Classic Rava Upma Recipe – A One-Pot South Indian Breakfast Favorite Made with Semolina and Spices
Ingredients
- Rava (semolina) - 1 cup
- Oil - 2 Tbsp
- Ghee - 3 Tbsp
- Mustard Seeds - 1/2 tsp
- Urud Dal - 1/2 tsp
- Green Chili - 2 qty. (chopped)
- Ginger - 1/2 inch (chopped)
- Curry Leaves - 1-2 sprigs
- Onion - 1 med. (chopped)
- Carrot - 1 med. (chopped)
- Water - about 2 cups
- Salt - 1/2 tsp
- Sugar - 1 Tbsp
Rava Upma, also known as Suji Upma, is a comforting and wholesome South Indian breakfast dish made with roasted semolina (rava), tempered spices, and sautéed vegetables. It’s quick to prepare, light on the stomach, and full of flavor—making it a go-to meal for busy mornings or a nourishing evening snack.
The subtle nutty aroma of roasted rava, combined with the warmth of curry leaves, ginger, and green chilies, brings out the true essence of traditional South Indian cooking. A touch of sugar balances the flavors and enhances the taste. Serve your upma hot with coconut chutney, green peas curry, or a cup of chai for a complete and satisfying meal.
Watch our recipe video for step by step instructions on how to make Rava Upma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rava upma calories and nutrition information, see the recipe card below.
Instructions
How to Make Rava Upma:
1) In a Kadai or large pan over medium / high heat, add 1 cup rava (semolina) and roast for 5 minutes. Stir continuously to make sure it roasts evenly and doesn't change color.
PRO TIP: You can skip this step if you buy roasted rava.
2) Transfer your roasted rava to a bowl and set aside for later.
3) Into the same kadai, add 2 tbsp oil and 2 tbsp ghee.
4) Once heated up, add 1/2 tsp mustard seeds into the oil and let it splutter.
5) Next add 1/2 tsp urad dal and saute until golden brown.
6) Add 2 chopped chilies, 1/2 inch ginger chopped, and 1-2 sprigs of curry leaves and saute until the curry leaves are lightly crispy.
7) Next, add 1 medium chopped onion and 1 medium chopped carrot and saute until they are cooked.
8) Add 1/2 tsp salt and mix well.
9) Pour about 1 3/4 cup of water into this and add the rest of the ghee (1 tbsp) and stir.
PRO TIP: If you want your upma to be dry, add 1/4 cup less water. If you prefer it a bit runny, add 1/4 cup more.
10) Bring to a boil. Once it boils, lower the flame to medium.
11) Next, gradually add the roasted rava to the water and mix well.
12) Once all the rava has been added, tap it down into the kadai, cover it, and cook on a low flame for five minutes.
13) After that, turn off the flame and keep it covered for another five minutes.
14) Lastly, sprinkle 1 tablespoon of sugar over the top.
PRO TIP: Adding some sugar elevates the taste and also helps to scramble the upma better.
15) Scramble the mixture until there are no big lumps, and then transfer to a serving dish.
16) Serve hot with chana curry or green peas curry.
17) Enjoy!
Rava Upma, also known as Suji Upma, is a comforting and wholesome South Indian breakfast dish made with roasted semolina (rava), tempered spices, and sautéed vegetables. It’s quick to prepare, light on the stomach, and full of flavor—making it a go-to meal for busy mornings or a nourishing evening snack.
The subtle nutty aroma of roasted rava, combined with the warmth of curry leaves, ginger, and green chilies, brings out the true essence of traditional South Indian cooking. A touch of sugar balances the flavors and enhances the taste. Serve your upma hot with coconut chutney, green peas curry, or a cup of chai for a complete and satisfying meal.
Watch our recipe video for step by step instructions on how to make Rava Upma. We’ve included demonstrations and pro tips to help you out in the kitchen! For our rava upma calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Chinese Bhel Recipe with Crispy Hakka Noodles - Easy Vegetarian Indo-Chinese Street Food Snack at Home
Make restaurant-style Chinese Bhel at home with crispy fried Hakka noodles, colorful vegetables, Schezwan sauce, and crunchy peanuts. This easy vegetarian recipe is full of flavor and perfect as a snack, appetizer, or light meal.
Chinese Bhel is a crispy, colorful Indo-Chinese snack made with fried Hakka noodles, fresh vegetables, peanuts, and bold sauces. The noodles are boiled, lightly coated, fried until crunchy, then tossed with cabbage, carrots, bell peppers, green onions, and a spicy Schezwan-style sauce mixture.
This vegetarian recipe is perfect for anyone who loves street food flavors with plenty of texture in every bite. The crispy noodles, sautéed vegetables, and crunchy peanuts make it a fun ASMR-style recipe, while the oven-baked or air-fried noodle option gives you a lighter way to enjoy this favorite at home.
Watch our recipe video for step by step instructions on how to make Chinese Bhel. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chinese Bhel recipe calories and nutrition information, see the recipe card below.
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
