Soft & Tasty Rava Upma (Non-Sticky Semolina Breakfast)
A classic, quick, and comforting South Indian breakfast made with roasted semolina (rava), tempered spices, and vegetables. This foolproof recipe ensures a soft, fluffy, and non-sticky upma every single time, perfect to enjoy with a ripe banana or papad.
Ingredients
Equipment
Method
- Roast the Rava: Heat a dry pan on low flame and roast 2 cups of rava for about 5 minutes until it becomes aromatic and slightly hot, without changing its color. Transfer it to a plate.
- Prepare Tempering: In the same pan, heat 1 tablespoon of coconut oil and 1 tablespoon of ghee. Splutter the mustard seeds and add urad dal until golden.
- Sauté Aromatics & Veggies: Add finely chopped ginger, green chillies, onions, curry leaves, and chopped carrots. Sauté them until the onions turn translucent.
- Boil Water: Pour 2.5 cups of water into the pan, add salt to taste, and bring it to a rolling boil. (You can also add cashews and grated coconut at this stage if preferred).
- Add Rava: Lower the flame completely. Gradually add the roasted rava little by little while stirring continuously with a spatula to prevent any lumps from forming.
- Simmer and Cover: Once the water is mostly absorbed, cover the pan with a tight lid and let it cook on low heat for 3 to 5 minutes.
- Rest and Serve: Turn off the heat and let it rest covered for another 5 minutes. Fluff it up gently and serve hot!
Video
Notes
Water Ratio: Using 2.5 cups of water for 2 cups of rava gives the ideal non-sticky, soft texture.
Serving Suggestion: Serve warm with a ripe banana, pickle, or a crispy papad.
Serving Suggestion: Serve warm with a ripe banana, pickle, or a crispy papad.