Rava Upma

Rava upmas are prepared in different styles - cooked with a few vegetables, or cooked with tomatoes or cooked with dals or cooked with a few onions and green chillies. It's a delight for me to cook this classic rava upma with onions and green chillies. Preparing rava upma is such an easy way to cook tiffin for your breakfast or dinner within 10 minutes. All you really need for this upma is finely chopped onions, green chillies and ginger.

Rava upma and Semiya upma are one of my favourite breakfast dishes. You can easily prepare this upma within 10 minutes with a handful of chopped onions and few ginger and green chillies. As you all familiar with this Rava Upma we will see some important tips for a tasty upma.
When roasting the rava, try to roast it well on medium heat until you can smell a nutty flavour. Roasting the rava makes a more flavourful upma. You can also add a tsp of ghee for roasting the rava. For many rava upma dishes it requires two parts of water for one part of rava. The stovetop cooking will produce perfect results. For Bansi rava, you can use a pressure cooker.
The main flavours for upma come from green chillies, ginger and curry leaves. The coconut oil will add a nice flavour to the upma and also helps for a non sticky upma.

Upma recipes

Rava Upma Recipe | Quick Breakfast/Tiffin Recipe

Preparing rava upma is such an easy way to cook tiffin for your breakfast or dinner within 10 minutes. All you really need for this upma is finely chopped onions, green chillies and ginger.

Prep time : 5 minutes
Cook time : 10 minutes
Serves : 3
Category : tiffin/breakfast
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup rava
1 onion, finely chopped
2 green chillies, cut into small circles
1 tsp finely chopped ginger
10 curry leaves
2 cups water
1/2 tsp mustard
1/2 tsp urid dal
1 tbsp chana dal
1 tbsp ghee
1 tbsp coconut oil
2 tbsp oil
salt to taste

Cooking Directions

Measure 1 cup rava and take it in a bowl. Heat a kadai over medium heat and add the rava with a small amount of ghee or oil in it. Stir the rava frequently as it turns to brown quickly. Remove the rava from the kadai as soon as the rava produces a strong nutty flavour.
In the same kadai, heat oil for about 2 to 3 minutes and add the mustard and urid dal. Allow them to crackle and add the chana dal, green chillies and ginger. As soon as the green chillies is wilted, add the onions and curry leaves. Stir it constantly for a few minutes.
When the onions turn soft, measure and pour 2 cups of water. Add the required salt.
Bring the cooking liquid to a boil. Add in the rava with your left hand little by little and reduce the heat to low. Stir it well and close it with the lid for 3 minutes. Finally, add a tbsp of coconut oil and stir until all the liquid is absorbed.

Rava Upma recipe with step by step photos

Measure 1 cup rava and take it in a bowl. Heat a kadai over medium heat and add the rava with a small amount of ghee or oil in it.

Stir the rava frequently as it turns to brown quickly. Remove the rava from the kadai as soon as the rava produces a strong nutty flavour.

In the same kadai, heat oil for about 2 to 3 minutes and add the mustard and urid dal. Allow them to crackle and add the chana dal, green chillies and ginger.

As soon as the green chillies is wilted, add the onions and curry leaves. Stir it constantly for a few minutes.

When the onions turn soft, measure and pour 2 cups of water. Add the required salt.

Bring the cooking liquid to a boil. Add in the rava with your left hand little by little and reduce the heat to low.

Stir it well and close it with the lid for 3 minutes.

Finally, add a tbsp of coconut oil and stir until all the liquid is absorbed.

Hot and quick rava upma is ready to serve. You can serve it with your favourite pickle or chutney.

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