Rava Upma
Print

Rava Upma

A very easy to make great tasting rava upma where the roasted onions and loaded dal tadka makes it a blissful experience, when cooked right!

Course Breakfast, Tiffin
Cuisine Indian
Keyword Rava, Rava Upma, Sooji, Suji, Upma
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 2 cups Rava (suji or sooji) roasted
  • 3 cups water
  • salt to taste

For tadka

  • 1/2 tbsp Mustard seeds
  • 2 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 Red chili broken
  • 2 sprigs Curry leaves
  • 1 tsp Hing
  • 1 cup Onion sliced
  • 2 Green chilies sliced
  • 1/2 inch Ginger chopped
  • 3 tbsp Oil

Instructions

  1. Dry roast rava in a pan until it browns a bit and gives out a nice aroma.

  2. Tadka: In a pan, add 3 tbsp oil, and in medium heat, add the mustard seeds and when it splutters, add 1 broken chili, 2 tbsp chana dal and when it browns slightly, add 1 tbsp urad dal and roast it till it browns slightly, then add curry leaves and hing powder, followed by sliced onion and green chilies and fry till the onion gets slightly browned. Add ginger and fry for some more time. Tadka is the most important step when making upma and pay attention to avoid blackening of the tadka dals.

  3. Add 3 cups water for the 2 cups rava (rava : water ratio - 1 : 1.5), salt to taste and bring it to a boil. You can use 2 times water if you want your upma to be soft.

  4. Add roasted rava and mix well (and fast) so that lumps do not form and cover and cook in medium heat for 5 mins.

  5. Open lid, mix ingredients (break lumps if there are any), cover and cook for another 3 mins in medium heat.

  6. Serve with coconut chutney, or any pickle of your choice.