Responses }

  1. Tina Patel says

    Made it this morning Dassana. Delicious! Thanks for a perfect recipe. I even impressed myself!

  2. shalini says

    For any recipe i go with this blog only.. how one can b so perfect in every single dish.. Upma came out so tasty.. I added tomato as well coz I luv d flavor. The way u detail ur recipes by showing pics step by step helps a lotttttts. Keep blogging. Thnku 4 such amazing recipes

  3. Monalisa says

    This is a very useful website,and i am learning lots of recipes here. That help for maintaining my kitchen and to keep my family happy.i always love this website and thankful to you. One request please see various types of cakes recipes.

  4. pooja says

    Hi dasanna!! Tried for the first time..usually don’t like upma..came out really well..picture process was of great help..Enjoying with cousins… :) thank you!!

  5. Madhusudhan says

    If you want kharabhath like in MTR follow this
    Rava/semolina medium should be roasted till light red with little oil and let it completely cool. (Good tip is use iron wok/ copper one which results in even roast)
    Take thick bottom kadayi add oil, mustard seeds when it starts spluttering add chana dal, urad dal and green chilies. When dal turns color add finely jullioned onions, carrots, capsicum, French beans and fresh peas.
    Then add salt, sugar and vangibath powder and fry them till they lightly caramelizes. And then add 2 cups of hot water, let it boil for a minute. (Good tip is make sure there is extra hot water available if necessary)
    Then add a cup of semolina slowly while stirring. And cover with lid and lower the I intensity of fire.
    Let it cook for good 10 min and then open lid add ghee (more the merrier) and coriander/cilantro.
    You can enjoy this upma/ kharabhath with coconut chutney.

  6. Vanessa says

    Hi Dassana, Will you please tell me what kind of rava should I use for Upma. Is it fine rava or thick rava. I want to try it out since my daughter loves upma.

  7. Madhusudhan says

    After tadka just add Jullion carrot, capsicum, French beans and peas. Add some sugar and salt, fry until veggies caramelises. Then add couple of tablespoons of vangibath powder, quick stir fry and hot water and semolina will yield Kharabhath just like in Brahmin’s coffee bbar or vidhyarithi bhavan hotel.

  8. vijay ramesh says

    Thanks for the excellent Upma recipe. It tastes just perfect. The pics make it much easy to understand. Tell me can I make Vermicelli upma the same way instead of using Rava? My friend had once offered it to me, but I forgot to ask him the recipe.

  9. Aman says

    Hi. Thanks for the recipe. I made this for the first time and it came out perfect! The pictures really help! I can make this with mixed vegetables for the kids. Thank you!!!!

  10. Rashmi Sharma says

    upma receipe is superb . Its very yummy but u can add like groundnut and peas also .

  11. Divya says

    This was the best and the easiest recipe of Upma ever! I’m a Mumbai girl too and I love the Upma served in all the Udipi restaurants in Mumbai n I was looking for the exact same recipe. Thank you so much! And thank you more for going through the trouble of clicking a picture at each step. That is most important, it makes us know what the food is supposed to look like at each step so we know we are going in the right direction. The step by step pictures were the best and most helpful. Thank you once again! :)

  12. Chitown-eg says

    I consider myself a pretty hopeless cook. I’ve been following your recipes and it’s truly amazing I can make good food :)) thank you for sharing with us, God bless!!

    • says

      Welcome Chitown-eg. glad to know that that recipes are helping you in cooking good food. thanks for sharing your positive feedback and blessings.

  13. Komal says

    I have recently married and for me its really important to cook good in order to keep him impressed and also away from market food items. Although I have been making upma for long but your recipe gave my upma,altogether a different taste and aroma. Made it for breakfast today alongwith Tea and namkeen bhujia ..he loved it.Its really healthy and good for people who are weight conscious or likes to eat different dishes every morning.. Just like him.Thank you for the wonderful recipe.
    A query: What if I try some tomatoes too alongwith onion ..will it give a good sour taste to upma as I had once tried and it was really tasty! And how to make the chana daal more crispy?
    P.S : And of course the picture you have posted along increases the hunger..:-)

    • says

      thanks a lot komal. wishing you all the best for your future. you can add tomatoes. in fact i was planning to add tomato upma recipe. fry the chana dal till they get a nice golden. they won’t be crisp but they will have a crunch.

  14. Shubham says

    It is probably the best description I have seen .The images really glorify even a simple recipe and make it look appetizing . Thanks for sharing the recipe in such a beautiful way.

  15. avanti says

    I am a maharashtrian and we also make upma for breakfast quite often… But the way you have described this recipe Mr Amit, even upma haters in my family will start loving this dish. You write so passionately and what lovely detailed photographs!! Loved your blog!
    Simply awesome!!! :D

  16. says

    I loved the tip about keeping the semolina in air tight container. It is indeed very helpful for making quick breakfast. And of course, upma is one of the most tastiest south Indian dishes I have ever came across.
    I remember, during my college days, I wasn’t allowed to cook a lot in the kitchen of my rented apartment. I was allowed to make stuff like maggi, tea only. And upma came to my rescue then.
    However, I usually get confused with the recipe and I always get surprised by the kind of outcome I get while preparing upma. :P Looks Like I should book mark this recipe and keep it with me until I perfect the art of making upma ;)

  17. Tapas K Bando says

    Very nice direction. After reading the recepie supplied by you I have corrected the procedure I knew in general. Thanks.

  18. Arti Makkar says

    Whenever I want to cook something I always visit ur blog. Very easy to cook reciepes with step by step pictures. Thanks for making cooking so interesting and easy.

  19. Aimee says

    Hi dassana,

    Can’t tell you how much dependable your blog is to me :) I love veggies and I have totally bowled my hubby with your recipes.
    Esp for proportions, I cook for me and my husband, so your quantities match me perfectly.

    I have one basic issue with recipes like these which require to fry chana/urad dal.
    My dals turn very hard after the dish is done. Not sure why. I don’t fry them too much, but still happens.

    Please advise why it could be happening and how do I avoid it?

    • says

      thanks a lot aimee. they do turn hard when fried in dishes like these. for a softer texture, i would suggest to soak them in warm water for 30 to 40 minutes. drain and then fry them. they will be soft. usually when i make coconut chutneys too, the fried urad dal in the tadka has a bite. even for masala dosa, potato filling, i soak the chana dal and then add. this way they texture is softer.

  20. Lin says

    Hello
    ive been collecting all the ingredients from here and there, i just need to find the lentils for the dals. I know its silly of me, i got the semolina but i dont know how to roast it…. can u pls tell me? :) i saw some ways on youtube but i prefer your way.

    • says

      heat up a shallow pan and just add the semolina. on a low flame continuously stirring, dry roast the semolina till the grains become fragrant. you will see a slight change in color too, but don’t make them brown. then remove them on a plate carefully. since if they spread, it becomes kind of difficult to clean up.

  21. Sama says

    i love this site. the best thing about is the step by step process of cooking through the PICTURES. thank-you. hope you post more pictures for these recipes, some of them don’t have it. It becomes so much easier to follow it visually. thanks

    • says

      welcome sama and thanks for sharing your suggestion. yes, some recipes don’t have step by step photos. we are slowly updating those posts with step by step photos.

  22. Madhuri says

    I made this today morning it’s turn out so delicious and parefct

    Thanks for sharing

  23. Sofiya padela says

    Wonderful 5 stars recipe! I made it today and loved it. I always try making Upma, but somehow doesn’t get taste right. I loved it today, when is made it with your recipe. Thanks a lot.

  24. says

    Hey I absolutely adore your website is there a way u can msg me all receipes new and ols ones as I love all the receipes. Many thanks

  25. Ruhi says

    Awesome recipe!Tried upma for the first time and turned out perfect..Thanks for a wonderful recipe..Keep up the goodwork

  26. Geetanjali says

    Tried this recipe for my mom today. She is getting on in her years and has blood sugar. She can’t eat a lot of things she once used to enjoy. This worked beautifully even without the sugar. A big hug and thanks from my mom and me :)

  27. Naznin Azeez says

    I just now subscribed, Dassana :). Your site is amazing. Gonna make upma again today ♡

  28. says

    I tried it today with pretty much all the ingredients save urad dhal and cashews, I didn’t have them. This turned out really delicious. Thanks for this great recipe! I felt like a child again eating it.

  29. Naznin Azeez says

    I made this just now!. I loved it and more than that my husband absolutely loved it. Called it special :). Thank you so much for posting this online. Happy new year!

  30. Baldwin says

    hello,
    I live in Austria , and I do not knwo what •1 tbsp chana dal/spilt and skinned bengal gram
    •½ tbsp urad dal/spilt and skinned
    is , Im originally from Banglore and miss the sounth indian food as my wife is Austrian,
    what si urad dal and skinned bengal gram is there an english name for it.
    Regards
    Baldwin

    • says

      chana dal is called as bengal gram in english. these lentils are made from black chickpeas.
      urad dal are called as black lentils or white lentils. they are shaped like mung beans except that the husk is black in color and the lentils are in white color. i referred wiki and the other name for it is vigna mungo.

  31. Jamilah says

    Thanx for this wonderfully delicious and easy to make recipe. I followed Thangavel’s suggestion of adding semolina and it worked very well. Not much stirring needed and no lumps!

  32. Sanjay Pohnekar says

    Very simple and tasty recipe. I tried it and it taste lovely. Pl send me sambhar recipe and chatny recipe.

  33. shalu says

    My mom used to toss in a few other veggies to sneak in additional nutrition… Usually in the form of a hand full of finely chopped carrots at the same time as onions. No sugar needed then as the carrots add a sweetness to the recipe :). I’ll need to try your version with my mom’s tips in mind!!

    • says

      carrots and peas if added do add a sweetness of their own. my folks at home do not like carrots in upma…peas are still ok. so i don’t add carrots to upma.

  34. says

    Just made this dish for the first time and followed your recipe. I am new with Indian food. I was very happy with the result and my husband really loved it. Thank you!

  35. Thangavel says

    When water gets boiled, the flame should be brought under simmering. The semolina should be sprinkled by hand round the kadai quickly in the boiling water. The Rava need not be stirred with spoon, simultaneously. Immediately after adding rava, the kadai should be covered with air tight lid, and under this circumstances, cook under simmering for 4–6 minutes depending upon the quantity. After the time period, open the lid. We can see the rava in uniformly cooked condition. Now it can be mixed with spoon for few seconds if needed add little ghee. Sprinkle coriander leaves and mint. The upma is ready for serve.

  36. pankaj says

    Cooked it the first time simply by reading it and boy, my cook was suprised . I think its one of the most amazing upma that I have eaten.

  37. Khushboo says

    hi, my husband is upma fan, but in 5 years first time he liked upma made by me.
    All thanks to u.

  38. says

    I am an upma fan but at one time got bored of the rava upma. So happened to try cornmeal upma recipe and that turned out to be quite a success!

  39. Sunil says

    Excellent recipe…I made edible upma for the first time in 12years of cooking!

  40. Emelia says

    I really like it when folks come together and
    share ideas. Great website, continue the
    good work!

  41. Dee Jadhav says

    Hi I just made this for breakfast for my husband and he loved it! Him being a Marathi and I a Gujarati, I never really use to eat upma etc. beautiful and simple to follow!

  42. says

    OMG dassana, the pic is awesome…hats off to u for capturing that…your upma is very different from my kerala style upma…I would like to give it a try…